Flaky Homemade Buttermilk Biscuits (Edit recipe)

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These easy homemade buttermilk biscuits are made from scratch and baked until golden brown. Buttery and loaded with flaky layers, this is one of the best biscuit recipes for breakfast or dinner!

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PREP TIME

20 minutes

COOK TIME

18 minutes

INGREDIENTS

Serves: 8

Ingredients

2.75 cup All Purpose Flour
2 tsp Baking Powder
1 tsp Sea Salt
8 Tbsp Unsalted Butter, cold and cut into small pieces or grated
1 cup Buttermilk, cold

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large mixing bowl, whisk together the flour, baking powder, and salt to remove any lumps.
Next, use a fork or a pastry blender to cut the butter into the flour mixture until it is incorporated and the size of small peas.
Pour the buttermilk into the flour and butter mixture and stir until the mixture is combined and no excess flour remains.
Turn the dough out onto a lightly floured surface and gently shape it into a large square.
Fold the dough over onto itself and use a rolling pin to flatten it out slightly.
Repeat this two more times and then flatten the dough out to one inch thick
Using a circle biscuit cutter or sharp knife, cut the dough into 8 biscuits. If needed, gently push the scraps back together to cut out the remaining biscuits.
Place the cut biscuits onto a sheet pan lined with parchment paper and place in the freezer to chill for 10 minutes.
Preheat the oven to 400˚ while the biscuits are chilling and then bake for 16-18 minutes until golden brown.

Notes

Buttermilk Substitute - Combine 1 Tablespoon of lemon juice into a measuring cup and fill it up the rest of the way with whole milk to make 1 total cup. Let the mixture stand for about 5 minutes to thicken and then mix it in as directed. Dairy Free - Use the buttermilk substitution above but use plant-based or dairy-free milk instead of whole milk. Replace the butter with a dairy-free or plant-based butter substitute. Food Processor - The dough can be mixed in a food processor instead. Be careful not to overmix the dough or the biscuits will be tough. Cast Iron Skillet - Cook the biscuits in a cast iron skillet with a bit of melted butter on the bottom. Baking time may be a little bit different, so keep a close eye on them.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	304
Fat:	12 g
Carbohydrates:	38 g
Protein:	12 g
Cholesterol:	32 g
Sodium:	483 mg
Fiber:	1 g
Sugars:	2 g
Calculated per serving.