These Fluffy Homemade Biscuits are delightfully soft and tender on the inside, with a golden, crisp exterior. Perfect for breakfast, brunch, or as a comforting side, they come together with simple pantry staples.
Growing up, biscuits were a staple at our family table, especially during weekend breakfasts. This recipe is inspired by those cherished moments and also takes cues from my Strawberry Rhubarb Jam, which pairs wonderfully with these warm biscuits!
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Why You'll Love This Recipe
Versatile: Perfect on their own or as a base for various toppings and fillings.
Simple ingredients: Uses basic ingredients you likely have on hand.
Comfort Food Classic: Brings a touch of homemade warmth to any meal.
Key Ingredients
All purpose flour: Provides structure to the biscuits
Salt: Enhances the flavor of the biscuit.
Baking powder: Acts as a leavening agent, helping the biscuits to rise.
Buttermilk: brings a slight tang and reacts with the baking powder for lift.
Unsalted butter: Adds richness and keeping it cold ensures flakiness.
Sugar: adds a hint of sweetness.
Top Tips for Perfect Biscuits
Keep Ingredients Cold: Cold butter and buttermilk are crucial for flaky layers.
Handle Dough Gently: Overworking dough can lead to tough biscuits.
Stacking Technique: Stacking the dough layers creates natural flakiness.
Close Placement: Place biscuits close together on the baking sheet to help them rise evenly.
Storage Suggestions
- Room Temperature: Store in an airtight container for up to 2 days.
- Freezing: Freeze baked biscuits for up to 3 months.
- Reheat: warm in a 350°F oven until warm.
Serving Suggestions
Pair these biscuits with:
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Fluffy Homemade Biscuits
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Ingredients
- 4 cups all purpose flour
- ¼ cup baking powder
- ⅛ cup granulated sugar
- 1 teaspoon salt
- 1 cup unsalted butter , diced and refrigerated until cold
- 1¾ cups buttermilk , cold
Instructions
- Prepare the butter by cutting into small cubes, then placing in the freezer to keep cold until ready to add to the dry ingredients.
- In a large bowl, sift together the flour, baking powder, sugar, and salt.Using a pastry cutter, work the pieces of butter in the flour mixture until you have coarse crumbs.
- Stir in the buttermilk using a fork, until the dough begins to look shaggy and starts to come together.
- Place dough to a lightly floured surface and knead 3-4 times to bring the dough together.
- Flatten dough out into a circle about 2 inches thick, then cut into quarters. Stack each quarter on top of each other and flatten the dough out again. Cut into quarters and stack. Repeating this process a total of 4 times.
- After the last stacking, flatten the dough to no less than 2 inches thick. Cut with a biscuit cutter or cut into a thick rectangle. Dip the biscuit cutter in a little flour between cuts to prevent sticking (if needed).
- Place biscuits close together (they should just barely be touching) on baking pan and bake in preheated oven at 400 degrees for 20 minutes, until biscuits are golden brown.
- If desired, brush tops of the biscuits with a little melted butter while still hot.
Shelby Law Ruttan says
This is my absolute go to recipe every time I make biscuits. They are fluffy, soft, and tender and bake up with a crisp exterior. My whole family loves these biscuits, myself included.