buttermilk biscuits

No rolling, no cutting, no kneading. Just the most buttery buttermilk biscuits you&#039;ve ever had and the easiest biscuit recipe you&#039;ve ever made.

Butter Swim Biscuits

flour

buttermilk

salted butter (, melted (1 stick))

baking powder

sugar

fine sea salt

Preheat oven to 450 degrees.

Sift together flour, baking powder, sugar and salt. Place in a large mixing bowl.

Hand mix with buttermilk until just combined. Batter will be lumpy and super sticky.

Pour melted butter into 11x7 baking dish, then spread sticky batter to the corners of the dish. Butter will float above in some areas and not in others, that is fine.

Place into the oven for 15 minutes.

Remove and cut into 8 large biscuits. You can use a basting brush to getting the butter bubbling up the edges on to the top of the biscuits and in the crevices, or you can skip that, whatever works.

Return to oven for 7-8 minutes or until tops are brown.

All to sit for at least 10 minutes before cutting and serving.

If you've tried this recipe, come back and let us know how it was.

These homemade buttermilk biscuits are soft and buttery with hundreds of flaky layers! This biscuit recipe only requires 6 simple ingredients and they're ready in about 35 minutes.

Homemade Buttermilk Biscuits

Tablespoons aluminum free baking powder (yes, Tablespoons)

salt

(1 stick; 115 grams) unsalted butter, cubed and very cold (see note)

+ 2 Tablespoons (270 milliliters) cold buttermilk, divided

honey

butter butter

Make the biscuits

Place the flour, baking powder, and salt together in a large bowl or in a large food processor. Whisk or pulse until combined. Add the cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor. Cut/pulse until coarse crumbs form. See photo above for a visual. If you used a food processor, pour the mixture into a large bowl.

Make a well in the center of the mixture. Pour 1 cup (240ml) buttermilk and drizzle honey on top. Fold everything together with a large spoon or rubber spatula until it begins to come together. Do not overwork the dough. The dough will be shaggy and crumbly with some wet spots. See photo above for a visual.

Pour the dough and any dough crumbles onto a floured work surface and gently bring together with generously floured hands. The dough will become sticky as you bring it together. Have extra flour nearby and use it often to flour your hands and work surface in this step. Using floured hands or a floured rolling pin, flatten into a 3/4 inch thick rectangle as best you can. Fold one side into the center, then the other side. Turn the dough horizontally. Gently flatten into a 3/4 inch thick rectangle again. Repeat the folding again. Turn the dough horizontally one more time. Gently flatten into a 3/4 inch thick rectangle. Repeat the folding one last time. Flatten into the final 3/4 inch thick rectangle.

Cut into 2.75 or 3-inch circles with a biscuit cutter. (Tip: Do not twist the biscuit cutter when pressing down into the dough&#8211; this seals off the edges of the biscuit which prevents them from fully rising.) Re-roll scraps until all the dough is used. You should have about 8-10 biscuits. Arrange in a 10-inch cast iron skillet (see note) or close together on a parchment paper-lined baking sheet. Make sure the biscuits are touching.

Brush the tops with remaining buttermilk. Bake for 15-20 minutes or until tops are golden brown.

Remove from the oven, brush warm tops with optional honey butter, and enjoy warm.

Cover leftovers tightly and store at room temperature or in the refrigerator for up to 5 days.

I often use kefir instead of buttermilk. It worked great in this recipe. The biscuits were delicious.

First time making the tea biscuits and they turned out exactly as pictured.  I made sure not to overtax the dough.  Easy to follow instructions and after tasting it, my husband said they were the best biscuits he has ever had.  I would like to make a second batch today but add cheese to the batter.  What would you recommend as the best type of cheese to use and how much?  Thanks for another great recipe.

Good morning Stephanie I’m trying the recipe for the first time can I use self rising flour instead of all purpose flour and crisco shorting instead of the butter?

