Really Good Buttermilk Biscuits
These flaky, buttery buttermilk biscuits are perfect for breakfast or brunch, offering a tender crumb and irresistible flavor that complements jam, honey, or savory dishes.
Ingredients
Instructions
- Sift dry ingredients together; add butter and cut in until the texture of coarse meal.
- Stir in buttermilk and mix to form a soft dough.
- Knead on a floured surface for 2 minutes and pat into a round 1/2-inch thick.
- Cut with a 2-inch biscuit cutter (don't twist) and place on ungreased baking sheets.
- Bake at 450°F for 12 to 14 minutes until golden brown.
Tips & Substitutions
For best results, use very cold butter and buttermilk to achieve flaky layers. If you don't have buttermilk, you can substitute with milk mixed with a tablespoon of vinegar or lemon juice. To add flavor, try incorporating herbs like rosemary or garlic powder into the dry ingredients.
Serving Suggestions
These biscuits are perfect served warm with butter and jam or alongside a hearty soup. They also pair beautifully with Good Plain Potato Salad for a delightful summer meal. For a sweet treat, enjoy them with a drizzle of honey or alongside Frosted Apple Cookies for dessert.
Storage & Reheating
Store any leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Reheat in a 350°F oven until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Really Good Buttermilk Biscuits contains roughly 51 calories, with 2g protein, 7g carbohydrates, and 2g fat. Note that it is relatively high in sodium, at 469mg per serving (20% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for half of the all-purpose flour to create a heartier biscuit. However, you may need to adjust the liquid slightly since whole wheat flour absorbs more moisture.
What can I do if my biscuits don't rise?
If your biscuits don't rise, ensure your baking powder is fresh and check that you didn't overwork the dough. Over-kneading can lead to tough biscuits. Handle the dough gently and minimally for best results.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough ahead of time, wrap it in plastic wrap, and refrigerate it for up to 24 hours. Just be sure to let it sit at room temperature for a few minutes before cutting and baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).