The Best Buttermilk Biscuits | Ultimate Biscuit Recipe (2024)

The best recipe for extra tall, flaky and fluffy Buttermilk Biscuits. They taste amazing on their own or piled high with sausage gravy, butter, or jam! This is the only biscuit recipe you need!

I have a tried-and-true butter biscuit recipe that I use all the time. I use it so often that I have it memorized. That being said, I was on the hunt for a traditional buttermilk biscuit recipe. That's the funny thing about loving to cook and bake - you're always looking for the next best recipe.

Why use buttermilk in a biscuit, you might ask? Well the acid from the buttermilk reacts more prevalently with the baking powder and it lends to biscuits that are extra tall and fluffy. This recipe is also unique in the fact that there's an egg in it. Yes friends, an egg in a biscuit recipe. I found that it made the dough really nice to work with and made the biscuits extra tender.

Why You'll This Recipe

• Taste: Buttermilk gives a tangy flavor and tender texture.
• Comfort: Associated with home and tradition, offering a sense of warmth.
• Ease of Making: Simple ingredients and quick preparation make them accessible to bakers of all levels.

Recipe Ingredients

• All purpose flour: this is the back bone of the recipe, I like using it because I always have it on hand!
• Sugar: just a little to add a little flavor and balance
• Baking powder: this is what helps react with the buttermilk and make extra fluffy and tall biscuits
• Salt: just a bit for balance and flavor
• Butter: using cold butter and working it into the flour makes for flaky layers in your biscuits
• Egg: not traditional in biscuits but this helps everything come together
• Buttermilk: this is the ingredient that helps to add tenderness and flakiness to the biscuits as well a flavor! It's magic. If you are new to using buttermilk or don't have any on hand, read this post for substitutions or how to make your own.

How To Make Buttermilk Biscuits

1. Add your sugar, baking powder, and salt to the flour and mix to combine.
2. Grate the butter into the flour and mix to combine.
3. Add the egg and buttermilk and stir until it all comes together.
4. Turn it out onto a lightly floured surface and roll it out and cut with a biscuit cutter.
5. Bake, serve, and enjoy! These are great on their own, but butter/jam/and or honey on top or to make breakfast sandwiches with or to serve under some sausage gravy.

Expert Tips

• Use a biscuit cutter. No biscuit cutter? Use a knife and cut the dough into squares. A sharp edge when cutting biscuits keeps the flaky layers from getting mashed together.
• Make sure your baking powder is fresh. Baking powder plays a big rolE in this recipe. If you don't cook much, be sure to check the expiration date before adding it to your biscuits.
• Use cold butter and cold buttermilk. The cold helps to form the flaky layers.
• Pro Tip: use a cheese grater to grate cold or even frozen butter into Your flour mixture. Then you can finish working it in with a fork or pastry blender. It speeds up biscuit making a ton.
• This recipe makes very large biscuits. You can make smaller biscuits by rolling out the dough to 1 to 1 ½ inches thick before cutting, getting almost double the number of biscuits. Adjust baking time as needed.

Frequently Asked Questions:

How To Store Leftovers

These are best stored in an air-tight container at room temperature (for 1-2 days) or in the fridge for 3-5 days. You can reheat them gently in the oven and they are good at room temperature. They also freeze very well.

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