These Buttermilk Biscuits are easy, delectable, and perfect for any occasion. With just a handful of pantry staples and a few simple steps, you’ll create fluffy biscuits that melt in your mouth with every bite. The buttermilk adds a tangy richness and the egg wash top creates an irresistible crust. Whether served warm with butter, honey, and/or jam for breakfast or alongside fried chicken for dinner, these biscuits are sure to be a favorite at your table.

buttermilk biscuit with honey poured on top

The Best Buttermilk Biscuits Recipe

As a child growing up in the rural South, I have fond memories of helping my grandma make homemade biscuits in her cozy kitchen. Those days were special, filled with warmth, love, and delicious biscuits!

Those biscuits weren’t just a staple to have at her dining table; they were a symbol of home, comfort, and togetherness. Whether we enjoyed them alongside eggs and bacon, as a side to a Sunday feast, or simply with a smear of butter and honey, they always brought smiles and contented sighs around the table.

For this recipe, using my grandma’s biscuits as inspiration, I use cold buttermilk, cold butter, and egg wash to ensure I get beautiful flaky layers with a golden crust that provides the most tender and delicious crumb. The combination of flour, high-quality, cold butter, and tangy buttermilk forms the foundation of these biscuits and helps create perfect, flaky layers that practically beg to be pulled apart.

These biscuits also use the “cut and stack” method to help create layers, which in my opinion, allows you to easily create beautiful layers without touching your dough too much. All you do is roll out the dough, cut them to create 3 rectangles, stack them , and repeat. This technique creates those beautiful layers that define a true Southern biscuit.

Before these biscuits are baked in the oven, brush them with egg wash, which helps them bake to golden perfection. Once these biscuits are taken out of the oven, sprinkle a bit of coarse sea salt to the tops, add your favorite condiment, and enjoy. After one bite, of these tender and fluffy biscuits, you’ll understand why they are simply the best!

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What Ingredients Do I Need To Make Buttermilk Biscuits

All-Purpose Flour: Flour is the base of this recipe and provides structure and texture to the biscuits.

Baking Powder: Use aluminum-free baking powder. Baking powder acts as a leavening agent to help the biscuits rise and become light and fluffy.

Sugar: Adds a touch of sweetness and aids in browning the biscuits during baking.

Salt: Enhances the flavor of the biscuits and balances the sweetness.

Butter: This recipe calls for cold butter for the biscuit dough and melted butter to top the biscuits when they are baked. The cold butter, when cut into the flour, creates pockets that steam during baking, resulting in flaky layers. The melted butter adds additional moisture and buttery goodness to the biscuits.

Buttermilk: Adds moisture, tenderness, and a slight tangy flavor to the biscuits, contributing to their overall richness and texture.

Egg Wash: Applied before baking, it gives the biscuits a shiny, golden-brown crust and helps any toppings to adhere securely.

Flaky Salt: Adds additional flavor to the biscuits.

How To Make Buttermilk Biscuits

Step 1: Preheat your oven to 425°F (220°C) and set aside an 8-inch cast iron skillet or line a baking sheet with parchment paper or a silicone baking mat.

Step 2: Grate or dice the frozen butter. Place the butter back in the freezer until step 4.

Step 3: Next, sift the flour and baking powder to a large bowl. Then, add the sugar and salt. Whisk the ingredients together until combined.

Step 4: Next, remove the butter from the freezer and add the butter pieces to the flour mixture. Use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse, pea-sized crumbs. Alternatively, a food processor will work as well.

frozen shredded butter added to flour mixture

butter cut into flour to make pea-sized crumbs

Step 5: Next, push some of flour mixture to the edges of the bowl to resemble a well. Next, gradually add the buttermilk to the center of the well, stirring gently until the dough comes together. Do not overwork the dough. The dough should look crumbly, yet moistened.

buttermilk poured into the cavity of the flour mixture

Step 6: Dump the dough into a lightly floured surface. With floured hands, bring the dough together by kneading it a few times. Be careful not to overwork the dough. With your hands or a rolling pin, pat dough into a rectangle. Next, cut the dough into three equals rectangles with a floured knife. Stack the rectangles on top of each other to form 3 layers (alternatively, you can fold the dough letter style to form 3 layers). Roll or pat out the layered dough into another rectangle and repeat the process two more times. Then, pat or roll the dough out to about 1/2-inch to 3/4-inch thickness.

