Buttermilk Biscuits Recipe

Learn how to make the best homemade buttermilk biscuits with perfect flaky layers! This easy baking recipe uses the folding technique for mile-high biscuits. Cold butter and tangy buttermilk create that classic Southern texture – crisp outside, tender inside. Ready in under 30 minutes!

Difficulty:

Beginner

Prep Time:

15 mins

Cook Time:

12 mins

Serves:

8 biscuits

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">300g all-purpose flour, plus extra for dusting</li><li class="ingredients-single-item">2 tbsp baking powder</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">115g unsalted butter, very cold and cubed</li><li class="ingredients-single-item">240ml buttermilk, cold (or 230ml whole milk + 1 tbsp lemon juice)</li><li class="ingredients-single-item">30g unsalted butter, melted (for brushing)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Baking sheet</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Round biscuit cutter (6cm/2.5-inch)</li><li class="equipment-single-item">Pastry brush</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper. Place your butter in the freezer for 10 minutes while you gather other ingredients - the colder your butter, the flakier your biscuits will be.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, whisk together the flour, baking powder, salt, and sugar until well combined. The baking powder is key for rise, so make sure it's fresh (less than 6 months old) for maximum lift.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the cold cubed butter to the flour mixture. Using your fingertips or a pastry cutter, work quickly to cut the butter into the flour until you have pea-sized pieces. Some larger flat pieces of butter are good - these create the signature flaky layers during baking! Don't overwork as the warmth from your hands can melt the butter.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Make a well in the center and pour in the cold buttermilk. Stir with a fork or wooden spoon just until the dough comes together - it should look shaggy and slightly sticky. The acidity in buttermilk not only adds tanginess but also reacts with the baking powder to create more lift.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Turn the dough onto a lightly floured surface. Gently pat it into a rectangle about 2.5cm (1-inch) thick. Now for the magic step that creates those wonderful layers: fold the dough in thirds like a letter, then rotate 90 degrees and pat out again. Repeat this folding process twice more. This lamination technique creates distinct buttery layers that will puff up during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Pat the dough to about 2.5cm thick. Using a sharp-edged round cutter, press straight down through the dough without twisting (twisting seals the edges and prevents proper rising). Flour the cutter between cuts if needed. Transfer biscuits to the prepared baking sheet, placing them so they just barely touch - this helps them rise upward instead of spreading.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Brush the tops lightly with melted butter for extra flavor and golden browning. Bake in the preheated oven for 12-15 minutes until the tops are golden brown and the biscuits have risen significantly. Look for a crisp exterior but don't overbake or they'll dry out.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Remove from the oven and brush with remaining melted butter while hot. Let cool for just 5 minutes before serving - biscuits are at their absolute best when warm from the oven. Split open with your fingers rather than a knife to preserve their lovely texture, and serve with butter, honey, jam, or as the perfect accompaniment to soups and stews.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Buttermilk Biscuits Recipe?

The main ingredients are all-purpose flour, baking powder, salt, sugar, cold unsalted butter, and buttermilk. These create the perfect balance of flaky texture and tangy flavour. Additional melted butter is used for brushing the tops to achieve that golden-brown finish.

How to cook Buttermilk Biscuits Recipe at home?

Learn how to cook Buttermilk Biscuits Recipe by combining dry ingredients, cutting in cold butter until pea-sized, then gently mixing in buttermilk. The key technique is folding the dough like a letter three times to create flaky layers. Cut with a sharp cutter (no twisting!), place biscuits touching on a baking sheet, and bake at 220°C for 12-15 minutes until golden.

Why should I fold the biscuit dough instead of just rolling it out?

Folding creates distinct layers of butter and flour that expand during baking, resulting in those signature flaky, pull-apart layers. This lamination technique, similar to puff pastry but simpler, is what distinguishes truly excellent biscuits from average ones. Without folding, biscuits tend to be more crumbly and dense.

Can I make these biscuits without buttermilk?

Yes! Make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 230ml of whole milk and letting it sit for 5 minutes. While not identical to real buttermilk, this acidic mixture will react with the baking powder and create a similar rise and tangy flavour.

Why is it important to keep all the ingredients cold when making flaky biscuits?

Cold ingredients, particularly butter, are essential because they create steam pockets during baking. When cold butter hits the hot oven, it releases steam that pushes the dough apart, creating those desirable flaky layers. Warm butter would simply melt and absorb into the flour, resulting in dense, flat biscuits.

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