HOMEMADE BUTTERMILK BISCUITS
- WineCheeseScallops
- 3 days ago
- 6 min read
There’s something utterly nostalgic and heartwarming about a batch of fresh, golden buttermilk biscuits rising high in the oven. Our Homemade Buttermilk Biscuits are tender, flaky, buttery, and just the right amount of rich. Whether you’re serving them with jam for breakfast or ladling sausage gravy over top for brunch, these biscuits are your new go-to for comfort and crave-worthy layers.
We’ve fine-tuned the ratio of flour, butter, and buttermilk to achieve the perfect texture—and there’s a key step you won’t want to skip: chilling the dough. These biscuits come together easily and bake up beautifully golden on the outside with a soft, melt-in-your-mouth interior. They’re classic, elevated.
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Ingredient Highlights
Buttermilk
Buttermilk is essential for creating tender, flavorful biscuits. Its acidity reacts with the baking soda and powder to give biscuits that signature lift and light texture. The tang of the buttermilk also balances out the richness of the butter and eggs, giving the biscuits a pleasant depth. Always use cold buttermilk in this recipe to help keep the butter from melting before baking, which ensures maximum flakiness.
Salted Butter
Using salted butter in this recipe adds a subtle savory edge and enhances the overall flavor profile. Grating the cold butter directly into the flour allows for even distribution and better layering as the butter melts in the oven, creating that flaky, pull-apart magic. The result is a rich, buttery biscuit that’s golden and irresistible.
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Recipe Origin Story | HOMEMADE BUTTERMILK BISCUITS
This recipe was born out of a classic Southern craving for fresh-from-the-oven biscuits that don’t cut corners on flavor or texture. Inspired by family weekends, early morning breakfasts, and the joy of spreading warm jam over a biscuit straight from the pan, this version was developed through trial, error, and a lot of happy taste-testing.
We wanted biscuits that were rich without being heavy, flaky without being dry, and sturdy enough to hold their shape yet tender enough to fall apart with the gentlest pull. After experimenting with various butter cuts, flour types, and mixing methods, we landed on this chilled-dough, grated-butter approach—and we’ve never looked back.
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Tips, Serving Suggestions, and Storage Advice
Use a box grater for the butter to ensure it’s well-distributed throughout the dough and stays cold.
Refrigerate the dough for at least 30 minutes to allow the flour to hydrate and the butter to stay firm.
Don’t twist the biscuit cutter—press straight down and lift to ensure even rise and flakiness.
Place biscuits touching on the pan so they help each other rise higher and stay moist.
For ultra-flaky layers, fold the dough gently like a letter once or twice before cutting.
Brush the tops with egg and buttermilk for a beautiful golden crust.
Serve warm with salted butter, fruit preserves, honey, or sausage gravy.
Freeze unbaked biscuits on a tray, then store in a freezer bag—bake from frozen at 425°F for about 20–25 minutes.
Reheat leftovers in a toaster oven or 300°F oven wrapped in foil to bring back the tenderness.
Store at room temperature for up to 2 days in an airtight container, or refrigerate for up to 5 days.
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Unique Recipe Qualities
Uses self-rising flour for consistent, high-rise results.
Includes eggs, which add richness and structure not found in many biscuit recipes.
Cold grated butter ensures optimal flakiness.
Chilling the dough improves texture and rise.
Makes a generous batch—about 20 biscuits.
Great for freezing and baking on demand.
Buttermilk adds a tangy depth and reacts with baking soda for a better rise.
No stand mixer required—just a wooden spoon and pastry blender.
Egg wash gives them a glossy, golden finish.
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Homemade Buttermilk Biscuits
Ingredients
4 cups self-rising flour, plus more for dusting
2 tablespoons baking powder
1 teaspoon baking soda
3/4 pound (3 sticks) salted butter, cold and grated
2 large eggs, beaten
1 ½ cups buttermilk, plus 1 tablespoon for brushing
1 large egg (for brushing)
Instructions
In a large mixing bowl, whisk together the self-rising flour, baking powder, and baking soda.
Add the grated cold butter and toss to coat with flour. Use a pastry blender to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces.
Stir in the beaten eggs using a wooden spoon until just combined. Gradually add the 1 ½ cups of buttermilk, stirring until the dough comes together and feels slightly sticky. If needed, add additional buttermilk 1 tablespoon at a time.
Cover the bowl and refrigerate the dough for at least 30 minutes, or up to overnight.
Preheat the oven to 400°F and line an 18” x 13” baking sheet with parchment paper.
Turn the dough out onto a floured work surface. Gently press it into a round about 14 inches in diameter and ½ inch thick.
Use a floured 2¾-inch round cutter to cut out approximately 20 biscuits. Gently re-roll scraps as needed.
Arrange the biscuits close together on the prepared baking sheet so they are touching.
In a small dish, beat the remaining egg with 1 tablespoon of buttermilk. Brush the tops of the biscuits with the egg wash.
Bake for 15–20 minutes, or until the biscuits are golden brown.
Let cool slightly on the pan before serving. Store leftovers in an airtight container at room temperature for up to 2 days.
MUST-HAVE TOOLS FOR THIS RECIPE
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FAQ Section
Can I use unsalted butter instead of salted?
Yes! If using unsalted butter, add 1 teaspoon of salt to the dry ingredients to balance the flavor.
What’s the benefit of chilling the dough?
Chilling helps the flour absorb moisture and keeps the butter solid, which promotes flakiness when baked.
Can I make these biscuits gluten-free?
You can try using a 1:1 gluten-free flour blend that includes a leavening agent, though results may vary.
Do I need a pastry blender?
Not necessarily—two forks or even your hands will work. Just try to keep the butter cold and avoid overworking the dough.
What if I don’t have buttermilk?
You can make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of whole milk. Let it sit for 5 minutes before using.
Can I freeze the dough?
Yes, cut the biscuits and freeze them on a tray. Once solid, store in a freezer bag and bake from frozen when ready.
Why do the biscuits need to touch on the pan?
This helps them rise up instead of out, giving you taller, fluffier biscuits.
Can I use a smaller or larger biscuit cutter?
Absolutely. Just adjust the baking time accordingly—smaller biscuits will bake faster, larger ones may take a few extra minutes.
How do I reheat leftovers?
Wrap biscuits in foil and warm them in a 300°F oven for 8–10 minutes for best results.
Can I double the recipe?
Yes! Just make sure to divide the dough into manageable portions so you don’t overwork it while shaping.
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