Buttermilk Biscuits

This is the best recipe for extra tall, flaky, and fluffyButtermilk Biscuits. They taste amazing on their own or piled high withsausage gravy, butter, or jam! This is the only biscuit recipe you need!

I have a tried-and-truebutter biscuit recipethat I use all the time. I use it so often that I have it memorized. That being said, I was on the hunt for a traditional buttermilk biscuit recipe. That’s the funny thing about loving to cook and bake – you’re always looking for the next best recipe.

Why use buttermilk in a biscuit, you might ask? Well, the acid from the buttermilk reacts more prevalently with the baking powder, and it lends to extra tall and fluffy biscuits. This recipe is also unique because there’s an egg in it. Yes friends,an egg in a biscuit recipe. It made the dough nice to work with andmade the biscuits extra tender.

Why You’ll Love This Recipe

• Taste:Buttermilk gives atangyflavor andtendertexture.
• Comfort:Associated with home and tradition, offering a sense of warmth.
• Ease of Making:Simpleingredients andquickpreparation make them accessible to bakers of all levels.

Recipe Ingredients

• All-purpose flour:no special flour here, just a basic go-to flour is needed
• Sugar:a little to add and balance
• Baking powder:to react with the buttermilk for extra height
• Salt:for balance and flavor*you may not need it if you use salted butter!
• Butter:must becold butterso it can make flaky layers in the biscuits
• Egg:not traditional in biscuits, but this helps everything come together
• Buttermilk:the magical ingredient for flakiness and tenderness *it’s best touse real authentic buttermilkhere, but in a pinch, try abuttermilk substitute

See the recipe card below for full information on ingredients and quantities.

How To Make Buttermilk Biscuits

1. Mix together dry ingredients.
2. Grate the butter into the dry mixture.
3. Add the egg and buttermilk and stir until it all comes together.
4. Turn onto a lightly floured surface, roll out, and cut with a biscuit cutter.
5. Bake, serve, and enjoy!

Frequently Asked Questions:

Expert Tips

• Use a biscuit cutter. No biscuit cutter? Use a knife and cut the dough into squares.A sharp edge when cutting biscuits keeps the flaky layersfrom getting mashed together.
• Make sureyour baking powder is fresh. Baking powder plays a big role in this recipe. If you don’t cook much, check the expiration date before adding it to the biscuits.
• Usecold butter and cold buttermilk. The cold helps to form theflaky layers.
• This recipe makes very large biscuits. You can make smaller biscuits by rolling out the dough to 1 to 1-1/2 inches thick before cutting, getting almost double the number of biscuits. Adjust baking time as needed.

Delicious Uses for Biscuits

These are great on their own, but here are a few other ways to serve biscuits that will be sure to make the whole family happy.

• Serve biscuitswarm with butter and jamor butter and honey
• Use homemade biscuits tomake breakfast sandwiches
• Comfortingbiscuits and gravycan be served for any meal at any time of the year
• Biscuits can even be used for desserts likestrawberry shortcake
• Make an easyChicken and Biscuits Casserolefor dinner

How To Store Leftovers

These are best stored in an airtight container at room temperature for 1-2 days or in the fridge for 3-5 days. Reheat them gently in the oven or serve them at room temperature. They alsofreeze very well!

More Breakfast Recipes to Consider

Did you make this recipe? Leave a⭐️review and share it onInstagram,Facebook, orPinterest!