Print Recipe
4.74 from 57 votes

How to Make Perfect Buttermilk Biscuits

My best, fluffiest biscuit, served with chocolate gravy, topped with flaky heart biscuits perfect for
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Biscuits
Cuisine: American
Servings: 10
Author: Angela Roberts

Ingredients

  • This recipe contains Amazon affiliate links which earn a small commission does not increase price.
  • 2 cups White Lily flour all purpose Order Here
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 6 tablespoons unsalted cold butter
  • 1 cup buttermilk. use 3/4 cup at first and then see if you need more
  • pinch baking soda for buttermilk
  • 2 tablespoons melted butter
  • 2 tablespoons milk for brushing on biscuits

Kitchen Tools Needed

Instructions

  • Preheat oven to 450 degrees.
  • Mix together flour, baking powder, salt, sugar.
  • Cut butter into flour with pastry cutter or simple use hands to mix in, but not smear.
  • At this point put the flour and butter mixture into freezer for 15 minutes.
  • This is a good time to make your own buttermilk if you don't have buttermilk. I prefer the store bought, but if you don't have it on hand, see below.
  • Add a pinch of baking soda to the buttermilk. (This is a good tip!)
  • Take flour mixture out of freezer.
  • Add in 3/4 cup buttermilk. If you are using all purpose flour (not the soft wheat flour) you will probably need to add up to 1/4 cup more buttermilk. Add a tablespoon at a time. Stir with a wooden spoon. Mixture will be wet and sticky. You want that.
  • Flour the counter or mat. You can at this point continue to make the biscuits in the bowl you've mixed it in, if there is room and the bowl has a flat bottom. (I use a wooden salad bowl. Makes clean-up easy). Watch the video to see how.
  • Flour hands and form into a ball. Knead no more than 8-10 times with hands. Less is best. Pat down to an inch and a half thickness.
  • Using a biscuit cutter, cut biscuits with up and down method. Do not twist.
  • Place on baking sheet or cast iron pan, touching. Brush with milk.
  • Bake for 15-18 minutes. Check at 15. All ovens are different.
  • Brush with butter when they come out of oven.

Make homemade buttermilk. (if you don't have regular buttermilk)

  • Pour 2 teaspoons white vinegar into measuring cup. Fill cup with whole milk up to 3/4 cup. Let sit until milk thickens.

Notes

This recipe uses all purpose flour NOT self-rising flour.