The Best Homemade Buttermilk Biscuits

Best Homemade Biscuits - The only biscuit recipe you will ever need! Tender, flaky, fluffy and so tasty!

Ok, folks, I have finally DONE it!! The best homemade biscuits I have ever made.

It took a lot of failures and hockey puck like biscuits, but I can make a perfect buttermilk biscuit thanks to themerchantbaker.

I have made these several times and they come out perfect each time.  They are so good my husband requests them almost every weekend.  I have never been able to produce a light, fluffy and yet tasty biscuit. I do mean never.

If you have the same problem give this recipe a try. You may say that it’s the best biscuit recipe you’re tried. We think so!

How To Make Homemade Buttermilk Biscuits

The Best Homemade Biscuits - Light, flaky, tender buttermilk biscuit ever time!

I forgot to put the buttermilk in the photo…sorry.

The Best Homemade Biscuits - Light, flaky, tender buttermilk biscuit ever time!

In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt.

Cut in the cold butter and shortening. Make sure you use cold butter, don’t use melted butter.

The Best Homemade Biscuits - Light, flaky, tender buttermilk biscuit ever time!

You can use a pastry blender or your fingertips.  If using your fingers be careful and work quickly so you don’t melt the fats.  You want them to stay cold.

The Best Homemade Biscuits - Light, flaky, tender buttermilk biscuit ever time!

Make a well in the center of the dry ingredients and pour in the buttermilk.  Working from the outside start bringing the flour into the buttermilk very gently just until it starts to come together.

Do not vigorously stir the mixture like a cake batter.  The dough will be somewhat wet and sticky.

The Best Homemade Biscuits - Light, flaky, tender buttermilk biscuit ever time!

Flour a clean surface generously.  Keep extra flour nearby so you can add as you knead the dough.

Flour your hands, bring the dough together and start lightly folding the dough in half.

Gently knead, turn the dough, fold.  Do this about 6 to 10 times until the dough comes together and is beginning to feel smooth.

The Best Homemade Biscuits - Light, flaky, tender buttermilk biscuit ever time!

Please excuse my wrinkled hands.  These photos sent me screaming to the store to purchase those lovely yellow rubber cleaning gloves. Yikes!

The Best Homemade Biscuits - Light, flaky, tender buttermilk biscuit ever time!

Pat the dough out to about 1″ thick.  Cut as many biscuits as you can on the first roll out.

To cut your biscuit dough, use a lightly floured biscuit cutter or pastry cutter, push straight down to cut the dough and don’t twist to release. Twisting the biscuit cutter will seal the sides and they won’t rise as high.

Reform the dough very gently and cut more biscuits.  The second cutting may not rise as much as the first.

The Best Homemade Biscuits - Light, flaky, tender buttermilk biscuit ever time!

Turn the biscuits upside down and place on a parchment paper-lined baking sheet. Brush the tops with buttermilk and bake for about 15 minutes.

Best Homemade Biscuits - The only biscuit recipe you will ever need! Tender, flaky, fluffy and so tasty!

Oh, my gosh how perfect do these babies look??? Look at that light golden brown top. Yum!

Best Homemade Biscuits - The only biscuit recipe you will ever need! Tender, flaky, fluffy and so tasty!

Give this recipe a try, you will not regret it! Slather it up and the melted butter on this warm, soft, flaky biscuit and you will swear that this is one of the best biscuit recipes you have tried.

An easy homemade biscuit that anybody can knock out and blow your friends and family away.

Yields 6-8 tall, large biscuits

How To Make Homemade Buttermilk Biscuits Video

 

Best Homemade Buttermilk Biscuit Recipe

4 from 2 votes
best homemade biscuits
The Best Homemade Biscuits
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
The Best Homemade Biscuits - Light, flaky, tender buttermilk biscuit ever time!
Course: Breakfast
Cuisine: American
Servings: 8
Calories: 182 kcal
Ingredients
  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 Tablespoons salted or unsalted butter (cold and cut into cubes)
  • 2 Tablespoons shortening I use non-hydrogenated
  • 1 cup cold buttermilk
  • extra buttermilk for brushing tops
Instructions
  1. Preheat oven to 450 degrees F.
  2. In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt.
  3. Using a pastry blender or your fingertips, quickly cut shortening and butter into flour mixture until combined until you have various sizes no larger than peas. This should also take less than a minute.
  4. Make a well in the center of the flour and pour in the buttermilk.
  5. Working from the outside in, bring the flour into the center with a large spoon, scooping and turning bowl until the buttermilk is incorporated into the flour. (Use a light hand here, we are simply gently tossing the flour together with the buttermilk until it's combined)
  6. Turn the wet sticky dough out onto a well-floured surface. Keep a small pile of extra flour on hand to add to your surface or your hands as needed.
  7. Flour your hands and bring the dough together, then lightly fold it in half in a gentle kneading motion.
  8. Do this about 5-7 times until your dough comes together and is beginning to feel smooth.
  9. Pat dough out to about an inch thick.
  10. Using a floured cutter, cut the dough into desired sizes.
  11. Turn biscuits upside down and place onto an ungreased baking sheet, close together but not touching.
  12. Brush tops with a little buttermilk

  13. Bake until they have risen nice and tall and are golden brown on top, about 15 minutes. Serve warm.
Recipe Notes

I have found that it's a MUST to use White Lily flour in this recipe. I have tried other flours and they have come out tough and less flavorful.

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Comments

  1. Reply

    Nothing better than a good biscuit..:)

    1. Reply

      You said it, BJ! Thanks for stopping by!

  2. Reply


    These are my kind of biscuits. I make mine almost identical to this. I do fold fine several times like a letter instead of just in half. It makes so much difference to fold the dough. I also use butter and non hydrogenated shortening. YUM!!!

    Just came across your blog from Making Meals Ahead I think is the right name. HA!!

    1. Reply

      Gotta love homemade biscuits, right? Thanks so much for stopping by Charlotte!

  3. Reply

    I love biscuits! We tried making some homemade biscuits for Thanksgiving…yeah they didn’t turn out. Maybe we should try this recipe instead. 🙂

    1. Reply

      Stephanie, I have had my biscuit failures too! This recipe works for me every time. Thanks for stopping by!

  4. Reply

    […] Homemade Biscuits by Don’t Sweat the Recipe (twice featured, yay) […]

  5. Reply

    Can these be made ahead and at what stage can I stop?

    1. Reply

      Hi, Lois! I have never made these ahead, I always bake right away. But you could make the recipe through the cutting process, place on a baking sheet and freeze them until ready to bake. When ready to bake allow to thaw for a few minutes while your oven preheats and then bake. I hope this helps, please let me know how they turn out. 🙂

  6. Reply


    I am a bit disappointed. My biscuits turned out very dry. I followed the recipe step by step but I used sour cream diluted as directed b/c I did not have buttermilk. Any ideas why they are dry??

    1. Reply

      Skeeter, I’ve never used diluted sour cream. I always use buttermilk. Or you can make a substitute for buttermilk by adding 1 Tablespoon of vinegar or lemon juice into a measuring cup and then add milk until it measures 1 cup. Also be sure you measure the flour properly. Use a spoon to fluff up the flour within the container. Use a spoon to scoop the flour into the measuring cup. Use a knife or other straight-edged utensil to level the flour across the measuring cup. Too much flour could make the biscuits dry. I hope this helps!

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