How to Make Buttermilk Biscuits - Easy Buttermilk Biscuits Recipe
How to Make Buttermilk Biscuits - Easy Buttermilk Biscuits Recipe is a easy American recipe that serves 6. 180 calories per serving. Recipe by Food Wishes on YouTube.
Prep: 20 min | Cook: 15 min | Total: 45 min
Cost: $2.02 total, $0.34 per serving
Ingredients
- 2 cups All-Purpose Flour (white, sifted)
- 1 tablespoon Baking Powder (double-acting)
- 1/2 teaspoon Baking Soda (ensure it's fresh)
- 1 teaspoon Salt (kosher or table salt)
- 1/2 cup Unsalted Butter (cold, cut into thin slices and frozen briefly)
- 3/4 cup Buttermilk (very cold, can substitute with milk + 1 tsp lemon juice)
Instructions
Combine Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until the mixture is light and aerated, about a dozen strokes.
Time: PT3M
Cut in the Butter
Add the frozen butter slices to the dry mixture. Using a wire pastry cutter, press and cut the butter into the flour until the mixture resembles fine crumbs; this should take about 5‑6 minutes.
Time: PT6M
Add Buttermilk
Make a well in the center of the crumb mixture and pour in the cold buttermilk. Gently stir with a fork or spatula just until the dough comes together into a shaggy, crumbly mass.
Time: PT2M
Fold the Dough
Turn the dough onto a lightly floured board. Gently shape into a rough rectangle, then fold it into thirds like a letter. Rotate 90°, repeat the fold two more times (total three folds).
Time: PT5M
Roll and Cut Biscuits
Roll the dough to about ½‑inch thickness. Using a 2½‑inch cutter, press straight down to cut biscuits. Gather scraps, reshape, and cut additional biscuits if desired (up to 12 total).
Time: PT5M
Prepare for Baking
Place biscuits on a silicone mat or parchment‑lined sheet. Lightly press the center of each biscuit with a thumb to create a small indentation.
Time: PT2M
Egg Wash (Buttermilk Brush)
Brush the tops of the biscuits with a little extra buttermilk for a golden finish.
Time: PT1M
Bake
Bake in a pre‑heated 425°F oven for 15 minutes, or until the tops are golden brown and the biscuits feel firm to the touch.
Time: PT15M
Temperature: 425°F
Cool Slightly and Serve
Remove from oven, let cool on a rack for 2‑3 minutes, then serve warm with butter, jam, or gravy.
Time: PT3M
Nutrition Facts
- Calories
- 180
- Protein
- 3g
- Carbohydrates
- 20g
- Fat
- 8g
- Fiber
- 1g
Dietary info: Vegetarian
Allergens: Wheat, Dairy
Ingredient Substitutions
- Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour (will be denser)
- Instead of Baking Powder: Cream of Tartar + Baking Soda
- Instead of Baking Soda: Potassium Bicarbonate (rare)
- Instead of Salt: Sea Salt
- Instead of Unsalted Butter: Cold Margarine (will affect flavor)
- Instead of Buttermilk: Milk with lemon or vinegar
Equipment Needed
- Wire Whisk
- Pastry Cutter or Wire Pastry Blender
- Mixing Bowl (large)
- Rolling Pin
- Floured Work Surface
- 2½‑inch Biscuit Cutter or Floured Glass
- Silicone Baking Mat or Parchment Paper
- Oven
- Pastry Brush (optional)
- Timer (optional)
Critical Steps — Do Not Skip
- Keeping butter and buttermilk extremely cold before incorporation.
- Cutting the butter into fine crumbs without melting.
- Gentle folding to create layers without over‑working the dough.
Chef Tips from the Video
- Freeze the butter in thin slices for easier cutting.
- Use a light hand when adding buttermilk; the dough should stay slightly shaggy.
- The thumb indentation trick helps the biscuits rise evenly and prevents doming.
Troubleshooting
Biscuits are dense and hard.
Ensure butter and buttermilk are very cold; avoid over‑mixing; increase the number of folds to create more layers.
Biscuits spread too much and lose height.
Handle dough gently, keep it chilled before baking, and avoid excessive flour on the surface.
