Discover how easy it is to make authentic southern buttermilk biscuits completely from scratch. These are fluffy, tall, and oh so perfect!
Mile-High Buttermilk Biscuits
What is it about homemade biscuits that brings up memories of grandma’s house? Maybe it’s the way the butter melts in the fluffy crevices. Or the smell of flour wafting from the oven. Or maybe it’s the combination of hot bread with sugary jelly.
There is nothing that compares to homemade buttermilk biscuits. No canned recipe will ever taste the same. And this recipe is so easy to follow that anyone can do it!
If you have ever baked cookies, then you can make these.
What to Serve with Buttermilk Biscuits
What you serve with your homemade biscuits is a deeply personal thing. Some people will only eat biscuits with homemade gravy. Others love drizzling them with maple syrup.
Here are some of the most popular biscuit toppings. Which is your favorite?
- Biscuits and gravy
- Jelly or jam
- Maple syrup
- Pepperoni and cheese
- Eggs and sausage
How to Make Buttermilk Biscuits from Scratch
I’m about to show you how to make fluffy, mile-high buttermilk biscuits from scratch. You can skip down to the printable recipe card, or scroll through my helpful tips. Don’t forget to pin this recipe so you can find it later!
You might have most of these ingredients in your pantry already. Here’s what you need to have to make these fluffy and heavenly biscuits.
- All purpose unbleached flour
- Baking powder
- Baking soda
- Cold buttermilk (milk + 1tbsp lemon or vinegar equaling 1 cup =
- Cold heavy cream
- Unsalted butter, cut into chunks
Just follow these steps and you’ll have the perfect biscuits!
1. Combine the dry ingredients
You are going to mix the dry ingredients in one bowl and the went ingredients in another one.
In your bowl, you will mix together the flour, baking powder, baking soda, salt, and sugar.
2. Add the Chunk of Butter
Next, add the butter to the flour mixture. Use a pastry cutter. If you don’t have a pastry cutter, use two knives, or even just your hands. Mix it until the butter is covered in flour and the size of blueberries.
3. Mix in the Wet Ingredients
Don’t overwork the dough at this point. Mix in the wet ingredients until the dough looks like the photo below.
4. Knead the Dough
Put some flour on your table or countertop and knead the dough. Again, don’t overwork the dough. Just knead it until it is mixed.
Then, cut the dough in half. Put half of the dough in the refrigerator and roll out the other half of the dough. This is to keep the dough from becoming too warm.
5. Roll Out the Dough and Cut Out the Biscuits
Lightly flour a biscuit cutter or a cup. Roll out the dough to about 3/4 inch thick and begin cutting out your biscuits.
Put the remaining scraps back in the fridge and pull out the other half of the dough from the fridge. Roll it out and cut them.
Put the cut out biscuits on an uncreased cookie sheet with the sides touching. This will encourage them to rise high.
Bake at 425 degrees F for about 15-18 minutes!
These are incredibly scrumptious! Your biscuits will be tall, proud, and fluffy, if you follow my tips. Don’t overwork the dough and don’t cause the dough to become too warm before baking the biscuits. That’s the secret!
Homemade Buttermilk Biscuits Recipe
Here’s the printable recipe card! Make them ahead of time and serve them for breakfast or even brunch or dinner. They are perfect with every meal!
- 4 cups sifted all purpose unbleached flour
- 1 tbsp + 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 tbsp sugar
- 1 cup cold buttermilk (milk + 1tbsp lemon or vinegar equaling 1 cup =
- 1⁄2 cup cold heavy cream
- 1 stick + 2 tbsp cold unsalted butter, cut into chunks
- 2 fresh eggs
- Combine flour, baking powder, baking soda, salt, and sugar in a mixing bowl.
- In another bowl whisk eggs, buttermilk and cream together.
- Using a pastry cutter, 2 knives, or fingertips, add the cold butter chunks to the flour mixture until they are roughly the size of blueberries.
- Mix wet ingredients in to dry ingredients just until the mixture forms a dough, be careful not to overwork the dough.
- On a lightly floured work surface, knead dough very gently for 1 minute or until the dough is smooth.
- Cut dough in 1⁄2 and keep one 1⁄2 covered in the refrigerator while rolling and cutting.
- Roll the dough to approximately 3⁄4” to 1” thick and cut using a (dipped in flour) round biscuit cutter, heart shaped cookie cutter or glass rim.
- Gently knead scraps together and roll again.
- Biscuits should be placed on an ungreased sheet pan or baking stone with sides touching to encourage the biscuits to rise high.
- Roll and cut 2nd 1⁄2 of the dough.
- Bake at 425o for 15-18 minutes until biscuits are golden brown and cooked thoroughly.
- Transfer biscuits to a cooling rack.
- Serve warm with your favorite hot beverage.
Serving Size:1 biscuit
Amount Per Serving: Calories: 278 Total Fat: 8g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 58mg Sodium: 521mg Carbohydrates: 43g Fiber: 1g Sugar: 4g Protein: 8g
More Homemade Recipes
Here are some more of my favorite homemade baking recipes.