Buttermilk biscuits are a classic in many homes, and for good reason! They’re quick to make, incredibly delicious, and practically foolproof. If you these love biscuits, you might also enjoy our Homemade Texas Roadhouse Rolls.
Perfect Buttermilk Biscuits
Like many of you, we’ve been making buttermilk biscuits for as long as we can remember. Sometimes we even make our own buttermilk! We love how simple and reliable this recipe is, and nothing beats the excitement on your kids’ faces when they realize it’s biscuit night!
Here’s our method for achieving perfect biscuits:
- Prepare the dough.
- Transfer it to the counter and shape it into a rectangle or square, incorporating any loose flour.
- Pat the dough flat, then fold it over once and press down.
- Repeat the folding and pressing process two more times.
- Roll or press the dough to 1 ½ inches thick.
- Use a cookie cutter to cut out four biscuits. Gather the dough, press it down again, and cut out one more biscuit.
- The remaining dough gets shaped into a final, slightly wonky biscuit—always the one the kids fight over!
What to Serve with Buttermilk Biscuits
- Butter! We love them with salted butter, but some folks won’t eat a biscuit unless it’s covered in jam.
- Gravy. Nothing beats biscuits and gravy!
- Strawberry Shortcake. Add a little sugar to the dough, and these biscuits make an incredible base for strawberry shortcake.
How to Store Buttermilk Biscuits
Biscuits are best fresh, but if you need to make them ahead:
- Let the biscuits cool completely.
- Wrap tightly in foil (only use plastic wrap if they’re fully cooled to prevent sogginess).
- Store at room temperature or refrigerate overnight.
- Reheat in a low oven (about 10 minutes) before serving.
How to Freeze Buttermilk Biscuits
To keep biscuits fresh for months:
- Let them cool completely.
- Wrap tightly in foil or plastic wrap.
- Place in a freezer-safe bag, removing as much air as possible.
- Store for up to two months.
That’s it—perfect buttermilk biscuits every time! Whether you’re enjoying them with butter, jam, or smothered in gravy, this recipe is sure to become a favorite in your home. Let us know how they turn out!
Buttermilk Biscuits
Ingredients
- ½ cup 1 stick salted butter, grated and cold
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- ¼ teaspoon baking soda
- 1 tablespoon baking powder
- 1 cup buttermilk
Instructions
- Preheat the oven to 450°F. Grease a pie dish or an 8×8-inch pan with non-stick spray.
- Grate the butter using the fine side of a grater. Spread it onto a sheet of parchment paper and place it in the freezer while preparing the remaining ingredients.
- In a large bowl, whisk together the flour, sugar, baking soda, and baking powder.
- Remove the grated butter from the freezer and use a fork to mix it into the dry ingredients.
- Pour in the buttermilk and stir until just combined, being careful not to overmix.
- Transfer the dough onto a lightly floured surface. Use your hands to gently press it together, gathering any dry bits and incorporating them into the dough. If the dough sticks, sprinkle a little flour underneath.
- Press the dough into a flat shape about 1½ inches thick. Fold it over once and press down. Repeat this folding and pressing process two more times. For smaller biscuits, press the dough to about 1 inch thick.
- Use a biscuit cutter, round cookie cutter, or the rim of a drinking glass to cut out biscuits. Place them in the prepared dish so they are touching. You should get about four biscuits initially, then gather and press the remaining dough to cut out two more.
- Bake for 12-16 minutes, or until the tops are golden brown and no wet spots remain between the biscuits.
- Remove from the oven and brush with melted butter. Serve immediately, or brush with additional melted butter before serving if needed.
This recipe is adapted from Iambaker’s Buttermilk Biscuits.
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