Bread

Buttermilk Biscuits

These homemade buttery buttermilk biscuits are so light, fluffy and easy to make, you’ll never eat biscuits from a can again.

close up of a pile of baked buttermilk biscuits.
dry ingredients mixed in a bowl.
After the butter is cut up and put back in the fridge, combine the sugar, salt, flour, baking powder, and cream of tarter in a bowl.
cut up cold butter added to the bowl of dry ingredients.
Add the cut up cold butter in with the dry ingredients. Use a pastry cutter or fork to mash the cold butter.
pea sized amounts of cold butter now mixed in with the dry ingredients.
The butter should be in small pea sized amounts.
wet ingredients added to the bowl of dry ingredients.
Add the milk and beaten egg in the bowl and mix.
wet and dry ingredients all mixed and kneaded together.
Take biscuit dough onto a floured surface and knead for a few minutes.
buttermilk biscuit dough flattened out to a rectangle shape on a silicone baking sheet.
Roll out the dough into a
rectangle-ish shape.
close up of the corner of buttermilk biscuit dough.
buttermilk biscuit dough cut out into circles and laid out on a cookie tray.
With a circle cookie cutter or biscuit cutter, cut out the biscuits.
close up of the cut out buttermilk biscuits.
Bake the buttermilk biscuits for 10-15 minutes until golden brown on top.
baked buttermilk biscuits on a towel.
When they come out of the oven, I brush the buttermilk biscuits with salted butter.
close up of baked buttermilk biscuits.
These pictures don’t do these biscuits justice. Whenever we make these in our house, we end up eating half of them as soon as they come out of the oven!
one buttermilk biscuit cut open and placed on a plate.
close up of half a buttermilk biscuit with blueberry jam on it.

Buttermilk Biscuits:

-Great with gravy, jam, butter or even plain!

another closeup of a cut open buttermilk biscuit with blueberry jam on it.
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Buttermilk Biscuits


  • Author: rowdyrousculps
  • Prep Time: 15 minutes
  • Cook Time: 10-15 minutes
  • Total Time: 30 minutes
  • Yield: 12 1x

Description

These homemade buttery buttermilk biscuits are so light, fluffy and easy to make, you’ll never eat biscuits from a can again.


Scale

Ingredients

  • 3 TBSP white sugar
  • 1/2 tsp. salt
  • 3 c. all purpose unbleached flour
  • 4 tsp. baking powder
  • 1/2 tsp. cream of tartar
  • 3/4 c. cold butter (I prefer salted)
  • 1 egg- beaten
  • 1 c. buttermilk

Instructions

  1. Preheat oven to 450 degrees.
  2. Cut the butter into small pieces and put back into the fridge to keep cold. (The biscuit mixture is better the colder the butter is.)
  3. Combine the sugar, salt, flour, baking powder, and cream of tarter together in a large bowl and mix well.
  4. Add the cold butter into the large bowl and cut with a pastry cutter. (you can use two forks if you don’t have a pastry cutter.) You want to see the butter cut into the size of peas.
  5. Add the milk and the beaten egg and combine. You should still see pieces of butter in the biscuit mixture. (dough will still be sticky.)
  6. Add flour on a flat surface and knead for 10-15 minutes.
  7. Roll dough out to 3/4- 1 inch thickness.
  8. Use a circle or biscuit cutter and cut out the biscuit dough and put on a cookie sheet lined with parchment paper or a silicone mat.
  9. Bake for 10-15 minutes until golden brown on top. (I flip the cookie sheet over half way during the baking.) It makes at least 12 depending on how big you cut them.
  10. Brush the biscuits with melted butter on top. (If you like salted butter on your toast with jam, you’ll love melted salted butter on top of these biscuits.)

  • Category: Breakfast
  • Cuisine: American

Nutrition

  • Serving Size: 12
  • Calories: 250
  • Sugar: 4.2g
  • Sodium: 219.2mg
  • Fat: 12.9g
  • Carbohydrates: 29.7g
  • Protein: 4.5g
  • Cholesterol: 48.2mg

Keywords: buttermilk biscuits

Recipe adapted from momontimeout.com.

If you like this recipe, try my homemade white rolls.

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