Fluffy buttermilk biscuits are the perfect comfort food. The combination of tangy buttermilk and butter creates layers of flakiness, making each bite a heavenly indulgence. Whether served warm with a dollop of jam or as a base for biscuits and gravy, these biscuits are guaranteed to please with their irresistible melt-in-your-mouth texture.
Featured Comment:
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"These tasted fantastic and they were super fun to make. I just started getting into baking. They were the perfect crunch on the outside and fluffy on the inside. Why buy store-bought when you can make your own? Thank you for your recipe and I will surely be making these again! =D"
- Hannah
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Step by Step Instructions:
It's taken me a while to perfect my biscuit recipe but it's finally here, and it was sure worth the wait. These fluffy little things are the perfect texture and melt-in-your-mouth good.
The key is to use a good butter, use buttermilk for the liquid, don't overwork the dough, and fold it a few times to get those perfect, fluffy layers. I like to cut mine into squares to minimize waste. My 3 year old likes to take the scraps and make his own biscuits. See the pictures below for how to get those perfect, fluffy layers.
See the recipe card below for a full ingredient list, amounts needed, and instructions.
What to Serve with Biscuits:
You can serve these biscuits however you wish. They're delicious warm out of the oven, spread with a little of my favorite jam, or topped with venison sausage gravy. Whatever you choose to do with them, you'll definitely want to keep this recipe on hand!
If you have extra buttermilk on hand after making this recipe, try this blueberry buttermilk ice cream!
Did you try this recipe?
Let us know what you thought by leaving a comment below and sharing it on Instagram, Facebook, and Pinterest!
Thank you!
Annie
Recipe:
📖 Recipe
Fluffy Buttermilk Biscuit Recipe
Ingredients
Instructions
- Preheat oven to 425°F.
- Combine dry ingredients in a medium bowl.
- Add in butter cubes. Use your hands to squish the butter into flat pieces in the flour mixture. Once all butter pieces are flattened, use pastry blender to incorporate butter into flour mixture. Continue blending until all butter pieces are pea-sized or smaller.
- Add in buttermilk. Mix by hand until a soft dough forms.
- Place dough onto lightly floured surface. Roll into a ½" thick rectangle.
- Fold dough into thirds, then roll out into a longer ½" thick rectangle.
- Fold dough into thirds again, starting on the short ends. This will make a rough square.
- Use a dough cutter or sharp knife to trim the very edges of the square. This helps expose the layers inside and ensures all your biscuits rise evenly
- Cut square into 9 equal squares. Place on parchment paper-lined baking sheet. Bake for approximately 15 minutes or until lightly browned. Brush tops with melted butter, if desired. Serve warm.
Notes
- I live at about 5,000 feet above sea level. Altitude can affect how your biscuits rise. If you live at a lower elevation, you may need to increase the amount of baking powder in this recipe. If you live at a higher altitude, you may need to decrease the amount.
Hannah says
These tasted fantastic and they were super fun to make. I just started getting into baking. They were the perfect crunch on the outside and fluffy on the inside. I will need to up the heat in my oven to 475 next time because they didn't rise as well, but that's just my old oven. Nonetheless, the flavor was great! Why buy store-bought when you can make your own? Thank you for your recipe and I will surely be making these again! =D
Annie Weisz says
Thank you so much for your kind words, Hannah! I'm so glad you loved making these biscuits!!
scott says
It's not your oven...these need a good amount more baking powder, maybe even some baking soda. I have a convection oven that runs hot and still no rise. I'm inclined to believe the other 5-star scores are less than legit. Should've just stuck to past recipes that work and have a lot more verifiable reviews.
Annie Weisz says
I'm sorry the biscuits didn't work out for you! I make them all the time and I can assure you they are perfectly fluffy every time. I live at a higher altitude and have added a note to the recipe to help future bakers. You may also need to test your baking powder to make sure it is still active. https://www.epicurious.com/expert-advice/use-this-simple-trick-to-see-if-your-baking-powder-still-works-article