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These easy buttermilk biscuits are incredibly soft, tall, flaky, and buttery. Serve these with some jam or gravy for an easy breakfast! Making buttermilk biscuits from scratch is so much easier than you’d think. All it takes is seven simple ingredients and a little elbow grease — just a little!
These homemade buttermilk biscuits are soft and buttery with hundreds of flaky layers! This biscuit recipe only requires 6 simple ingredients and they’re ready in about 35 minutes.
These Ridiculously Easy Buttermilk Biscuits are easy, as in less than 10 minutes to throw together. Before you know it, tall, flaky, incredibly delicious biscuits will be rolling out of your oven!
These homemade buttermilk biscuits are buttery and tender. Ice-cold butter and some extra dough folding are key to having lots of flaky layers in each golden brown biscuit.
Total Time: 50 mins. Yield: 12 to 14 biscuits. Buttermilk biscuits are a staple of Southern cuisine for excellent reason; these flaky, airy, and buttery pastries are considered a heritage food of the region, and every family has their own recipe for biscuits, many of which are passed down from generation to generation.
This recipe for classic buttermilk biscuits is everything: golden, tender, and wonderfully flaky. The secret to that last one is lamination—a word that sounds much fancier than it is. By cutting the dough into squares and stacking (like blocks or playing cards) a few times, you build dozens of layers.
Start by adding 1 tablespoon of vinegar or lemon juice to a 1 cup liquid measuring cup. Then add enough milk to create 1 cup. Stir the milk and lemon juice or vinegar really well. Let the mixture sit at room temperature for about 5 to 10 minutes. The milk will curdle slightly and thicken. It will also develop a tangy flavor similar to buttermilk.