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Buttermilk Biscuits Recipe

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4.4 from 59 reviews

This classic Buttermilk Biscuits recipe yields tender, flaky, and buttery biscuits perfect for breakfasts, brunches, or as a savory side. Made with a combination of cold butter and lard, these biscuits have a light, flaky texture achieved by careful mixing and folding of the dough, baked at high heat for a golden crust.

Ingredients

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Buttermilk Biscuits

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 ½ tablespoons baking powder
  • ½ cup (1 stick) unsalted butter, cold
  • ½ cup lard or vegetable shortening, cold
  • 1 ¼ to 1 ½ cups buttermilk, cold

Instructions

  1. Combine Dry Ingredients: In a large mixing bowl, gently combine the all-purpose flour, salt, and baking powder using a spoon, ensuring an even mixture without over-mixing.
  2. Cut in Fats: Cut the cold lard and unsalted butter into the flour mixture using a pastry cutter or fingers until the mixture resembles coarse crumbs with pea-sized pieces of fat.
  3. Add Buttermilk: Pour in 1 ¼ cups of cold buttermilk and gently incorporate it into the flour mixture using your hands or a rubber spatula, bringing it together into a sticky dough. Add more buttermilk sparingly if needed, but be careful not to make the dough too wet.
  4. Shape the Dough: Turn the dough out onto a lightly floured surface. Using a rolling pin, gently roll it into a rectangle shape about 1 inch thick. Fold the rectangle several times to create flaky layers, then roll it out again into a 1-inch thick rectangle. Use a rubber bench scraper to handle the dough without overworking it or adding excess flour.
  5. Cut the Biscuits: Using a 3-inch biscuit cutter, press straight down with a stamping motion without twisting to ensure flakiness. Collect the scraps of dough, shaking off excess flour, gently press together, re-fold, and roll out again to cut remaining biscuits.
  6. Prepare for Baking: Place the biscuits close together onto a buttered cast iron baking pan or baking dish to encourage rising upwards instead of spreading.
  7. Bake: Preheat the oven to 475°F (246°C). Bake the biscuits for about 15 minutes or until the tops are lightly browned and golden.
  8. Finish: Remove the biscuits from the oven and immediately brush the tops with melted butter for a rich finish and extra softness.

Notes

  • Keep all ingredients cold to ensure flaky layers in the biscuits.
  • Do not twist the biscuit cutter when cutting to maintain rise and texture.
  • Handle the dough gently and avoid adding too much flour to prevent tough biscuits.
  • Placing biscuits close together while baking helps them rise higher.
  • Brush with melted butter immediately after baking for a soft, flavorful crust.

Keywords: buttermilk biscuits, southern biscuits, flaky biscuits, homemade biscuits, breakfast biscuits, biscuit recipe

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