Homemade Buttermilk Biscuits (Print Version)

Golden, flaky buttermilk biscuits with buttery layers - a Southern classic ready in just 30 minutes for any meal occasion.

# What You’ll Need:

01 - 2 cups all-purpose flour

02 - 1 tablespoon baking powder

03 - ½ teaspoon baking soda

04 - 1 teaspoon salt

05 - 6 tablespoons unsalted butter, very cold and cubed

06 - ¾ to 1 cup cold buttermilk

07 - 1 tablespoon melted butter (for brushing)

01 - Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

02 - In a large bowl, whisk together flour, baking powder, baking soda, and salt.

03 - Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

04 - Gradually add buttermilk, stirring just until dough comes together. Do not overmix.

05 - Turn dough onto a floured surface. Gently pat into a ¾-inch thick rectangle.

06 - Fold the dough in half and pat it out again. Repeat folding 2–3 times for flaky layers.

07 - Cut biscuits using a 2½-inch round cutter. Place on the baking sheet with edges just touching.

08 - Bake for 12–15 minutes or until golden brown on top.

09 - Brush with melted butter immediately after baking, if desired.

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These biscuits contain no preservatives and taste noticeably better than storebought versions
Folding the dough creates distinct layers that you can see when you break them open
The recipe can be doubled easily for larger gatherings
Using a metal biscuit cutter provides cleaner edges than a glass

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Handle the dough as little as possible once the buttermilk is added to maintain tenderness
Cut straight down with your biscuit cutter no twisting to ensure proper rising
For extra height position biscuits with sides touching on the baking sheet
If you dont have buttermilk add 1 tablespoon of lemon juice or vinegar to regular milk and let stand for 5 minutes