Homemade Buttermilk Biscuits: A Classic Southern Comfort Recipe

Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon baking soda
2 teaspoons sugar
1 teaspoon salt
1/2 cup unsalted butter, cold and cubed
3/4 cup cold buttermilk

Steps and instructions

Preheat your oven to 425°F (220°C).
In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
Add the cold, cubed butter to the bowl. Using your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
Pour in the cold buttermilk. Stir just until the dough comes together. The dough will be very sticky.
Turn the dough out onto a floured surface, and using floured hands, fold the dough over onto itself four or five times. Press into a 1-inch thick round.
Cut out biscuits using a 2-inch round biscuit cutter. Press straight down without twisting to ensure the biscuits can rise properly.
Place biscuits on a baking sheet and bake until golden brown on top, about 15 minutes.
Allow biscuits to cool slightly on the baking sheet before serving. Enjoy them warm.

Tools for making

Mixing bowl - A large bowl to combine the dry ingredients and butter.
Whisk - Used to mix the dry ingredients together.
Baking sheet - A flat tray to place the biscuits on for baking.
Biscuit cutter - A round cutter to shape the biscuit dough.
Flour - Used for dusting the work surface and hands to prevent sticking.
Oven - To preheat and bake the biscuits.

Recipe variations

Adding shredded cheese (such as cheddar or Parmesan) to the dough for cheesy biscuits
Incorporating cooked and crumbled bacon or diced ham for a savory twist
Mixing in chopped herbs like rosemary, thyme, or chives for added flavor
Using whole wheat flour or a combination of whole wheat and all-purpose flour for a healthier option
Replacing the buttermilk with yogurt or sour cream for a tangier flavor
Adding a touch of honey or maple syrup to the dough for a hint of sweetness
Making gluten-free biscuits by using a gluten-free flour blend
Experimenting with different types of fats, such as using lard or vegetable shortening instead of butter
Creating a spiced version by adding cinnamon, nutmeg, or pumpkin spice to the dough

Recipe overview

Enjoy the comfort of homemade Buttermilk Biscuits with this easy and delicious recipe. These biscuits are flaky, buttery, and perfect for any time of day. Whether you enjoy them for breakfast with a spread of jam, as a side with your dinner, or simply as a snack, they're sure to be a hit. With just a handful of basic ingredients and a few simple steps, these biscuits are so simple to make. The key to their flaky texture is using cold butter and buttermilk, which creates pockets of steam as they bake. Expect a light and fluffy interior with a slightly crisp exterior. Serve them warm right out of the oven for the best experience. Get ready to fill your home with the wonderful aroma of freshly baked biscuits!

Common questions

Can I use regular milk instead of buttermilk? No, buttermilk is an essential ingredient for this recipe as it adds tanginess and helps to create light and fluffy biscuits.
Can I substitute the unsalted butter with salted butter? Yes, you can use salted butter if that's what you have on hand. Just remember to adjust the amount of salt in the recipe accordingly.
Can I make the dough ahead of time? Yes, you can make the dough ahead of time and refrigerate it for up to 24 hours. This will allow the flavors to develop and make the biscuits even more delicious.
Can I freeze the biscuits? Absolutely! Once baked and cooled, you can freeze the biscuits in an airtight container or freezer bag for up to 3 months. To reheat, simply thaw them at room temperature and warm in the oven.
How do I store the leftover biscuits? If you have any leftover biscuits, store them in an airtight container at room temperature for up to 2 days. You can reheat them in the oven for a few minutes to regain their freshness.

Serving dishes and utensils

Biscuit Cutter - A round cutter used to cut out the biscuit dough into uniform shapes.
Baking Sheet - A flat metal or aluminum sheet used for baking the biscuits in the oven.
Whisk - A utensil with wire loops used for mixing and incorporating ingredients together.
Large Bowl - A container used for mixing the dry ingredients and combining the dough.
Flour - Used for dusting the surface and preventing the dough from sticking.

Origin stories

Buttermilk biscuits hail from the Southern United States, a region known for its rich culinary traditions. As a staple of Southern cuisine, these flaky, buttery delights have humble origins. During the pre-Civil War era, when resources were often scarce, Southern cooks had to be resourceful. Buttermilk, a byproduct of butter-making, became a popular ingredient because of its availability and cost-effectiveness. When combined with a basic mixture of flour, baking soda, and lard or butter, it created a simple, hearty biscuit that could be served with meals throughout the day. Over time, these biscuits have become synonymous with Southern hospitality and comfort food, a testament to the creativity and resilience of Southern cooks.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.