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Fluffy Grandma’s Buttermilk Biscuits

grandma’s buttermilk biscuits - featured image

A classic, easy-to-make buttermilk biscuit recipe that yields perfectly fluffy, golden biscuits every time. Ideal for breakfasts, brunches, or cozy gatherings.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour, sifted
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • ½ cup (113g) unsalted butter, very cold and cut into small cubes
  • ¾ cup (180ml) cold buttermilk
  • Optional: 1 teaspoon honey or sugar

Instructions

  1. Preheat your oven to 425°F (220°C). Place a rack in the middle position.
  2. In a large mixing bowl, sift together the flour, baking powder, baking soda, and salt. Stir well to combine.
  3. Add the cold, cubed butter to the flour mixture. Using a pastry blender or fork, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter visible.
  4. Pour in the cold buttermilk all at once (add honey or sugar if using). Stir gently until the dough just comes together; it will be shaggy and slightly sticky.
  5. Turn the dough out onto a lightly floured surface. Gently fold the dough over itself 3 to 4 times and press into a roughly 1-inch thick rectangle.
  6. Use a floured 2.5-inch biscuit cutter to cut out biscuits by pressing straight down without twisting. Gather scraps, gently re-fold once, and cut more biscuits until dough is used.
  7. Place the biscuits close but not touching on a parchment-lined baking sheet.
  8. Bake for 12-15 minutes until the tops are golden brown and biscuits have puffed up.
  9. Remove from oven and let rest for 5 minutes before serving warm.

Notes

Keep butter very cold to ensure flaky layers. Do not twist the biscuit cutter when cutting to allow proper rising. Handle dough gently and fold only a few times to avoid tough biscuits. Optionally chill dough for 10 minutes if kitchen is warm.

Nutrition

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