Homemade Buttermilk Biscuits

There’s nothing quite like the smell of homemade buttermilk biscuits baking in the oven. Golden on the outside and soft and flaky on the inside, these classic biscuits are simple, comforting, and perfect for breakfast, dinner, or anytime in between.

Cindy Harvey

Homemade Buttermilk Biscuits

These homemade buttermilk biscuits are buttery, flaky, and incredibly easy to make from scratch. With a soft, tender center and perfectly golden tops, they’re the ultimate comfort food for any meal. Serve them warm with honey, jam, gravy, or melted butter for a classic homemade treat everyone will love.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Servings: 4 people

Course: Breakfast, Side Dish

Cuisine: American

Calories: 257

Ingredients Equipment Method

Ingredients

  

• 2 1/2 cups all-purpose flour spooned and leveled, plus more as needed for hands and work surface
• 1 Tbsp baking powder
• 1/2 tsp baking soda
• 1 tsp sea salt
• 1/2 cup (8 Tbsp) salted butter cubed and very cold
• 1 cup +2 Tbsp cold buttermilk can substitute buttermilk by adding a cap full of white vinegar into 2% or whole milk

Equipment

• 1 food processor
• 1 biscuit cutter
• 1 cast iron pan
• 1 large bowl

Method

 

1. Gather ingredients
   
2. Place the flour, baking powder, baking soda, salt and butter in a large food processor
   
3. Pulsing several times until coarse crumbs form
   
4. Pour mixture into a large bowl and make a well in the center
   
5. Pour buttermilk into the well
   
6. Using a large spoon or spatula, fold unit it begins to come together. Do not overwork the dough. Pour the dough and any dough crumbles onto a floured work surface and gently bring together with generously floured hands
   
7. Using floured hands, flatten into a 3/4 inch thick rectangle
   
8. Fold one side into the center, then the other side on top (don't worry about it looking perfect, it will all come together in the end)
   
9. Turn the dough 90 degrees, so it's now horizontal. Gently flatten into a 3/4 inch thick rectangle again. Repeat the folding again and turn the dough horizontally one more time and repeat folding one last time
   
10. Gently flatten into a 3/4 inch thick rectangle
    
11. Cut into 2.5 or 3 inch circles with a biscuit cutter
    
12. Place biscuits in a cast iron skillet. Make sure biscuits are touching
    
13. Bake for 18 to 20 minutes at 425℉ or until tops are golden brown
    
14. Remove from oven and butter the tops of the biscuits