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You’ll never make canned biscuits again! With this Homemade Buttermilk Biscuit Recipe, you’ll get fluffy, delicious biscuits every time!
I love biscuits! I remember my grandma making her homemade biscuit recipe all the time while I was growing up. Unfortunately, I never learned her recipe before she passed and I’ve been on the hunt for something that comes close ever since.
This Homemade Buttermilk Biscuit Recipe fills that void in my heart… and my stomach. They’re the perfect base for your biscuits & gravy recipe or just because you’re craving a great biscuit.
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I have this crush on making pies because it’s so soothing to me to make the pie crust. I get the same happy feeling when making these biscuits. They start off similarly to pie dough, but once they’re baked it’s all about fluffy biscuits slathered in butter and grape jelly. (Just like my dad used to make!)
I make these buttermilk biscuits at least once a month. My boys love to help me cut them all out. Treat yourself this weekend! Skip the store-bought canned biscuits and make yourself a big plate of buttermilk biscuit happiness!
Buttermilk Biscuit Recipe Ingredients
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Cold butter
- Cold buttermilk
If you don’t have buttermilk on hand, don’t worry. Simply combine 1 cup of 2% or whole milk with 1 tablespoon of lemon juice, stir, and let the milk set to 5 minutes. This will make sour milk and is a viable substitute for buttermilk in a pinch.
How to Make Biscuits
Preheat oven to 450 degrees F. Line a baking sheet with a silicone mat or parchment paper.
Add flour, baking powder, salt, and baking soda to the bowl of a food processor. Cover and give everything a whirl to mix.
Add the cold stick of butter pieces to the food processor. Cover and pulse until the butter is cut into the dry ingredients and has a sandy, crumb-like consistency. (Work in quick pulses, not leaving the processor on continuously. The butter will warm up too much.) Transfer flour mixture to a large mixing bowl.
Pour in the buttermilk stir in just until the dough comes together. The biscuit dough will very sticky. (If your dough is dry, add in more buttermilk 1 tablespoon at a time.)
Turn dough out onto a floured surface, dust top of the dough with flour, and gently fold the dough over on itself 5 or 6 times The dough will come together and the outside won’t be sticky anymore.
Use a rolling pin flatten the dough to about 1/2-inch thickness. (Your hands can warm the butter and we don’t want that.) Cut out biscuits with a 2-inch circle cutter, being sure to push straight down through the dough. (I dip my cutter in flour each time before pressing into the dough.)
Place biscuits on your prepared baking sheet. Re-roll and flatten the dough scraps and repeat until you’ve used it all up.
Bake 14 to 16 minutes, or until biscuits are puffy and golden brown on top. Remove from the oven. Serve warm or at room temperature.
If you don’t have a food processor, follow these steps instead.
In a large mixing bowl, combine flour, baking powder, salt, and baking soda. Use a fork to cut the butter into the dry ingredients until the mixture looks like crumbs. Work quickly, you don’t want the butter to get too soft. Then add the buttermilk and proceed as directed.
What does buttermilk do for biscuits?
Buttermilk is acidic and when it combines with the baking soda in this recipe, it creates a chemical reaction. Carbon dioxide bubbles are released as the biscuits bake helping to create a light and fluffy texture. Buttermilk also adds a subtle tang that’s really nice.
Why won’t my biscuits rise?
There are a few different variables that could be affecting your biscuits.
- The fat isn’t cold enough – You don’t want the butter to melt and make greasy, leaden biscuits.
- You’re adding the fat all at once– Yes, we’re totally adding in all the butter at one time, but by cutting in up in small pieces you help distribute it as the food processor (or by hand with a fork) cuts it into the dry ingredients.
- Rolling the dough too many times – You want to cut as many biscuits as you can each time you roll out the dough. The first cuts will always fluff up the best and then it goes downhill from there.
- Your biscuit cutter doesn’t have sharp edges – Make sure you use a cookie cutter or biscuits cutter. They have a “sharp” edge that cuts right through the dough and doesn’t stick the top to the bottom. Don’t use a drinking glass or something with a rounded edge and you’ll be fine.
Look how golden and beautiful! These homemade biscuits are a big hug from me to you.
It’s about lazy weekend mornings, making biscuits, and watching as your kids keep running into the kitchen throughout the morning to snag “just one more!”
My favorite breakfast bites
- Overnight Blintz Bake
- Dad’s Potato Pancakes
- Homemade Cinnamon Rolls
- French Toast Casserole
- More breakfast recipes…
More biscuits & bread recipes
- Copycat Cheddar Bay Biscuits
- 40-Minute Milk and Honey Dinner Rolls
- French Onion Sour Cream Biscuits
- Bacon Focaccia
- More bread recipes…
Homemade Buttermilk Biscuit Recipe
Julie Kotzbach
You'll never make canned biscuits again! With this Homemade Buttermilk Biscuit Recipe, you'll get fluffy, delicious biscuits every time!
4.15 from 14 votes
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Prep Time 10 minutes mins
Cook Time 16 minutes mins
Total Time 26 minutes mins
Course Breakfast
Cuisine American
Servings 12 biscuits
Calories 140 kcal
Ingredients
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- ¾ teaspoon salt
- ¼ teaspoon baking soda
- 6 tablespoons cold butter cut into small pieces
- 1 cup cold buttermilk (see note)
Instructions
Preheat oven to 450 degrees F. Line a baking sheet with a silicone mat or parchment paper.
Add flour, baking powder, salt, and baking soda to the bowl of a food processor. Cover and give everything a whirl to mix.
Add butter to the food processor. Cover and pulse until the butter is cut into the dry ingredients and has a sandy, crumb-like consistency. (Work in quick pulses, not leaving the processor on continuously. The butter will warm up too much.) Transfer flour/butter mixture to a large mixing bowl.
Pour in the buttermilk stir in just until the dough comes together. The dough will very sticky. (If your dough is dry, add in more buttermilk 1 tablespoon at a time.)
Turn dough out onto a floured surface, dust top of the dough with flour, and gently fold the dough over on itself 5 or 6 times The dough will come together and the outside won't be sticky anymore.
Use a rolling pin flatten the dough to about 1/2-inch thick. (Your hands can warm the butter and we don't want that.) Cut out biscuits with a 2-inch circle cutter, being sure to push straight down through the dough. (I dip my cutter in flour each time before pressing into the dough.)
Place biscuits on your prepared baking sheet. Re-roll and flatten the dough scraps and repeat until you've used it all up.
Bake 14 to 16 minutes, or until biscuits are puffy and golden on top. Remove from the oven. Serve warm or at room temperature.
Notes
- If you don't have buttermilk one hand, add 1 tablespoon lemon juice to 1 cup of 2% milk or whole milk. Stir to combine and let site for at least 2 minutes before using.
- If you don't have a food processor: In a large mixing bowl, combine flour, baking powder, salt, and baking soda. Use a fork to cut the butter into the dry ingredients until the mixture looks like crumbs. Work quickly, you don’t want the butter to get too soft.
Nutrition
Calories: 140kcalCarbohydrates: 18gProtein: 3gFat: 7gSaturated Fat: 4gCholesterol: 17mgSodium: 241mgPotassium: 184mgFiber: 1gSugar: 1gVitamin A: 208IUCalcium: 86mgIron: 1mg
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
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