These Old Fashioned Buttermilk Biscuits stand tall with flaky and tender layers that beg to be buttered or slathered with jam.
It costs $2.21 to make this recipe. It makes up to ten biscuits for about $0.22 per biscuit.
I like to serve these biscuits with my whipped butter or smothered with my Country White Gravy Recipe.
Buttermilk Biscuits
A big breakfast on a lazy weekend is what my dreams are made of! Biscuits and Gravy are the perfect meal for this! They are satisfying, filling, and oh so delicious!
These homemade Old Fashioned Buttermilk Biscuits are the perfect way to spend time with your loved ones over a classic comfort meal. Serve them alongside dinner, on their own with butter and jam, or with this Country White Gravy smothered over them (recipe coming soon).
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.
INGREDIENTS AND ESTIMATED COST
Per Serving Cost: $0.22
Recipe Cost: $2.21
- 2 ½ cups all-purpose flour – $0.22
- 2 Tablespoons baking powder – $0.22
- 1 teaspoon salt – $0.01
- 11 Tablespoons unsalted butter – $1.10
- 1 cup + 2 Tablespoons buttermilk – $0.66
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.
INSTRUCTIONS
- First, preheat the oven to 425 degrees F. Then, line a baking sheet with parchment paper.
- Next, using a large bowl or food processor, add the flour, baking powder, and salt 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, then fold 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 that is about 1 ¼ inches thick.
- Use a biscuit cutter to cut the dough and place the biscuits on the prepared baking sheet.
- Brush the tops of the biscuits with buttermilk and bake for 15-20 minutes.
- Finally, brush the biscuits with melted butter and serve warm.
***For complete recipe instructions, see the recipe card below.
RECIPE VARIATIONS
- If you use salted butter, make sure you only use ¾ teaspoon of salt.
- With only a few ingredients in this recipe, it’s important you use the best quality ingredients. I recommend using King Arthur flour.
- If you’re in a pinch, you can make your own buttermilk. Just follow my How to Make Buttermilk Substitute with Vinegar or Lemon Juice tutorial.
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.
COOK’S TOOLS
- Mixing bowls
- Food processor
- Pastry cutter
- Biscuit cutter
- Liquid measuring cup
- Measuring cups and spoons
- whisk
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 that is not found in regular milk. However, if you do not have buttermilk on hand, you can make your own using this recipe for How to Make Buttermilk Substitute.
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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 ¼ inches thick.
CUT AND BAKE BISCUITS:
- Use a 2 ½ or 3 inch 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
CUTTING – Be sure not to twist the cutter. Twisting can seal the edges of the biscuits and prevent them from rising.
Nutrition
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Thank you so much! This turned out really good! I will definitely make it again!
These look like they can be in a magazine! Saving this to try for my brunch party. Thank you!
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!