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An overhead image of a stack of buttermilk biscuits and jam on a wooden board

Buttermilk Biscuits

Course: Breads
Cuisine: North American
Keyword: biscuit, bread
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Servings: 12 biscuits
Calories: 316kcal
Author: Marta Rivera
Light, fluffy, and buttery, these biscuits are perfect for mornings, dinners, or tea time.
Print Recipe

Equipment

  • 3-inch round cookie or biscuit cutter
  • pastry brush

Ingredients

  • 2 cups (260 grams) all-purpose flour
  • 2 cups (250 grams) cake flour
  • 2 tablespoons (25 grams) granulated sugar
  • 4 teaspoons (15 grams) baking powder
  • 1 1/2 teaspoons (9 grams) kosher salt
  • 1 teaspoon (6 grams) baking soda
  • 2 sticks (226 grams) unsalted butter very cold
  • 1 1/2 cups (375 milliters) buttermilk very cold
  • 1/4 cup (57 grams) unsalted butter melted, for brushing the baked biscuits

Instructions

  • Preheat your oven to 400°F (204°C).
    Line a sheet pan with parchment paper or a silicone baking mat.

Prepare the Buttermilk Biscuit Dough

  • Combine, then sift, the all-purpose flour, cake flour, baking powder, sugar, salt, and baking soda into a large mixing bowl.
    Grate the cold butter into the flour mixture. Use your fingers to toss the butter into the dry ingredients to create a coarse, cornmeal-like mixture.  
  • Pour the cold buttermilk into the mixture and gently fold everything together just until the dough comes together.
    Try not to overwork the dough.

Roll the Biscuits

  • Press the biscuit dough into a rectangular shape, then fold the dough in thirds- letter-style-and use a rolling pin to roll the dough out again into a rectangle.
  • Fold the dough again and roll it back out one more time before folding it a third (and final) time. 
    Wrap the dough and allow it to rest in the fridge for 30 minutes. This resting time isn't mandatory, but it will keep the dough from shrinking back when you go to roll it out a final time.
  • Roll the dough out until it is 3/4"-1" thick. The rectangle should be approximately 10" x 6".
    Press a floured, round biscuit cutter straight down and pull straight up into the dough to cut out rounds. Don't twist the biscuit cutter or you'll seal the dough, which will prevent the biscuit from rising fully.
    Cut the biscuits as close together as possible to get the most out of this first roll. 
  • Gather any scraps of dough and press them firmly together until they stick to one another. Lightly roll the dough out to 1" thick and recut.
    Arrange the biscuits on the prepared sheet pan.

Bake the Buttermilk Biscuits

  • Make a dimple in the top of each biscuit with your knuckle or fingertip. This creates an even surface in the baked biscuit which will prevent the center from bulging up.
  • Bake the biscuits for 15-20 minutes, depending on how dark you like your biscuits.
    As soon as you remove the baked biscuits from of the oven, brush them lightly with the melted butter.

Notes

Swaps and Substitutions:
  • You can make buttermilk biscuits with just all-purpose flour if you don't have cake flour
  • Replace the melted salted butter with unsalted butter for a lower sodium buttermilk biscuit. 
  • Use whole milk instead of buttermilk if you don't have any.
Tips and Techniques:
  • To make buttermilk at home:
    1. Measure out 1 1/2 cups (375 milliliters) of skim milk.
    2. Add 1 1/2 tablespoons (23 milliliters) of white distilled vinegar or fresh lemon juice to the milk and stir to combine.
    3. Allow the mixture to sit for 15 minutes, or until the milk is curdled.
  • You can prepare buttermilk biscuit dough 2 days ahead of when you plan to bake them. Make sure to wrap the dough well in plastic wrap to keep it from drying out.
  • You can use a very sharp knife to cut triangles or squares of dough instead of using a circular cutter.
  • For biscuits that stand straight up, position them a 1/2" apart on the sheet pan prior to baking. Being able to use each other's sides as they bake helps them stand straighter. 
Storage Instructions:
  • Store buttermilk biscuits at room temperature in an air-tight container for 2 to 3 days.
Freezing Instructions:
  • To Freeze Unbaked Biscuits:
    1. Freeze the raw, cut biscuits on a prepared sheet pan until they are frozen solid.
    2. Transfer the biscuit dough to a freezer storage bag and store for up to 2 months.
    3. When you're ready to bake, allow the biscuit dough to thaw under refrigeration for 2 hours (or overnight) before baking as instructed.
  • To Freeze Baked Biscuits:
    1. Allow the baked biscuits to cool completely. Freeze the biscuits on the same sheet pan they were baked on.
    2. When the biscuits are frozen, transfer them to a freezer storage bag. Freeze for up to 6 months.
    3. Thaw at room temperature before eating.

Nutrition

Calories: 316kcal | Carbohydrates: 63g | Protein: 10g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Cholesterol: 4mg | Sodium: 638mg | Potassium: 122mg | Fiber: 2g | Sugar: 4g | Vitamin A: 54IU | Calcium: 143mg | Iron: 2mg