Growing up on a farm, my mother made homemade buttermilk biscuits from scratch weekly. She then made them for us! The flaky layers just soaked up the butter and honey. Now this buttermilk biscuit recipe is made in our home.

biscuits in a cast iron pan and a red and green napkin

Nobody can turn down freshly made buttermilk biscuits! And these biscuits can be on the table in less than 30 minutes! Now all y’all need to worry about is should you make a double, or triple batch! If you make extra, you can save for biscuit egg sandwiches through out the week!

Reasons you will love these Buttermilk Biscuits:

Flaky Texture: The technique of folding the dough creates distinct layers, resulting in a tender and flaky biscuit for that perfect bite!
Buttery Flavor: Incorporating cold, unsalted butter ensures a rich taste in every bite.
Quick Preparation: With simple ingredients and straightforward steps, these biscuits can be ready in about 30 minutes. So easy to make!
Versatility: They pair well with various dishes, from savory gravies to sweet jams, making them suitable for any meal.

No biscuit cutter? No problem! Just cut them into squares with a bench scraper or a knife!

Ingredients needed for these Buttermilk Biscuits:

Sugar: Adds a touch of sweetness to enhance the overall flavor of the biscuits.

All-purpose flour: Provides the structure and bulk of the biscuits, giving them their characteristic texture.

Baking powder: Acts as a leavening agent, creating air pockets in the dough, resulting in a light and fluffy biscuit.

Salt: Enhances the flavor of the biscuits, balancing the sweetness from the sugar and adding depth to the taste.

Cream of tartar: When combined with baking soda, it helps activate the leavening process, contributing to the biscuits’ rise and texture.

Baking soda: Another leavening agent that reacts with the acidic components in the recipe (buttermilk) to create carbon dioxide bubbles, making the biscuits rise.

Salted butter: Provides flavor and contributes to the richness and tenderness of the biscuits.

Buttermilk: Adds a tangy flavor and acidity to the dough, which reacts with the baking soda to produce carbon dioxide and create a lighter texture in the biscuits.

Melted butter: Brushed on top of the biscuits after baking, it adds a delicious buttery flavor and a shiny golden-brown appearance.

Freshly cracked pepper (optional): For those who prefer a hint of spiciness and some extra flavor, the cracked pepper can be added to the dough to give the biscuits a subtle kick.

These ingredients work together to create a balanced, tender, and flavorful buttermilk biscuit. The combination of leavening agents (baking powder, baking soda, cream of tartar) with buttermilk ensures the biscuits rise and have a light texture. The sugar adds a hint of sweetness, while salt enhances the overall flavor. The use of all-purpose flour and butter contributes to the biscuit’s structure and richness. Finally, the optional freshly cracked pepper offers an extra layer of taste for those who enjoy a little kick in their biscuits.

How to make these Buttermilk Biscuits:

Pre heat oven to 475 degrees F.
Measure all dry ingredients into a bowl. Whisk to combine.
Cut cold butter into slices and add to the dry mixture. Using a pastry cutter, cut butter into dry ingredients. You may also use a food processor at this point, but we prefer the pastry cutter. Look for pea size butter pieces.
Pour buttermilk into mixture. Gently work the buttermilk into the flour just until it comes together. Do not over mix.
Scoop mixture out onto a floured surface. Roll out dough till about an inch thick, and fold over. Roll out again, and repeat this one more time.
Using a biscuit cutter, cut out shapes and place on parchment lined rimmed cookie sheet. Space biscuits at least 1 inch apart, as they will expand when baked.
Brush tops with melted butter. Add fresh cracked pepper to some for pepper biscuits.
Bake for 12 minutes, spinning half way through. Ovens vary, so check for doneness by gently pulling up on one biscuit between the layers. If it is still doughy, bake for another few minutes, covering with foil lightly if already browned.

How to Store these Buttermilk Biscuits:

At Room Temperature: Store cooled biscuits in an airtight container for up to 2 days.
Freezing: Place biscuits in a freezer-safe bag or container and freeze for up to 3 months. To enjoy, reheat directly from frozen.

Reheating Methods:

Oven: Preheat to 350°F. Wrap biscuits in aluminum foil and bake for 6-8 minutes. Unwrap and bake for
Skillet to Oven: Melt butter in a cast-iron skillet over medium heat. Cook biscuits until lightly crisped on both sides (2-4 minutes per side). Transfer skillet to a 350°F oven for about 5 minutes to warm through.

Serving Suggestions:

Breakfast Sandwiches: Slice biscuits and fill with scrambled eggs, cheese, and bacon or sausage for a hearty start to the day.
Biscuits and Gravy: Top warm biscuits with creamy sausage gravy for a classic comfort dish.
Sweet Treat: Enjoy with butter and honey or your favorite jam for a simple yet satisfying snack.
Top with Pimento Cheese: Add our Spicy Pimento Cheese & a slice of ham for the best sandwich!