2nd time with this recipe. They turned out ok. I don’t get the wet dough like the video and I feel like I am still combining the mixture when I turn it out. All mixing by hand. Do I need to reduce dry or add wet?

Girl, you know how to make biscuits!  FINALLY found a biscuit recipe that works.  Thanks to your helpful tips, I figured out what I was doing wrong.  My first batch were delicious and eaten up right away.  I can always count on you for excellent recipes.  Thanks again!!

This was my 1st time baking biscuits.  They came out tasty - but with a crust on the bottom and a little uneven inside for cooking.  Just wondering why that happened.  Even though the bottoms were a little too brown, the biscuits were not quite cooked all the  way through.  I cooked them at 425 degrees.  Will try again.

Made these biscuits for breakfast this morning (with slight tweaks) and hubs and i both loved them!! I subbed part of the flour for pea protein powder, and grated frozen butter since i don't have a pastry cutter and was too lazy to clean my food processor... they were perfect!! Thank you for sharing.

Great Biscuits! So much better than crisco!

Absolutely delicious and easy-to-follow recipe as always. Some of the best biscuits I have ever eaten!
Whole-wheat pastry flour works wonderfully. Once, I only used organic WW pastry flour, and the biscuits were still tender, (very) tall, flaky, and buttery. They even tasted better from the nuttiness of the whole wheat!
Another time, I used salted butter because I didn't have any unsalted on hand. I halved the salt in the recipe and it was fine.

Sally you have taught me how to make buttermilk biscuits for the rest of my life now. Thank you. Never really had a mom to show me this stuff. They turned out amazing. You made me really proud of myself

I am afraid mine came out tasting like pure baking soda.

https://www.youtube.com/watch?v=S3cUHuBsoMw

These homemade buttermilk biscuits are soft and buttery with hundreds of flaky layers! This biscuit recipe only requires 6 simple ingredients and they’re ready in about 35 minutes.

Ingredients
2 and 1/2 cups (312g) all-purpose flour, (spoon & leveled)*
2 Tablespoons baking powder (yes, Tablespoons!)
1 teaspoon salt
1/2 cup (115g) unsalted butter, very cold and cubed*
1 cup + 2 Tablespoons (270ml) cold buttermilk, divided
2 teaspoons honey
optional for spreading: 2 Tablespoons melted butter + 1 Tablespoon honey

Get the full recipe: https://sallysbakingaddiction.com/flaky-buttermilk-biscuits/

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#baking #recipes #biscuits

Welcome to my kitchen! I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! 

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Flaky Buttermilk Biscuits | Sally's Baking Addiction

This&nbsp;Southern Living Buttermilk Biscuits recipe makes the best Buttermilk Biscuits and it’s now become the only recipe our whole family uses!

Southern Living Buttermilk Biscuits

butter (1 stick), frozen

Preheat oven to 475°.

Grate frozen butter using large holes of a box grater.

Toss together grated butter and flour in a medium bowl. Chill 10 minutes.

Make a well in center of mixture. Add buttermilk, and stir 15 times. Dough will be sticky.

Turn dough out onto a lightly floured surface. Lightly sprinkle flour over top of dough. Using a lightly floured rolling pin, roll dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Fold dough in half so short ends meet. Repeat rolling and folding process 4 more times.

Roll dough to 1/2-inch thickness. Cut with a 2 1/2-inch floured round cutter, reshaping scraps and flouring as needed.

Place dough rounds in a cast-iron skillet or on a parchment paper-lined jelly-roll pan. Bake at 475° for 15 minutes or until lightly browned. Brush with melted butter.

Butter Dip Buttermilk Biscuits are the easiest homemade biscuits. No biscuit cutter needed! Thick, fluffy and buttery! Heavenly!

BUTTER DIP BUTTERMILK BISCUITS

salted butter (1 stick)

all-purpose flour

tbsp aluminum-free baking powder

tsp salt

Preheat oven to 450F degrees.

