How To Make Buttermilk Biscuits with Briana Holt
How To Make Buttermilk Biscuits with Briana Holt is a medium American recipe that serves 20. 150 calories per serving. Recipe by Tandem Coffee Roasters on YouTube.
Prep: 1 hr | Cook: 35 min | Total: 1 hr 50 min
Cost: $5.59 total, $0.28 per serving
Ingredients
- 600 g All-Purpose Flour (sifted)
- 30 g White Sugar (granulated)
- 15 g Baking Powder (double‑acting)
- 10 g Salt (fine sea salt)
- 454 g Butter (high‑fat European style, cold, cut into chunks)
- 2.5 cup Buttermilk (cold, measured)
Instructions
Measure and Prepare Ingredients
Weigh the flour, sugar, baking powder and salt. Cut the cold butter into roughly pea‑size chunks. Measure 2½ cups cold buttermilk.
Time: PT5M
Combine Dry Ingredients
Whisk the flour, sugar, baking powder and salt together in the mixing bowl until evenly distributed.
Time: PT2M
Incorporate Butter
Add the butter chunks to the dry mix. Using a food processor pulse 7 times or, by hand, rub the butter into the flour with a pastry cutter until the mixture looks sandy with pea‑size butter pieces.
Time: PT5M
Chill (Hand‑Mix Only)
If you mixed by hand, place the butter‑flour mixture in the fridge for about 5 minutes to keep the butter cold before adding liquid.
Time: PT5M
Add Buttermilk
Pour most of the cold buttermilk over the mixture, gently toss with a spoon, then add the remaining buttermilk and continue tossing until the dough just comes together. Do not knead aggressively.
Time: PT5M
Initial Fold and Roll
Turn the dough onto a lightly floured surface. Pat it into a rough rectangle, fold it over, turn, and repeat 2‑3 times, gently rolling each time to create layers.
Time: PT10M
Final Roll to Thickness
Roll the dough out to about 1 inch (≈2.5 cm) thick. Keep the pressure even and avoid flattening the layers completely.
Time: PT5M
Cut Biscuits and Flip
Dip the biscuit cutter in flour, press straight down without twisting, and lift to release. Flip each biscuit so the cut side becomes the top.
Time: PT5M
Arrange on Baking Sheet
Line a baking sheet with parchment paper. Place biscuits about 1 inch apart, allowing a little space for rise.
Time: PT5M
Bake
Preheat the oven to 400°F (200°C). Bake the biscuits for 15 minutes, rotate the sheet, then bake another 15‑20 minutes until golden brown on top and lightly browned on the sides.
Time: PT35M
Temperature: 400°F
Butter Finish
While the biscuits bake, melt butter in a small saucepan. When biscuits are out, brush the tops with melted butter and sprinkle flaky sea salt.
Time: PT5M
Cool Slightly and Serve
Allow biscuits to cool on a rack for 2‑3 minutes, then serve warm with jam, honey, cheese, or any topping you like.
Time: PT2M
Nutrition Facts
- Calories
- 150
- Protein
- 3 g
- Carbohydrates
- 20 g
- Fat
- 7 g
- Fiber
- 0.5 g
Dietary info: Vegetarian
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of All-Purpose Flour: Whole Wheat Flour (1:1), Gluten‑Free All‑Purpose Flour (1:1)
- Instead of White Sugar: Honey (reduce liquid), Maple Syrup (reduce liquid)
- Instead of Baking Powder: Cream of Tartar + Baking Soda (1:2 ratio)
- Instead of Salt: Kosher Salt (adjust volume)
- Instead of Butter: Unsalted Cultured Butter, Margarine (less flavor)
- Instead of Buttermilk: Milk + 1 tbsp lemon juice per cup, Yogurt thinned with water
Equipment Needed
- Mixing Bowl
- Food Processor (optional)
- Rolling Pin
- Biscuit Cutter
- Pastry Brush (optional)
- Baking Sheet
- Parchment Paper
- Small Saucepan
- Oven
Critical Steps — Do Not Skip
- Keep butter cold while mixing to create flaky layers.
- Do not over‑knead; the dough should stay shaggy.
- Use a sharp, flour‑dusted biscuit cutter and press straight down.
- Bake at a high initial temperature (400°F) for a good lift.
Chef Tips from the Video
- Use high‑fat European butter for maximum flavor and flakiness.
- If you don’t have a biscuit cutter, a clean glass with a thin rim works well.
