The best recipe for extra tall, flaky and fluffy Buttermilk Biscuits. They taste amazing on their own or piled high with gravy, butter, or jam!
- 3 cups flour
- 1 tablespoon sugar
- 2 tablespoons baking powder
- 1 teaspoon salt
- ¾ cup cold or frozen butter
- 1 large egg
- 1 cup cold buttermilk
- Preheat the oven to 425 degrees F and line a baking sheet with parchment paper or a baking mat.
- In a large bowl, combine the flour, sugar, baking powder, and salt. Whisk together to combine well.
- Use a cheese grater to grate the butter into the flour mixture. Then use a pastry cutter or a fork to combine the butter and flour mixture well (you can use a fork for the whole process but using a cheese grater first works super well – I recommend it). The goal is to have pea-sized pieces of butter mixed into your flour mixture.
- Make a well in the center of the flour mixture and add the egg and buttermilk. Use a fork to whisk the two together and slowly bring in the flour mixture.
- Stir until the biscuits just come together, taking care not to over mix.
- Turn the dough onto a lightly floured surface and finish combining by lightly kneading the dough together.
- Roll the dough into a 2-inch-thick slab. Use a biscuit cutter to cut out as many biscuits as you can and place them on the prepared sheet, 1 inch apart.
- Re-roll the dough and cut more biscuits until you have used all of the dough, adding a bit of flour to your work surface and rolling pin as needed. You should end up with 9-12 biscuits.
- Bake the biscuits for 15-18 minutes until the tops are very golden brown.
- Remove from the oven and serve right away.
- 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 in between.
- 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.
- These make very large biscuits. You can make smaller biscuits by rolling out the dough to 1 to 1 1/2 inches thick before cutting, getting almost double the number of biscuits. Adjust baking time as needed.
- Category: Side
- Method: Oven
- Cuisine: American
Keywords: best biscuit recipe, the best biscuits recipe, homemade biscuit recipe, buttermilk biscuit recipe, homemade buttermilk biscuits, best buttermilk biscuits, how to make buttermilk biscuits, how to make biscuits, how to make homemade biscuits, how to make biscuits from scratch