Enjoy buttermilk biscuits as a side with dinner, or try them for breakfast topped with homemade jam or sausage gravy. This Buttermilk Biscuits recipe uses just 6 common ingredients to make the most amazing, flaky, light, and buttery homemade biscuits. If you’re used to popping open a can of refrigerated biscuits, you will be thrilled by how much better these taste, and how easy they are to make! Homemade biscuits are a must for enjoying with Chicken a la King or savory Sausage Gravy. I also love these warm with butter and jam, or as part of a homemade breakfast sandwich.
Why You’ll Love This Recipe
The Ingredients For Buttermilk Biscuits
Here’s what you need to make the best buttermilk biscuits from scratch:
Butter: Use unsalted butter for this recipe, please. Cut one stick into small cubes and keep it cold. 2 additional tablespoons will be melted and brushed over the tops of the biscuits while they’re still hot from the oven. Buttermilk: To make tender buttermilk biscuits you’ll need some of this! Keep the buttermilk cold as well. Cold ingredients are key to making biscuits flaky. Flour, Baking Powder, Salt, and Sugar
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make Buttermilk Biscuits
Start by preheating the oven to 425°F/200°C, and line a sheet pan with parchment paper.
Recipe Tips
It is important that the butter and buttermilk are very cold! When the biscuits bake, the cold butter melts and creates flaky pockets in the biscuits. Folding the dough creates layers. You can technically skip this step, but the texture of the biscuits will be more uniform and dense. Brushing buttermilk on the dough before baking gives the biscuits extra tang and helps them to get golden brown in the oven. Try adding things to your biscuits! Gently fold in fresh herbs like rosemary or chives, or add grated cheese. For a sweet variation, mix in cinnamon, nutmeg, or chocolate chips. Use any leftover buttermilk to make my Buttermilk Chicken Tenders, Chicken Fried Steak, or a Classic Red Velvet Cake.
Storing Tips
To Store: Try to eat these biscuits while they’re fresh – ideally, enjoy them on the same day that you make them. If you must, leftovers can be stored in an airtight container at room temperature for 2-3 days though. To Freeze: Freeze baked biscuits for up to 3 months. Thaw before reheating in the microwave or oven. Unbaked biscuits can also be frozen for up to 3 months. Flash-freeze them first on the baking sheet, then transfer to a ziplock bag. Bake the biscuits from frozen, adding 2-3 minutes to the baking time, or thaw them first, then bake according to the recipe below.
What To Serve With Buttermilk Biscuits
These flaky biscuits make a delicious side dish for homestyle dinners like Oven Beef Stew, Hamburger Steak with Gravy, or Chicken Pot Pie Soup. You can also turn fresh biscuits into the most perfect summer dessert, and use them for Strawberry Shortcake! Flaky buttermilk biscuits are also great for breakfast! Spread them with homemade Nutella, raspberry jam, or serve biscuits with savory country Sausage Gravy. The best Buttermilk Biscuits are the ones that you make from scratch, with this easy recipe! Save this recipe, it will serve you well for years to come. © Little Sunny Kitchen
