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–+ servings
a plate of buttermilk biscuits with a a few pats of butter in the background

Buttermilk Biscuits

This homemade buttermilk biscuits recipe yields fluffy clouds of buttery, flaky dough baked to golden perfection. Slather them with jam, jelly, sausage gravy, or more butter because these biscuits work for breakfast or dinner.
Prep Time 20 minutes
Cook Time 20 minutes
Refrigerate 30 minutes
Total Time 1 hour 10 minutes
Servings 8 biscuits
Author Jeri Mobley-Arias
Course Appetizer, Breakfast, Side Dish
Cuisine American

Equipment

  • Bench Scrapper
  • ½-baking sheet,
  • Rollling Pin
  • Mixing bowl
  • Pastry brush
  • Biscuit Cutter

Ingredients

  • 2¾ cups all-purpose flour
  • 1½ tablespoons baking powder
  • 1¾ teaspoons kosher salt, Diamond Crystal
  • 1 cup European-style butter, very cold and cubed
  • 2 teaspoons sugar
  • 1 cup buttermilk

Biscuit Tops

  • melted butter, for brushing
  • flaky salt, optional

Instructions

  • In a medium mixing bowl, add flour, sugar, baking powder, and salt. Whisk until thoroughly combined. Add very cold cubed butter and pinch with your fingers until pea-sized bits are throughout the flour mixture.
  • Add buttermilk and stir with a spatula until ingredients form a dough. The mixture will looks a bit dry and shaggy, that's okay. Do not over-mix the dough.
  • Flour a clean work surface and roll out the dough. Roll out and form into a rectangle that is 1-inch thick.
  • Use a bench scraper or knife to divide the dough into thirds, then stack them onto one another. Use a rolling pin to even out the dough into a 1-inch rectangle again and repeat for a total of three times. This is how you will get the beautiful flaky layers
  • Use the biscuit cutter to cut out a total of 8 biscuits (after 6, you will need to reform the dough to make an additional 2 biscuits) then transfer to a baking sheet. Place in the refrigerator for 30 minutes. This will ensure a uniform rise. While biscuits are chilling, preheat oven to 425°F.
  • Brush the tops with melted butter and place in the oven. Bake for 18-20 minutes or until golden brown. Remove from the oven and allow to cool. TOp with flaky salt, if desired.
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