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Bowl lined with orange napkin full of made from scratch buttermilk biscuits

Saturday Southern Buttermilk Biscuits


  • Author: Katelyn
  • Prep Time: 10 minutes
  • Cook Time: 14 minutes
  • Total Time: 24 minutes
  • Yield: 8 Biscuits 1x

Description

Delicious, buttery made from scratch biscuits. These biscuits are perfectly soft and flaky and so simple to make!


Ingredients

Scale
  • 2 Cups all purpose flour
  • 1 Tbsp Baking powder
  • 1/2 Tsp Baking soda
  • 1/2 Tsp Salt
  • 1 Tsp Sugar
  • 1 Cup Buttermilk (whole milk buttermilk)
  • 7 Tbsp Butter (frozen, grated)

Instructions

  1. Freeze butter for at least 30 minutes*
  2. Preheat oven to 500 degrees (will decrease temperature to 450 degrees when biscuits are first put in the oven)
  3. Whisk dry ingredients (flour, baking powder, baking soda, salt, sugar) in large mixing bowl.
  4. Grate frozen butter with the largest shredding holes of a box cheese grater.
    Frozen butter grated with cheese grater on white cutting board
  5. Add grated butter to the flour mixture little by little to avoid clumping, and toss with your hands to evenly distribute.
  6. Pour buttermilk into the mixing bowl with dry ingredients and stir until all the flour mixture is combined.
    Cuisinart stainless steel mixing bowl with Williams Sonoma green spatula and homemade buttermilk biscuit dough
  7. Dust countertop with flour and dust your hands with flour.
  8. Transfer biscuit dough to floured surface, dust top of dough with flour and press out to a rectangle with your hands. Rectangle will measure approximately 9.5 x 5.5 inches.
  9. Fold the dough over onto itself into three sections like an envelope. Press back out to rectangle. Rotate 90 degrees and repeat this process 3 more times (folding like an envelope) Add a little bit of flour to the top and bottom of the dough each time it is pressed into a rectangle.
    Woman's hand with wedding ring folding made from scratch buttermilk biscuit dough with flour on the counterWoman's hand with wedding ring folding made from scratch buttermilk biscuit dough with flour on the counter
  10. Cut biscuits using pizza dough cutter, bench scraper, biscuit cutter, or anything you have!
    Made from scratch buttermilk biscuits cut into squares on the kitchen counter with pizza dough cutter and Rachel Ray bench scraper
  11. Transfer biscuits to sheet pan.
  12. Add biscuits to oven and reduce oven temperature to 450 degrees.
  13. Cook biscuits for 7 minutes, rotate pan, and cook for an additional 7 minutes (14 minutes total).

Notes

  • Freezing butter – Ok to skip this step if time doesn’t allow freezing the butter – biscuits will still turn out great, but frozen butter is recommended).
  • Ok to substitute fat free buttermilk for whole milk buttermilk
  • This recipe makes 8-10 biscuits depending on the size of biscuit. I prefer to make 8 larger biscuits.
  • Optional: Brush top of biscuits with melted butter once cooked and before serving.
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Keywords: buttermilk biscuits, made from scratch, homemade, breakfast

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