Homemade Buttermilk Biscuits
These Easy Homemade Buttermilk Biscuits are buttery, tender, and fluffy with lightly crisp, golden edges. Made with frozen grated butter and cold buttermilk, they come together in minutes without a biscuit cutter or complicated folding technique. Finished with melted butter and flaky sea salt, they're perfect for breakfast, brunch, or alongside your favorite dinner.
Print
Pin
Servings: 9 biscuits
Ingredients
Buttermilk Biscuits
- 2 cups all-purpose flour
- 1½ tablespoons baking powder
- 1 tablespoon granulated sugar
- 1¼ teaspoons kosher salt
- 8 tablespoons unsalted butter frozen
- 1 cup cold buttermilk
For Finishing
- 2 tablespoons unsalted butter melted
- Flaky sea salt for sprinkling
Instructions
- Preheat the oven to 425°F. Lightly grease an 8x8-inch baking pan or line it with parchment paper.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and kosher salt until evenly combined.
- Using the large holes of a box grater, grate the frozen butter directly into the flour mixture.
- Gently toss the grated butter with the flour using your fingertips until evenly distributed. Some small pieces of butter should remain visible throughout the mixture.
- Pour in the cold buttermilk and gently fold with a spatula just until a shaggy, slightly sticky dough forms. Avoid overmixing.
- Transfer the dough to a lightly floured work surface. Gently press it together and shape it into a square approximately 6x6 inches and 1 inch thick. Do not knead the dough.
- Using a sharp knife or bench scraper, cut the dough into nine equal squares.
- Place the biscuits in the prepared 8x8-inch baking pan in three rows of three, keeping the biscuits close together.
- Bake. Bake for 16–20 minutes, or until the biscuits have risen, the tops are lightly golden brown, and the centers are fully baked.
- Remove the biscuits from the oven and immediately brush the tops with melted butter.
- Sprinkle the warm biscuits with flaky sea salt.
- Serve warm with butter, honey, jam, or alongside your favorite breakfast or dinner.
Notes
- Frozen butter: Keep the butter frozen until ready to grate. This helps create a tender, buttery texture.
- Cold buttermilk: Use cold buttermilk straight from the refrigerator for the best results.
- Dough consistency: The dough should be shaggy and slightly sticky, not smooth or elastic.
- Avoid overmixing: Mix just until the dough comes together. Excessive handling can create tough biscuits.
- Biscuit thickness: Shape the dough to approximately 1 inch thick for tall, fluffy biscuits.
- Pan size: An 8x8-inch baking pan keeps the biscuits close together, encouraging a soft-sided, fluffy texture.
- Baking sheet option: You can bake these on a parchment-lined baking sheet with the sides of each biscuit just barely touching.
- Make ahead: Cut and refrigerate the biscuits for up to 24 hours before baking, or freeze the unbaked biscuits for up to 2 months.
- Storage: Store baked biscuits in an airtight container at room temperature for up to 2 days or freeze for up to 3 months.
- Reheating: Warm in a 300°F oven until heated through for the best texture.