Easy Buttermilk Biscuits Recipe

These simple biscuits made with buttermilk are very soft, tall, flaky, and buttery. For a quick meal, put some jam or gravy on top of these.

– 2 cups all-purpose flour spooned & leveled (250 grams) – 1 tablespoon baking powder – ¼ teaspoon baking soda – 2 teaspoons sugar – 1 teaspoon salt – 6 tablespoons cold unsalted butter cubed (85 grams) – ¾ cup cold buttermilk plus more for the tops of the biscuits (180 ml)



Preheat oven to 450°F (230°C). Line a large baking sheet with silicone or paper. Mix flour, baking powder, soda, sugar, and salt in a large bowl. 


Pea-sized cubed cold butter should be incorporated into the dry ingredients with a pastry cutter or food processor. Mix cold buttermilk into dough.


Hand-work the dough on lightly floured surface. Rectangular dough should be folded in thirds. Turn dough, gather crumbs, rectangle again. Try folding twice more.


Measure and press dough into a 1/2-inch rectangle on lightly floured surface. Cut biscuits with a floured 2.5-inch cutter. Press and draw the biscuit cutter down without twisting.


Any leftover dough should be patted 1/2-inch thick and sliced into 8–10 biscuits. I recommend getting as many as possible the first time because working the dough makes the biscuits bland.


Baking sheet biscuits touch. Put buttermilk on biscuit tops. Bake 15–17 minutes until gently browned. Melt butter and brush after baking. Serve after a few minutes of chilling!


Also See: 

6-inch Vanilla Cake Recipe