Old Fashioned Buttermilk Biscuits

Bowl filled with round buttermilk biscuits on a white surface.

Old fashioned buttermilk biscuits with a golden crust and tender interior. Made from scratch with simple ingredients, these biscuits can be baked fresh or frozen unbaked for later.

Course Breads

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 197kcal

Author Diane Gail

Ingredients

4 1/4 cups all-purpose flour
2 tablespoons baking powder
1 tablespoon salt
1 tablespoon granulated sugar
3/4 cup butter cold and cut in small chunks
2 1/4 cups buttermilk

Instructions

Preheat the oven to 375°F and line a baking sheet with a silicone baking mat.
In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, baking powder, salt, and sugar.
Add the cold butter and mix until broken into pea-sized pieces.
Add the buttermilk and mix just until a soft dough forms.
Turn the dough onto a generously floured surface and shape it into an 8 x 10-inch rectangle.
Fold the dough into thirds like a letter. Roll the dough to a thickness of about 1½ inches.
Cut the dough into 3-inch rounds using a biscuit cutter. Gather and reshape the scraps as needed to cut additional biscuits.
Place the biscuits on the prepared baking sheet, leaving a little space between them. Brush the tops with buttermilk.
Bake for 12 to 15 minutes, or until the tops are golden brown.
Transfer the biscuits to a wire rack and cool slightly before serving.
To freeze, place the unbaked biscuits on the baking sheet and freeze for 3 hours. Transfer to a freezer-safe container and freeze for up to 3 months. Bake from frozen at 375°F for 28 to 30 minutes.

Notes

Cold butter is important for creating flaky layers. Keep the butter refrigerated until you are ready to add it to the dough.
A biscuit cutter produces the best results because it cuts cleanly through the dough. If using a drinking glass, avoid twisting it while cutting.
Unbaked biscuits can be frozen for up to 3 months. Bake directly from frozen as directed; thawing is not necessary.
Heavy cream can be substituted for the buttermilk if needed.

Nutrition