These fluffy buttermilk biscuits are tall, soft, buttery, and baked in layers with soft, crispy edges. These are everything you want in a classic homemade biscuit. Whether you serve it with breakfast, with soup, or as part of a cozy family dinner, this easy biscuit recipe will keep you coming back for more. Simple enough for a weekend breakfast, but special enough for a holiday, brunch, or Sunday dinner!
Why You’ll Love These Buttermilk Biscuits
There’s nothing better than warm homemade biscuits straight out of the oven. These biscuits are light and fluffy on the inside, have a golden buttery flavor on the top, and have just the right amount of salt.
You’ll love this recipe because:
- made from simple ingredients
- Tall, fluffy and soft.
- Perfect for breakfast or dinner.
- Ready in about 30 minutes
- Goes well with sweet or savory toppings.
- It’s easy to make in advance and freeze.
Tips for the Best Fluffy Biscuits
Keep everything cool
Cold butter and cold buttermilk are the key to fluffy, crispy biscuits. As the butter melts in the oven, it creates steam pockets that help the biscuits rise.
Don’t overmix
If you overwork the dough, the biscuits may become tough. Mix just until the dough comes together.
Fold for layers
You can create beautiful layers with a few simple folds without any complicated techniques.
Do not twist the cutter
Twisting will seal the edges and prevent the biscuits from rising. Press straight down and lift.
Grill over high heat
A hot oven will help the biscuits rise quickly and the tops will turn golden.
Pre-made and stored:
refrigerator
Store baked biscuits in an airtight container for up to 1 hour. 3 days.
freezer
Freeze baked biscuits for up to 1 hour. 2 months. Reheat in the oven until warm.
Freeze before baking
Cut the biscuits, place on a baking sheet and freeze until firm. Transfer to freezer bags and bake from frozen, adding a few minutes to the baking time.
easy transformation
Cheddar Buttermilk Biscuits
Add 1 cup shredded cheddar cheese to the dry ingredients before adding the buttermilk.
herb biscuits
Stir in chopped chives, parsley, and rosemary or thyme.
Honey Butter Biscuits
Spread melted butter mixed with honey on warm biscuits.
Garlic Parmesan Biscuits
Add garlic powder and grated Parmesan cheese to make delicious dinner biscuits.
whole wheat biscuits
For a richer texture, replace ½ cup of all-purpose flour with whole wheat flour.
More quick bread recipes:
Fluffy Buttermilk Biscuits
These fluffy buttermilk biscuits are tall, soft, buttery, and baked in layers with soft, crispy edges. It has everything you want in a biscuit!
Serving Size: 9
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Preheat the oven 425°F. Line a baking sheet with parchment paper.
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In a large bowl, mix together the flour, baking powder, baking soda, salt, and sugar.
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Add cold cubed butter to flour mixture. Using a pastry cutter, fork, or your fingers, fold the butter into the flour until pea-sized pieces of butter remain and the mixture resembles coarse crumbs.
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Pour in the cold buttermilk and gently stir until the dough comes together. The dough should be slightly sticky and not soft. If it feels too dry, add 1 tablespoon of buttermilk, 1 tablespoon at a time, until combined.
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Turn the dough out onto a lightly floured surface. Pat lightly into a rectangular shape. Fold the dough in half and repeat patting 3-4 times. This will create flaky layers without overworking the dough.
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Pat the dough to about ½ to 1 inch thick. To cut the biscuits, use a biscuit cutter or a round glass. Press straight down without twisting to ensure the biscuits rise evenly.
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Place the biscuits on the prepared baking sheet close together for smooth sides, spaced apart for crispy edges. broil 12-15 minutesOr until tall and golden brown.
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Spread melted butter on warm biscuits and eat immediately.
