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 all purpose 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.
- Don't have buttermilk? See buttermilk substitutions and how to make it yourself here.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Side
- Method: Oven
- Cuisine: American
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