Flaky Buttermilk Biscuits From Scratch Recipe

Introduction

Flaky buttermilk biscuits are a timeless classic that bring warmth and comfort to any meal. Light, tender, and easy to make from scratch, these biscuits are perfect for breakfast, alongside soups, or as a delightful snack. With simple ingredients and straightforward steps, you’ll have homemade biscuits ready in no time.

Ingredients

• 2 cups (240g) sifted flour
• 3 teaspoons baking powder
• ½ teaspoon salt
• ¼ teaspoon baking soda
• ½ teaspoon (2g) granulated sugar
• ⅓ cup (37g) vegetable shortening or unsalted butter, plus more for brushing
• 1 cup (240mL) buttermilk

Instructions

1. Step 1: Preheat the oven to 400ºF (204ºC).
2. Step 2: Sift the flour, baking powder, salt, baking soda, and sugar into a large bowl.
3. Step 3: Add the cold shortening or butter to the flour mixture and blend using a fork or pastry blender until the mixture resembles coarse crumbs.
4. Step 4: Pour the buttermilk all at once into the bowl and stir just until the dry ingredients are moistened and form a shaggy dough.
5. Step 5: Turn the dough out onto a floured surface and knead gently 4 to 5 times, then pat it into a disc about ½” thick using floured hands.
6. Step 6: Using a biscuit cutter dipped in flour, press straight down into the dough to cut out biscuits. Place each biscuit onto a large baking sheet.
7. Step 7: Brush the tops of the biscuits with melted butter and optionally sprinkle with freshly ground black pepper.
8. Step 8: Bake for 10 to 12 minutes or until the tops are golden brown.
9. Step 9: Remove from the oven and brush again with more melted butter before serving warm.

Tips & Variations

• Use either all-purpose or bread flour; just be sure to sift it before measuring for the best texture.
• Keep your shortening or butter cold until ready to incorporate for flakier biscuits.
• For a vegan version, substitute dairy butter with a plant-based alternative and avoid brushing with shortening.
• Stir the dough just until moist to avoid tough biscuits from over-mixing.
• Do not over-knead; gentle handling keeps the biscuits tender and flaky.

Storage

Store biscuits at room temperature in an airtight container for up to 3 days. They also freeze well for up to 3 months—simply thaw in the refrigerator or at room temperature. Reheat or toast biscuits before serving to restore their fresh-baked texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Regular milk can be used, but the biscuits may be less tender and flavorful. To mimic buttermilk, add 1 tablespoon of lemon juice or vinegar to 1 cup of milk and let it sit for 5 minutes before using.

Why are my biscuits tough instead of flaky?

Tough biscuits usually result from over-mixing or over-kneading the dough. Stir only until ingredients are combined and knead gently just a few times. Also, ensure the fat is cold and properly incorporated for flakiness.

Flaky Buttermilk Biscuits From Scratch Recipe

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4.4 from 58 reviews

Deliciously flaky buttermilk biscuits made from scratch using simple pantry ingredients. These tender, golden-brown biscuits come together quickly with cold butter or shortening and tangy buttermilk, baked to perfection for a comforting treat that pairs well with breakfast or any meal.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 8 biscuits 1x
• Category: Bread
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups (240g) sifted all-purpose flour
• 3 teaspoons baking powder
• ½ teaspoon salt
• ¼ teaspoon baking soda
• ½ teaspoon (2g) granulated sugar

Fat

• ⅓ cup (37g) vegetable shortening or unsalted butter, cold

Liquid

• 1 cup (240mL) buttermilk

For Brushing

• Additional melted butter for brushing
• Freshly ground black pepper (optional, for sprinkling)

Instructions

1. Preheat Oven: Preheat your oven to 400ºF (204ºC) to ensure it’s hot and ready for baking the biscuits.
2. Mix Dry Ingredients: Sift together the flour, baking powder, salt, baking soda, and sugar into a large bowl to evenly combine and aerate the mixture for light biscuits.
3. Cut in Fat: Add cold vegetable shortening or unsalted butter to the dry mix, then blend using a fork or pastry blender until the mixture resembles coarse crumbs. This ensures flaky texture.
4. Add Buttermilk: Pour the buttermilk all at once into the flour and fat mixture, stirring just until the dry ingredients are moistened and a shaggy dough forms. Avoid over-mixing for tender biscuits.
5. Shape Dough: Turn the dough onto a floured surface and gently knead about 4 to 5 times. Pat or roll it into a ½-inch thick disc for even thickness.
6. Cut Biscuits: Using a floured biscuit cutter, press straight down to cut out biscuits without twisting. Place them on a large baking sheet, spaced slightly apart.
7. Brush and Season: Brush the tops of the biscuits with melted butter and optionally sprinkle with freshly ground black pepper for extra flavor.
8. Bake Biscuits: Bake them for 10 to 12 minutes or until the tops are golden brown and the biscuits have risen nicely.
9. Finish and Serve: Remove from oven and immediately brush again with melted butter for a shiny, rich finish. Serve warm for best texture and flavor. Store leftovers at room temperature up to 3 days or freeze for up to 3 months.

Notes

• Flour: You can use either all-purpose or bread flour; be sure to sift before measuring for accurate quantity.
• Shortening/Butter: Keep your fat cold and refrigerated before adding to maintain flakiness in the biscuits.
• Brushing with Butter: For a vegan option, avoid using dairy butter for brushing; use a plant-based butter alternative instead.
• Mixing Dough: Stir just until ingredients come together to prevent tough biscuits.
• Kneading: Over-kneading can make biscuits tough; knead gently and minimally.

Keywords: buttermilk biscuits, flaky biscuits, homemade biscuits, breakfast bread, classic biscuits, easy biscuit recipe