Best Buttermilk Biscuits {Step-by-Step}

Light and flaky buttermilk biscuits that will rock your world in the best kind of way. These biscuits are absolutely delicious and easy to make. I’m walking through the process today step-by-step so you are sure to have success.

Hello Friends! I’m back today to share with you a step-by-step recipe for buttermilk biscuits. The best I’ve ever had.

Light and fluffy with a flaky, buttery crumb. These biscuits are comfort food at its best. I serve them with so many different meals and I love how quick they come together.

A funny story…

Biskys. That’s our friendly nickname for them. The name “bisky” comes from a funny story many years ago when my husband and I were newly married.

One day he decided to make biscuits for dinner. Now I gotta tell you Brandon loves to cook and has since I’ve known him. He’s very good at it and his food has always been amazing.

But this particular day these biscuits turned out harder than rocks and not even edible. Neither of us could figure out what happened, but even as poor collage students who never wasted anything, we threw them away.

And we’ve laughed and laughed about the day the biskys didn’t turn out ever since.

Now anytime one of us make some food that is terrible, we refer to it as our biskys not turning out.

And yes, it happens. To all of us.

Well I decided I definitely want YOUR biskys to turn out next time. So I’m taking you through a step-by-step process to help you along the way. Let’s dive right in, shall we?

How to make the best buttermilk biscuits {step-by-step}

First measure out the flour in a large bowl and add the baking powder, sugar, and salt. Then cut in the butter. I use this pastry cutter (aff. link) which works really well. until it is the size of large peas and then add the buttermilk.

Stir the dough just until it starts to come together then using your hands quickly form it into a large lump and place on a floured counter. Using the rolling pin, pound the dough gently a few times, fold it in half and pound it again. Repeat the pounding and folding for about 30 seconds. Then roll the dough out on the counter to 1/4-inch thickness.

Fold the dough in half and then cut out the biscuits through the entire thickness. As you can see I have a specially designed cup that I use for this. Actually it’s really old and super ugly but just happens to be just the right size (between a 3 and 4 inch diameter) so I keep it around for all my biscuit cutting needs –which are a lot believe me. You can use any old or brand spanking new cup you want.

Or if you want to get really fancy on me, they do make biscuit cutters in all varieties of adorable sizes that you can buy. I love these biscuit cutters from amazon (aff. link).

Next place the cut biscuits on a lightly greased baking pan so they touch. This will help them rise upward when they bake, giving them a nice tall look. Then bake them as directed in the recipe.

Now do you see what I mean?

Easy peasy.

Everyone can make their own biskys, no problem. And these are the best buttermilk biscuits I’ve ever had.

So I’ve got a question for you now. What’s your worst kitchen fail? I’d love it if you’d share. See ya, my friends.

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Best Buttermilk Biscuits

Light and flaky buttermilk biscuits that are absolutely delicious and easy to make.

Course Bread, Quick Bread

Cuisine American

Keyword Biscuits

Prep Time 15 minutes

Total Time 27 minutes

Servings 10 large biscuits

Author Heather @ thecookstreat.com

Ingredients

• 2 cups (10 ounces) all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon sugar
• ½ teaspoon salt
• ½ cup (1 cube) cold butter
• ¾ cup buttermilk

Instructions

1. Preheat oven to 450 degrees F. Lightly grease a baking sheet with cookie spray and set aside.

2. In a large bowl, measure flour and add baking powder, sugar, and salt. Cut cold butter into flour mixture with a pastry cutter or two knives until the crumbs resemble the size of large peas.
   

3. Add the buttermilk and stir briefly until a dough starts to form (see note). Then using your hands quickly form dough into a large lump and place on a floured counter. Using the rolling pin, pound the dough gently a few times, fold it in half and pound it again. Repeat the pounding and folding for about 30 seconds. Then roll the dough out on the counter to 1/4-inch thickness. 

4. Fold the dough in half. Using a 3 to 4-inch cutter (or a cup) cut the biscuits through the entire thickness. Place biscuits on the prepared baking sheet so that they touch (see note). Then bake in preheated 450 degree oven for 12-15 minutes or until golden brown.

Recipe Notes

1. Remember biscuits are meant to be light and fluffy so don’t overwork the dough or they will turn tough.

2. Place the biscuits on the baking sheet so they touch will help them to rise upward when they bake, rather than out.

Recipe Source: Heather @ The Cook’s Treat, adapted from the Homesick Texan

All images and text ©The Cook’s Treat

Disclaimer: post contains affiliate links for items on Amazon.