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The Only Buttermilk Biscuit Recipe You Need
Flaky, buttery, and impossibly easy. This buttermilk biscuit recipe is the one I come back to every time.
There are approximately one million biscuit recipes on the internet and I’m here to tell you this is the only one you need. Six ingredients, minimal effort, maximum flakiness. These come out golden and buttery every single time, and they’re the kind of thing that makes people think you’re a much better baker than you actually are.
The How To
Preheat your oven to 475°F.
Mix the flour, baking powder, baking soda, and salt together in a large bowl. Cut in the butter using a pastry blender (seriously, if you don’t own one, it will change your life) until the mixture looks crumbly.
Add the chilled buttermilk slowly until the dough comes together. You may not need all of it, or you may need a splash more — you’re looking for a dough that’s wet but holds its shape.
Turn the dough out, pat it to about ¾-inch thickness, and cut with a round cookie cutter. Place the biscuits on a greased baking sheet (I prefer foil-lined) and bake until golden. Keep an eye on them — they go fast at this temperature.
Tips
Cold butter and cold buttermilk are non-negotiable — that’s what creates the flaky layers. Don’t overwork the dough, and don’t twist the cutter when you press down (it seals the edges and prevents rising). These are best served warm with butter, honey, or alongside literally any meal.
The Only Buttermilk Biscuit Recipe You Need
Flaky, buttery, and impossibly easy. These buttermilk biscuits are the only recipe you need.
Ingredients
- 2 cups flour
- 4 teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
- 8 tablespoons butter cold, cut into small pieces
- 1½ cups buttermilk chilled
Instructions
- Preheat your oven to 475°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the cold butter pieces to the flour mixture. Use a pastry cutter or your fingers to cut the butter in until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- Pour in the cold buttermilk and stir gently with a fork until the dough just comes together. Do not overwork.
- Turn the dough out onto a lightly floured surface and pat it to about 3/4-inch thickness. Do not use a rolling pin.
- Cut out biscuits using a 2-inch round cutter, pressing straight down without twisting. Gather scraps gently and repeat.
- Place biscuits on the prepared baking sheet so they are just touching. Bake until golden brown on top, about 12–15 minutes.
Notes
Cold butter and cold buttermilk are non-negotiable for flaky biscuits. Don’t overwork the dough, and never twist the cutter — press straight down for the best rise.
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