There’s nothing better than fluffy, soft buttermilk biscuits. They’re easy to make with minimal ingredients. My melt in your mouth buttermilk biscuits will become your new breakfast fave. You won’t believe how incredibly easy they are to make. With just a few ingredients you can have these deliciously soft biscuits at your table ready to enjoy.
You can make them, and freeze them and snack on as you please. Or if you’re like my family, they don’t last too long haha.
Elevate slow mornings with these easy and delicious melt in your mouth buttermilk biscuits.
There’s nothing like warm, melt in your mouth buttermilk biscuits to start your morning.
Why you’ll love these buttermilk biscuits?
- Melt in your mouth goodness! There’s nothing worse than a dry biscuit. My buttermilk biscuits are the opposite. The pockets of butter and touch of sour cream make them melt in your mouth.
- Minimal ingredients: this recipe calls for minimal ingredients and pantry staples making it easy to throw together.
- Easy! You don’t have to be a baking expert to make these biscuits. Very beginner friendly and let the oven do the work.
Ingredients for Buttermilk Biscuits
Here’s what you’ll need to make these delicious buttermilk biscuits:
- Buttermilk: the star of the show to make these biscuits extra delicious. Make sure it’s cold. Adds the perfect amount of tang.
- Self Rising Flour: This is the perfect flour for biscuits. You don’t have to add much else. My favorite is from White Lily.
- Salt: The flour already has a touch of salt. But, i like to add a pinch more.
- Butter: unsalted and cold. I highly recommend it’s cold or frozen for easy grating. I like to freeze my butter at least 30 minutes before.
- Sugar: Adds a touch of sweetness. You can also use honey as a natural sweetener to sweeten the biscuits.
- Sour Cream: optional but trust me.. this is my secret ingredient to make these biscuits melt in your mouth.
Tips for Making the Best Buttermilk Biscuits
- Cold butter grates more easily, and as the biscuits bake, the butter melts and creates pockets of steam, resulting in a perfectly light, flaky texture with buttery layers throughout.
- The more folds the more layers.
- When cutting the biscuits press straight down, and straight up. Don’t twist the cutter. This will seal the edges causing the biscuits not to rise. I use a biscuit cutter or a large cup. (make sure to coat in flour before cutting.)
- Use a fork when cutting the butter into the flour. When you use your hands, you can potentially warm up the butter.
- I like to add a finger print to the top of the biscuits to keep them from rising in a weird way.
- Brush honey butter on top fresh out the oven for the ultimate honey butter biscuit.
How to serve?
Here are a few ways to serve these delicious buttermilk biscuits:
- Bacon Egg and Cheese Sandwich
- Strawberry Jelly
- Honey Butter
more recipes to enjoy!
If you try my Buttermilk Biscuits, I’d love to hear your feedback. Please be sure to leave a comment, and/or tag me on Instagram @cookwithci. I would love to see your recreations and hear your thoughts.
Easy Buttermilk Biscuits
Equipment
- biscuit cutter 2 3/4 inch
- Baking sheet or cast iron
Ingredients
- 2 cups self-rising flour + 3 tbsp
- 1 cup buttermilk
- 2-3 tbsp granulated sugar
- 1 tsp salt
- 5 tbsp cold butter unsalted
- 2 tbsp sour cream
For serving
- 4 tbsp butter unsalted
- 2-3 tbsp honey
- pinch of salt to taste
Instructions
- Preheat oven to 425 degrees.
- In a mixing bowl combine self-rising flour, salt and sugar.
- Next, grate in cold butter and cut the butter into the flour creating pea like pieces with a fork.
- Create a well in the center of the flour, then pour in the cold buttermilk and sour cream. Mix until the dough comes together.
- Sprinkle the top of the wet dough with a little flour, then transfer it onto a well-floured surface. Gently bring the dough together, folding it over itself to create layers. The more folds, the more layers, so aim for at least six folds, shaping the dough into a 1 1/2 inch thick circle. If the dough feels too sticky, add a bit more flour as needed.
- Using a biscuit cutter or a mug, press straight down to cut the biscuits. Be sure to flour the cutter between each cut.
- Place the biscuits in a greased cast iron skillet or oven safe baking dish.
- Bake on 425 for 15-18 minutes or until golden brown.
- For the honey butter, heat butter and honey in the microwave for about 20-30 seconds or until melted. Add a pinch of salt and mix to combine.
- Remove biscuits from the oven and brush immediately with honey butter. Serve warm and enjoy!
Notes
Did you make it?
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