Home RecipesBreakfast Irresistibly Fluffy Homemade Buttermilk Biscuits (Only 6 Ingredients!)

Irresistibly Fluffy Homemade Buttermilk Biscuits (Only 6 Ingredients!)

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These homemade buttermilk biscuits are incredibly soft and buttery, boasting hundreds of flaky layers. With just six simple ingredients, this beloved biscuit recipe is ready in about 35 minutes. Originally published in 2017, it has remained a reader and personal favorite.

One reader, Marcia, commented:

“Finally, a biscuit recipe that worked for me. I especially appreciated the notes which, in fact, had me change some things I had been doing. The detail at all levels, both visual and written, is very helpful. ★★★★★“

Another reader, Maggie, commented:

“One of my favorite biscuit recipes! They are so consistently flaky and delicious, every single time! ★★★★★”

homemade-biscuits

Why You’ll Love These Biscuits

These biscuits are the epitome of mega: mega flaky, mega fluffy, mega layered, and mega buttery. Often outshining the main dish, their golden-brown exterior and buttery layers are simply irresistible.

What are Biscuits?

In the U.S., biscuits are similar to dinner rolls but denser and flakier, typically made without yeast. They rise using baking soda, baking powder, or both, classifying them as quick bread, similar to banana bread or no yeast bread. Elsewhere, “biscuits” might refer to cookies or scones.

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Key Ingredients

You only need six basic ingredients:

  1. All-purpose Flour
  2. Baking Powder
  3. Salt
  4. Cold Butter
  5. Cold Buttermilk
  6. Honey

The emphasis on using cold ingredients ensures the best results. Here’s why:

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Success Tips for Perfect Biscuits

  1. Cold Butter: Cold butter is crucial for flaky layers and airy pockets. As the butter melts during baking, it releases steam, creating those desirable layers.
  2. Buttermilk & Honey: Real buttermilk and a drizzle of honey balance out the flavors, contributing to a tender, flavorful biscuit.
  3. Minimal Mixing: Overworking the dough results in tough biscuits. Mix just until combined; the dough should be crumbly.
  4. Flatten & Fold Method: This method creates multiple flaky layers. Flatten the dough into a rectangle, fold one side into the center, then the other side. Repeat this process twice more.
  5. Proper Cutting: Press the biscuit cutter straight down into the dough without twisting to ensure the edges remain unsealed and the biscuits rise properly.
  6. Close Baking: Biscuits rise taller when baked close together, as the edges support each other.

Folding Biscuit Dough

This technique, similar to making croissants or puff pastry, is essential for creating those flaky layers. Shape the dough into a rectangle, fold it, and repeat the process two more times. The dough should be about 3/4 inch thick.

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Then fold one side into the center:

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Then the other side:

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Turn the folded dough horizontal, gently flatten, and begin that folding process 2 more times.

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The dough should be about 3/4 inch thick and the biscuits will rise as they bake.

Honey Butter Topping

For an extra touch, brush the biscuits with a mix of melted butter and honey right out of the oven. This simple addition sets your biscuits apart, enhancing their buttery goodness.

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Serving Suggestions

Serve these homemade biscuits with jam, homemade raspberry sauce, or classic biscuits and gravy. They are also perfect as a base for cheddar biscuits, everything bagel biscuits, or even dessert versions like biscuit-topped berry cobbler and strawberry shortcake.

Biscuit Variations

I bake biscuits often, and use the same process and success tips when making all of my favorite variations including cheddar biscuits and everything bagel biscuits. I also make biscuit-topped vegetable pot pie and biscuit breakfast casserole. And you can absolutely turn these into dessert with my recipes for biscuit-topped berry cobbler and homemade strawberry shortcake!

Frequently Asked Questions

What makes the best biscuits?

  • Cold butter and buttermilk are key. Use the specified amount of baking powder for optimal results.

How do I get crispy biscuit edges?

  • Bake in a cast iron skillet and brush the tops with buttermilk before baking.

Do I need a food processor?

  • While a food processor can cut the butter into the dry ingredients, a pastry cutter works just as well.
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Enjoy More Biscuit Recipes

If you love these biscuits, try my homemade ham & cheese scones or easy no yeast cinnamon rolls. With these tips and techniques, you’re guaranteed to bake the best buttermilk biscuits every time.

This post may contain affiliate links. Read our disclosure policy.

The above recipe draws inspiration from the renowned culinary experts, Sally and Lindsay.

best-buttermilk-biscuits

Melt-in-Your-Mouth Homemade Buttermilk Biscuits (Just 6 Ingredients!)

