These Easy Buttermilk Biscuits are flakey, tender and buttery with a slight tangy flavor. Serve with your favorite meal or enjoy with butter, jam and/or honey or covered with homemade sausage gravy. Really, these go with anything. Yields 6 to 8 (depending on size of biscuit cutter).

Easy Buttermilk Biscuits

There is nothing quite like buttery and flaky biscuits.

Bonus points if it’s served smothered with sausage gravy! However, if I’m being honest, I really dislike making biscuits. Or should I say I use to hate making biscuits. In the past, I found it to be stressful, messy with mediocre results. Recently I was asked for an easy biscuit recipe, and while I do have one in my cookbook, it wasn’t fast nor that easy. This got me thinking about how I could make biscuits easier. Easy enough that I would want to make them on a weekend or weeknight for that matter.

I thought back to my homemade pie dough recipe and wondered if the same technique (using a food processor) could also work for biscuit making. Turns out it can. Now of course if you don’t own a food processor, you could use a pastry cutter or two knives. But the food processor really does help speed up the process.

Easy Buttermilk Biscuits

What’s your favorite way to enjoy biscuits?

Easy Buttermilk Biscuits ingredients

To Make These Easy Buttermilk Biscuits You Will Need:

  • unbleached all-purpose flourGives structure to the biscuits.
  • baking powderWill create lightness in the dough, which makes the biscuits rise and gives them a fluffy crumb. Read labels and avoid baking powder with aluminum.
  • sugarAdded for flavor and a touch of sweetness.
  • fine saltEnhances the flavor of the biscuits. Can use sea salt or pink himalayan.
  • unsalted butterCut butter into cubes and chill or freeze. Using cold butter makes for lighter biscuits.
  • buttermilkAdds a pleasant tanginess.

sifting dry ingredients

In a mesh strainer set over a large bowl, measure and add 2 cups unbleached all-purpose flour, 2 tablespoons baking powder, 2 teaspoons sugar and 1 teaspoon fine salt. Sift the dry ingredients into the bowl.

add sifted ingredients and butter to food processor

In your food processor, fitted with the blade attachment, add the sifted ingredients and 5 tablespoons cold unsalted butter.

What Type Of Butter Is Best For Making Biscuits?

Truthfully, you can use any butter in a biscuit recipe. However, for better flavor and texture I recommend a high quality grass-fed or European butter.

pulse 6 to 8 times

Secure the lid and pulse 6 to 8 times or until coarse crumbs form.

transfer crumb mixture to bowl and add buttermilk

Transfer the butter/flour mixture back into the bowl and add in 1 cup buttermilk. Use a fork to mix.

mix until combined and forms a ball

Scrape the bowl and shape the dough into a ball.

transfer biscuit dough to floured surface

On a well floured surface, dump out dough.

pat into a rectangle

With floured fingers, press into a rectangle 1-inch thick.

fold in thirds

Fold into thirds (like a letter) and rotate.

use fingers to press out

Pressing into a rectangle once more.

fold into thirds a second time

Repeat, folding into thirds…

rectangle

And pressing into a 10 x 6 rectangle.

cover and let rest

Cover with a clean kitchen towel and let rest for 25 to 30 minutes.

use a biscuit cutter to stamp out biscuits

Preheat your oven to 425°.

Using a floured biscuit cutter (or drinking glass) stamp out 6 to 8 biscuits. Do not twist the biscuit cutter or they will not rise properly. The amount of biscuits will depend on the size of your biscuit cutter. If you decide to cut the biscuits into squares, one or two sides may not rise as much as others. Just something to keep in mind!

brush with buttermilk

Transfer the biscuits to a parchment paper lined, rimmed metal baking sheet and brush the tops with extra buttermilk or some melted (salted) butter.

bake

Bake on the middle rack for 10 to 12 minutes.

baked Easy Buttermilk Biscuits

The tops should be golden brown.

Easy Buttermilk Biscuits

Serve immediately.

Easy Buttermilk Biscuits

What to Serve With Biscuits?

for breakfast:

for dinner:

Easy Buttermilk Biscuits

How Long Will Homemade Biscuits Keep?

Enjoying these the day of is best. However you can store biscuits by wrap in foil or cling wrap to avoid drying out and leave at room temperature for 1 to 2 days. Or wrap and store in the fridge for up to 1 week.

Why type of buttermilk should be used in this recipe?

I use Guernsey Farms buttermilk, which is full-fat and a thick in consistency. For me I use 1 cup exactly. If your buttermilk is thin or runny, try 3/4 cup and add more as needed.

Can you use milk instead of buttermilk in this recipe?

Yes! No changes needed. Although I would start by adding 3/4 and adding more as needed.

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Easy Buttermilk Biscuits

Enjoy! And if you give this Easy Buttermilk Biscuits recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Easy Buttermilk Biscuits

Easy Buttermilk Biscuits
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Yield: 6

Easy Buttermilk Biscuits

These Easy Buttermilk Biscuits are flakey, tender and buttery with a slight tangy flavor. Serve with your favorite meal or enjoy with butter, jam and/or honey or covered with homemade sausage gravy. Really, these go with anything. Yields 6 to 8 (depending on size of biscuit cutter).

Ingredients

  • 2 cups unbleached all-purpose flour
  • 2 tablespoons baking powder
  • 2 teaspoons granulated sugar
  • 1 teaspoon fine salt, sea or pink Himalayan
  • 5 tablespoons cold unsalted butter, cut into 1-tablespoon pats (grass fed or European butter preferred)
  • 1 cup buttermilk, plus more for brushing (*see notes)

Instructions 

  • In a mesh strainer set over a large bowl, measure and add flour, baking powder, sugar and salt. Sift the dry ingredients into the bowl.
  • In the bowl of a food processor, fitted with the blade attachment, add the dry ingredients and pats of cold butter. Secure the lid and pulse 6 to 8 times or until coarse crumbs form.
  • Transfer this back to the mixing bowl, add in the buttermilk and use a fork (or spatula) and mix until combined and forms a ball.
  • On a well floured surface, dump out dough and with floured fingers, press into a rectangle 1-inch thick.
  • Fold into thirds (like a letter) and rotated, pressing into a rectangle once more. Repeat, folding into thirds and pressing into a 10 x 6 rectangle.
    Cover with a clean kitchen towel and let rest for 25 to 30 minutes.
  • Preheat your oven to 425°.
  • Using a floured biscuit cutter or drinking glass stamp out 6 to 8 biscuits. Transfer the biscuits to a parchment paper lined, rimmed metal baking sheet and brush the tops with extra buttermilk or melted (salted) butter. (**see notes)
  • Bake on the middle rack for 10 to 12 minutes or until the tops are golden brown.
  • Serve warm.

Notes

*I use Guernsey Farms buttermilk, which is thick in consistency. For me I use 1 cup exactly. If your buttermilk is thin or runny, try 3/4 cup and add more as needed.
**Do not twist or they will not rise properly. The amount of biscuits will depend on the size of your biscuit cutter. If you decide to cut the biscuits into squares, one or two sides may not rise as much as others. Just something to keep in mind!
Serving: 1biscuit, Calories: 267kcal, Carbohydrates: 36g, Protein: 6g, Fat: 11g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 29mg, Sodium: 856mg, Potassium: 102mg, Fiber: 1g, Sugar: 3g, Vitamin A: 358IU, Calcium: 290mg, Iron: 2mg