Homemade Buttermilk Biscuits Recipe

This homemade Buttermilk Biscuits Recipe is perfectly flaky, tender, and fluffy to make them the perfect Southern treat. Once you try this recipe, there is no return to store-bought or past recipes.

We are huge breakfast fans in our house and love trying different things. If you are the same way and are looking to change up your breakfast routine, then you must try my Dutch Baby or Frittata.

Biscuits

Biscuits in America are made using a quick bread dough with a leavening agent like baking powder. In general, they can be savory or sweet, like the ones I made for Strawberry Shortcake. This savory classic southern recipe of buttermilk, flour, baking powder, and butter is baked to several inches thick and golden brown on top.

These are fantastic to serve as the “bread” component of a breakfast sandwich or sliced open with sausage gravy poured over top. You’ll notice two ingredients I use that may not typically be in a Southern biscuit: sugar and eggs. These two things make the biscuits fluffy, tender, flaky, and perfectly blackened in flavor. Give them a shot. You won’t regret it.

Ingredients and Substitutions

• Butter – I always use unsalted butter in my cooking and baking to control the sodium content.
• Flour – All-purpose flour is what’s needed. You can also use bread flour if that’s all that’s available.
• Buttermilk – I used buttermilk in these biscuits. You can substitute milk, heavy whipping cream, or half and half. Learn how to make homemade buttermilk with staple ingredients.
• Eggs – Large chilled or room temperature eggs work well. These will help add fat, flavor, and flakiness to the biscuits.
• Salt – I always use coarse salt in my cooking and baking.
• Baking Powder – Regular baking powder is used to make them fluffy and help lift the biscuits as they bake.
• Sugar – I like to add regular granulated sugar to my biscuit dough. This is optional, but it helps balance the flavor to perfection.

How to Make Biscuits from Scratch

Grate the butter using a hand grater.

In a stand mixer with the hook attachment, add in the flour, baking powder, salt, sugar, and butter and mix on low speed just until combined.

In a separate medium-size bowl, whisk together the eggs and cream until combined.

Pour the buttermilk and eggs into the stand mixer bowl and mix on low speed until combined.

Transfer the biscuit dough to a clean surface lightly dusted with flour.

Dust the top of the dough with flour and roll it out until it is 1 ½” to 2” thick.

Using a circle cutter that is roughly 2 inches in diameter, cut as many dough rounds as possible.  

Transfer them to a large cast-iron skillet (12 inches) or casserole dish (13×9) about ½ to 1 inch apart. There will be plenty of leftover dough to reroll and recut. You should get 20 to 22 biscuits in total. You will need a second smaller skillet or casserole dish for the rerolled and cut dough.

Bake in the oven for 26-30 minutes or until lightly browned and cooked in the center.

Make-Ahead and Storage

Make-Ahead: You can make the biscuits and strawberries up to 2 days ahead for freshness.

How to Store: The biscuits can be stored covered at room temperature for 3 days or in the refrigerator covered for up to 5 days. They will freeze covered for up to 3 months. Thaw in the refrigerator for 1 day before serving.

How to Reheat: If you want to serve the biscuits warm, add them to a pan and cover with foil. Bake in the oven at 350° for 6 to 8 minutes or until warm.

More Breakfast Recipes

• Buttermilk Pancakes
• Avocado Toast
• Huevos Rancheros
• Coffee Cake
• Fried Eggs