7-Ingredient Buttermilk Biscuits
7-Ingredient Buttermilk Biscuits is a easy American recipe that serves 8. 210 calories per serving. Recipe by Handle the Heat on YouTube.
Prep: 15 min | Cook: 15 min | Total: 40 min
Cost: $1.62 total, $0.20 per serving
Ingredients
- 2 cups All-Purpose Flour (sifted)
- 1 tablespoon Baking Powder (double-acting)
- 1/2 teaspoon Baking Soda
- 1 teaspoon Salt (fine sea salt)
- 1 teaspoon Granulated Sugar (optional, adds slight sweetness)
- 1/2 cup Unsalted Butter (cold, cut into pea‑size cubes)
- 3/4 cup Buttermilk (real cultured buttermilk, chilled)
Instructions
Combine Dry Ingredients
In a large mixing bowl whisk together the flour, baking powder, baking soda, salt, and sugar until evenly distributed.
Time: PT3M
Cut in Cold Butter
Add the cold butter cubes to the flour mixture. Using a pastry cutter (or two knives), cut the butter into the flour until the pieces are about the size of peas; some larger chunks are fine.
Time: PT5M
Add Buttermilk and Form Dough
Make a well in the center of the mixture and pour in the chilled buttermilk. Gently stir with a fork until the dough just comes together; it will look shaggy.
Time: PT2M
Laminate the Dough
Turn the dough onto a lightly floured surface. Pat it into a 1‑inch‑thick rectangle, fold it like a letter (thirds), rotate 90°, and repeat the pat‑and‑fold process two more times (total three folds).
Time: PT5M
Shape Biscuits
Pat the dough to a 1‑inch thickness. Using a 2‑inch round cutter, press straight down (do not twist) and lift the biscuit onto the prepared baking sheet. Gather scraps, repeat, and reshape as needed.
Time: PT5M
Bake
Place the baking sheet in a pre‑heated oven and bake at 450°F until the tops are golden brown, about 12‑15 minutes.
Time: PT15M
Temperature: 450°F
Cool and Serve
Transfer biscuits to a wire rack, let cool 5 minutes, then serve warm with butter, jam, or gravy.
Time: PT5M
Nutrition Facts
- Calories
- 210
- Protein
- 4g
- Carbohydrates
- 26g
- Fat
- 10g
- Fiber
- 1g
Dietary info: Vegetarian
Allergens: Gluten, Dairy
Ingredient Substitutions
- Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour (will be denser)
- Instead of Baking Powder: Baking Soda + Cream of Tartar (1 tsp + 2 tsp)
- Instead of Baking Soda: None (omit if using only baking powder)
- Instead of Salt: Kosher Salt (use 3/4 tsp)
- Instead of Granulated Sugar: Honey (1/2 tsp), Maple Syrup (1/2 tsp)
- Instead of Unsalted Butter: Margarine (same amount), Cold Coconut Oil (solid)
- Instead of Buttermilk: Milk + 1 tbsp lemon juice (let sit 5 min), Yogurt diluted 1:1 with water
Equipment Needed
- Mixing Bowl
- Pastry Cutter or Fork
- Rolling Pin
- Baking Sheet
- Parchment Paper (optional)
- Oven
- Wire Rack (optional)
Critical Steps — Do Not Skip
- Cutting butter into pea‑size pieces while keeping it cold
- Laminate the dough by patting and folding three times
- Baking at a high 450°F for a quick rise and golden crust
Chef Tips from the Video
- Use ice‑cold butter and even chill the flour for extra flakiness
- For a richer flavor, substitute half the buttermilk with heavy cream
- Brush the tops with melted butter immediately after baking for a glossy finish
Troubleshooting
Biscuits are dense and did not rise well
Make sure the butter stayed cold and the dough was not over‑mixed; also verify the baking powder is fresh.
Butter melted into the dough, resulting in a greasy texture
Work quickly, keep the dough chilled, and use a chilled mixing bowl if possible.
Biscuits spread too much and become flat
Handle the dough gently, avoid excessive flour, and bake on a pre‑heated sheet at 450°F.
Storage
Refrigerator: Store in an airtight container for up to 2 days; reheat before serving.
Freezer: Freeze baked biscuits in a single layer, then transfer to a zip‑top bag for up to 2 months. Reheat directly from frozen at 350°F for 8‑10 minutes.
Room temperature: Can sit at room temperature for up to 4 hours if covered.
Make-Ahead Tips
- The dough can be formed, wrapped tightly in plastic, and refrigerated for up to 24 hours before shaping and baking
- Baked biscuits freeze well; reheat before serving
Frequently Asked Questions
What is the cultural significance and history of buttermilk biscuits in American cuisine?
Buttermilk biscuits originated in the American South where buttermilk was a common by‑product of butter making. They became a staple comfort food, often served with gravy at breakfast or as a side to fried chicken, embodying the region’s emphasis on simple, hearty fare.
What are the traditional regional variations of buttermilk biscuits in Southern United States cuisine?
In the Deep South, biscuits may include a touch of hot sauce or cheese for extra flavor, while in the Gulf Coast, they are sometimes made with cornmeal for a slightly gritty texture. Some families add a splash of honey to the dough for a subtle sweetness.
How are buttermilk biscuits traditionally served in Southern gatherings?
They are commonly split and slathered with butter, honey, or jam, or used to mop up savory gravies and stews. At brunches, they often accompany fried chicken, country ham, or sausage gravy.
What occasions or celebrations are buttermilk biscuits associated with in American culture?
Biscuits are a staple at family breakfasts, holiday brunches, and church potlucks across the United States, especially in the South where they symbolize hospitality and comfort.
What makes these homemade buttermilk biscuits special compared to store‑bought versions?
The lamination technique creates distinct layers of butter that puff up during the high‑heat bake, giving a taller, flakier texture that commercial biscuits rarely achieve. Using real cultured buttermilk also adds a subtle tang and tenderness.
What are the most common mistakes to avoid when making homemade buttermilk biscuits?
Common errors include letting the butter warm up too much, over‑mixing the dough, and using a low oven temperature. Each of these issues prevents the formation of flaky layers and a proper rise.
Why does this buttermilk biscuit recipe use a lamination (pat‑and‑fold) method instead of simply mixing butter in?
Lamination creates multiple thin layers of butter separated by dough, which melt during baking to produce steam that lifts the biscuit, resulting in a light, flaky crumb that a simple mix‑in method cannot achieve.
Can I make these buttermilk biscuits ahead of time and how should I store them?
Yes, you can refrigerate the unbaked dough for up to 24 hours, tightly wrapped. Baked biscuits keep in an airtight container in the refrigerator for 2 days or can be frozen for up to 2 months and reheated before serving.
What texture and appearance should I look for to know my biscuits are done?
The tops should be a deep golden brown with a slightly crisp edge, and the interior should be light, airy, and flaky. When tapped, the bottom should sound hollow.
What does the YouTube channel Handle the Heat specialize in?
The YouTube channel Handle the Heat focuses on quick, technique‑driven home cooking tutorials that emphasize flavor, efficiency, and mastering classic comfort‑food recipes with modern twists.
How does the YouTube channel Handle the Heat's approach to American comfort food differ from other cooking channels?
Handle the Heat combines high‑energy presentation with detailed explanations of key techniques—like lamination for biscuits—while many other channels simply list ingredients. This channel also stresses ingredient quality, such as using real buttermilk, to elevate everyday dishes.
Last updated: August 31, 2026