- Flipping the biscuits before baking creates a crisp, rounded top and a flat bottom for toppings.
Troubleshooting
Biscuits are dense and do not rise.
Make sure the butter stayed cold and the buttermilk was cold. Over‑mixing or warm butter can inhibit lift.
Biscuits spread too much and lose height.
Do not over‑work the dough; keep the butter in pea‑size pieces and bake at a high initial temperature.
Butter melts into the dough before baking.
Chill the dough for at least 5 minutes after incorporating butter, and work quickly during rolling.
Storage
Refrigerator: Store in an airtight container for up to 3 days. Reheat briefly before serving.
Freezer: Freeze baked biscuits in a single layer, then transfer to a freezer bag. Up to 2 months. Reheat at 350°F for 5‑7 minutes.
Room temperature: Best eaten the same day; can sit uncovered for up to 4 hours.
Make-Ahead Tips
- Freeze unbaked dough discs on a parchment sheet; bake from frozen, adding 5‑7 minutes to bake time.
- Baked biscuits can be reheated in a toaster oven for a crisp exterior.
Frequently Asked Questions
What is the cultural significance and history of buttermilk biscuits in American cuisine?
Buttermilk biscuits are a staple of Southern American 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 butter ratio and served with honey or gravy. In the Midwest, they may include a touch of cream or be slightly sweeter. Some coastal versions add cornmeal for a gritty texture.
How are buttermilk biscuits traditionally served in Southern American cuisine?
They are typically split and slathered with butter, honey, or jam, or served alongside fried chicken, country ham, or sausage gravy. They may also be used as a base for breakfast sandwiches.
What occasions or celebrations are buttermilk biscuits traditionally associated with in American culture?
Biscuits appear at brunches, holiday breakfasts (especially Thanksgiving), church potlucks, and family gatherings. Their ease of making in large batches makes them popular for community events.
What authentic traditional ingredients are essential for buttermilk biscuits versus acceptable substitutes?
The core ingredients are all‑purpose flour, cold high‑fat butter, baking powder, salt, a pinch of sugar, and cultured buttermilk. Substitutes can include whole‑wheat flour (1:1), cultured yogurt thinned with water for buttermilk, or a butter‑margarine blend, though flavor and texture will change.
What other Southern dishes pair well with buttermilk biscuits from the American cuisine tradition?
Classic pairings include fried chicken, country ham, sausage gravy, shrimp and grits, collard greens, and a drizzle of honey or maple syrup. They also complement a hearty bowl of gumbo or jambalaya.
What makes the buttermilk biscuits from Tandem Coffee Roasters special or unique in American bakery cuisine?
Tandem’s biscuits use a high‑fat European butter and a precise cold‑buttermilk method that creates extra‑flaky layers. The bakery also finishes them with a butter glaze and flaky sea salt, adding a luxurious salty‑sweet finish not always found in home recipes.
What are the most common mistakes to avoid when making buttermilk biscuits at home?
Common errors include letting the butter warm up while mixing, over‑kneading the dough, using too much liquid, and cutting the biscuits with a dull cutter. Each of these can result in dense, flat biscuits instead of light, layered ones.
Why does this buttermilk biscuit recipe use cold butter and a gentle toss instead of a traditional kneading method?
Cold butter creates pockets of fat that steam during baking, producing the flaky layers. A gentle toss preserves those butter pieces, whereas vigorous kneading would melt the butter and eliminate the desired texture.
Can I make the buttermilk biscuits ahead of time and how should I store them?
Yes. Unbaked biscuit dough can be frozen on a parchment sheet and baked from frozen, adding 5‑7 minutes to the bake time. Baked biscuits store in the refrigerator for up to 3 days and can be reheated in a 350°F oven for a few minutes.
What does the YouTube channel Tandem Coffee Roasters specialize in?
The YouTube channel Tandem Coffee Roasters specializes in showcasing bakery‑style recipes, coffee‑pairing ideas, and behind‑the‑scenes looks at their Portland‑based café, focusing on approachable, high‑quality baked goods.
How does the YouTube channel Tandem Coffee Roasters' approach to American bakery cooking differ from other bakery channels?
Tandem Coffee Roasters emphasizes precise, weight‑based measurements, seasonal ingredient sourcing, and a balance between coffee culture and baked goods, whereas many other channels rely on volume measurements and focus solely on either coffee or baking.
Last updated: August 24, 2026
