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Close-up of freshly baked, golden-brown biscuits on a metal baking tray. The biscuits are flaky and layered, with a soft texture. The background is a blurred, light gray surface with a hint of a striped cloth.
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4.70 from 10 votes

Buttermilk Biscuit Recipe

These are the BEST Biscuits made with self-rising or all-purpose flour. They're tender, flakey, buttery, and the perfect breakfast or side dish.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: American
Servings: 8 biscuits (depending on size)
Author: Dorothy Kern
Cost: 6

Ingredients

If using SELF-RISING FLOUR

  • 3 cups (375g) self-rising flour
  • ½ cup (113g) cold salted butter cubed
  • 1 cup (237ml) cold buttermilk
  • 2 tablespoons (28g) melted butter

If using ALL-PURPOSE FLOUR

  • 3 cups (372g) all-purpose flour
  • 4 teaspoons baking powder
  • ¾ teaspoon salt
  • ½ cup (113g) cold salted butter cubed, plus 2 tablespoons for brushing
  • 1 cup (237ml) cold buttermilk
  • 2 tablespoons (28g) melted butter

Instructions

  • Cube ½ cup butter and place back into the refrigerator while prepping dry ingredients.
  • Preheat the oven to 425°F. Butter the bottom and sides of a 10-inch cast-iron skillet or bottom of a cookie sheet.
  • Place the flour (and salt and baking powder if needed) in a large mixing bowl.
  • Use a pastry blender or two knives, cut the butter into the flour until the mixture resembles coarse crumbs.
  • Make a well in the center and add the buttermilk, stirring with a fork to work the flour into the buttermilk just until moistened and a shaggy dough forms.
  • Turn out the dough onto a floured surface and gently press until it becomes a cohesive dough.
  • Fold the dough over on itself a 3-4 times (laminate the dough).
  • Roll or pat out to roughly ¾-1-inch thickness. Use a 2-2½-inch biscuit cutter or drinking glass to cut into rounds. Place on prepared pan.
  • Melt remaining 2 tablespoons of butter and brush over the tops of the biscuits. Bake for 17-20 minutes until they are puffy and golden.
  • Store biscuits in an airtight container for 2 days or freeze for up to one month.
  • Chocolate Honey Butter: Beat ½ cup (113g) butter until creamy, about 30-60 seconds with a hand mixer. Slowly mix in ½ cup (57g) powdered sugar, ¼ cup honey, and 1 tablespoon (5g) unsweetened cocoa until combined. Serve room temperature so it’s spreadable, store in refrigerator.

Video

Notes

  • Yield and calories will depend on the thickness of the dough and size if your biscuit cutter.
  • Use cold butter and buttermilk
  • Don’t over-flour your floured work surface. Otherwise your buttermilk biscuit recipe will turn out too dry. Don't overwork the dough.
  • I don't recommend using homemade buttermilk in this recipe - for biscuits you want to buy actual buttermilk.
  • Don't skip the laminating step - this creates the flakey layers.
  • Store in an airtight container at room temperature or freeze.

Nutrition

Serving: 1biscuit | Calories: 193kcal | Carbohydrates: 24g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 82mg | Potassium: 61mg | Fiber: 1g | Sugar: 1g | Vitamin A: 270IU | Calcium: 30mg | Iron: 0.3mg

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