Few things are as comforting as warm, homemade buttery biscuits straight from the oven. These biscuits are flaky, tender, and full of rich buttery flavor, making them the perfect side for breakfast, brunch, or dinner. Whether you enjoy them with gravy, jam, or honey, these biscuits will be a crowd-pleaser every time.
Let’s make the best homemade buttery biscuits with simple ingredients and easy steps!
What You’ll Need
Ingredients:
- 2 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon sugar (optional, for a hint of sweetness)
- ½ cup unsalted butter, very cold and cubed
- 1 cup buttermilk, cold
- 2 tablespoons melted butter (for brushing)
Tools:
- Large mixing bowl
- Pastry cutter or fork
- Rolling pin
- Biscuit cutter (or a round glass)
- Baking sheet
- Parchment paper
Pro Tips for Perfect Biscuits
- Use Cold Butter: The key to flaky biscuits is keeping the butter very cold. Cold butter melts during baking, creating layers.
- Don’t Overmix: Overmixing the dough makes biscuits dense instead of light and fluffy.
- Chill Before Baking: If the dough gets too warm, place the cut biscuits in the fridge for 10–15 minutes before baking.
- Fold the Dough: For extra flakiness, fold the dough over itself a few times before rolling it out.
Substitutions and Variations
- No Buttermilk? Use 1 cup of milk mixed with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes.
- Cheesy Biscuits: Add ½ cup of shredded cheddar cheese to the dough.
- Garlic Herb Biscuits: Mix in 1 teaspoon of garlic powder and chopped fresh herbs.
- Sweet Biscuits: Increase sugar to 2 tablespoons and add a dash of cinnamon for a sweeter version.
How to Make It
1. Preheat the Oven
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking.
2. Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. This ensures the leavening agents are evenly distributed for a perfect rise.
3. Cut in the Butter
Add the cold, cubed butter to the flour mixture. Use a pastry cutter or fork to cut the butter into the flour until it resembles coarse crumbs. Small butter chunks should still be visible, as they will create flakiness when baked.
4. Add Buttermilk and Form Dough
Pour in the cold buttermilk and gently stir until the dough comes together. Be careful not to overmix—it’s okay if the dough looks a little shaggy.
5. Roll and Cut Biscuits
Lightly flour a surface and turn out the dough. Pat or roll it to about ¾-inch thickness. Fold the dough over itself 2–3 times to create layers, then roll it out again. Use a biscuit cutter or a round glass to cut out biscuits and place them on the prepared baking sheet.
6. Bake Until Golden
Bake the biscuits for 12–15 minutes, or until the tops are golden brown and the biscuits are fully risen.
7. Brush with Melted Butter
As soon as the biscuits come out of the oven, brush the tops with melted butter for extra flavor and a glossy finish.
Leftovers and Storage
- Store: Keep leftover biscuits in an airtight container at room temperature for up to 2 days.
- Reheat: Warm them in an oven at 350°F (175°C) for 5 minutes to refresh their texture.
- Freeze: Freeze unbaked biscuits for up to 3 months. Bake straight from frozen, adding a few extra minutes to the baking time.
How to Serve Homemade Buttery Biscuits
- With Breakfast: Serve with scrambled eggs, bacon, or sausage gravy.
- As a Side Dish: Pair with soups, stews, or roasted meats.
- Sweet Treat: Enjoy with honey, jam, or a drizzle of maple syrup.
Conclusion
These Homemade Buttery Biscuits are incredibly flaky, tender, and easy to make. Whether served with savory meals or sweet toppings, they bring warmth and comfort to any table.
