easy buttermilk biscuits

These Easy Buttermilk Biscuits are incredibly soft, tall, flaky, and buttery. Serve these with some jam, gravy, or your topping of choice for an easy and delicious breakfast!

Easy Buttermilk Biscuits

(250 grams) all-purpose flour, spooned & leveled

baking powder

baking soda

sugar

salt

(85 grams) cold unsalted butter, cubed

(180 ml) cold buttermilk,

Preheat oven to 450°F. Line a large baking sheet with parchment paper or a silicone baking mat and set aside.

In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until well combined. Add the in the cubed cold butter and cut into the dry ingredients using a pastry cutter (you may also use a food processor for this step) until you have small pea sized pieces of butter. Pour the cold buttermilk into the mixture and gently work it together until the dough starts to come together.

Scoop the dough onto a lightly floured surface and gently work it together with your hands. Pat the dough into a rectangle and fold it in thirds. Turn the dough, gather any crumbs, and flatten back into a rectangle. Repeat this process two more times.

Place the dough onto a lightly floured surface and pat it down into a 1/2-inch thick rectangle (make sure to measure!). Using a floured 2.5-inch biscuit cutter, cut out the biscuits. Continue to gather any scrap pieces of dough, patting it back down to 1/2-inch thickness, and cutting it until you have 12 biscuits. I suggest trying to get as many as you can the first time, as you continue to work the dough the biscuits won't be quite as good.

Arrange the biscuits on the baking sheet touching each other. Brush the top of each biscuit with a little bit of buttermilk.

Bake at 450°F for about 15-17 minutes or until lightly golden brown. Remove from the oven and brush with melted butter if desired. Allow to cool for a few minutes, serve, and enjoy!

Let me show you how to make biscuits that bake up high, light and fluffy!  I'll tell you the common mistake people make that ruins those flakey layers that you crave!  With 7 simple ingredients like buttermilk, shortening, flour, etc...you can devour these warm topped with butter and honey in as little at 30 minutes! 

Old Fashioned Buttermilk Biscuits Recipe

Cups Flour

Tbs . Baking Powder

Sugar

tsp Cream of Tartar

Salt

Cup Shortening

Cup Buttermilk

Spray a baking sheet with non-stick cooking spray or line it with parchment paper.

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

Cut in the shortening until the mixture resembles course crumbs.

Pour in the buttermilk and mix just until most of the flour is incorporated.

Dump out onto a lightly floured surface and pat the dough out to about 3/4 inch thick. 

Using a biscuit cutter or cookie cutter that is 2 1/2 inches in diameter, cut out biscuits and place them on the prepared baking sheet.

Remember to press the cutter straight down without twisting.

Bake the biscuits at 425 degrees for about 12-15 minutes or until the tops are lightly browned.

I LOVE this recipe and make it all the time! Thank you, thank you for telling me not to twist the cutter when cutting out the biscuits, because that is the way I've always done it and my biscuits never seem to rise. Once I stopped twisting, they rose beautifully.I love your beautiful blog and the time you put in taking all the pictures with each cooking step.

It's countless how many times I tried to make such biscuits, and I failed. But, thanks to your recipe, I finally succeeded! I am happy! Once again, thanks!

These biscuits look so light and fluffy. Appreciate all the tips and tricks that makes these such perfect biscuits.

These biscuits were absolute perfection! So delicious and the recipe was super easy to follow!

These biscuits are delicious and rise really well!

Thank you for all the wonderful pro tips throughout! I'd made something similar before and they just didn't turn out. I was kneading the dough too much and I think I also turned my biscuit cutter in the process. Now I know better and the biscuits came out so fluffy!

These Ridiculously Easy Buttermilk Biscuits are easy, as in less than 10 minutes to throw together. Before you know it, tall, flaky, incredibly delicious biscuits will be rolling out of your oven!

Ridiculously Easy Buttermilk Biscuits

buttermilk

butter (divided)

all purpose flour (more

table salt

Adjust oven rack to middle position and heat oven to 450°F. Line a sheet pan with parchment paper or spray a sheet pan with cooking spray.

Measure 1 cup of buttermilk and place in the freezer for 10 minutes while prepping other ingredients.

Place butter in a microwave-safe bowl, cover and heat on high for 30 seconds. If not completely melted, return to microwave for 10-second intervals till melted. Set aside to cool a bit while prepping other ingredients.

Whisk flour, baking powder, baking soda, sugar,and salt in large bowl.

