Soft Buttermilk Biscuit Recipe
These homemade buttermilk biscuits are soft and full of rich buttery flavor, made with simple ingredients and a classic southern technique. Perfect for breakfast or as a comforting side, they bake up golden brown with tender layers every time.
Servings: 6
Calories: 160kcal
Equipment
Ingredients
- 1 cup All Purpose Flour (160g)
- 2 tsp Baking Powder
- ¼ tsp Salt
- ¼ tsp Baking Soda
- ¼ tsp Cream of Tartar
- 1 tsp Granulated Sugar
- ¼ cup Cold Unsalted Butter (shredded, 55g)
- ½ cup Cold Buttermilk (5.5 fl oz)
Instructions
- In a large bowl, combine the flour, baking powder, salt, baking soda, cream of tartar, and sugar. Stir well to evenly distribute.
- Next, add the shredded cold butter to the flour mixture. Using a pastry cutter or fork, press the butter into the dry ingredients until the mixture becomes crumbly with tiny bits of butter.
- Pour in the cold buttermilk and gently stir with a fork until the biscuit dough starts to come together. Add a little more buttermilk if needed, just until there are no dry bits of flour at the bottom.
- Bring the dough together into a ball and lightly knead. You need to knead just enough so it’s not sticky. On a lightly floured surface, flatten the dough, then fold it over and repeat this process about 3 times to create those flaky layers. You can lightly add flour in between each fold to prevent dough from sticking to to the rolling pin.
- Dip your biscuit cutter in flour and cut straight down into the dough (don’t twist). This helps the biscuits rise evenly.
- Place biscuits on a buttered or parchment-lined baking sheet so they slightly touch. Bake at 400°F for about 18-20 minutes, or until the tops of the biscuits are golden brown. Allow biscuits to cool and enjoy!
Notes
- Keep everything cold - Cold butter and cold buttermilk are key to creating those beautiful iconic layers. If your kitchen is warm, pop your butter in the freezer for 10 minutes before using.
- Don’t overmix the dough - Overworking the biscuit dough will lead to tough biscuits instead of soft, tender ones. Mix just until combined.
- Shred your butter for best results - Here's a fun kitchen hack. Use a box grater helps create tiny pieces of butter throughout the flour mixture, giving you perfectly flaky biscuits every time.
- Adjust buttermilk as needed - Depending on your flour, you may need a little more or less buttermilk. The dough should be slightly sticky but not wet.
- Folding creates layers - Folding the dough 2-3 times is what gives you those beautiful, bakery-style flaky layers.
- Serve warm - These biscuits are best enjoyed fresh out of the oven with butter, honey, jelly, jam, or sausage gravy.
Nutrition
Calories: 160kcal | Carbohydrates: 18g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 306mg | Potassium: 72mg | Fiber: 1g | Sugar: 2g | Vitamin A: 269IU | Calcium: 107mg | Iron: 1mg