In a microwave-safe bowl (or you can use the baking dish that you'll be baking these in if it's microwave-safe), melt stick of butter in the microwave.

Put melted butter into an 8x8 baking dish.

In a medium bowl, mix together the flour, sugar, baking powder and salt.

Pour in the buttermilk.&nbsp;Stir until a loose dough forms.&nbsp;Batter will be a bit sticky.

Pour biscuit dough into baking dish (right on top of the melted butter.) Some of the butter will run over the top of the dough, that's perfectly okay.

Cut the dough into 9 squares. This will help with cutting later when they are done too.

Bake for about 20-25 minutes, rotating dish once during baking.

Oven times do vary since different ovens have different hot spots, but basically biscuits should be golden brown on top and spring back to the touch.

https://www.youtube.com/watch?v=QxLOy484U00

No rolling pins and no biscuit cutters! You can make homemade biscuits quickly! Perfect for biscuits and gravy too! 
Grab the FULL recipe and a FREE printable recipe here: https://www.thecountrycook.net/butter-dip-biscuits/

How to make: Homemade Butter Dip Buttermilk Biscuits

Aunt Bee’s easy 3-Ingredient Biscuit recipe yields homemade buttermilk biscuits that are flaky, buttery and ready for the oven in 10 minutes!

Aunt Bee's 3-Ingredient Biscuit Recipe

Preheat the oven to 425°. Spray an 8-inch or 9-inch round pan with a light coat of cooking spray and set aside.

Place flour in a large bowl. Use a pastry cutter or forks to work the butter into the flour until the lumps are about the size of large peas. Alternatively, you can freeze the butter and use a grater to grate the butter into the flour.

Add ⅔ cup of buttermilk, and use a wooden spoon or spatula to stir until a soft dough forms. Add small amounts of additional buttermilk slowly, as needed, until the dough reaches this consistency.

Flour a work surface. Turn out onto a lightly floured surface and knead for about 1 minute (folding the dough back over on itself), adding flour to the counter and your hands, as necessary, to prevent sticking. Pat to ¾-inch thickness.

Use a biscuit cutter to cut out the individual biscuits. I used a 2 ½ -inch cutter here, which yielded 7-8 large biscuits. You can also use a 2-inch cutter to yield about 12 biscuits. Firmly press the cutter down into the dough, but do not twist. Twisting the biscuit cutter seals off the edges of the biscuits and they therefore will not rise as high.

Roll out the dough once or twice more to use up the remaining dough scraps.

Arrange the biscuits in the prepared pan so that their sides are touching.

At this point, the dough will be a bit warmer from working with it, so I like to place the pan of biscuits in the refrigerator or freezer for 5-10 minutes to chill again (but do not leave it in the fridge or freezer any longer than that).

Just before you put the biscuits in the oven, brush the tops with melted butter.

Bake for 14 -15 minutes, or until they&#039;re a light golden brown. Brush the tops of the biscuits with additional melted butter when they come out of the oven and serve warm.

These homemade Air Fryer Buttermilk Biscuits have all the flaky, buttery flavor of baked biscuits but they are made in an air fryer! 

AIR FRYER BUTTERMILK BISCUITS

all-purpose flour (plus extra for surface)

tbsp baking powder

tsp baking soda

tsp sugar

tsp kosher salt

unsalted butter

buttermilk (chilled)

Whisk together the dry ingredients in a large bowl.

Add the cold butter cubes and use a pastry cutter or your hands to break apart the butter and work into the flour mixture until pea-sized pieces form.

Pour the chilled buttermilk over the flour-butter mixture and mix together just until combined. Do not over mix.

If the dough seems overly dry, you can add a splash more of  buttermilk or if it is too wet you can add a tablespoon more flour.

Add dough to a floured surface and gently pat into a disc that is about 3/4 inch thick.