Biscuits are pale and under‑cooked.
Bake at 425°F for the full 15 minutes; rotate the pan halfway; verify oven temperature with an oven thermometer.
Storage
Refrigerator: Store in an airtight container for up to 2 days; reheat in a 350°F oven for 5 minutes.
Freezer: Freeze baked biscuits in a single layer, then transfer to a freezer bag; reheat directly from frozen for 8‑10 minutes at 350°F.
Room temperature: Best eaten same day; can sit uncovered for up to 4 hours.
Make-Ahead Tips
- The dough can be shaped, cut, and frozen raw on a baking sheet; transfer to a bag and bake from frozen, adding 2‑3 extra minutes.
- Baked biscuits freeze well; reheat in a toaster oven for crispness.
Frequently Asked Questions
What is the cultural significance and history of buttermilk biscuits in Southern American cuisine?
Buttermilk biscuits are a staple of Southern cooking, originating from 19th‑century farm households where buttermilk was a common by‑product of butter making. They became a beloved side for fried chicken, gravy, and breakfast spreads, symbolizing comfort and hospitality.
What are the traditional regional variations of buttermilk biscuits in the United States?
In the Deep South, biscuits are often made with a higher fat content and a light hand on mixing, resulting in a flaky texture. In the Midwest, they may include a bit of sugar for a slightly sweet biscuit, while some New England versions add cream instead of buttermilk for richness.
How is the authentic traditional way to serve buttermilk biscuits in Southern cuisine?
Traditionally, warm biscuits are split and slathered with generous pats of butter, honey, or jam, and served alongside gravies, fried chicken, or breakfast plates. They are also enjoyed with a drizzle of honey butter for a sweet‑savory balance.
What occasions or celebrations are buttermilk biscuits traditionally associated with in Southern culture?
Biscuits appear at family brunches, holiday breakfasts (especially Thanksgiving), and church potlucks. They are also a comfort food served during casual gatherings and Sunday dinner.
What other Southern dishes pair well with buttermilk biscuits from Food Wishes?
They pair beautifully with Country Fried Steak, Sausage Gravy, Chicken Fried Chicken, and a hearty bowl of Gumbo or Chili. A drizzle of honey butter also complements them nicely.
What makes Food Wishes' buttermilk biscuits special compared to other biscuit recipes?
Chef John emphasizes keeping all ingredients ice‑cold and uses a simple three‑fold technique that creates distinct layers without a stand mixer, yielding a light, flaky crumb that rivals bakery biscuits.
What are the most common mistakes to avoid when making buttermilk biscuits from Food Wishes?
Common errors include using warm butter or buttermilk, over‑mixing the dough, and handling the dough too much during shaping. These mistakes prevent the formation of steam pockets that give biscuits their lift and flakiness.
Why does this buttermilk biscuit recipe use a three‑fold folding method instead of a traditional rolling‑and‑cutting only approach?
The three‑fold method creates multiple layers of butter within the dough, producing a more pronounced flaky texture. Rolling alone can develop gluten, making biscuits tougher.
Can I make Food Wishes' buttermilk biscuits ahead of time and how should I store them?
Yes. Shape and cut the biscuits, then freeze them on a tray before baking. Transfer to a freezer bag and bake from frozen, adding a few extra minutes. Baked biscuits can also be refrigerated and reheated.
What texture and appearance should I look for when the buttermilk biscuits are done?
The tops should be golden‑brown with a slight sheen from the buttermilk brush. The biscuits should feel firm to the touch but give slightly when pressed, indicating a tender interior.
What does the YouTube channel Food Wishes specialize in?
Food Wishes, hosted by Chef John, specializes in approachable, step‑by‑step video recipes that blend humor with clear culinary instruction, covering a wide range of cuisines and classic comfort foods.
How does the YouTube channel Food Wishes' approach to American comfort food differ from other cooking channels?
Food Wishes focuses on simplifying classic techniques—like the cold‑butter folding method for biscuits—while adding Chef John's personable narration, making traditionally tricky dishes feel accessible to home cooks of any skill level.
Last updated: September 1, 2026
