Light and Fluffy Buttermilk Biscuits

Easy Buttermilk Biscuits How Do You Make Biscuits My Secret

By Amara Vitalis August 10, 2025

Table of Contents

Recipe Introduction: Let's Get Baking!

Ever wondered how do you make biscuits that are actually light and fluffy? Honestly, it's easier than you think. We're diving into a recipe that'll give you the best easy biscuit recipe , perfect for everything from a cozy breakfast to a side with your Sunday roast.

Why Biscuits?

Biscuits, in their simplest form, are a staple. It's simple homemade biscuits . Think fluffy clouds of bread, perfect for smothering in butter and jam.

These beauties have roots in the South, with slight variations across cultures. This easy biscuit recipe for beginners takes about 55 minutes total.

It makes 8-10 biscuits enough to share, or not.

Benefits Beyond Deliciousness

Beyond the pure joy of a warm biscuit, they’re surprisingly versatile. The recipe also calls for buttermilk. Buttermilk adds a great tang and helps create that amazing texture.

These are perfect alongside a hearty brunch, and are an excellent choice, if you want to try something new. What makes this recipe special? It's all about mastering a few key steps.

Time to Gather 'Round

Let's talk ingredients. Getting everything prepped is key to the success of your homemade biscuit dough . I like to chill my flour for a good hour before I start trust me, it makes a difference.

This is the secret of flaky buttermilk biscuits recipe . Cold ingredients are the key. Let's make some quick homemade biscuit recipe .

Next step? Equipment!

Ingredients & Equipment: Let's Bake Some Biscuits!

Right, so you want to know how do you make biscuits ? It's easier than you think! This Best Easy Biscuit Recipe starts with having the right bits and bobs.

Honestly, the ingredients are pretty basic, but the quality really shines through in the final bake.

Main Ingredients

All-Purpose Flour: 2 ½ cups (315g) , plus extra for dusting. Aim for unbleached flour for the best texture.
Baking Powder: 1 tablespoon (12g) . Freshness matters! Check the expiration date.
Baking Soda: ½ teaspoon (3g) . Like the baking powder, make sure it's not ancient.
Salt: 1 teaspoon (6g) . Standard table salt will do.
Granulated Sugar: 1 tablespoon (14g) . Just a touch to balance the tang.
Cold Unsalted Butter: 8 tablespoons (113g) , cut into ½-inch cubes. This is the key to flakiness. Get good quality butter!
Cold Buttermilk: 1 cup (240ml) . The tang is magic. If you can't find buttermilk, see the substitutions below.
Honey: 1 tablespoon (15ml) . Adds a subtle sweetness.
(Optional): Melted Butter: 2 tablespoons for brushing after baking.

Seasoning Notes

For that classic biscuit flavor, keep it simple.

Essential: Salt brings out all the flavors.
Flavor Enhancers: A touch of honey complements the buttermilk perfectly.
Buttermilk Substitute: Mix 1 tablespoon of lemon juice into 1 cup of regular milk and let it stand for 5 minutes. Works a treat!

Equipment Needed

You don't need loads of fancy gadgets for this Quick homemade biscuit recipe .

Large Mixing Bowl: For combining the dry ingredients.
Pastry Blender: Makes cutting in the butter a doddle. A fork works too, though!
Measuring Cups and Spoons: Accuracy is your friend here.
Rolling Pin: To get the dough to the right thickness for light and fluffy biscuits.
Baking Sheet: To bake the biscuits on.
Parchment Paper: Prevents sticking and makes cleanup a breeze.
2 ½ inch Biscuit Cutter: Or a sharp knife. A round cutter gives the perfect shape, but a knife works just fine.

Honestly, the most important things are good butter and cold ingredients! Using these tips you will be creating your very own Southern biscuits from scratch. Enjoy it!

The Secret is Out: How to Make Biscuits the Easy Way

Listen up, buttercup! Ever wondered how do you make biscuits that are actually good? I mean, not the hockey puck kind that could double as doorstops.

I'm talking light and fluffy biscuits , the kind that practically melt in your mouth. Yeah? This easy biscuit recipe for beginners will show you exactly how to get there.

Honestly, this quick homemade biscuit recipe is so straightforward, it's almost cheating!

Prep Like a Pro: Your Mise en Place is Key!

First things first, let’s talk prep. A little effort goes a long way. Grab 2 ½ cups all-purpose flour, 1 tablespoon baking powder, ½ teaspoon baking soda, 1 teaspoon salt, and 1 tablespoon sugar.

Mix them in a large bowl. Now, cube 8 tablespoons of super cold butter. This is NOT the time for soft butter! Also, get 1 cup of cold buttermilk ready, and 1 tablespoon of honey.

