Old-Fashioned Buttermilk Biscuits Recipe

If you’ve ever wondered how to capture the simple, buttery goodness of a true Southern classic, this Old-Fashioned Buttermilk Biscuits Recipe is exactly what you need to try. These biscuits come out tender on the inside, with golden, flaky layers that practically melt in your mouth. The perfect balance of cold butter and tangy buttermilk creates a texture and flavor that feel like a warm hug from a Southern grandmother. Whether you’re making breakfast, brunch, or a comforting side for dinner, these biscuits never fail to impress and satisfy every craving.

Ingredients You’ll Need

Making these Old-Fashioned Buttermilk Biscuits feels like magic with just a handful of simple ingredients. Each one plays an essential role in creating the perfect biscuit: light, flaky, and full of rich flavor.

• 2.5 cups King Arthur Baking Company® all-purpose flour: This gives structure to the biscuits and ensures a tender crumb.
• 2 tablespoons Clabber Girl baking powder: The leavening agent that helps your biscuits rise to fluffy perfection.
• 2 teaspoons Diamond Crystal kosher salt: Enhances all the flavors and balances the richness.
• 3/4 cup unsalted butter, very cold and cubed: The cold butter creates those coveted flaky layers when it melts during baking.
• 1 cup cold buttermilk: Gives a slight tang and moisture that tenderizes the dough beautifully.
• Extra buttermilk for drizzling: Adds a lovely finish and helps the biscuits brown nicely.

How to Make Old-Fashioned Buttermilk Biscuits Recipe

Step 1: Preheat and Prepare

Start by heating your oven to 425°F (220°C). Use a light-colored metal pan or pie dish lined with parchment paper to bake the biscuits evenly, or grab a cast iron skillet for an extra rustic touch. This preparation ensures your biscuits will bake with golden, even coloring.

Step 2: Mix Dry Ingredients

Whisk together the flour, baking powder, and salt in a large bowl until everything’s perfectly blended. This combo sets the foundation for your biscuit’s texture and rise, so it’s worth taking a moment to do it right.

Step 3: Incorporate the Butter

Add those cold, cubed butter pieces to the dry mix. Using a food processor is ideal here for speed and texture, but a pastry cutter works just as well. You want the butter to break down into coarse crumbs with some larger chunks untouched—that’s what creates those flaky, buttery layers.

Step 4: Add Buttermilk

Make a well in the center of your butter-flour mixture and pour in the cold buttermilk. Stir gently with a wooden spoon or rubber spatula just until the dough comes together. Resist the urge to overmix, as that will toughen the biscuits.

Step 5: Form and Fold the Dough

Turn your dough out onto a lightly floured surface and knead it gently just a few times until cohesive. Pat it into a rectangle about 3/4 to 1 inch thick. Folding is where the magic of flakiness truly happens: fold one side toward the center, then the other side on top. Rotate the dough and flatten it again. Repeat this fold-and-flatten process two more times for perfect layers.

Step 6: Cut and Prepare for Baking

Use a 3-inch biscuit cutter and press straight down into the dough—no twisting, so you don’t seal the edges and stop the rise. Place the cut biscuits close together in your prepared pan, then brush the tops lightly with some buttermilk. This step enhances browning and adds a delicate sheen.

Step 7: Bake and Enjoy

Bake your biscuits for 18 to 20 minutes until beautifully golden on top. The smell alone will have you counting down the minutes! Once out of the oven, brushing the tops with melted butter or honey butter takes these biscuits to the next level of indulgence.

How to Serve Old-Fashioned Buttermilk Biscuits Recipe

Garnishes

These biscuits are delicious on their own, but a little extra something makes them truly special. Try spreading them with creamy honey butter, a pat of salted butter, or even a dab of homemade jam. Fresh herbs like chives or thyme scattered on top can add a fresh and savory twist.

Side Dishes

Old-Fashioned Buttermilk Biscuits pair magnificently with everything from rich gravies and fried chicken to simple scrambled eggs and fresh fruit. They also soak up warm stews and chili wonderfully. The versatility means you can enjoy them for any meal, anytime.

Creative Ways to Present

Want to impress at brunch or a special dinner? Use your freshly baked biscuits to make small sandwiches with ham, cheddar, and a touch of spicy mustard. You can cut them in half to showcase their fluffy layers, or serve them warm in a basket lined with a colorful cloth to add charm and warmth to your table setting.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers—and it’s rare!—store them in an airtight container at room temperature for up to two days to keep them soft. For longer storage, refrigeration is best, but be aware they can dry out slightly faster.

Freezing

Old-Fashioned Buttermilk Biscuits freeze beautifully. After baking and cooling completely, wrap them individually in plastic wrap and place them in a freezer-safe bag. When frozen, they maintain their flaky texture and flavor for up to three months.

Reheating

To bring frozen or stored biscuits back to life, heat them in a 350°F (175°C) oven for about 10 minutes. For extra indulgence, pop them open and add a bit of butter or honey before serving. Avoid microwaving if possible, as that can make them chewy instead of flaky.

FAQs

Can I substitute regular milk for buttermilk?

While regular milk might work in a pinch, buttermilk’s acidity is key for tenderizing the dough and boosting the rise. To mimic buttermilk, add a tablespoon of lemon juice or vinegar to a cup of milk and let it sit for 5 minutes before using.

Why is the butter so cold?

Cold butter is essential because it creates steam during baking, which forms the signature flaky layers. If the butter melts too soon, your biscuits will turn out dense and heavy rather than light and layered.

Can I make these biscuits gluten-free?

This recipe relies on all-purpose flour for structure, so substituting gluten-free flour will require adjustments. Look for a gluten-free flour blend designed for baking and consider adding a binding agent like xanthan gum.

How do I store leftover dough if I want to bake later?

You can wrap the prepared dough tightly in plastic wrap and refrigerate it for up to 24 hours. When ready, roll, fold, and cut as directed before baking. This helps maintain the dough’s freshness and flakiness.

Why shouldn’t I twist the biscuit cutter when cutting?

Twisting seals the edges of the dough, preventing your biscuits from rising properly. Press straight down to ensure the layers can puff up nicely in the oven.

Final Thoughts

Making this Old-Fashioned Buttermilk Biscuits Recipe truly feels like a celebration of classic Southern baking. It’s approachable, satisfying, and so worth the extra love and attention. Give yourself the treat of warm, flaky biscuits fresh from the oven — your kitchen will be filled with comforting aromas, and your family and friends will be asking for seconds before you know it. Trust me, once you taste these biscuits, they’ll become a beloved staple in your baking repertoire.

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