Homemade Buttermilk Biscuits can be made in under 30 minutes and will quickly become your favorite thing to create in the kitchen! These biscuits are super flaky, very tender and taste wonderful with butter, jam or even gravy.
I grew up on eating canned biscuits.
You know the kind.
You have to peel off the paper and then play the guessing game if it will pop open on it’s own or if you have to wack it against the side of your counter.
They are super easy to make and have their place when needed in a pinch.
But have you every had homemade biscuits?
Nothing compares to the flavor or the texture.
Biscuits were something I never thought I could make as well as a good southern restaurant.
I’ve tried a few from popular cook books in the past and they were good. They weren’t my favorite, but they were better than canned biscuits.
The Best Biscuit Recipe
Then as I was making the shortcakes for the recipe it got me thinking that a few tweaks on that recipe I could have pretty good biscuits on my hands.
I was wrong.
They turned out to be pretty AMAZING biscuits and I’ve been making them ever since. Better than any southern restaurant I’ve been to, and I live in Texas!
I can write and write about how these are tender, flaky and slightly crispy on top. You are only going to figure out how wonderful they are when you actually make them!
Serve them hot with jam and your favorite butter. I’ve just created Raspberry Butter and it’s divine! These are perfect with homemade sausage gravy, too!
How Do You Make Buttermilk From Regular Milk?
This recipe calls for buttermilk and heavy cream, but you can substitute milk for both.
HOWEVER they aren’t even going to come close in tasting as fantastic if you do. I understand that not everyone is going to want to buy a whole container of buttermilk for one single recipe.
You can simply make your own buttermilk at home with two simple ingredients. Milk and some sort of acid.
For every cup of milk you need to add 1 tablespoon of either fresh lemon juice or white vinegar. Just combine the two in a bowl and let it sit for 5 minutes.
It will thicken up and become buttermilk. Then you can use it your recipes.
Kitchen Tools You Need
I have a few other breakfast recipes I’d love for you to try!
- Buttermilk Pancakes
- Breakfast Sausage Casserole
- Heart Shaped Cinnamon Rolls
- Nutella Stuffed French Toast Bake
- Pecan Bacon
- Pumpkin Waffles
- Peach and Passion Fruit Smooth Bowl from Salt and Lavender
Homemade Buttermilk Biscuits Recipe
Homemade Buttermilk Biscuits
- 4 Cups All Purpose Flour
- 4 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Cream of Tartar
- 1/2 tsp Kosher Salt
- 3/4 Cup Butter Cold And Cut Into Cubes
- 3/4 Cup Buttermilk
- 1 Cup Heavy Cream Divided
- 1 Large Egg
- In a large bowl sift or whisk together all dry ingredients.
- Add in butter and mix in with your fingers or a pastry cutter until small pea size clumps form.
- In a separate bowl whisk together buttermilk, 3/4 heavy cream and egg.
- Slowly mix in liquids to the dry ingredients.
- Mix briefly to combine. Do not over mix. Mixture will be slightly wet.
- Turn out mixture onto a lightly flour surface and knead until dough has just come together.
- Using your hand or a floured rolling pin press dough out into a 4×8 rectangle.
- Using the long ends of the rectangle, fold the dough into thirds.
- Turn the dough 90 degrees and roll out into another 4×8 rectangle.
- Repeat folding it into thirds.
- Gently roll out until it’s an 1″ thick.
- Using a 3″ round cookie cutter, cut out circles from dough. You may need to flour your cutter and never twist Just press down to cut.
- Lightly spray a baking sheet with cooking oil and place biscuits about 1 inch apart.
- Using a pastry brush, lightly brush the tops of the biscuits with the remaining heavy cream.
- Preheat oven to 425 degrees.
- Chill in the fridge for 10 minutes while the oven is preheating.
- Bake for 15-18 minutes or until edges are golden brown and the middle is cooked through.
- Biscuits should puff up almost double their original size.
- Serve immediately.
- Once biscuits are cooled they can be stored in an airtight container for 3 days.