Use a 2-3 inch round cutter to cut into biscuits. DO NOT TWIST THE BISCUIT CUTTER. Just press down and pull up. Twisting the biscuits will seal the biscuit edges and they won&#039;t be able to rise.

You can take the scraps and press together to cut some additional biscuits.

Add biscuits to the air fryer in a single layer, you may need to work in batches depending on the size of your air fryer. The biscuits should be close together. This helps them rise tall.

Cook at 325F degrees for 13-15  minutes until golden brown and fluffy.

Repeat with remaining biscuits, if needed

Serve with butter, honey, or your favorite jam.

These simple homemade Southern Buttermilk Biscuits are flaky and tender. They&#x27;re easy to make at home from scratch. Slather them in butter and see just how deliciously light and tender these biscuits are.

Southern Buttermilk Biscuits

butter (thinly sliced)

Preheat oven to 425°F.

In a large mixing bowl, whisk together flour, baking powder, and salt.

Add butter and cut in with a pastry blender until pea-size clumps form.

Create a well in the center of the mixture by pushing the mixture toward the sides of the bowl. Pour buttermilk into the well. Mix gently with a fork until JUST combined. (Over mixing will make tough biscuits!)

Turn the dough out onto a floured surface and create a rectangle using your hands.

Fold the dough into thirds (like folding a letter).  (Fold left side over center, then right side, so it&#x27;s still in a rectangular shape.)  Then roll back out to 1-inch thick. Repeat the folding and rolling process twice more, Rolling the dough out to 1/2&quot; thick on the final time.

Cut out about 12 biscuits with a 2 1/2&quot;-3&quot; cutter. Re-roll any scraps until there&#x27;s about 10-12 biscuits.

Transfer biscuits to a baking sheet so that the biscuits are touching each other and the edge.

Bake at 425° for about 13-15 minutes until cooked through and golden brown on top.

https://content.jwplatform.com/videos/rIZvav8x.mp4

These simple homemade Southern Buttermilk Biscuits are flaky and tender. Slather them in butter and see just how deliciously light and tender these biscuits are.

All you need are 6 ingredients, one bowl, and 30 minutes to make these buttery, soft, and flaky buttermilk biscuits from scratch. This quick and easy biscuit recipe makes a small batch of just 6 delicious, homemade biscuits.

Quick &amp; Easy Buttermilk Biscuits

(120 grams) all-purpose flour*

½ tsp. (6 grams) baking powder

½ tsp. (6 grams) granulated sugar

⅛ tsp. (1 gram) salt

Tbsp. (57 grams) unsalted butter, cold

(114 grams) full-fat buttermilk, room temperature

Preheat oven to 425°F (218°C). Line a baking sheet with parchment paper and set aside. 

In a large bowl, whisk together the flour, baking powder, sugar, and salt. 

Slice the cold butter into cubes and cut the butter into the flour mixture using a pastry blender until the flour mixture is full of pea-sized chunks of butter. 

Add about a third of the buttermilk buttermilk and gently stir until blended. Add another third of the buttermilk and gently stir until blended. Add the rest of the buttermilk and gently stir just until the buttermilk is fully incorporated and there is no dry flour. Be careful not to overwork the dough when mixing. When all of the buttermilk is added, the dough will be a bit wet and sticky.

Place the dough onto a generously floured surface and knead the dough gently a few times. Sprinkle a bit of flour over the dough and knead the flour into the dough if the dough is too wet and sticky to work with.

Using a rolling pin, gently roll the dough to ½ inch (about 1.25 cm) thickness.

Dip the edges of a 2 ½ inch (about 6.5 cm) circle cutter in flour, then use it to cut the dough into circles. (Tip: Press the cutter straight down and lift it straight up to cut the dough, rather than twisting the cutter in the dough. Twisting the cutter can seal the edges of the dough and limit the biscuits' rise.) Re-roll the remaining dough to cut additional biscuits.

