This easy Flaky Buttermilk Biscuits recipe is only 6 ingredients. Flaky biscuits made with buttermilk are rich, tender and incredibly buttery. This is a classic buttermilk biscuit recipe perfect for any meal of the day.
These buttermilk biscuits are so flaky, and they could not be easier to make. Top them with jam, honey or gravy, or use them for sandwiches. This flaky buttermilk biscuit recipe is so versatile.
It has been a crazy couple of weeks, right? Everything still feels so surreal and incredibly strange, and I want you all to know I am wishing you all the best right now. To each and every single one of you, I am sending you love and hugs as we get through this together.
I’m hoping I can offer you all some semblance of normalcy by providing you with easy recipes you can count on. Through the next couple of weeks, I’m working on baking and dessert recipes that are full of substitutions, depending upon what ingredients you have in your pantry and fridge.
If your grocery stores are anything like mine, then you’ve probably seen empty shelves and have had a hard time finding all of the ingredients you normally have on hand. So, I’m hoping I can put together some recipes, like these easy Flaky Buttermilk Biscuits, that use only a few ingredients you might already have on hand.
So, let’s talk about the ingredients you need for these Buttermilk Biscuits:
- All Purpose Flour
- Unsalted Butter (if you only have salted butter, you can use that and omit the salt in the recipe)
- Baking Powder
- Buttermilk (If you only have regular milk, you can use that in place of buttermilk. Additionally, I will add details below on how to make your own buttermilk too.)
- Honey or Sugar (you can omit if you prefer)
What I love about this biscuit recipe is that it doesn’t require any eggs (which have been so difficult to find right now) and it uses very basic ingredients.
I don’t have buttermilk. How do I make homemade buttermilk?
-If you do not have buttermilk, you can substitute regular milk in this recipe. Buttermilk yields a richer texture and flavor, but regular milk will still work. Alternatively, you could use half & half if you have that.
-If you want to try making homemade buttermilk, you need milk, lemon juice, and/or white vinegar.
-For this recipe, you need 1 cup of buttermilk. Mix just about 1 cup of regular milk with 1 Tbsp of lemon juice OR white vinegar (the amount of milk + 1 Tbsp of lemon juice or vinegar should equal 1 cup). Allow the mixture to sit for 10-15 minutes, until the milk begins to curdle. Viola, you have buttermilk made at home!
Can I Freeze Biscuit Dough?
Yes! You have two options here for freezing:
- If you are freezing unbaked buttermilk biscuits, place unbaked biscuits on a parchment lined baking sheet. Make sure the biscuits are not touching each other. Flash freeze the biscuits, uncovered, for 45-60 minutes. Then, place the biscuits into a freezer safe bag or container and freeze until ready to use. You can bake frozen, but you will need to add a couple more minutes to the overall bake time.
- If you are freezing baked biscuits, flash freeze them (like above), uncovered for 45-60 minutes. Then, place the biscuits into a freezer safe bag or container and freeze until ready to use. Baked biscuits can be thawed overnight in the fridge, warmed in a 350 degree oven, or in the microwave.
Flash freezing is important because it keeps the biscuits from freezing to one another.
I adore biscuits, and much like cinnamon rolls, I am very picky about my homemade biscuits. They must be ultra flaky, super tender and buttery.
These absolutely fit the bill, and I love using them for all sorts of things:
- Ham and Cheese Biscuit Sandwiches (cut the biscuits in half, put some ham and cheese on top, and broil for a couple of minutes until the cheese is melted)
- Egg and Bacon Biscuit Sandwiches
- Topped with jam or honey
- Topped with gravy
- Topping with whipped cream and berries (for a comfort food dessert–a lot like this Strawberry Cobbler!)
These buttermilk biscuits are truly so versatile, from using for any meal of the day to using in both savory and sweet recipes!
Plus, if you’re needing a substitute for bread, this is a super easy biscuit recipe that you can use in place of bread. Obviously, these are biscuits and different than sliced bread, but in a pinch, these can work great for sandwiches or in place of your morning toast.
How To Make These Super Flaky Buttermilk Biscuits:
- Mix flour, baking powder and salt together.
- With a pastry blender, a fork or your hands, cut the butter into the flour mixture, until the mixture resembles coarse crumbs.
- Mix buttermilk with sugar (or honey) and pour half into the flour mixture. Gently stir until the liquid is absorbed. Mix the remaining liquid into the flour mixture.
- Turn the dough out onto a lightly floured surface and knead the dough 3-4 times, until the dough has come together.
