Old Fashioned Buttermilk Biscuits

buttermilk biscuits stacked with a knife and butter next to it

Print Recipe

5 from 5 votes

Old Fashioned Buttermilk Biscuits

Make these easy buttermilk biscuits for your next brunch!

Prep Time15

Cook Time15

Total Time30

Course: Breakfast

Cuisine: breakfast

Servings: biscuits

Calories: 167kcal

Author: Heather Perine

Ingredients

2 cups (240 g) all purpose flour spooned and leveled
1 Tablespoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
6 Tablespoons (85 grams) unsalted butter cold, cut into small cubes
1 cup (240 mL) cold buttermilk plus additional for brushing on top

Instructions

Prepare pan and oven. Pre-heat your oven to 450°F. Prepare a cookie sheet with parchment paper or silicone baking mat. You can also bake these in a cast iron skillet or a round cake pan.
Combine dry ingredients. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
Cut in butter. Add the cubed, cold butter to the mixing bowl. Cut the butter into small pieces with a pastry blender, until pea-sized. You can also do this with your fingertips by squishing the butter pieces into the flour. Pour in your cold buttermilk and stir to combine. It will form a slightly wet, sticky dough and butter pieces will remain visible.
Add your buttermilk. Add the cold buttermilk and stir to combine. It will form a slightly wet, sticky dough and butter pieces will remain visible.
Shape the dough. Dust the top of the dough with flour. Empty the bowl onto a lightly floured surface and bring the dough together with lightly floured hands You want to gently knead the dough by patting the dough into a 1/2-inch thick circle and then fold the dough in half. Repeat 3 more times.
Cut out the biscuits. Using a 2 1/2- inch biscuit cutter, press straight down into the dough. Do not twist the cutter, which can cause your biscuit sides to seal shut and not rise fully and come out lopsided. Press out as many biscuits as you can with the first batch, then gently press the dough scraps together to cut out the remaining biscuits. Do not overwork the dough.
Bake the biscuits. Place the biscuits next to each other on the cookie sheet so they touch (optional step: freeze for 10 minutes before baking to help firm up the butter). Brush tops with additional buttermilk right before baking. Bake for about 13-15 minutes until tops are golden brown. Remove from the oven and cool on the baking sheet for 5 minutes. Transfer to a cooling rack to continue cooling. I like to brush on butter and a sprinkle of flaky sea salt before serving.

Notes

Tools: Pastry cutter, pastry mat,biscuit cutter
Make ahead: You can shape and cut out the biscuits, then cover and refrigerate for up to 2 days before baking.
Storage: Store the biscuits in an airtight container in the refrigerator or at room temperature for up to one week (fridge is best to retain moisture).
Freezing: You can freeze baked old fashioned buttermilk biscuits in an airtight container for up to 3 months. I love putting them in a sealable plastic bag and squish as much air out as possible. They will thaw pretty quickly at room temperature. I also love warming them up in the microwave for about 15-30 seconds. You can also freeze unbaked biscuits. Place your biscuits onto a parchment lined baking sheet and freeze solid (about 1 hour), and then transfer to sealable plastic bag or airtight container for up to 3 months. When ready to bake, simply place bake frozen, no need to thaw. You may need to just add on a few minutes of baking time.
Measure your flour correctly so as not to overmeasure it. Here is a tutorial on how to measure your flour the right way!
Be sure to use COLD butter and buttermilk to ensure flakiness.
Handle the dough as little as possible so you end up with a tender biscuit.
When you cut out the biscuits, press straight down and up. Don't twist the cutters. Otherwise, the biscuits will come out lopsided.

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