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Best Ever Buttermilk Biscuits - The only biscuit recipe you will ever need!!

Gemma’s Best-Ever Buttermilk Biscuits Recipe

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Learn the secrets to my best biscuits recipe and make flaky, delicious homemade biscuits everyone will love.


Hi Bold Bakers!

Growing up in Ireland, we love our sweet scones, but it wasn’t until I arrived in America that I tasted the soft, buttery goodness that is a biscuit. Biscuits are the quintessential homemade bread roll and an American Classic. My homemade biscuits contain no yeast, and are whipped up in minutes.

Considering how delightfully delicious and fragrant my biscuits are, they are also quick and easy to prepare. Even after years as a pastry chef, I’m still amazing at what you can whip up with a few simple ingredients. That said, there are a few tricks to making my Best-Ever Buttermilk Biscuits, and I am here to share my top tips with you so you can wow your family and friends.

The Secrets to My Biscuits Recipe

  • My first secret to making the Best-Ever Buttermilk Biscuits Recipe is in how you add the butter. All biscuit recipes require cutting cold butter into the flour to form a sandy texture. While this is usually done by hand, I do it by grating in frozen butter with a box grater. This ensures the butter is evenly distributed and stays cold in the dough.
  • The second secret to my Best-Ever Biscuits Recipe is in the folding of the dough. After I bring the dough together and roll it out, I fold it in thirds, like a letter, then re-roll. This creates all those lovely layers of flaky dough, which for me, is an absolute biscuit requirement. After this, I cut out the biscuits using Sweet Creations Nested Round Cutters for the perfect shape and depth.
  • Tip! When you go to cut out your biscuits, do not press and turn with the cutter! That will create an wonky biscuit. Make sure you press, then pull back straight up for the perfect biscuit shapes.
  • Tip! When applying the egg wash to the top of the biscuits to get that amazing golden-brown, only apply the egg wash to the TOP of the biscuit! Do not let it run down the sides, as this will pull down the sides, also leading to an uneven look.

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Bake for just 25 minutes in a hot oven and prepare for the oohs and aahs as the heavenly smell wafts around your kitchen. When baked they will be tall and golden on the outside, with a light, fluffy interior. Once you make my Best-Ever Buttermilk Biscuits Recipe from scratch you will not go back to store bought. These will surely become one of your favorite savory things to bake and a family favorite.

Use these recipes to make your biscuits or enjoy with them:

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4.62 from 49 votes
Best Ever Buttermilk Biscuits - The only biscuit recipe you will ever need!!
Best-Ever Buttermilk Biscuits Recipe
Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
 

Learn the secrets to my best biscuits recipe and make flaky, delicious homemade biscuits everyone will love.

Course: Side Dish
Cuisine: American
Servings: 15 Biscuits
Ingredients
  • 4 cups (1lb 4oz/600g) all purpose flour
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 1 cup (8oz/240g) butter, frozen
  • 1 1/2 cup (12oz/340ml) buttermilk
  • 1 egg* , beaten
Instructions
  1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment.

  2. In a large bowl whisk together the flour, baking powder, and salt.
  3. Using a box grater, grate in the frozen butter. This will ensure it is evenly distributed and create a super flaky texture.

  4. Add the buttermilk and mix by hand until just combined. The mix will be dry but just keep forming it. (See video for a detailed look.)
  5. Turn the dough out onto a lightly floured surface and pat into a rectangle that is about 6 x 9 inches. Fold each side of the dough over to the middle (like you're folding a letter) and pat out again to about 6 x 9 inches ( this will create all those flaky layers).
  6. Cut biscuits out of the dough using a biscuit cutter and brush the tops with egg wash.
  7. Place on prepared baking sheet and bake 25 minutes, or until golden brown.
  8. To store put in an airtight container. These will keep for up to 3 days.

Watch the Recipe Video!

Recipe Notes

Biscuits will freeze really well, and can be refreshed in a hot oven before serving. Egg substitute: yogurt, or a touch more buttermilk

 

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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147 Comments

Write a Comment and Review

  1. Hannah on December 5, 2018 at 8:16 pm

    I absolutely love this biscuit recipe, so simple and delicious! My biscuits normally have lovely layers, but instead of feeling fluffy and light, they feel a little dense. I thought that having cold flour might be causing this? (since I kept my flour in the fridge) What could I fix to make my biscuits come out lighter and fluffer?

    • Gemma Stafford on December 6, 2018 at 4:14 pm

      I think the technique if grating the butter really keeps these very light. I dont usually keep my flour in the fridge so i might try storing that at room temperature. Enjoy!

