Buttermilk Biscuits – Jo Cooks

These Buttermilk Biscuits are flaky and buttery, melt in your mouth delicious! Incredibly easy to make, completely from scratch and ready in 20 minutes.

The Best Buttermilk Biscuits Recipe

Biscuits are one of my favorite things to bake often. This recipe for biscuits is super simple to make and with only a few ingredients, meaning you can have fresh buttermilk biscuits in only a few minutes! Who would’ve ever thought it was possible?

This recipe will make about 14 biscuits, may vary depending on size. Because of all the butter and buttermilk, they are very flaky. I love to keep these on hand for breakfast, lunch, and dinner regardless of how you serve it.

• Buttermilk – We want cold buttermilk for this recipe, be sure to shake it too before using.
• Flour – I used all purpose, my old stand by. Be sure to keep extra flour on hand.
• Leavening agent – We’re using both baking soda and baking powder today.
• Salt – So important for guaranteeing we get good flavor! Don’t forget the salt.
• Butter – Cold and unsalted. You can either cut this in cubes or shred it on a box grater. I find this easier to blend in with the flour, up to you.
• Egg – Just for egg wash at the end.

Imagine fresh hot biscuits in 20 minutes! Well, you don’t have to imagine anymore. You just have to follow these simple steps. This is the easiest buttermilk biscuit recipe you will ever make! 

To get started, preheat your oven temperature to 450°F (232°C) to get it ready for baking! Then grab a baking sheet and set it aside for now.

It’s important to measure out the dry ingredients in a separate bowl. Add the flour, salt, baking powder, and baking soda to a large bowl and stir it together well. Make sure the butter is super cold before adding it to the flour mixture. Then cut the butter into the flour using a pastry cutter until the mixture resembles coarse crumbs. You can also do this using 2 forks.

Now, stir in the buttermilk and combine everything together using a wooden spoon. Then knead the dough a few times with your hands just until it barely starts to come together. Next, transfer the dough to a lightly floured surface and knead it just a few more times, being very careful not to over-knead. You don’t want the butter to start melting because it will cause the dough to begin developing gluten and become tough. 

Once the dough is made you can start forming biscuits! First, use a rolling pin to gently roll the dough out into a rectangle that is about ½ to ¾ of an inch in thickness. Next, use a 2-inch biscuit cutter to cut the dough into biscuits. Then place the cut biscuits on the ungreased baking sheet or into a buttered skillet. Now, gather the leftover dough and use it to cut more biscuits until there is no dough left. You should get about 12 biscuits.

Place the biscuits on an ungreased baking sheet or in a cast iron skillet and brush with the egg wash to get a nice golden color as they bake.

Now let’s bake! Transfer the pan to the hot oven and bake the biscuits for 10 to 15 minutes or until golden. Then transfer the baked biscuits to a wire rack to cool.

Why Buttermilk?

First of all, the buttermilk will add complexity and depth to your dinner rolls. Secondly, it’s what makes these dinner rolls super soft and light and what keeps them from browning too quickly so that you end up with rolls that are baked perfectly on the inside yet golden on the outside.

No Buttermilk On Hand?

If you don’t have buttermilk, use a measuring cup and to it add ½ tablespoon of lemon juice or vinegar and to it add milk to make ½ cup. Stir it then let it sit for 5 minutes.

Can I Use Shortening Instead Of Butter?

Yes! You can use vegetable shortening and the biscuits will be flaky. However, it will change the taste and they won’t be buttery. Another option is to use half butter and half shortening.

Can I Make Gluten-Free Biscuits?

Probably yes, but I’ve not tried. However, make sure to use a 1-to-1 gluten-free flour that has xanthan gum in it, which acts as a replacement for the gluten that is naturally in all-purpose flour.

How To Serve

The sky is the limit! You can smear these buttermilk biscuits with some jam or smother them with butter and honey and you’ll be in paradise till the very last bite. But if you want some entree accompaniments, here’s some suggestions:

Leftovers

These biscuits will stay fresh for up to 3 days in covered and stored at room temperature.

Freeze

These buttermilk biscuits also freeze well, just be sure to freeze them spaced evenly on a cookie sheet before placing in a freezer bag or airtight container. This method will allow them to stay fresh for up to 3 months.

Other Delicious Biscuits Or Scone Recipes To Try