The BEST Homemade Buttermilk Biscuits

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These Buttermilk Biscuits are soft and buttery and full of flavor! They will easily complete your breakfasts and dinners as the perfect dish. 

Biscuits have always been a favorite of mine. Whenever I eat them, I can instantly tell the difference from canned biscuits and biscuits from scratch. Once I decided to start making my own, I never looked back. Biscuits only require a handful of ingredients and are quite simple to make. They pair well with many different meals and you don’t have to just enjoy them with breakfast. They also can be served with jelly, jam, honey, butter, or turned into a sandwich! 

With all of the different possible ways that biscuits can be eaten, having a go to Buttermilk Biscuit recipe is a must! Be on the lookout for some of my recipes using these Buttermilk Biscuits. It took me some time to develop this recipe and I tried many biscuit recipes out there. I always found that they lacked flavor or were too dry or both. But after trying a few times I was able to create a biscuit recipe that has so much flavor and is soft and tender. 

This Buttermilk Biscuit recipe creates biscuits that rise up beautifully thanks to the self-rising flour that I use and when brushed with butter fresh out of the oven they taste amazing. If I could, I would eat these biscuits every single day. I know there are many biscuit recipes out there, and it all depends on your taste preference which one you decide is best. I personally like the way fast food biscuits taste and my biscuits have a similar taste to those because that is what I personally prefer. Let’s get into the ingredients that you will need! 

Ingredients in Buttermilk Biscuits 

Self-rising Flour- I use self-rising flour because it makes the perfect biscuits effortlessly. 

Baking Powder- I just use a little baking powder which allows also helps the biscuits to rise and be fluffy inside. 

Granulated Sugar- I use a little sugar that adds to the flavor of these biscuits. It does not make them taste very sweet by any means. 

Salt- This adds to the flavor and makes the biscuits taste amazing! 

Salted Butter- I like to use salted butter in my recipe but feel free to use unsalted butter if you do not want extra salt added to your biscuits. 

Butter Flavored Shortening- I use this for texture purposes. This makes the biscuits soft and tender inside. 

Buttermilk- You can’t have a buttermilk biscuit without buttermilk. Buttermilk biscuits are the most tender biscuits and buttermilk has a unique taste that is great in biscuits. 

Heavy cream- I use heavy cream in my recipe to add to a more smooth, soft texture.  

Tips for Making Buttermilk Biscuits 

• Make sure all of your ingredients are very cold. I put my butter and shortening in the freezer for about 30 mins before I use them. 
• If you can, grate your butter into your dry ingredients. That is the best way but if you do not have a grater, then cut your butter into the flour mixture. You can do this by hand to get very small crumbly pieces, with a fork, or you can do this with a pastry cutter. Keep in mind that the butter will be hard coming out of the freezer so grating is best. 
• Do not overwork your dough. You want it to be slightly sticky so that the biscuit will be tender. Also, overworking the dough will warm it up and start to melt your butter which you don’t want. 
• When you use the biscuit cutter, press is straight down into the dough, then pull it straight up. Do not twist it to get it out of the dough. Twisting the cutter will seal the edges of the biscuits and keep them from rising to their full potential. 
• Brush the top of your biscuits with heavy cream or buttermilk before they go into the oven to get them nice and golden. 
• Brush the top of the biscuits with more melted butter right when they come out of the oven for added moisture and flavor. 
• Make sure your hands are floured as well as your surface that you are working on because your dough will be soft and sticky. 

How to Make Buttermilk Biscuits 

1. Place the butter and shortening into the freezer. 

2. Preheat the oven to 425 degrees Fahrenheit. 

3. In a large mixing bowl, mix together the flour, sugar, salt, and baking powder. 

4. Grate the cold butter into the flour mixture. 

5. Add the cold shortening and using a fork or a pastry cutter, cut the shortening into the flour mixture. 

6. Keep cutting the butter and shortening into the flour mixture until it has small crumbly pieces 

7. In a separate bowl, mix together the heavy cream and buttermilk. 

8. Make a well in the center of the flour mixture and pour the buttermilk mixture into it. 

9. Using a silicone spatula, gently fold everything together until just combined. 

10. Turn the dough out onto a floured surface and flatten it out. 

11. Fold the dough over like a book a few times to create biscuit layers. 

12. Flatten your dough out about 1 inch thick and cut out your biscuits. 

13. Place them in a baking pan lined with parchment paper and brush the top of each biscuit with heavy cream. Make sure they are touching each other in the pan. 

14. Bake them in the oven for about 12-14 mins until the tops are golden brown. 

15. Brush them with melted butter fresh out of the oven. 

16. Enjoy while still warm!