Step 7: Next, use a 2.5-3.0 inch biscuit cutter or the rim of a glass to cut out biscuits. When cutting the dough, be sure not to twist the cutter, as twisting the cutter will prevent the dough from rising. You can also use a sharp knife to cut the biscuits into squares if you do not want to use a biscuit cutter. Once the biscuits are cut, place the biscuits in the skillet or on the prepared baking sheet. Place the biscuits close together so they can rise high and to ensure fluffiness.

Step 8: Brush the tops of the biscuits with egg wash and bake the biscuits in the preheated oven for 15-20 minutes, or until the biscuits are golden brown on top.

cut biscuit dough brushed with egg wash in a skillet

Step 9: Once done, remove the biscuits and brush the biscuits with melted butter and top with sea salt. Serve with honey, jam, or your favorite topping and enjoy!

Tips for Perfect Buttermilk Biscuits

Use Cold Ingredients: Ensure both your butter and buttermilk are very cold. This helps create flaky layers in the biscuits.
Don’t Overwork the Dough: Handle the dough as little as possible to keep the biscuits tender.
Perfect Your Dough Cutting Technique: Make sure you use a sharp, floured knife (not serrated) to cut the dough. If using biscuit cutters, make sure you cut the biscuits by pressing it straight into the dough without wiggling or twisting the cutter. Such movement may seal the biscuits resulting in a flat biscuit.
Chill Biscuits Prior to Baking: Once you cut the biscuits, refrigerate biscuits for 10–15 minutes prior to putting them in the oven. This is optional, but can result in even flaker biscuits.
Use a Seasoned Cast-Iron Skillet: A cast-iron skillet, in my opinion, yields the best results for the perfect biscuit. Put the cast-iron skillet in the preheated oven for about 10 minutes before placing the biscuits in the skillet.
Use Aluminum-Free Baking Powder to ensure you get the perfect flavor.
For higher elevation biscuits, bake on 450F. Note, your biscuits will be done around 10 minutes or until golden brown.

How to Measure Flour for These Biscuits?

Use the Correct Measuring Cup: Use a dry measuring cup. These cups typically come in sizes like 1 cup, 1/2 cup, etc.
Fluff the Flour: Before measuring, fluff up the flour in the bag or container using a spoon. This helps prevent compacting and ensures a more accurate measurement.
Spoon into the Cup: Gently spoon the fluffed-up flour into the measuring cup, allowing it to pile up above the rim.
Level Off: Use a flat edge, like the back of a knife, to level off the excess flour from the top of the measuring cup. Do this without tapping or shaking the cup to avoid settling.

What to Eat with these Delicious Biscuits?

biscuits on a serving board, topped with honey, butter, and jam.

How do I achieve flaky layers in buttermilk biscuits?

To achieve flaky layers, it’s crucial to keep the butter cold and handle the dough as little as possible. Incorporate the cold butter into the flour mixture until it resembles coarse crumbs, and avoid overworking the dough when kneading or rolling it out.

How can I make my biscuits rise more evenly?

For more even rising, ensure your oven is fully preheated before baking. Also, arrange the biscuits on the baking sheet with a little space between them to allow for even heat circulation. Additionally, cutting the biscuits straight down without twisting the cutter helps them rise uniformly.

Can I substitute buttermilk with regular milk in a biscuit recipe?

While you can substitute regular milk with a bit of vinegar or lemon juice to mimic buttermilk’s acidity, using actual buttermilk provides a distinct tanginess and richness that greatly enhances the flavor and texture of the biscuits.

How do I store leftover baked buttermilk biscuits?

Store leftover biscuits in an airtight container or resealable bag at room temperature for up to 2 days. To keep them longer, store in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat in a toaster oven or oven to regain their warmth and texture.

Why did my biscuits turn out flat and dense?

Flat and dense biscuits can result from several factors, such as overworking the dough, using warm ingredients, or not having enough leavening agent (like baking powder). Ensure your ingredients are cold, handle the dough gently, and use fresh baking powder to achieve light and fluffy biscuits.

Can I add other ingredients like cheese or herbs to buttermilk biscuits?

Yes, you can customize your biscuits by adding ingredients like grated cheese, herbs, garlic powder, or even cooked bacon bits. Incorporate these additions into the dry ingredients before adding the liquid, ensuring they are evenly distributed throughout the dough.

I hope you love this Easy Buttermilk Biscuits Recipe ! It’s simple and absolutely delicious! If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @butterloveandsalt on INSTAGRAM. Your reviews help support Butter, Love & Salt and make it possible for me to continue to create delicious recipes.

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