Easy Buttermilk Biscuits
This post may contain affiliate links. Please read my disclosure policy.
These Easy Buttermilk Biscuits are fluffy, buttery and so versatile! The best part is they come together in under 25 minutes!
These Easy Buttermilk Biscuits come together in one bowl and are out of the oven in under 25 minutes! They’re fluffy, buttery and so flavorful all without drying your mouth out. You can even make the dough ahead of time and freeze it so you can have fresh biscuits out of the oven whenever you feel like it! I like them plain but they taste great with jam, butter, gravy or on the side of practically any meal!
Ingredient Breakdown
All-purpose flour – gives the biscuits structure.
Baking soda & baking powder – both leaveners are needed to help the biscuits rise.
Granulated sugar and salt – enhances flavor.
Butter – provides flavor and structure. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1 teaspoon of salt later on. Make sure to keep the butter cold!
Buttermilk – makes the biscuits so flavorful and fluffy. Make sure to keep the buttermilk cold!
How To Make Easy Buttermilk Biscuits
1. In a mixing bowl combine the all-purpose flour, sugar, baking powder, salt and baking soda. Place bowl on a stand mixer fitted with the paddle attachment.
2. Add the cold cubed butter and mix on low until the butter is pea sized.
3. With the mixer on low, gradually add the buttermilk to the mixture. Stop mixing once the biscuit dough just begins to come together.
4. Transfer the dough to a lightly floured surface and finish gently combining the dough with your hands. Using a rolling pin or floured hands, flatten the dough until it’s about 1 inch thick.
5. Use a 2 inch circle cookie cutter to cut out biscuits then place on the prepared baking sheets (I used the 2 inch cutter from this set). Re-roll scraps until all the dough is used.
6. Brush the tops of the biscuits with heavy cream or milk then bake at 450°F for 12-14 minutes or until golden brown. Store Buttermilk Biscuits in an airtight container at room temperature for up to 5 days.
Pro Tips For Buttermilk Biscuits
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate; baking is a science after all!
- When cutting out the biscuits make sure to push straight down and come straight back up instead of twisting the cookie cutter. Twisting can prevent your biscuits from rising properly.
- Don’t over mix the dough! After adding the buttermilk, only mix until the dough just begins to come together. Over mixing = more gluten development which means your biscuits will be tough.
- Keep the dough cold! If your dough is too warm your biscuits won’t turn out tall and fluffy. If you begin to notice your biscuit dough starts to get too warm, put it in the fridge for a few minutes.
- Keep your butter and buttermilk cold! When making biscuits you don’t want warm ingredients or dough because it will throw off the texture of your biscuits!
Can Buttermilk Biscuits Be Frozen?
Yes, unbaked Buttermilk Biscuits can be easily frozen! Place the unbaked biscuits onto a parchment lined baking sheet then freeze until solid. Once the biscuits are frozen, transfer them to a zip top bag and freeze for up to 3 months. Bake straight from the freezer at 450°F for 12-14 minutes. You may need to add a few extra minutes of baking time.
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Easy Buttermilk Biscuits
Equipment
- Stand mixer
- Baking sheets
- 2-inch cookie cutter
Ingredients
- 360 g (3 cups) all-purpose flour
- 12 g (1 tbsp) granulated sugar
- 1 tbsp baking powder
- 1 tsp salt
- ½ tsp baking soda
- 113 g (1/2 cup) cold unsalted butter, cubed
- 240 g (1 cup) buttermilk
- heavy cream or milk for brushing biscuits
Instructions
- Preheat oven to 450°F and line baking sheets with parchment paper or silicone baking mats.
- In a mixing bowl combine the all-purpose flour, sugar, baking powder, salt and baking soda. Place bowl on a stand mixer fitted with the paddle attachment.
- Add the cold cubed butter and mix on low until the butter is pea sized.
- With the mixer on low, gradually add the buttermilk to the mixture. Stop mixing once the biscuit dough just begins to come together.
- Transfer the dough to a lightly floured surface and finish gently combining the dough with your hands. Using a rolling pin or floured hands, flatten the dough until it's about 1 inch thick.
- Use a 2 inch circle cookie cutter to cut out biscuits then place on the prepared baking sheets (I used the 2 inch cutter from this set). Re-roll scraps until all the dough is used.
- Brush the tops of the biscuits with heavy cream or milk then bake for 12-14 minutes or until golden brown.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1 tsp salt.
- Store Buttermilk Biscuits in an airtight container at room temperature for up to 5 days.
- Unbaked Buttermilk Biscuits can be frozen for up to 3 months in a zip-top bag.
- Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.
