Treat yourself to these easy buttermilk biscuits for brunch! Incredibly soft, flaky and buttery, this Southern-Style buttermilk biscuits recipe is definitely a keeper.
Finally a biscuits recipe here! Biscuits are the little thing on the side that makes your dish just a little better, and bring it to the next level. I like them slightly warm and opened faced, with some butter melting on each side. And maybe a drizzle of honey on top or some jam to satisfy my sweet tooth. So, so good!
Southern-Style biscuits actually count among my favorite things in the world, and until recently I mostly had them in restaurants. However, the term “biscuits” itself can be a little confusing as it has different meanings in the world. I actually have had biscuits served along with traditional Southern dishes in New Orleans and Charleston, a little bit like a dinner roll, (although the texture is flakier and doesn’t involve yeast). In some other places, biscuits are the perfect addition to your brunch, served plain or with sweet toppings, a little bit like scones. Now let me tell you more about this delicious easy buttermilk biscuits recipe and why it’s become a favorite in our house!
The quest for the best flaky buttermilk biscuits
I’ve long searched for the best biscuits recipe, and made tons of research along the way so my recipe could match my expectations. I like my biscuits rich and buttery, flaky but not too dry, and suitable as a side for both sweet and savory dishes.
So here’s the deal: you can’t have it all. You can either have a tall biscuit that usually is on the drier side, or you can have a rich, buttery, flaky texture with a less high biscuit. You get me here: I went for the second option as I like my biscuits soft and tender. The difference mainly comes from the addition of an egg or not – I personally choose to use it both for sweet and savory versions of my biscuits. Keep in mind however that you can also achieve very good results without an egg. Again, it’s a matter of personal tastes.
Make these easy buttermilk biscuits from scratch
I know it can be a little bit intimidating at first, but let me say it again: it’s EASY to make flaky buttermilk biscuits from scratch. With just 5 ingredient and very minimalist work, you can achieve impressive results every single time. To guide you through the recipe, I also prepared a step-by-step tutorial.
So here’s how to: mix all the dry ingredients together, then slowly add the wet ingredients until just combined (on that note, you want to be sure you use COLD butter and COLD buttermilk). The dough will be sticky but don’t keep working. And keep in mind the following: like for a classic scone recipe, the less you work the dough the better. Now proceed to the folding part, as explained below:
Tips to success:
- Use COLD, diced butter. This will ensure the rich, flaky texture of your biscuit.
- Make homemade buttermilk and use it cold. Good news, you don’t have to run to the near-by grocery store to get your buttermilk. It’s indeed very easy to prepare homemade. Place 1 Tablespoon of fresh lemon juice or apple cider vinegar in a measuring cup, then pour milk until you reach the one-cup lever. Stir and let sit for 5 minutes.
- Be gentle with the dough. Never over-work the dough; you should be able to see the butter pieces in the dough.
- Don’t roll the dough out. In order to achieve this flaky texture, it’s best to simply pat the dough with your hands, making sure it’s thick enough (about 3/4 to 1 inch or 2-2,5 cm). If the dough is a little thinner, you will end up with more biscuits and they will tend to be flat. As long as you aware of this result, there is no wrong in doing so.
- Use the biscuit cutter (or alternatively a glass) with care. In other words, make sure you don’t turn and twist when cutting. Just press firmly and lift or it will seal edges and they won’t rise as high.
- Bake in high heat. The high contrast in temperature is what creates this tall, flaky texture. So make sure the oven is well preheated before adding the biscuits.
How to serve buttermilk biscuits?
In my opinion, these easy buttermilk biscuits are best served freshly baked from the oven, and opened-faced with a knob of butter melting instantly on each side.
You can serve them as is, along with the traditional Biscuits and Gravy, but biscuits also work a wonder served on their own for breakfast or brunch. Consider adding a hint of honey, or serve along with my Homemade Lemon Curd, this delicious Apricot Almond Jam with Vanilla, or homemade honey butter (see below in the recipe)! Also, you can easily turn it into a dessert and make some delicious Strawberry shortcakes, with macerated strawberries spooned over and an addition of whipped cream.
Can I reheat my biscuits? To be honest, biscuits are much better the day they’re made and they usually disappear very quickly. If however you happen to have a few left, you can either keep them at room temperature for a day or freeze them right away in a ziploc. When ready to eat, place in a dish and reheat in short bursts in the microwave or at 350°F (180°C) in the oven until just heated through.
Step up your brunch game!
Add these other recipes to make your brunch even more complete and absolutely delicious.
- Cranberry Orange Scones
- Easy Classic No-Knead Bread
- Sweet Potato Rolls
- Easy Brioche French Toast Casserole
- Almond Croissants (The Easy Way)
- Easy Fluffy American Pancakes
Lastly, if you make my easy recipe for easy buttermilk biscuits, be sure to leave a comment and/or give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!Print
Treat yourself to these easy buttermilk biscuits for brunch! Incredibly soft, flaky and buttery, this Southern-Style biscuit recipe is definitely a keeper.
For the biscuits:
- 2 cups (240g) all-purpose flour
- 1 Tablespoon baking powder
- 1 pinch of salt
- 1/2 cup (1 stick/115g) very cold butter*, diced
- 1 large egg**
- 1 cup (240 ml) homemade buttermilk***
For the honey butter:
- 1/2 cup (50g) unsalted butter, softened at room temperature
- 2 Tablespoons honey
- 1 pinch sea salt
For the biscuits:
- Preheat the oven to 425°F (220°C) and coat a cast iron pan with butter and flour. Alternatively, line a large baking sheet with parchment paper.
- Combine the dry ingredients in a large bowl.
- Add pea-sized pieces of butter throughout the dough, then pour in the buttermilk and egg and mix just until the ingredients are combined. The dough will be sticky but don’t keep working it. You should be able to see the butter pieces in the dough.
- Turn the dough out onto a generously floured surface and gently mold it into a rough looking rectangle using your hands, about 3/4 – 1 inch (2-2.5 cm) thickness. If the dough is super sticky just sprinkle on some additional flour. Fold one side into the center, then the other side. Turn the dough so it’s long horizontally. Repeat the folding two more times.
- Using a biscuit cutter or a glass, cut the dough into circles.
- Place the biscuits onto the prepared cast iron and bake for 10-15 minutes or until golden brown on top.
For the honey butter:
- In a medium bowl, combine softened butter with honey and sea salt.
- Lightly brush the honey butter on top of the biscuits. When ready to serve, still warm or lukewarm, open them up with your hands, spread additional honey butter in the center, and enjoy!
* The key to success ro this recipe is the use of very cold butter. The best option is to dice butter and place it in the fridge again until ready to use.
** You can also try the recipe without eggs, the texture will be lighter and fluffier but it works fine too.
*** To make homemade buttermilk, place 1 Tablespoon of fresh lemon juice or apple cider vinegar in a measuring cup. Pour milk until you reach the one-cup lever, stir and let sit for 5 minutes. Easy!
Keywords: Easy Buttermilk Biscuits
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