Homemade Buttermilk Biscuits

Flaky, buttery, and perfectly tender—just like grandma used to make! These biscuits are great for breakfast, smothered in gravy, or served with honey and jam.

Ingredients (Makes about 8-10 biscuits)

2 cups (250g) all-purpose flour (plus extra for dusting)
1 tbsp baking powder
1/4 tsp baking soda
1 tsp salt
1/2 cup (1 stick, 113g) cold unsalted butter, cubed (or frozen & grated)
3/4 cup (180ml) cold buttermilk (plus extra for brushing)

Instructions

Prep:
- Preheat oven to 450°F (230°C).
- Line a baking sheet with parchment paper.
Mix Dry Ingredients:
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
Cut in Butter:
- Add cold cubed butter (or grated frozen butter) to the flour.
- Use a pastry cutter, fork, or your fingers to work the butter into the flour until it resembles coarse crumbs (some pea-sized pieces are fine).
Add Buttermilk:
- Pour in cold buttermilk and gently stir with a fork until just combined (do not overmix—dough should be shaggy).
Shape & Cut:
- Turn dough onto a floured surface and gently pat into a 1-inch thick rectangle.
- Fold dough in half, then pat down again (for flaky layers).
- Use a floured biscuit cutter (or glass) to cut out biscuits. Do not twist—press straight down.
Bake:
- Place biscuits close together on the baking sheet (helps them rise).
- Brush tops with buttermilk for browning.
- Bake 10-12 mins until golden brown.
Serve Warm!
- Best enjoyed fresh with butter, honey, jam, or gravy.

Tips for Perfect Biscuits

✅ Keep Everything Cold – Warm butter = flat biscuits.
✅ Don’t Overwork Dough – Handle as little as possible for tender layers.
✅ No Buttermilk? Make a substitute: 1 cup milk + 1 tbsp lemon juice/vinegar, sit 5 mins.
✅ Extra Flaky? Fold dough 3-4 times before cutting.
✅ Freeze & Bake Later? Shape biscuits, freeze on a tray, then bake from frozen (+2-3 mins).

Want cheesy garlic biscuits or drop biscuit variations? Let me know! 😊 🧈