Homemade Buttermilk Biscuits: Flaky, Soft, and Delicious

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Homemade buttermilk biscuits are a kitchen staple. Their flaky texture, buttery flavor, and soft layers make them perfect for every meal—whether you’re pairing them with gravy for breakfast, serving them as a dinner side, or topping them with jam for a snack. The simplicity of this recipe, combined with the rich tang of buttermilk, makes it a must-try for beginners and experienced bakers alike.

These classic biscuits require just a few ingredients and a few techniques to achieve perfection. If you want to expand your baking repertoire, check out our guide on how to make fluffy dinner rolls or try these easy cornbread muffins for a sweet and savory twist!

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Ingredients for the Best Homemade Buttermilk Biscuits

To make the fluffiest homemade buttermilk biscuits, you’ll need the following:

Dry Ingredients:

• 2 cups all-purpose flour (plus extra for dusting)
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1 tsp granulated sugar
• 1/2 tsp salt

Wet Ingredients:

• 6 tbsp cold unsalted butter, cubed (or plant-based butter for a dairy-free option)
• 3/4 cup cold buttermilk (substitute with milk and vinegar if needed)

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How to Make Homemade Buttermilk Biscuits

Step 1: Combine the Dry Ingredients

Start by preheating your oven to 425°F (220°C). In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt. This ensures even distribution and fluffier biscuits.

Step 2: Cut in the Butter for Flaky Biscuits

Add the cold, cubed butter to the dry mixture. Use a pastry cutter or your fingertips to blend the butter until the mixture resembles coarse crumbs. Small chunks of butter are essential for creating flaky layers.

Step 3: Add the Buttermilk to Create Soft Dough

Gradually pour in the cold buttermilk, stirring gently until the dough begins to come together. Avoid overmixing; it’s fine if the dough looks a little shaggy. If the dough feels too sticky, sprinkle in a bit of flour.

Step 4: Shape the Biscuit Dough

Transfer the dough to a floured surface and gently pat it into a rectangle about 1-inch thick. To ensure flaky layers, fold the dough in half and pat it down again. Repeat this folding process 2–3 times, but don’t overwork the dough.

Step 5: Cut and Bake the Biscuits

1. Use a 2.5-inch biscuit cutter (or a glass) to cut out rounds, dipping the cutter in flour to prevent sticking.
2. Place the biscuits on a parchment-lined baking sheet, ensuring they are touching for maximum rise.
3. Bake for 12–15 minutes, or until the tops are golden brown. For extra flavor, brush the biscuits with melted butter immediately after removing them from the oven.

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Tips for Flaky Homemade Buttermilk Biscuits

• Keep Ingredients Cold: Cold butter and buttermilk are key to achieving flaky layers. For even better results, chill your flour and tools as well.
• Avoid Overmixing: Overworking the dough can lead to dense biscuits. Stir just until the ingredients come together.
• Use the Right Cutter Technique: Press the cutter straight down without twisting to help the biscuits rise evenly.
• Bake Biscuits Close Together: Placing the biscuits so they touch helps them rise taller and stay moist on the sides.

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Variations on Classic Buttermilk Biscuits

• Cheesy Buttermilk Biscuits: Add 1/2 cup shredded cheddar cheese and 1 tsp garlic powder to the dry ingredients.
• Sweet Biscuits: For a sweeter option, increase the sugar to 2 tbsp and add a pinch of cinnamon. Serve with fresh fruit or whipped cream.
• Dairy-Free Biscuits: Replace butter with plant-based alternatives and use almond milk mixed with vinegar as a buttermilk substitute.
• Drop Biscuits: Skip rolling and cutting—just scoop spoonfuls of dough onto the baking sheet for a quicker, rustic option.

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FAQs About Homemade Buttermilk Biscuits

1. What if I don’t have buttermilk?

If you’re out of buttermilk, make your own! Mix 3/4 cup of milk with 1 tbsp of white vinegar or lemon juice. Let it sit for 5 minutes before using.

2. How can I store biscuits?

Store leftover biscuits in an airtight container at room temperature for up to 2 days. Alternatively, freeze them for up to 3 months. To reheat, bake in a 350°F oven for 5–7 minutes.

3. Why are my biscuits dense instead of fluffy?

Dense biscuits are often the result of overmixing the dough or using warm ingredients. Be sure to handle the dough gently and keep the butter and buttermilk cold.

4. Can I freeze biscuit dough?

Yes! After cutting out the biscuits, freeze them raw on a baking sheet. Once frozen, transfer them to a freezer bag. Bake from frozen, adding 2–3 extra minutes to the cooking time.

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Conclusion

Homemade buttermilk biscuits are a timeless classic. With their tender texture and buttery layers, they elevate any meal, from breakfast to dinner. Plus, they’re so versatile—try pairing them with sausage gravy, honey, or even fresh berries for a shortcake-inspired dessert.

Why not try baking a batch today? You’ll love the buttery goodness and flaky perfection. If you’re in the mood for more comfort foods, don’t miss our recipe for classic chicken pot pie, or try these fluffy pancakes for another breakfast favorite.

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Internal Links Added:

1. How to Make Fluffy Dinner Rolls: Links to a guide on soft, pillowy rolls—great for family dinners.
2. Easy Cornbread Muffins: A sweet and savory recipe perfect for pairing with chili or soup.
3. Classic Chicken Pot Pie: A hearty recipe that pairs perfectly with these buttermilk biscuits.
4. Fluffy Pancakes: A breakfast staple to complement any morning table spread.