The BEST Buttermilk Biscuits – Learn how to make the BEST Buttermilk Biscuits from scratch! They’re so light and flaky, and plenty fluffy. Perfect for topping with sausage gravy, butter, honey or jam!
Servings: 8 biscuits
- 6 Tbsp unsalted butter
- 2 cups all purpose flour
- 1 Tbsp sugar
- 1/4 tsp baking soda
- 1 Tbsp baking powder
- 1 tsp salt
- 1 cup buttermilk
Cut butter into small cubes. Place the butter on a plate and place in the freezer while you mix the dry ingredients. The butter should be very cold.
Preheat oven to 450°F and line a baking sheet with parchment paper or nonstick foil. Set aside.
In a food processor (or large bowl), add flour, sugar, baking soda, baking powder and salt. Pulse a time or two to combine (or whisk if you’re using a bowl).
Add the butter to the food processor and pulse to combine, until it looks like coarse crumbs (you could also use a pastry cutter or 2 forks in a large bowl).
Add the butter and flour mixture to a large bowl and make a well in the middle. Add the cold buttermilk. Stir until dough is mixed and combined, it will be slightly sticky/tacky. If it’s still really sticky, add a bit more flour!
Turn out the dough onto a floured surface (I use my counter) and pat into a rectangle about 8-9 inches long.
Gently fold the right side towards the middle, then fold the left side in towards the middle as well. It should look like a trifold paper.
Rotate the dough a quarter turn (it should be horizontal), then pat down into a 8-9 inch long rectangle again. Repeat the folding technique from the step above, at least 1 more time, and up to 2 more times. So 2 or 3 times total. The more folding you do, the more layers you’ll have.
Pat dough down into a rectangle again, about 1 inch thick.
With a 2.5 inch round biscuit cutter, push down to cut the dough and pull straight up (remember not to twist!). Leftover scraps can be combined and cut again – but no more than 2 or 3 more times.
Place the biscuits on prepared baking sheet, almost touching each other, and bake at 450°F for 12-15 minutes until browned and cooked through.
After the biscuits are baked, brush tops with melted butter.
- These biscuits are amazing served with Sausage Gravy!
- As things like humidity, the way flour is measured, etc can affect the way recipes like these buttermilk biscuits turn out… use the flour/buttermilk measurements as an approximation. If you notice your dough is really sticky, add a bit more flour and work it in. If you notice your dough is not wet enough, add a tiny splash more buttermilk.
- Make sure the butter and buttermilk are very cold. It’s essential to having these biscuits turn out well.
- Don’t skip the folding of the dough – it creates those flaky layers.
- Try to work through the dough folding and cutting fairly quickly, as the colder the dough is, the higher the biscuits will rise.
- During really hot months, or if your kitchen is fairly warm, once the biscuits are cut and on the baking sheet, you can refrigerate for 10-15 minutes before baking.