Place the biscuit dough circles onto the parchment-lined baking sheet. Bake until the edges are slightly golden, about 15 minutes.

Place the baking sheet onto a wire rack, leaving the biscuits on the baking sheet to cool slightly. Serve the biscuits warm with the toppings of your choice or allow them to cool completely before storing.

Super good and super easy!  Made my own "cheater" buttermilk and turned out great.  Love the small batch.

Allison, I absolutely Love this recipe and love the small batch!  My biscuits were perfect and reheat incredibly well!  I did add two tablespoons of natural starter and reduced the flour by a tablespoon and buttermilk by a tablespoon! I like adding my starter to just about everything.  These were sooooo good!

Finally I've found the perfect biscuit. The small amount was exactly what I was looking for 
Pressed dough out with fingers and folded dough 5 times. I was able to get 3 large biscuits. Nice tall and fluffy. Delicious

So... this recipe needs double the amount of flour. My dough was extremely wet with just one cup of flour.

Quick and easy indeed. These biscuits were light and fluffy as well. I added melted butter before and after baking (couldn't help myself). Good recipe 👏🏾👏🏾👏🏾

I made the small batch which were very good, and decided I’d share them with my 80 year old aunt.  Now she wants a whole batch by herself.  She’s hooked.  I’ll make a double batch next time and give half.  Thanks for the recipe.

My biscuits never rise. Followed recipe exactly.

I attempted this recipe and they were awful!! Make good paperweights! Not flaky, didn’t rise. Looked like stones 🥺

Thank you..! Amazing, and I am a new baker.

You only need FOUR ingredients to whip up a batch of these golden and flaky buttermilk biscuits. Enjoy them on their own, with a dollop of jam, or smothered in gravy!

Buttermilk Biscuit Recipe

c COLD butter (cubed)

c self rising flour

butter

In a large bowl, cut cold butter into flour until mixture resembles coarse crumbs. Stir in buttermilk just until moistened.

Turn onto a lightly floured surface and knead 3-4 times. Pat or lightly roll to 3/4-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter.

Place on a greased baking sheet. Bake at 425° until golden brown, 10-12 minutes. Brush tops with melted butter. Serve warm.

Better than Red Lobster, these easy homemade Cheddar Bay Biscuits are soft, flaky and made from scratch!

Cheddar Bay Biscuits

cheddar cheese

garlic powder

onion powder

parsley flakes

Preheat oven to 425 degrees F. Line two baking sheets with parchment or silicone mats. Set aside.

In a large food processor, combine flour, cheddar cheese, baking powder, garlic powder, salt and onion powder. Pulse until blended.

Add the chilled butter and pulse until incorporated (there will still be some small chunks of butter).

Slowly pour in the buttermilk, pulsing as you go. Stop pulsing as soon as the dough comes together.

Use a ¼ cup scoop to drop the dough onto the prepared baking sheets. Bake until golden brown – about 15-17 minutes. Brush the warm biscuits with melted butter and sprinkle with parsley flakes.

Buttermilk biscuits are always a good idea! These biscuits are delicious.

Buttermilk Biscuits

baking soda

shortening

Cut the shortening into the flour. Add the rest of the ingredients and enough buttermilk until flour sticks together in bowl. Turn out onto a lightly floured surface adding more flour if dough is too moist and roll out to about 1/4 to 1/2 inch thick.

Cut out biscuits with cutter and place on a baking sheet that has been sprayed. Cook about 8 to 10 minutes until golden brown at 450 degrees. Makes about 15 to 20 biscuits depending on the size of your cutter. Serve with lots of butter, honey, sorghum, or your favorite jams and jellies.

These amazing gluten free biscuits tick every single box: they’re soft, flaky and buttery, rise beautifully in the oven, and are also super easy to make. They’re everything a buttermilk biscuit should be and you couldn’t possibly guess that they’re gluten free!

