Flaky, buttery homemade biscuits that are to die for. These delicious biscuits are not only simple and soft, but make the perfect side dish for any meal.
flaky Buttermilk Biscuits
Homemade biscuits might be my biggest weakness. Is there anything more tempting then a warm flaky biscuit right out of the oven? Topped with a little butter and a little jam? Or honey? It’s definitely one of our favorite bread-type recipes to make.
I recently returned from a trip to Waco, TX where I visited Magnolia Table – Chip & Joanna’s Gaines’ new restaurant. When I tried their biscuits and gravy, I pretty much decided that the biscuits were the best I’d tried and after waiting anxiously for their cookbook, we tried them and now crave these homemade buttermilk biscuits.
These buttermilk biscuits go with almost anything. Plus this recipe is totally easy and will become your go-to biscuit recipe.
How to Make Biscuits
I guarantee you have each one of these ingredients in your house to make these biscuits TONIGHT! If you don’t have any buttermilk on hand you can easily make your own (did you know that??). You just need regular milk and a little vinegar. Mix one tablespoon of white vinegar into a cup of milk. Let it sit for 5 to 10 minutes and you have buttermilk!
MIX. In a large bowl, mix the baking powder, baking soda, and flour. Use a pastry blender (or a couple of forks) to cut in the butter. Mix it all together until it forms course crumbs- pieces about the size of a pea. Mix in the eggs and the buttermilk with a wooden spoon.
LET SIT. The dough should be sticky. If it is too dry you can add a little more buttermilk. Cover the dough and let it sit in the fridge for at least 30 minutes, or overnight.
CUT. When you’re ready to bake, preheat the oven to 400 degrees and flour a surface you want to work on. Form the biscuit dough into a circle that is about ½ inch thick. Use a thick round cutter to cut out the biscuits.
BAKE. Place them on a baking sheet that is lined with parchment paper. Brush the tops of the biscuits with an egg wash and bake them for 15-20 minutes. Then ENJOY and try not to eat all of them in one sitting!
Have I convinced you to make these buttermilk biscuits? I promise you can make these. If you have two hands and an oven then you’ve got this. These are classic and everyone will be BEGGING you to make them.
Tips, Tricks, and FAQ
- Start with cold butter. You can even start with frozen butter and grate the frozen butter with a cheese grater.
- Never use your hands to mix the dough- it will warm up the butter.
- Do not twist the biscuit cutter when cutting out the biscuits. Pull the biscuit straight out. This will help the biscuit cook evenly.
How long do biscuits last? Store your leftover biscuits in an airtight container and they will stay fresh for 1-3 days.
Can they be frozen? These biscuits are so delicious you probably won’t have any leftover. BUT if you happen to have a few leftover, throw them into a freezer safe container/ziplock bag and freeze them for up to 3 months.
Can the biscuit dough be frozen? You can make these biscuits ahead of time before cooking them. Cut the biscuits from the dough and transfer to a parchment lined cookie sheet. Cover it lightly with plastic wrap and put the cookie sheet in the freezer.
Freeze the biscuits until they are frozen solid. Take them out of the freezer and stack them in a plastic freezer bag. You can keep them frozen for up to 3 months.
These biscuits work great for these other recipes:
(Note: some of these recipes just require the biscuit dough and not fully cooked biscuits.)
- Biscuits & Gravy
- Biscuit Egg Casserole
- Breakfast Biscuit Cups
- Biscuits and Gravy Casserole
- Chicken Dumpling Soup
For more bread recipes, check out:
Homemade Biscuit Recipe
- 4 cups self rising flour
- 2 TB baking powder
- 1 tsp baking soda
- 1 1/2 cups salted butter, cold cut into 1/4" pieces
- 3 eggs
- 1 1/2 cups buttermilk
- Whisk together flour, baking powder, and baking soda in a large bowl. Using a pastry blender, add the cut up butter. Blend into the flour until butter pieces are about the size of a pea.
- With a wooden spoon, mix in 2 beaten eggs and then 1 ½ cups buttermilk. Stir until dough forms together. (should be sticky. Add more buttermilk if dough is too dry). Cover and refrigerate for 30 minutes-overnight.
- Preheat oven to 400.
- On a floured surface, form your dough into a circle, 14" across and about 1/2" thick. Make 20 biscuits by using a 2 3/4" thick round cutter. Place biscuits on a baking sheet lined with parchment paper. Align so that they are touching.
- Beat 1 egg and 1 TB buttermilk in a small bowl. Brush biscuit tops and place in oven. Bake for 15-20 minutes. Enjoy warm or for up to 2 days in an airtight container.
Adapted from Magnolia Table Cookbook
These buttermilk biscuits have Jo’s approval so you know they have to be good. 😉 Be sure to check out her cookbook because it has so many great recipes, and I can’t wait to try even more!!