These easy buttermilk biscuits are incredibly tender, flaky, and delicious! Best of all they are quick to throw together and only require a few simple ingredients.
Classic buttermilk biscuits warm from the oven slathered with good strawberry jam is one of my all time favorite treats! I love to make these the on a Saturday night for a quick delicious breakfast Sunday morning.
My goal was to create a cross between fluffy biscuits and flaky biscuits. After lots of tinkering we finally landed on the perfect biscuit. They are tall, tender, flaky, biscuits with just enough structure so they hold up to sausage gray or being loaded with eggs, bacon, and cheese for a delicious breakfast sandwich!
This easy biscuit recipe is a family favorite that is sure to become your go to biscuit recipe!
Ingredients for Easy Buttermilk Biscuits
Buttermilk: you really want full fat buttermilk for the best biscuits.
Flour: just regular all purpose flour.
Butter: good biscuits need lots of cold salted butter.
Baking powder and Baking soda: to achieve tender fluffy biscuits that rise really nicely we need a little of both.
Egg: The egg will give you a rich tender biscuit with enough structure to use it for breakfast sandwiches.
Supplies for making Buttermilk Biscuits
Mixing bowls: a large bowl to make the biscuits in and a small bowl for prepping the wet ingredients. You could also do this in the bowl of a food processor but I find it really easy to over work the dough that way.
Measuring cups: you will need both a wet measuring cup and a dry measuring cup.
Rubber spatula: for folding the wet ingredients in.
Rolling pin: we want to avoid the heat from our hands melting the butter so I like to use a rolling pin.
Grater or pastry cutter: you can use either to cut in the butter. I switched to a grater once the kids wanted to start helping and never went back!
Baking sheets: you can also use a cookie sheet, casserole, or cast iron skillet.
Silpat or parchment paper: we love our silpats but parchment paper works great as well.
Round biscuit cutter: 2-inch and 2.5-inch are the ones we use the most!
How to make buttermilk biscuits
Prepare the butter: Using the largest side of a box grater grate the butter into a medium bowl. Chill while preparing the rest of the ingredients.
Prepare the wet Ingredients: In a small bowl or class measuring pitcher coming the buttermilk and egg. Whisk until well combined. Refrigerate until needed.
Prepare the dry ingredients: In a large mixing bowl whisk together the flour, baking powder, and baking soda.
Make the buttermilk biscuit dough: Add the chilled grated butter to the flour mixture and use a fork to mix in the butter until coarse crumbs form. Similar to making a pie crust.
Stir in the buttermilk mixture a little at a time until the dough comes together. If it is too dry add more buttermilk a little at a time. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes and up to overnight.
Prepare the oven: When ready to bake preheat the oven to 400°F. Line a baking sheet with a silicone baking mat or parchment paper.
Form the Biscuits: Scrape the dough onto a lightly floured work surface. Sprinkle the top of the dough with flour. Roll the dough into a rectangle about 1/2-inch thick. Fold the dough into thirds like a letter and then roll back out into a rectangle. Repeated two more times for lots of flaky layers!
Use a floured 2-inch biscuit cutter to cut out about 10 biscuits. Be sure to press straight down and avoid twisting the biscuit cutter.
Transfer the biscuits to the prepared baking sheet. Arrange the biscuits so that they all are touching for tall flaky biscuits! If there is space between the biscuits they will spread outward instead of upward.
Chill the prepared biscuits until the oven is preheated.
Bake the Biscuits: Bake until golden brown and cooked through, about 10-12 minutes. Let cool slightly on the pan before serving. If desired brush the tops of the biscuits biscuits with a little melted butter.
Eat the buttermilk biscuits: Serve warm with honey, your favorite strawberry jam, or sausage gravy!
Air Fryer Instructions
You can also cook them in the air fryer!
To bake the biscuits in the air fryer preheat air fryer to 400°F Coat the basket of your air fryer lightly with nonstick spray. Place the biscuits in the air fryer basket 2-inches apart.
Cook for 8 – 10 minutes or until the biscuits are golden and cooked through.
The best way to keep biscuits from drying out is to wrap them individually in plastic wrap and then put them in a zip top plastic bag with the air pushed out.
If you have leftover biscuits I highly recommend reheating them before eating. To reheat biscuits in the oven spread them out on a baking sheet and put them in a 350 °F oven for 5-7 minutes or until warmed through.
To reheat biscuits in the microwave wrap them in a damp paper towel and microwave for 15-30 seconds.
Making biscuits ahead
You can make biscuits ahead of time and store in the refrigerator until ready to bake. I often make ours the night before which has the bonus of ensuring the butter is well chilled!
Freezing uncooked biscuits
Cover the baking tray of biscuits with plastic wrap and place in the freezer until the biscuits are frozen. Once the biscuits are frozen move into a freezer bag. The biscuits will stay fresh for up to 2 months.
Cooking Frozen biscuits
When cooking biscuits from frozen add 3-5 minutes to the cook time. I don’t recommend thawing them first.
Tips for making the flakiest buttermilk biscuits
- Chilled butter! Chill the butter before, during, and after forming your biscuits.
- use buttermilk not jut for the distinct flavor but for a more tender biscuit
- fold and re roll our your biscuit dough several times to create lots of flaky layers
- don’t twist the biscuit cutter. Twisting will seal the edges of the biscuits and keep them from rising fully.
- make sure the edges of the biscuits are touching on the baking sheet. This will give you taller more tender biscuits.
Why add egg to buttermilk biscuits?
The egg will give you a rich tender biscuit with extra height and a beautiful golden brown color.
Why are my biscuits hard?
The most common reasons for hard or tough biscuits is over working the dough or butter that isn’t cold enough.