Extra Flaky Gluten Free Buttermilk Biscuits

½ tsp xanthan gum ((Reduce to ¾ tsp

granulated sugar

tsp baking powder

170 g (1 ½ sticks) frozen unsalted butter, grated

260 g (1 cup + 1 ½ tbsp) cold buttermilk

2-3 tbsp melted unsalted butter,

Adjust the oven rack to the upper middle position, pre-heat the oven to 375ºF (190ºC) and line a baking sheet with baking/parchment paper.

Whisk together the gluten free flour blend, xanthan gum, sugar, baking powder, baking soda and salt until evenly combined.  

Add the grated frozen butter and use a fork to toss the butter together with the dry ingredients – you want all the butter pieces to be coated in a layer of flour. If there are any larger clumps of butter, break them up.

Add the cold buttermilk and use the fork to mix it into the dry ingredients – you want both the dry and the wet ingredients as evenly distributed as possible, so that most of the flour is hydrated by the buttermilk.

Once the dough starts clumping together, give it a quick knead by hand until it only just comes together in a ball (it’s OK if it’s a bit crumbly or slightly dry in places, so long as it’s not completely crumbling and falling apart).

Turn the dough onto a lightly floured surface and pat it all together into a disc.

Roll it out gently to a thickness of about ¾-1 inch (2-2.5cm). Try to keep the dough as square as possible – use a bench scraper to straighten out the sides.

Use the bench scraper (or a sharp knife) to cut the dough into 4 approximately equal pieces. Stack the pieces on top of each other, then pat down the stack and roll it out until it’s again about about ¾-1 inch (2-2.5cm) thick. You don’t need to worry about keeping it square or rectangular, as you’ll use a round cookie cutter to cut out the biscuits.Tip: This laminating step helps to create even more butter-dough layers and flakiness in the biscuits – much like you would laminate puff pastry or croissant dough through a series of folds. 

Use a round cookie cutter, about 2 ½ inch (6.5cm) in diameter to cut out the biscuits. Dip the cookie cutter into flour between cutting to prevent the biscuits from getting stuck. Re-roll or flatten any scraps to make more biscuits, this recipe makes a total of 10-12 biscuits, depending on how thick you roll the dough.Tip: Don’t twist the cookie cutter while cutting – make sure to just press it straight down. Twisting will squash together and disrupt the layers in the dough, which can interfere with how the biscuits rise in the oven.

Place the biscuits onto a lined baking sheet, cover with cling film and freeze for 15-20 minutes.Tip: The freezing helps to achieve the maximum rise and flakiness by firming up the butter in the dough.

Once chilled, arrange the biscuits on the baking sheet so that they lightly touch each other (this will help them rise higher).

Brush the tops of the biscuits with melted butter.

Bake at 375ºF (190ºC) for about 20-24 minutes on the upper middle oven rack, until they’re well risen and golden brown on top. If your oven bakes unevenly, you can rotate the baking sheet after about 15 minutes.Tip: The oven temperature of 375ºF (190ºC) gives the best rise and flake, and the softest biscuits. Baking them on the upper middle rack prevents the bottoms of the biscuits from browning too much, while also giving nice golden brown tops.

Immediately out of the oven, brush the hot biscuits with extra melted butter. Ideally, serve still warm.

Storage: The gluten free biscuits are at their best still warm or on the day of baking. But they can be kept in a closed container at room temperature for 3-4 days. I recommend briefly reheating the biscuits in the microwave (for 10-15 seconds) on days 3 and 4, which will return them to their original softness.

Nothing tastes quite like layer upon layer of flaky buttery biscuits served warm out of the oven.

Flaky Homemade Buttermilk Biscuits

Preheat oven to 450°F.

Combine flour, baking powder, baking soda, sugar, &amp; salt in a large bowl.

Cut in butter using a pastry cutter until the mixture resembles large crumbs (about the size of a pea). Add in buttermilk and stir until moistened. (You may need about 2 tablespoons more or less of the buttermilk).

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