- Flatten dough into a rectangle, about 1” in thickness. Take the left side of the dough, and fold it to the center of the dough. Take the right side of the dough and fold it on top of the left side.
- Turn the dough 90 degrees, flatten into a rectangle, and repeat. Do this 1 more time. This is what creates the layers of flakiness in each biscuit. (Look at the picture above.)
- After the final turn, flatten the dough into a 1” rectangle and use either a 2” biscuit cutter or a knife to cut out biscuits.
- If using a biscuit cutter, you will need to gently reshape dough scraps to get the maximum amount of biscuits. If using a knife, you can cut the dough into even squares.
How Do You Bake These Biscuits?
- You have a couple of options here. First of all, you can bake the biscuits in a cast iron skillet. These will bake up similar to cinnamon rolls in that they will bake into each other and you will have to cut them apart when serving them.
- Or, you can bake them on a greased baking sheet. If you bake them on a baking sheet, just know that because these biscuits are so flaky, sometimes the tops of the biscuits are uneven after they have baked. They make not be perfectly symmetrical, but they still taste amazing.
Some Final Tips & Tricks for These Easy Homemade Biscuits:
- Make sure your butter is very cold. This makes sure you get biscuits with lots of flaky layers.
- This recipe makes 6-7 very tall biscuits. If you want to stretch the recipe, you can flatten the dough to 1/2” (instead of the 1” I instruct in the recipe) and make more like 9-10 biscuits. They will not be as tall, but they will still be just as flaky inside.
- The recipe requires 3/4 cup buttermilk in the biscuit dough mixture. The remaining 1/4 cup is used to brush the tops of the biscuits. This gives each biscuit that perfect golden brown color, as well as adds extra richness to the overall flavor.
Happy baking! Please reach out with any questions. ❤️
- 2 1/4 cups all purpose flour
- 1 1/2 Tbsp baking powder
- 3/4 tsp salt
- 1/2 cup unsalted butter, cold & cubed (you can use salted butter and omit the salt in this recipe)
- 3/4 cup + 1/4 cup buttermilk, divided (you can substitute regular milk or half & half)*
- 1 Tbsp honey or sugar (optional)
- Preheat oven to 425 degrees.
- In a medium-large bowl, mix flour, baking powder and salt together.
- With a pastry cutter or fork, work the butter into the flour mixture until the mixture is crumbly (and resembles coarse crumbs).
- Whisk honey or sugar into the 3/4 cup of buttermilk. Drizzle half of the buttermilk into the flour mixture, and gently mix until the liquid is absorbed. Drizzle the rest of the 3/4 cup buttermilk into the mixture, and mix until combined.
- Turn the dough out onto a lightly floured surface and knead the dough 3-4 times, or until the dough has just come together. (If the dough is really sticky, add in a little more flour, 1 Tbsp at a time.)
- Flatten into a small rectangle, about 1” in thickness.
- Fold the left side of the dough over to the center, then fold the right side of the dough on top (see pictures in post for visual detail).
- Rotate the dough 90 degrees. Gently flatten the dough into a rectangle and repeat folding. Rotate again, and repeat folding 1 more time (this create the buttery, flaky layers).
- Gently flatten dough into a rectangle, about 1” in thickness**.
- Using a 2” circular biscuit cutter (or a biscuit cutter similar in size), gently cut out biscuits (you will probably get about 3-4 on the first time).
- Gently re-work the dough scraps into a rectangle, and repeat cutting out biscuits until you have used most/all of the dough.
- Alternatively, you can use a knife to cut biscuits into equal squares.
- You can bake biscuits in a cast iron skillet or on a baking sheet (greased or lined with parchment paper). If baking in a cast iron skillet, the biscuits will bake into each other, like cinnamon rolls. If using a baking sheet, space them evenly apart (because the biscuits are so flaky, the tops of the biscuits might be a bit uneven).
- Brush the tops of the biscuits with the 1/4 cup of buttermilk.
- Bake for 12-15 minutes, until biscuits have risen and are golden brown on top.
*If you want to make homemade buttermilk, mix just about 1 cup regular milk with 1 Tbsp lemon juice or white vinegar. Let stand 10-15 minutes, or until milk has thickened/curdled.
**Dough flattened to 1” thickness will yield about 6-7 tall biscuits. Flatten the dough to 1/2” - 3/4” for 9-10 shorter biscuits (they will still be flaky, just shorter!).
Recipe adapted from The Ultimate Southern Living Cookbook.
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