Serves: 3 / 8-10 biscuits Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

😎  Total Time: 35 minutes

  • 2 and 1/2 cups (313g) all-purpose flour (spooned & leveled), plus more as needed for hands and work surface
  • 2 Tablespoons aluminum free baking powder (yes, Tablespoons)
  • 1 teaspoon salt
  • 1/2 cup (8 Tbsp113gunsalted butter, cubed and very cold (see note)
  • 1 cup + 2 Tablespoons (270ml) cold buttermilk, divided
  • 2 teaspoons (14ghoney
  • optional honey butter topping: 2 Tablespoons melted butter mixed with 1 Tablespoon honey

Instructions

    1. Preheat oven to 425°F (218°C).
    2. Make the biscuits: Place the flour, baking powder, and salt together in a large bowl or in a large food processor. Whisk or pulse until combined. Add the cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor. Cut/pulse until coarse crumbs form. See photo above for a visual. If you used a food processor, pour the mixture into a large bowl.
    3. Make a well in the center of the mixture. Pour 1 cup (240ml) buttermilk and drizzle honey on top. Fold everything together with a large spoon or spatula until it begins to come together. Do not overwork the dough. The dough will be shaggy and crumbly with some wet spots. See photo above for a visual.
    4. Pour the dough and any dough crumbles onto a floured work surface and gently bring together with generously floured hands. The dough will become sticky as you bring it together. Have extra flour nearby and use it often to flour your hands and work surface in this step. Using floured hands, flatten into a 3/4 inch thick rectangle as best you can. Fold one side into the center, then the other side on top. Turn the dough horizontally. Gently flatten into a 3/4 inch thick rectangle again. Repeat the folding again. Turn the dough horizontally one more time. Gently flatten into a 3/4 inch thick rectangle. Repeat the folding one last time. Flatten into the final 3/4 inch thick rectangle.
    5. Cut into 2.5 or 3-inch circles with a biscuit cutter. (Tip: Do not twist the biscuit cutter when pressing down into the dough because this seals off the edges of the biscuit which prevents them from fully rising.) Re-roll scraps until all the dough is used. You should have about 8-10 biscuits. Arrange in a 10-inch cast iron skillet (see note) or close together on a parchment paper-lined baking sheet. Make sure the biscuits are touching.
    6. Brush the tops with remaining buttermilk. Bake for 18-20 minutes or until tops are golden brown.
    7. Remove from the oven, and then brush warm tops with optional honey butter, and serve warm.
    8. Cover leftovers tightly and store at room temperature or in the refrigerator for up to 5 days.

Notes

  1. Make Ahead & Freezing Instructions: Baked biscuits freeze well for up to 3 months. Thaw at room temperature or in the refrigerator, then warm up to your liking before serving. You can also freeze the biscuit dough. Prepare the dough in steps 2 through 4. Wrap up tightly in plastic wrap (plastic wrap is best for freshness) and freeze for up to 3 months. Thaw overnight in the refrigerator, then continue with step 5. Also, after step 4, you can wrap the dough in plastic wrap and refrigerate for up to 2 days before continuing with step 5.
  2. Special Tools (affiliate links): Pastry Cutter or Food Processor | 2.5- or 3-inch Biscuit Cutter | 10-inch Cast Iron Skillet (or Baking Sheet with Parchment Paper) | Pastry Brush
  3. Baking Powder: To avoid a chemical aftertaste, make sure your baking powder is labeled aluminum free. I usually use Clabber Girl brand and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste. Alternatively, you can reduce the baking powder down to 1 Tablespoon and add 1/2 teaspoon baking soda.
  4. Butter: Cut into 1/2-inch cubes. Keep butter as cold as possible until you need it. I recommend placing the cubed butter in the freezer for about 15 minutes before you begin.
  5. Buttermilk: You can substitute whole milk for buttermilk if desired. However if you’d like the tangy flavor, which I highly recommend, you can make your own sour milk substitute. Add 2 teaspoons of fresh lemon juice or white vinegar to a liquid measuring cup. Add enough milk to make 1 cup. (You need 1 cup in the recipe, plus 2 Tbsp for brushing–you can use regular milk to brush on top.) Whisk together, then let sit for 5 minutes before using in the recipe. Whole milk is best for the DIY sour milk substitute, though lower fat or nondairy milks work in a pinch. (In my testing, the biscuits don’t taste as rich or rise quite as tall using lower fat or nondairy milks.)
  6. Cast Iron Skillet: If your cast iron skillet isn’t well seasoned, I recommend greasing it with a little vegetable oil or melted butter. Brush a thin layer of either on the bottom and around the sides. No need to heat the cast iron skillet before using, though you certainly can. Place in the preheated oven for 15 minutes before arranging the shaped biscuits in it.
  7. Flavors: Try my flavorful biscuit variations: cheddar biscuits and everything bagel biscuits.

Nutrition

  • Serving Size: 1 biscuit
  • Calories: 212
  • Sugar: 2.4 g
  • Sodium: 283.5 mg
  • Fat: 9.7 g
  • Carbohydrates: 27.5 g
  • Protein: 4.1 g
  • Cholesterol: 25.4 mg
Did You Make This Recipe?
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Hi, I’m Amanda! I’m here to bring you sweet, simple, from-scratch dessert recipes. My life is ruled by my sweet tooth. Send help (or chocolate)!

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