If anyone needs an easy fluffy biscuit recipe then, here ya go! We also include a neat trick to make them extra tall with lot of buttery, flaky layers. They make the perfect base for sausage gravy on the weekends 🙂
Of course, biscuits can be slapped together in 5 minutes flat and they usually turn out fine! That being said, I am going to share a few tips below that help guarantee perfect biscuits every time!
Tips For Making Homemade Buttermilk Biscuits
Chilled Butter or Frozen – Use a grater to shred the frozen butter into the flour or a pastry blender for the chilled butter. A food processor is another option.
Cold Flour – Keeping the biscuit mix cold is crucial to the rise and texture when baking. Using cold butter is the most important step but, I have found that storing flour in the freezer or refrigerator is helpful as well.
Whole Buttermilk – Cold of course.
Parchment Paper – Lining the baking pan with this makes clean up a breeze and no sticking either.
Cast Iron Pan – Optional but everything is better cooked in cast iron!
Self-Rising Flour – White Lily all purpose flour can be used, I will add the substitution in the recipe card.
Unsalted Butter – No subs here!
Whole Buttermilk – Use whole milk if buttermilk isn’t available. The buttermilk that I use is thicker than the typical ones so, it usually takes a whole cup. If using milk or a thinner buttermilk a lot less would be needed for a shaggy and not too sticky dough.
How To Freeze Biscuits For Later
The option to have delicious buttermilk biscuits in the freezer at all times is a good one.
First, cover a cookie sheet with parchment paper and then line as many uncooked biscuit dough rounds or squares as possible without touching on the pan. Cover with plastic wrap or paper towels and pop into the freezer for about 30 minutes or until the dough is completely frozen. Remove them from the pan immediately and store in a freezer bag or container and return to the freezer. They should last at least 3 months if not longer.
Bake them as usual. Add 5-10 minutes extra to the bake time as needed to allow for thawing.
Easy Buttermilk Biscuit Mix-Ins
- chopped cooked bacon & shredded cheddar cheese.
- Fresh of frozen blueberries & lemon juice.
- Minced shallot, garlic, & herbs.
- Chopped ham & shredded cheese.
What To Do With Leftover Biscuits?
- Store in an airtight container at room temperature for one day. Store in the refrigerator up to three days. Freeze for up to three months.
- Thaw and toast biscuits. Then add sweet honey butter for the ultimate breakfast or snack.
- Leftover biscuits make the best bread puddings.
- Spread melted butter and sprinkle sugar across the tops of biscuits and toast. Use these to make strawberry shortcake.
This recipe has a grand total of three ingredients. Usually, a simple recipe is the best!
The first time that I made a really good biscuit felt so amazing. My grandma’s were the best, I would be honored to be able to cook just a fraction as well as she did…
Easy Buttermilk Biscuits
Course: BreadCuisine: AmericanDifficulty: Easy8
servings5
minutes20
minutesAn easy recipe for fluffy, flaky biscuits.
Ingredients
1/2 cup cold butter, cubed
2 cups self-rising flour
3/4-1 cup whole buttermilk, as needed
3 tbsp butter, melted
Directions
- Preheat the oven to 400 degrees Fahrenheit. Butter and flour a round cake pan or cast-iron skillet.
- Measure the flour into the bowl of a stand mixer. Add cubed butter into the flour.
- Using the paddle attachment mix the flour and butter on low speed until the butter is in pea-sized pieces.
- Add the cold buttermilk to the flour mixture and mix until the dough comes together. It should be shaggy but, not too wet.
- Scrape out of the bowl onto a floured work surface.
- Using a rolling pin roll the dough out into a circle about 1 inch thick. Fold in half and then fold in half again. Roll out again.
- Cut biscuits out into rounds or squares. Place biscuits in one layer around the pan with edges slightly touching, and then repeat the process, layering the biscuits on top of each other. I do two or three layers depending on how many biscuits I need. Press down slightly. I do this for really thick and fluffy biscuits.
- Bake for 15 to 20 minutes until the tops and edges are lightly brown. Remove from the oven and brush the tops of the biscuits with melted butter immediately.
- Serves 8 if double layered and 16 single. 4 if triple-layered.
Made them and they turned out great.
I’m so glad that you made them! Thank you for commenting.
These tuned out to be the best hardtack biscuits I’ve ever made!
Thank you so much!