Buttermilk Biscuits Soft Buttery

There's something about the smell of biscuits baking that makes everything feel right in the world. My grandma used to make these on Sunday mornings, and the entire house would smell like butter and warmth. She taught me that biscuits aren't just about measurements—they're about feeling the dough and knowing when it's ready.

I once made a double batch for a family brunch and watched my skeptical brother-in-law eat three straight from the oven. The way they rise tall and golden, with those gorgeous flaky layers, makes everyone at the table feel like they're getting something special. These biscuits have saved many a last-minute dinner invitation.

Ingredients

• 2 cups all-purpose flour: The foundation of your biscuit—bread flour works too for extra chew
• 1 tablespoon baking powder: This is what gives your biscuits their impressive rise
• ½ teaspoon baking soda: Works with the buttermilk for extra lift and tenderness
• 1 teaspoon fine sea salt: Balances the richness and enhances all the flavors
• 1 tablespoon granulated sugar: Just enough to help with browning without making them sweet
• ½ cup cold unsalted butter, cubed: Cold butter is non-negotiable for flaky layers
• ¾ cup cold buttermilk: The secret ingredient for tenderness and subtle tang

Instructions

Preheat and prepare:

Get your oven to 220°C with the rack in the center. Line your baking sheet with parchment paper so nothing sticks and cleanup is effortless.

Whisk the dry ingredients:

In a large bowl, combine the flour, baking powder, baking soda, salt, and sugar. Whisk them together thoroughly so every biscuit gets the same amount of leavening.

Cut in the butter:

Add those cold butter cubes and work them into the flour with a pastry cutter or your fingers. You want coarse crumbs with visible pea-sized butter pieces—this is how you get those flaky layers.

Add the buttermilk:

Make a well in the center and pour in the cold buttermilk. Use a fork to gently bring it together—stop as soon as the dough holds together. Overmixing makes tough biscuits.

Build the layers:

Turn the dough onto a floured surface and pat it into a rectangle. Fold it in half, pat it out, and repeat this folding process twice more. This creates all those beautiful flaky layers.

Cut and arrange:

Pat the dough to 2.5 cm thick and cut straight down with your cutter—no twisting. Place them close together on the baking sheet so they rise up, not out.

Finish and bake:

Brush the tops with a little buttermilk for that golden finish. Bake for 13 to 15 minutes until they're tall and beautifully browned.

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These biscuits have become my go-to for bringing comfort to anyone having a rough week. There's nothing quite like splitting open a warm biscuit, still steaming from the oven, and watching the butter melt into all those tender layers.

Make Them Your Own

I love adding a handful of sharp cheddar and fresh chives to the dough for savory biscuits. A pinch of black pepper or some garlic powder transforms them completely. You can also make them sweeter with a little extra sugar and serve them with strawberry jam.

Buttermilk Substitutions

Don't skip making your own buttermilk if you don't have any on hand. Mix ¾ cup of regular milk with 2 teaspoons of lemon juice or vinegar, let it sit for 5 minutes until it thickens slightly, and you're good to go. The acidity is what activates the baking soda and makes these biscuits so tender.

Serving Suggestions

These biscuits are incredibly versatile and play well with almost anything. They're the perfect companion for fried chicken and gravy, but equally wonderful with just butter and honey.

• Split and toast leftover biscuits for breakfast the next day
• Use them as the base for mini breakfast sandwiches with scrambled eggs
• Freeze unbaked biscuits on a baking sheet, then store in bags for fresh biscuits anytime

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Warm biscuits straight from the oven have a way of making any meal feel like a special occasion. Enjoy every buttery bite.

Recipe Questions & Answers

→ What makes biscuits flaky?

Cold butter creates steam pockets as it melts, resulting in flaky layers. Keep everything chilled and avoid overworking the dough.

→ Can I use regular milk instead of buttermilk?

Yes. Combine ¾ cup milk with 2 teaspoons lemon juice or vinegar, let sit 5 minutes, and use as a buttermilk substitute.

→ Why shouldn't I twist the biscuit cutter?

Twisting seals the edges, preventing proper rising. Press straight down and lift up for tall, fluffy biscuits.

→ How do I know when biscuits are done?

Biscuits are ready when golden brown on top and sound hollow when tapped lightly, usually 13-15 minutes at 425°F.

→ Can I freeze biscuit dough?

Yes. Cut unbaked biscuits, freeze on a sheet, then transfer to a bag. Bake from frozen, adding 2-3 minutes to baking time.

→ What can I add to the dough?

Cheddar cheese, fresh herbs like chives or rosemary, black pepper, or garlic powder complement the buttermilk flavor beautifully.