  2. Trena on November 24, 2018 at 5:02 pm

    One tip for you that makes biscuits better. Don’t space them out on the pan. Biscuits should be touching when placed on the pan so they rise straight up and don’t fall over. Other that that this southern girl thinks they look yummy…

    • Gemma Stafford on November 24, 2018 at 6:13 pm

      That’s a great idea, Trena. Then they would have fluffy sides too. We call that ‘batch baking’ in Ireland.

      Best,
      Gemma.

  3. Kimberly Coomes on November 23, 2018 at 4:02 am

    Can I use regular 2% milk instead of buttermilk?

  4. Kejal on November 19, 2018 at 7:11 pm

    If I don’t eat eggs what can I top it with?

    • Gemma Stafford on November 20, 2018 at 10:26 am

      Hi there,
      A little milk will do it for you.
      I hope you enjoy this recipe,
      Gemma 🙂

  5. Naila on November 19, 2018 at 9:07 am

    Can i flavour these biscuits …perhaps adding cheese, parsley etc. Would it change the texture?

    • Gemma Stafford on November 21, 2018 at 2:07 am

      Hi Naila,
      sure you can. You can add a touch of dry mustard, grated cheese, chives, fresh herbs etc. If you add Garlic then I like to cook it a little to soften the flavor.
      Grate the cheese in with the butter, and mix through. Scatter a little on top too. It will change the texture a little, in a good way!
      See too this recipe (https://www.biggerbolderbaking.com/cheddar-bay-biscuits/), I think you will love that one too!
      Gemma 🙂

  6. Asbah on November 18, 2018 at 1:47 pm

    Hi Gemma!

    With all these great reviews I’m excited to try your biscuit recipe for Thanksgiving here in the US. Along the lines of buttermilk, I’ve been pondering this question as of late, is there any major difference between traditional buttermilk (leftover from churning butter) versus cultured buttermilk? Do you have an opinion on which you like using more often? I find that I usually only find the low-fat cultured kind at the supermarket and have always wondered about the other kind.

    • Gemma Stafford on November 19, 2018 at 8:43 am

      I have success with both kinds of buttermilk. Great question!

  7. Lanny Haul on November 15, 2018 at 8:12 am

    What will these guys be taste after frying them?

    • Gemma Stafford on November 16, 2018 at 10:45 am

      Do you mean toasting in a pan? Yes, lovely!

  8. Monica Berbert on November 12, 2018 at 1:23 pm

    Great reminder on the butter to freeze and grate. Love your videos and all your helpful hints! Thank you for sharing your knowledge and talent with us all!

    • Gemma Stafford on November 12, 2018 at 8:11 pm

      Thanks so much, Monica. I’ll really glad you like my tips and recipes.

      Best,
      Gemma.

  9. Mary Ann Roche on November 11, 2018 at 2:06 pm

    Hi Gemma – I was unable to get a picture, but I have to tell you, I am 57 years old, love to cook and have owned a couple of deli’s in my lifetime. I have never, ever, until today, been able to master a biscuit. I followed your recipe to a tee and they came out so well I nearly cried. My whole family teased me for years about my poker chip biscuits, because my mom could just whip them out without measuring anything and they were always so beautiful, but not mine. I only hope her and dad and my big brother are looking down now and seeing that I finally finally could make wonderful, fluffy biscuits. Thank you so very much!!!!!!

    • Gemma Stafford on November 12, 2018 at 9:59 am

      Thank you so much for the lovely message im so happy to hear you finally mastered these biscuits!

  10. rebecca doucet on November 11, 2018 at 8:13 am

    I am totally gluten free so my question is will i still need to add xanthan gum to this recipe if my flour already has a little bit if so do i had 1 or 2 tablespoons..TIA

    • rebecca doucet on November 11, 2018 at 8:14 am

      Sorry that should be teaspoons

    • Gemma Stafford on November 12, 2018 at 6:38 am

      Hi there.
      This type of recipe has no great reliance of the gluten, so I would not add more gum. Gum can be useful in pastry recipes, and for these a little extra would be good. For every cup of flour add 1 teaspoon of gum when making some types of cakes, but I think your flour may not need it. For breads and pizza the two teaspoons per cup/5ozs of flour.
      I hope this is of help to you,
      Gemma 🙂

  11. Wilma on November 10, 2018 at 4:21 pm

    Hi can these be made with gluten free flour

    • Gemma Stafford on November 12, 2018 at 10:10 am

      Hi, great question, yes you can!

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