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Two Old Fashioned Buttermilk Biscuits stacked on top of each other.
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Old Fashioned Buttermilk Biscuits

These Old Fashioned Buttermilk Biscuits stand tall with flaky and tender layers that beg to be buttered or slathered with jam.
Course Bread, Breakfast
Cuisine American
Keyword biscuits, Buttermilk
Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings 10 people
Calories 241kcal
Author Jillian Wade
Cost $2.21

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
US Customary - Metric

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

FOLDING - It’s important to fold the dough according to the directions because this process creates the layers in the biscuits. 
CUTTING - Be sure not to twist the cutter. Twisting can seal the edges of the biscuits and prevent them from rising.

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

Serving: 1biscuit | Calories: 241kcal | Carbohydrates: 26g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 289mg | Potassium: 312mg | Fiber: 1g | Sugar: 1g | Vitamin A: 424IU | Calcium: 140mg | Iron: 2mg