Easy Buttermilk Biscuits

Light, fluffy and delicious, these Easy Buttermilk Biscuits are a family favorite recipe and so easy to make.

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Course: Bread

Cuisine: American

Prep Time: 5

Cook Time: 10

Servings:

Calories: 157kcal

Ingredients

2 cups Flour
1 tablespoon Baking Powder
½ teaspoon Cream of Tartar
1 tablespoon Sugar
½ cup Butter
⅔ cup Buttermilk

Instructions

Preheat the oven to 450°F.
In a bowl, whisk together the dry ingredients until well combined. 2 cups Flour, 1 tbsp Baking Powder, ½ tsp Cream of Tartar, 1 tbsp Sugar
Cut in the butter. The easiest way is to use a cheese grater to grate cold butter directly into the flour mixture. If using a pastry cutter or fork, work the butter in until the mixture resembles coarse crumbs. ½ cup Butter
Stir the ingredients together with a fork or pastry cutter until evenly combined. The mixture should be crumbly, with small pieces of butter evenly distributed throughout.
Make a well in the center of the mixture and pour in the buttermilk. Stir gently with a large spoon until the dough just comes together. ⅔ cup Buttermilk
Use your hands to incorporate the flour, but be careful not to overmix or knead the dough too much—this keeps the biscuits light and tender.
Lightly flour a work surface and roll out the dough.
Cut into circles using a biscuit cutter or a large drinking glass.
Place the biscuits on an ungreased cookie sheet and bake for 9-12 minutes, or until lightly golden brown.
Let them cool completely before storing. Keep them covered or in a sealed bag for up to a week.

Notes

Recipe tested in Oven with 2 ½ inch biscuit cutter. Baked at 450F degrees for 10 minutes.

Pro Tips

Butter: Use a cheese grater to cut butter into small pieces. Best if butter is very cold. Then using a fork or a pastry cutter mix the butter into the dry ingredients until mixture is a crumb texture.

Buttermilk: Recipe calls for Buttermilk. Make your own buttermilk by combining ⅔ cup milk with 2 teaspoons cider vinegar and allow mixture to sit for 10 minutes.

Serve

Enjoy hot buttermilk biscuits right out of the oven or serve with Sausage and Gravy, Add Air Fryer sausage patty for a breakfast sandwich, or use a mini sandwiches for a snack.

Storage & Make Ahead

Store: Keep leftover biscuits in an airtight container at room temperature for up to two days. For longer freshness, store them in the fridge for up to a week.
Freeze: Freeze baked biscuits in a freezer-safe bag or airtight container for up to three months. If freezing unbaked biscuits, place them on a parchment-lined baking sheet until solid, then transfer to a freezer bag.
Reheat: Warm biscuits in a 350°F oven for 5-7 minutes to bring back their crispy edges. You can also microwave them for 15-20 seconds, but they’ll be softer.
Make Ahead: Prepare the dough in advance and refrigerate it for up to 24 hours before baking. You can also cut out the biscuits and freeze them unbaked, so you can bake fresh biscuits anytime with zero extra prep.

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