This recipe makes literally theeeeee perfect buttermilk biscuits every single time. These little gems are flaky, buttery, and fluffy all at the same time. My grandma’s flaky buttermilk biscuits are awesome for any occasion. In any weather. It will literally even impress your in-laws . I always get the question “how did your grandma become so good at making southern buttermilk biscuits?” And really it comes down to fast food. She wanted to make them at home and not have to traveling miles to fix her biscuit cravings. She has aserious biscuit addiction.
Can I make a confession? I make these biscuits every month and within minutes they are all gone. I’m not saying I ate them all but…. I ate them all. I have no regrets. Shhhhhhh, I won’t tell if you won’t tell!
No one will ever believe you if you explained to them how easy these biscuits are to make. I’ll never forget the first time I made homemade biscuits (not out of a pop up can or from a mix), I did a happy dance…. that’s not weird at all right??
The key is to not over mix. I repeat- don’t over mix. Now keep in mind that over-mixing causes the dough yield tough biscuits. Can I just say that nothing is worse than a flat, tough biscuit? Take special care when stirring the milk into the flour mixture. Otherwise, the result will be the equivalent of a flour brick and not the fluffy, light, and delicious biscuits that we all want to stuff in our mouths. End of Rant. Promise. Thank you for listening.
I made these for my grandmother’s church group. Yup, that is how awesome these are… I served them to the BIGGEST biscuit critics ever (Hi grandma!). I felt like I was finally allowed to sit at the grown up table.
I love these biscuits so much that I make different recipes JUST to top them with. I have served these with :
Mixed berry ginger jam
or good ol coconut oil scrambled egg.
These flaky buttermilk biscuits are a sure thing! Make them today and make my grandmother proud! Also tagged mean your pictures. I get a kick out of them and so does grandma.
My top Buttermilk recipes:
- 2½ cups all-purpose flour, plus more for dusting
- 2 tablespoons baking powder
- 1 teaspoon sugar
- 1 teaspoon salt
- 8 tablespoons cold, unsalted butter
- 1 cup buttermilk
- 2 tablespoon salted butter, melted
- Preheat oven to 425. Sift flour, baking powder, sugar and salt into a large mixing bowl. Transfer to a food processor. Cut butter into cubes and add to flour, then pulse 6 or 7 times until the mixture resembles rough crumbs. (Alternatively, cut butter into flour in the mixing bowl using a grater, fork or a pastry cutter.) Return dough to bowl, add buttermilk and stir with a fork until it forms a rough ball (don’t worry if it is a little sticky).
- Turn the dough out onto a floured surface and roll it into a rough rectangle, about an inch thick. Fold it over and gently roll it down again. Repeat 6 times.
- Gently roll out the dough some more, so that it forms a rectangle. Cut dough into biscuits using a floured glass or biscuit cutter. Do not twist cutter when cutting; this will crimps the edges of the biscuit causing it not to rise. If you have scraps just reform a rectangle and cut additional biscuits.
- Place biscuits on a baking sheet and bake until golden brown, approximately 10 to 15 minutes. Serves 6 to 8.