There’s nothing quite like a warm, flaky buttermilk biscuit fresh out of the oven. They’re buttery, soft inside, slightly crisp outside, and perfect for breakfast or alongside a comforting meal.
If you’ve ever tried making biscuits and ended up with flat, dense, or dry results, don’t worry—you’re not alone! Biscuit success depends on choosing the right ingredients, using the right technique, and handling the dough properly. In this post, I’ll walk you through my foolproof buttermilk biscuit recipe and share troubleshooting tips so you can make bakery-style biscuits at home.
Why Buttermilk? The Secret to Fluffy Biscuits
Buttermilk isn’t just regular milk—it’s slightly acidic, which reacts with baking soda to create extra lift. This helps biscuits rise tall and stay soft inside.
If you don’t have buttermilk on hand, you can make a quick substitute: DIY Buttermilk: Mix 1 cup of milk - 1 tabelspoon milk + 1 tablespoon of lemon juice or vinegar. Let sit for 5 minutes before using.
Beginner Tips for Perfect Biscuits Every Time
Use COLD butter & buttermilk – This helps create flaky layers!
Don’t over-mix the dough – Handle it as little as possible.
Fold the dough – This creates layers and height.
Press, don’t twist when cutting biscuits – Twisting seals the edges, preventing a good rise.
Bake close together – Biscuits rise better when touching!
How to Store & Freeze Buttermilk Biscuits
To Store:
Biscuits stay fresh at room temperature for 1-2 days in an airtight container. For longer storage, keep them in the fridge for up to 5 days.
To Freeze:
Unbaked: Place cut-out biscuits on a baking sheet and freeze. Once solid, transfer to a bag and freeze for up to 3 months. Bake straight from frozen, adding 2-3 minutes to the baking time.
Baked: Let cool completely, then wrap in plastic and store in the freezer for up to 3 months. Reheat in the oven at 350°F for 10 minutes.
Foolproof Buttermilk Biscuit Recipe
Yield: 8-10 (depending on cutter size)
Prep Time: 15 minutes
Bake Time: 12-15 minutes
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon salt
½ cup (1 stick) cold unsalted butter, cubed
¾ cup cold buttermilk
1 tablespoon honey or sugar (optional, for a slight sweetness)
2 tablespoons melted butter (for brushing)
Directions
Preheat your oven to 425°F (218°C). Line a baking sheet with parchment paper or lightly grease it.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
Add the cold cubed butter to the flour mixture. Use a pastry cutter or your fingers to break the butter into pea-sized pieces. (The butter should still be visible—this helps with flakiness!)
Pour in the cold buttermilk and gently stir with a fork until the dough starts to come together. Be careful not to overmix—it’s okay if the dough looks shaggy!
Turn the dough onto a lightly floured surface. Gently press it into a rectangle, fold it in half, and repeat 2-3 times. This folding creates flaky layers!
Pat the dough to about ¾-inch thickness. Use a biscuit cutter (or a round glass) to cut out biscuits. Don’t twist the cutter—press straight down to help them rise properly.
Place biscuits on the baking sheet, sides touching (this helps them rise higher). Bake for 12-15 minutes until golden brown.
Brush the tops with melted butter and enjoy warm!
Troubleshooting: Common Biscuit Mistakes & Fixes
Biscuits didn’t rise?
Your butter or buttermilk may have been too warm. Keep ingredients cold for maximum flakiness. Also, check that your baking powder and soda aren’t expired!
Biscuits are dry or crumbly?
You might have used too much flour. Always measure by spooning flour into the measuring cup and leveling it off—don’t scoop directly. Also, don’t over-bake!
Biscuits are tough instead of soft?
You may have overworked the dough. The key is to mix just until combined and handle the dough as little as possible.
Biscuits are spreading too much?✅
The butter may have been too soft. Pop the cut biscuits into the fridge for 10 minutes before baking to firm up the butter.
Happy baking!
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