Here’s a classic, fluffy buttermilk biscuit recipe—simple and reliable.
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 tsp sugar (optional)
- 1 tsp salt
- 6 tbsp cold unsalted butter, cubed
- ¾ cup cold buttermilk
Instructions
- Preheat oven
Preheat to 425°F (220°C). Line a baking sheet or use a cast-iron skillet. - Mix dry ingredients
Whisk flour, baking powder, baking soda, sugar, and salt. - Cut in butter
Cut butter into the flour using a pastry cutter or fingers until pea-sized crumbs form. - Add buttermilk
Stir in buttermilk just until dough comes together—don’t overmix. - Fold & cut
Turn dough onto a floured surface. Gently pat into a rectangle, fold in thirds, rotate, and repeat 2–3 times. Pat to ¾–1 inch thick.
Cut with a sharp cutter (don’t twist). - Bake
Place biscuits close together. Bake 12–15 minutes, until tall and golden. - Finish
Brush tops with melted butter if desired.
Tips for Perfect Biscuits
- Cold ingredients = flaky layers
- No buttermilk? Mix ¾ cup milk + 1 tbsp lemon juice or vinegar.
- Softer sides: Place biscuits touching.
- Crispier sides: Space them apart.
Want cheese biscuits, drop biscuits, or southern-style with gravy?