After buttermilk has been chilled in the freezer for 10 minutes, combine it with 8 tablespoons of the melted butter. (Reserve the last tablespoon for brushing on the baked biscuits.) Stir with a fork until butter forms small clumps or globules. (See picture in the post.)

Add buttermilk mixture to dry ingredients and stir with a rubber spatula just until all flour is incorporated and batter pulls away from sides of the&nbsp;bowl. The dough should be stiff and not super wet. If the&nbsp;dough is wet, add more flour 1 tablespoon at a time, stirring to combine, until fairly stiff.

Generously flour a work surface. Dump biscuit dough from bowl onto prepared work surface and turn to coat all surfaces with flour. Knead on counter 5-6 times (about 30 seconds). Flip over on the work surface to coat with flour then pat into a 6-inch square. It should be a  1½-2-inches in height.

Cut four biscuits with a 2 1/2-inch biscuit cutter. Place biscuits on the prepared sheet pan. Knead scraps a few times till they hold together, then pat into a small rectangle and cut two more biscuits. Transfer last two biscuits to the&nbsp;sheet pan, spacing about 1 1/2 inches apart. (See Café Tips in the post for an even easier cutting technique).

Place in oven and bake until tops are golden brown and crisp, 8 to 18 minutes. (start checking them after 8 minutes as ovens vary. You want them to be a nice golden brown, but not too brown - check the pictures above for correct color.)

Re-melt remaining tablespoon of butter in the microwave, if necessary and brush tops of hot biscuits with melted butter. Serve and enjoy!

This fabulous Buttermilk Sugar Biscuits recipe creates tall biscuits with lots of beautiful layers. It was originally published on the New York Times Cooking site. With our ridiculously easy technique, it's super easy, in addition to being crazy delicious!

NY Times Buttermilk Sugar Biscuits (The ridiculously easy way!)

butter (I used salted)

buttermilk (I use whole milk buttermilk)

all-purpose flour (plus more for rolling)

Line a sheet pan with parchment paper for easy cleanup.

Measure the buttermilk into a medium size bowl or measuring cup and place it in the freezer for 15-20 minutes.

Place the butter in a medium-size microwave-safe bowl and microwave on high power for 60-90 seconds or until just melted.

For the prep:

Combine the flour, sugar, baking powder and salt in a large bowl.

After the buttermilk has been chilling for 15-20 minutes, add the melted butter and stir the two together with a fork until small lumps form. (See the picture above in the post.)

Add half the buttermilk/butter mixture to the dry ingredients and toss with a fork. Take your time with this and keep tossing until most of the flour is incorporated and large lumps form. Add the remaining buttermilk mixture and continue tossing/stirring with the fork, from the bottom up to incorporate any loose flour. The dough will still be a bit crumbly.

Lightly flour your work surface and dump the mixture directly onto it. Push the dough together with your hands and turn it several times to coat it with flour. Using your hands or a dough scraper, gently press the dough together into a 6-8-inch square, about 1-inch tall. You don’t have to be exact at this point.

Using a bench scraper or large, sharp knife, cut the dough in half and stack one half over the other. The dough may still be a little crumbly -that’s okay at this point. Repeat this patting and stacking procedure 4 more times, using a knife or bench scraper to straighten the edges as needed. The dough will come together as you do this.

Now roll or pat the dough to create a square approximately 6 inches x 6 inches. Trim the edges just a bit with a knife or the dough scraper to create a nice square. Discard the scraps or just push them together to make a crazy-shaped extra biscuits.

Using a bench scraper or a sharp knife, cut straight down into the square to create 9 2-inch biscuits. You can also cut the square into 12 biscuits (2-inches x 1.5-inches) which will be more rectangular in shape. Sprinkle the tops with a bit of cane sugar, if desired.

Transfer the biscuits to the prepared sheet pan and place in the refrigerator for 25-30 minutes to chill.

While the biscuits are chilling, preheat the oven to 400˚F.

Place the biscuits in the oven and bake for 15-20 minutes or until golden brown, rotating the pan after 15 minutes. Serve warm with butter and jelly or honey.

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Top 5 easy buttermilk biscuits recipes from across the web

The most viewed easy buttermilk biscuits recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Buttermilk Biscuits

Old Fashioned Buttermilk Biscuits R...

Old Fashioned Buttermilk Biscuits R...

Ridiculously Easy Buttermilk Biscui...

NY Times Buttermilk Sugar Biscuits ...

The most viewed easy buttermilk biscuits recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine