Easy Fluffy Homemade Buttermilk Biscuits from Scratch
These tender, flaky buttermilk biscuits are incredibly simple to make from scratch with just a handful of pantry staples. Perfect for breakfast sandwiches, biscuits and gravy, or served warm with butter and jam.
Ingredients
Ingredients
- 2 cups all-purpose flour plus more for dusting
- 1 tbsp baking powder aluminum-free recommended
- 1/2 tsp baking soda
- 1 tsp salt
- 6 tbsp cold unsalted butter cut into 1/2-inch cubes
- 3/4 cup cold buttermilk shake well before measuring
Notes
Storage: Store cooled biscuits in an airtight container at room temperature for up to 2 days. Reheat in a 350°F oven for 5-7 minutes to restore crispness. Make-Ahead Tip: Biscuit dough can be shaped, cut, and frozen on a baking sheet. Transfer to a freezer bag and bake from frozen, adding 3-5 minutes to the baking time. Variations: Add 1/4 cup grated sharp cheddar and 1 tsp dried chives to the dry ingredients for cheddar biscuits. For sweeter biscuits, add 1 tbsp sugar to the dry ingredients. Serving Suggestions: Serve warm with butter, honey butter, jam, or as the base for biscuits and gravy or breakfast sandwiches.