Buttermilk Biscuit Recipe

Buttermilk biscuits filled with jam and whipped cream, being drizzle with honey and sugar | CafeDelites.com

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Buttermilk Biscuit Recipe

Quick and easy 30-minute homemade biscuits recipe using grated frozen butter and a simple folding technique for maximum flaky layers. Perfect for sweet or savory spreads and completely beginner-friendly.

Prep Time15

Cook Time15

Total Time30

Course: Breakfast, Dessert, Snack

Cuisine: American, South American, Southern

Keyword: Baked, buttermilk, comfort food, quick

Servings: biscuits

Author: Karina Carrel

Ingredients

2 cups self-raising flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tbsp sugar
1/2 tsp salt
5 tbsp unsalted butter cold/frozen, grated
1 tsp vanilla extract

Cold Buttermilk (divided)

3/4 cup buttermilk for the dough
1 tbsp buttermilk for brushing

US - Metric

Instructions

Preheat oven to 425°F (218°C).

Line a large baking sheet with parchment paper or a silicone baking mat.
In a large bowl, whisk together the flour, baking powder, sugar, salt, and baking soda.
Grate your frozen butter inside the bowl and toss in the flour to coat.

I recommend using a pastry cutter for this step. It helps everything to mix evenly.

Gently stir in 3/4 cup buttermilk and vanilla extract until a shaggy dough forms.
Transfer the dough to a lightly floured surface and pat it into a rectangle about 10 x 8 inches and 1/4 inch thick, with the long edge facing you.
Fold the dough into thirds like a letter.

I fold the left side over the center and then the right side over the left, gathering any crumbs and placing them on top of the dough.

Turn the folded dough 90 degrees so the short side is facing you.
Roll it out again into a 10 x 8-inch rectangle, about 1/4 inch thick.
Repeat the folding, turning, and rolling process two more times. On the final roll, gently shape the dough into a thicker 10 x 5-inch rectangle, about 3/4 inch thick.
Using a floured inch round cutter, cut out 8 to 12 biscuits, re-rolling scraps if desired to cut more biscuits.
Move them to a baking sheet and brush the tops with the remaining buttermilk.

Place biscuits in an even layer on the prepared baking sheet with the sides of the biscuits barely touching.

Bake for 12 to 15 mins until golden brown on top.

Let cool slightly on the baking sheet, about 5 mins, before serving.

Serve with your favorite toppings and enjoy! Jam and whipped cream are my personal favorites.

Notes

Storage/Reheating/Make Ahead

My recommendation for this recipe is to serve them warm right from the oven, but they keep well if you have leftovers.

To Store: Keep leftover biscuits in an airtight container at room temperature for up to 3 days.
To Reheat: Warm them in the oven at 350°F (175°C) for about 5 minutes to crisp up the edges. You can microwave them for 10 to 15 seconds if you are in a rush, but the texture will soften.
To Make Ahead: Cut the biscuits out and place them unbaked on a baking sheet in the freezer. Once solid, transfer to a freezer bag for up to 3 months. You can bake them straight from frozen, just add a few extra minutes to your oven time.

Happy cooking! Xx

When punching out your dough, press your biscuit cutter straight down and pull it straight back up. Do not twist the cutter. Twisting seals the edges of the dough and stops the biscuits from rising properly in the oven.

Nutrition