Got it all? Good. Oh, and preheat your oven to 450° F ( 232° C) . Line a baking sheet with parchment paper, too.

step-by-step: Biscuit Bliss is Within Reach

Okay, here's the juicy part:

Combine the flour, baking powder, soda, salt, and sugar.
Cut in the cold butter using a pastry blender. Aim for pea-sized pieces.
Whisk together buttermilk and honey in another bowl.
Gently pour wet ingredients into the dry. Mix just until the dough comes together. Don't overmix!
Turn the dough onto a lightly floured surface. Knead gently, about 5-6 times.
Roll the dough to about ½-inch thickness. Cut out biscuits with a 2 ½-inch cutter. Press straight down.
Place biscuits on the baking sheet, close together.
Bake for 15- 20 minutes , until golden brown.

Pro Tips and Tricks

Here’s where the magic happens. Keep EVERYTHING cold. I'm serious! Pop your flour in the freezer for 15 minutes. Don't twist your biscuit cutter it seals the edges.

This is a BIG no-no!. If you want, brush the homemade breakfast biscuits with melted butter immediately after baking. You can also chill the cut biscuits for 15 minutes before baking for extra rise.

A classic Southern biscuits from scratch. They're amazing with jam, clotted cream, or even just on their own.

Recipe Notes for the Best Easy Biscuit Recipe

Alright, let's talk about those little extra touches! These tips will ensure your simple homemade biscuits are absolutely top-notch. I've made a few batches, and honestly, these notes are what I've learned along the way.

Serving These Southern Biscuits from Scratch

Presentation matters! Plate those golden beauties. Maybe a rustic wooden board? Serve warm, right from the oven. A pat of butter melting.

.. oh my gosh! They are perfect with clotted cream and a dollop of your favourite jam. For sides? Try some crispy bacon.

Coffee is always a must! Or a glass of sweet iced tea. Now that's a proper Southern treat. You can serve these alongside fried chicken or a hearty stew.

How Do You Make Biscuits Last? Storage Solutions!

Okay, so you've got leftovers. First, let them cool completely. Then, pop them into an airtight container. They will last in the fridge for about 2-3 days.

Want to freeze them? Wrap each biscuit individually in plastic wrap. Then, put them all in a freezer bag. They'll keep for up to 2 months.

For reheating, a quick zap in the microwave works. The oven is better for that "freshly baked" taste. Reheat at 350° F ( 175° C) for about 5- 10 minutes.

Variations: Easy Biscuit Recipe for Beginners

Let's shake things up! For a dairy-free version, use almond milk instead of buttermilk. Be sure to check this substitution will give you flaky buttermilk biscuits recipe .

Use a dairy-free butter substitute too. Want to get seasonal? Add pumpkin puree in the fall. Honestly, experiment! I once threw in some leftover cranberry sauce!

Nutrition Basics

Each biscuit is about 220-250 calories. They've got some protein and carbs, and a good amount of fat. Baking powder and baking soda are vital for getting how to make light and fluffy biscuits .

Buttermilk adds a lovely tang and some extra nutrients. Enjoy these as part of a balanced meal. Remember, everything in moderation, right?

So, there you have it! My notes, tips, and tricks for perfect quick homemade biscuit recipe . Don't be intimidated to Homemade Biscuit Dough .

Go on, give this basic biscuits recipe a whirl! I promise you will be eating Homemade Breakfast Biscuits in no time! You've got this! Happy baking!

Frequently Asked Questions

Why are my biscuits tough? I want them light and fluffy like they have at The Wolseley.

Tough biscuits are usually caused by overmixing the dough, which develops too much gluten. Remember, mix the wet and dry ingredients just until they come together. Also, make sure you aren't using old baking powder or baking soda, as they lose their rising power over time.

How do you make biscuits with those beautiful flaky layers I keep seeing on Instagram?

The secret to flaky layers is cold butter! Make sure your butter is very cold before cutting it into the flour. Also, try "laminating" the dough by gently folding it in half a couple of times after the initial mixing. This creates those distinct, delectable layers you're after.

Can I freeze biscuit dough? I'd love to have some ready for a Sunday brunch like they do at Granger & Co.

Absolutely! Shape the biscuits and place them on a baking sheet lined with parchment paper. Freeze until solid, then transfer them to a freezer bag. When ready to bake, place the frozen biscuits on a baking sheet and bake as directed, adding a few extra minutes to the baking time.

My biscuits are browning too quickly on top. What am I doing wrong?

If your biscuits are browning too quickly, it usually means your oven is running a bit hot. Try lowering the oven temperature by 25 degrees Fahrenheit. You can also tent the biscuits loosely with foil during the last few minutes of baking to prevent further browning, a trick as old as time!.

I don't have buttermilk! Can I still make biscuits? How do you make biscuits without buttermilk?

Don't fret! You can easily make a buttermilk substitute. Simply add 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for about 5 minutes to curdle slightly before using it in the recipe.

I'm watching my waistline are there any healthier biscuit variations?

You can lighten things up by using whole wheat flour instead of all-purpose (though the texture will be slightly denser). Reducing the amount of butter slightly will also decrease the fat content. Serving with fresh fruit instead of jam will cut down on added sugars too. Every little helps.