These flaky, fluffy buttermilk biscuits are melt-in-your-mouth good and so easy! Serve warm with brunch, soups and stews, fried chicken, and your picnic feast. This will be your go-to biscuit recipe!
Hot out of the oven, mile-high biscuits hold fuzzy memories in my family… especially these irresistible homemade variety! On a slow Sunday morning, my little girl and I love to mix up a big batch of biscuit dough, dance to music and make a mess in the kitchen. When it’s time to finally savor our hot, fluffy biscuits with butter and honey, or raspberry jam with breakfast, our home smells heaven sent and there’s no keeping us from going for seconds. It’s like creating magic in a matter of minutes!
Homemade biscuits are so simple to make – just 7 pantry ingredients, a little elbow grease, and less than an hour from start-to-finish. Biscuits are a quick bread, which means no waiting around for hours for the dough to rise. Their leavening comes from baking soda and baking powder for a light and fluffy lift.
Take care with the dough to not over-work it. Too much kneading overdevelops the gluten in the flour, so it does not need to be handled too much. Just roll out a nice thick rectangle, cut your shapes and pop on the pan! Your best-ever breakfast treat or side dish for chicken, soups, stews and saucy dishes is just minutes away.
These buttery homemade biscuits are so soft and tender they practically melt in your mouth. You will love this recipe and enjoy sharing them with the ones you love, like we do!
Best-Ever Buttermilk Biscuits
- 2 cups all-purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1/2 cup (1 stick) cold butter
- 3/4 cups buttermilk
- 1/4 cup unsalted butter melted
- Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, combine flour, baking powder, salt and baking soda. Cut butter into small cubes, or use a box grater to shred (this makes it SO easy!) Work butter into the dry ingredients until it resembles coarse crumbs. Stir in buttermilk using a rubber spatula, until a soft dough forms.
- 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.
- 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 10-12 biscuits.
- Bake for 15-17 minutes, or until lightly golden brown. Remove from the oven and brush with melted butter.
- Serve warm. Enjoy!