Buttermilk Biscuits Recipe

Introduction

Buttermilk biscuits are a classic Southern treat—fluffy, tender, and perfect for breakfast or alongside a hearty meal. Made with cold butter and buttermilk, these biscuits come out light and flaky every time.

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 1/2 tablespoons baking powder
• 1/2 cup (1 stick) unsalted butter, cold
• 1/2 cup lard or vegetable shortening, cold
• 1 1/4 to 1 1/2 cups buttermilk, cold

Instructions

1. Step 1: In a large mixing bowl, gently combine the flour, salt, and baking powder using a spoon.
2. Step 2: Cut in the cold lard and butter until the mixture resembles coarse crumbs.
3. Step 3: Add 1 1/4 cups of cold buttermilk and gently bring the dough together using your hands or a rubber spatula. Add more buttermilk if needed; the dough will be sticky.
4. Step 4: Turn the dough onto a lightly floured surface. Pat it down and use a rolling pin to gently roll it into a rectangle about 1 inch thick.
5. Step 5: Fold the dough several times to create layers, then roll it out again into a 1-inch thick rectangle.
6. Step 6: Using a 3-inch biscuit cutter, press straight down to cut biscuits without twisting.
7. Step 7: Gather the scraps, shake off excess flour, press back together gently, refold, and roll out again. Cut out remaining biscuits.
8. Step 8: Place biscuits close together in a buttered cast iron pan or baking dish.
9. Step 9: Bake in a preheated 475°F oven for about 15 minutes, or until tops are lightly browned.
10. Step 10: Remove from oven and immediately brush the tops with melted butter.

Tips & Variations

• Keep all your ingredients cold to ensure flaky, tender biscuits.
• Use a light hand when mixing and folding to avoid tough biscuits.
• For a richer flavor, substitute some buttermilk with heavy cream.
• Try adding herbs like chives or thyme to the dough for a savory twist.

Storage

Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze biscuits in a sealed bag for up to 3 months. Reheat gently in a warm oven or microwave wrapped in a damp paper towel to keep them soft.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Regular milk lacks the acidity that reacts with baking powder to give biscuits their light texture. You can substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk, letting it sit for 5 minutes to mimic buttermilk.

Why shouldn’t I twist the biscuit cutter?

Twisting the cutter seals the edges, preventing the biscuits from rising properly. Press straight down and lift to keep edges fluffy and tender.

Buttermilk Biscuits Recipe

---

★★★★★

4.6 from 52 reviews

• Author: Rafael
• Total Time: 30 minutes
• Yield: 12 to 15 biscuits 1x

Pin Recipe

Print Recipe

Description

These classic buttermilk biscuits are tender, flaky, and perfectly golden. Made with a combination of cold butter and lard, they bake up light with a buttery flavor and a soft crumb inside. Ideal for breakfast or as a side to any meal, these biscuits are simple to make and deliciously comforting.

---

Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 1/2 tablespoons baking powder

Fat

• 1/2 cup (1 stick) unsalted butter, cold
• 1/2 cup lard or vegetable shortening, cold

Liquid

• 1 1/4 to 1 1/2 cups cold buttermilk

---

Instructions

1. Combine Dry Ingredients: In a large mixing bowl, gently stir together the flour, salt, and baking powder with a spoon to evenly distribute the ingredients.
2. Cut in Fats: Using a pastry cutter or your fingers, cut the cold butter and lard into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces.
3. Add Buttermilk: Pour in 1 1/4 cups of cold buttermilk and gently mix the dough using your hands or a rubber spatula, adding more buttermilk if needed until the dough just comes together. It should be sticky but manageable.
4. Pat and Fold Dough: Lightly flour a work surface and pat the dough into a rectangle. Use a rolling pin to gently roll it into a roughly 1-inch thick rectangle. Fold the dough over several times to create layers, then roll out again into a 1-inch thick rectangle to develop flakiness.
5. Handle Dough Carefully: Use a rubber bench scraper to help manage the dough. Avoid adding too much flour or overworking it to keep biscuits tender.
6. Cut Biscuits: Using a 3-inch biscuit cutter, press straight down into the dough without twisting to cut out biscuits. Gather scraps, shake off excess flour, gently press them together, refold, and roll out again to cut remaining biscuits.
7. Arrange for Baking: Place the cut biscuits closely together into a buttered cast iron baking pan or a baking dish to help them rise upwards.
8. Bake: Bake the biscuits in a preheated 475°F (246°C) oven for about 15 minutes or until the tops are lightly browned and golden.
9. Finish with Butter: Immediately brush the hot biscuits with melted butter to add shine and extra flavor before serving.

Notes

• Keep all fats and buttermilk as cold as possible to ensure flaky biscuits.
• Do not twist the biscuit cutter when cutting to avoid sealing edges and preventing proper rise.
• Handle the dough gently and avoid over-mixing to keep biscuits tender.
• Using a cast iron skillet helps the biscuits bake evenly and develop a crisp bottom.
• These biscuits are best served fresh but can be reheated or frozen for later use.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Baking
• Method: Baking
• Cuisine: American

Keywords: buttermilk biscuits, flaky biscuits, classic biscuits, southern biscuits, homemade biscuits, biscuit recipe