These Old Fashioned Buttermilk Biscuits stand tall with flaky and tender layers that beg to be buttered or slathered with jam!
Old-Fashioned Buttermilk Biscuits
A big breakfast on a lazy weekend is what dreams are made of! Biscuits and gravy are the perfect meal for this! They are satisfying, filling, and oh-so delicious! Serve them alongside dinner, on their own with whipped butter and jam, or with this country white gravy smothered over them.
These biscuits are flaky, tender, light, and fluffy. The not-so-secret ingredient is buttermilk. The buttermilk adds extra moisture to the biscuits, so say goodbye to dry biscuits. Some may feel intimidated by making homemade biscuits, but these biscuits are worth the effort. They are way better than the canned version and made with simple ingredients. You will never go back to the canned version again after seeing how easy it is to make these old-fashioned buttermilk biscuits.
Old Fashion Buttermilk Biscuits Ingredients
Per Serving Cost: $0.26
Recipe Cost: $2.59
Six simple ingredients are all you need to make these biscuits. Below are notes on each ingredient and simple substitutions.
- 2 ½ cups all-purpose flour ($0.61) – The base of the biscuits. Make sure to spoon and level the flour rather than scooping directly from the bag to avoid over-measuring. Irecommend using a high quality flour like King Arthur flour. Gluten-free flour may be used at a rations of 1:1.
- 2 Tablespoons baking powder ($0.18) – This gives the biscuits rise and fluffiness. Make sure yours is fresh, check the expiration date!
- 1 teaspoon salt ($0.01) – Enhances the flavor and balances the richness of the butter.
- 8 Tablespoons unsalted butter, cut into cubes and frozen for 15 minutes ($1.04) – Keeping the butter cold ensures flaky layers. If using salted butter, reduce the added salt slightly. If you use salted butter, make sure you only use ¾ teaspoon of salt.
- 1 cup + 2 Tablespoons cold buttermilk ($0.36) – Adds tenderness and that classic tangy flavor. You can make your own buttermilk. Just follow my How to Make Buttermilk Substitute tutorial.
- 3 Tablespoons salted butter, melted ($0.39) – Brushed on top for an irresistible golden finish.
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
How To Make Old Fshioned Buttermilk Biscuits
If you want tall and flaky, it’s essential to fold and roll the dough as directed below.
- Add the flour, baking powder, and salt into a large bowl or food processor and whisk or pulse together.
- Add the butter and combine until crumbs form with a pastry cutter or by pulsing in the food processor.
- In a large bowl, form a well in the center of the mixture. Pour the buttermilk into the well.
- Fold together until the dough begins to form.
- Place the dough on a floured work surface and form it into a ¾-inch thick rectangle.
- Next, fold one long side into the center and the other long side in. Rotate the dough so that it is horizontal to you. Flatten the dough gently into a rectangle and fold the sides into the middle. Rotate the dough and fold the sides again.
- Turn the dough one last time and flatten it into a rectangle about 1 ½-inches thick.
- Use a biscuit cutter to cut the dough. Place the cut dough rounds on a parchment-lined baking sheet.
- Brush the tops of the biscuits with buttermilk.
- Bake for 15-20 minutes in a preheated 425°F oven.
- Finally, brush the biscuits with melted butter.
- Serve warm.
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Old Fashioned Buttermilk Biscuits
Equipment
- mixing bowls
- food processor
- pastry cutter
- Biscuit cutter
- liquid measuring cup
- measuring cups and spoons
- whisk
Ingredients
- 2 ½ cups all-purpose flour plus more for rolling
- 2 Tablespoon baking powder
- 1 teaspoon salt
- 8 Tablespoons unsalted butter cut into cubes and frozen for 15 minutes
- 1 cup + 2 tablespoons cold buttermilk
- 3 Tablespoons salted butter melted
Instructions
PREP OVEN AND BAKING SHEET:
- Move the oven rack to the middle position and preheat to 425 degrees F.
- Line a baking sheet with parchment paper or a silicone mat.
MAKE BISCUIT DOUGH:
- Add flour, baking powder, and salt to a large bowl or food processor.
- Whisk to combine or pulse the food processor lightly.
- Add butter to the dry ingredients and combine until crumbs form. If using a bowl, use a pastry cutter, if using the food processor, pulse several times.
- If using a processor, transfer mixture to a large bowl.
- Form a well in the center of the mixture and pour in the buttermilk.
- Fold together until dough begins to come together.
- Flour a work surface and transfer the dough from the bowl.
WORK AND FORM THE DOUGH:
- Generously flour your hands and begin working the dough together.
- Form the dough into a ¾ inch thick rectangle.
- Fold one long side into the center, then fold the other long side in. **see notes below
- Rotate the dough so that it is horizontal to you.
- Gently flatten the dough into a rectangle and fold the sides into the middle.
- Turn the dough again and fold the sides into the middle.
- Turn the dough horizontally again and flatten the dough into a rectangle about 1 ½ inches thick.
CUT AND BAKE BISCUITS:
- Use a 2 ½ biscuit cutter to cut the dough. Cut straight down and pull straight up. Do not twist the cutter. **see notes below
- Place biscuits on the prepared baking sheet.
- Brush the tops of the biscuits with a little extra buttermilk, if you like.
- Bake for 15-20 minutes or until golden brown.
TO FINISH:
- Remove the buttermilk biscuits from the oven and brush them with melted butter.
- Serve warm or room temperature.
- Store in an airtight container in the refrigerator for up to 5 days.
Notes
Storage Tips
SERVE: Brush the tops of the biscuits with melted butter and serve them warm or at room temperature. STORE: Store the biscuits in an airtight container in the refrigerator for up to 5 days. FREEZE: Once the biscuits have cooled completely, wrap them individually in two layers of plastic wrap. Then place them in a freezer-safe zipper-top bag and freeze for 2-3 months. THAW: Thaw at room temperature for 2-3 hours. REHEAT: Place the biscuits on a microwave-safe plate. Microwave on high for 20 seconds. Check them, and repeat until they are warmed to your liking.Nutrition
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Old Fashion Buttermilk Biscuits Recipe FAQs
Using buttermilk in biscuits adds a little more fat (extra goodness!) and liquid to the biscuits, which helps them stay moist when they bake, creating the perfect flaky, soft, and tender biscuit.
Use cold butter when cutting it into the flour mixture. Warm butter will be absorbed into the flour, which keeps the biscuits from baking into soft layers of goodness. Cold butter will not be absorbed into the flour, which helps the biscuits become fluffy during the baking process.
I do not recommend substituting milk for buttermilk in this recipe. The biscuits need the acidity from the buttermilk not found in regular milk.
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Your biscuits look perfect. It’s been a while since I’ve made some, so I really appreciate your beautiful process photos to remind me of what to look for in each step. Thank you!
These look like they can be in a magazine! Saving this to try for my brunch party. Thank you!
Thank you so much! This turned out really good! I will definitely make it again!