Learn how to make homemade buttermilk biscuits that are amazingly soft and buttery made with simple ingredients. Serve these up with some sausage gravy, homemade jam, honey, or some homemade butter for a delicious breakfast!
If this is your first time ever making a homemade buttermilk biscuit recipe, prepare yourself. You are about to have a buttery biscuit that knocks that socks off of any “famous chicken restaurant” you’ve been to and you will now be making these at any time of day just to satisfy your desire for more. You know, assuming you don’t over cook the biscuits and turn them into hockey pucks. Not that I have ever done that…. However, now you know that next time, this easy buttermilk biscuits recipe needs to be doubled.
PRINT HOMEMADE BISCUITS RECIPE HERE:
- 3 ½ cups all purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 2 tbsp sugar
- 1/2 cup butter
- 1 1/2 cups buttermilk
- Combine flour, baking powder, salt, and sugar in a large bowl.
- Cut butter into it with a pastry cutter.
- Stir the dry ingredients over the butter.
- Add buttermilk. Stir until you get a sticky dough.
- Pat biscuit dough out to a 3/4 inch thick rectangle with a rolling pin onto a floured work surface.
- Cut with a round biscuit cutter or cookie cutter.
- Drop biscuits onto a well greased cast iron skillet.
- Bake biscuits at 450 degree F for 12-14 minutes.
To make these southern-style buttermilk bicuits, you will need these ingredients:
- 3 ½ cups all purpose flour
- 1 tablespoon of baking powder
- 1 teaspoon of salt
- 2 tablespoons of sugar
- ½ cup COLD butter
- 1 ½ cups buttermilk
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HOW TO MAKE HOMEMADE BUTTERMILK BISCUITS
Combine flour, baking powder, salt, and sugar in a large bowl. Cut butter into it with a pastry cutter. Stir the dry ingredients over the butter. Add buttermilk. Stir until you get a sticky dough.
Pat biscuit dough out to a 3/4 inch thick rectangle with a rolling pin onto a floured work surface.
Cut with a round biscuit cutter or cookie cutter.
Drop biscuits onto a well greased cast iron skillet. Homemade lard is my favorite to grease up my skillets with. If you don’t have a cast iron skillet, you can use a cookie sheet. Just make sure all the edges of the biscuits are touching to make the perfect biscuits.
Bake biscuits in a 450 degrees F oven for 12-14 minutes or until the baked biscuits are golden brown.
PRO TIPS FOR THE BEST BUTTERMILK BISCUITS
Cold fat. I like to use frozen butter by putting my butter into the freezer before starting.
Don’t over mix the dough. Move fast so the butter doesn’t melt.
Bake close together for taller biscuits.
Brush the tops of the biscuits with melted butter when come out of oven and sprinkle with a tiny pinch of sea salt.
Aim for pea-sized butter chunks. Using a food processor will give you some coarse crumbs, however, I find the extra dishes to wash are not worth it.
For flaky layers, fold the dough over.
To save money, make your own buttermilk.
White lily flour – I have never personally used white lily flour, as it is not available where I live, but I have heard rave reviews about it. So if you get your hands on some, try it out!
Store in an airtight container or freezer bag. If there are any left.
If you are out of buttermilk, substitute it with whole milk .