Chef John’s Buttermilk Biscuits
Every baker needs a good buttermilk biscuit recipe in their repertoire. If you don’t have a go-to yet, you’re in luck! Chef John’s take on classic buttermilk biscuits is a favorite in the Allrecipes community. Best of all, it’s easy to make with ingredients you probably have on hand.
Buttermilk Biscuits vs. Cream Biscuits
Buttermilk is used in biscuit-making for its acid and fat content. Its acidity works with the leaveners to help the dough rise, producing a taller and fluffier biscuit. Buttermilk also adds a subtle tang.
Cream biscuits are made with heavy cream. Cream biscuits are beloved because they’re incredibly easy-to-make. But, since cream is much milder than buttermilk, they won’t be quite as flavorful (unless you incorporate more spices and seasonings). Also, cream biscuits will likely not rise as high as buttermilk biscuits, especially if the recipe doesn’t contain enough leavener.
Learn more: Here Are the 5 Biscuit Types Every Baker Should Know How To Make
How to Make Buttermilk Biscuits
You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make these from-scratch buttermilk biscuits:
Mix Dry Ingredients
Whisk together the flour, baking powder, baking soda, and salt in a large bowl.
Add Wet Ingredients
Cut cold butter slices into the flour mixture with a pastry blender until the dough resembles coarse crumbs. Next, make a well in the center of the dough. Pour cold buttermilk into the well and gently stir until combined.
Fold and Roll Dough
Turn the dough out on a floured surface and pat it into a rectangle. Fold the rectangle in thirds, then turn dough a half turn. Gather any crumbs and flatten back into a rectangle. Repeat the process two more times.
Roll the dough on the floured surface until it’s about ½-inch thick.
Cut Biscuits
Use a round biscuit cutter to cut the biscuits. Re-roll the scraps and continue cutting until the dough is gone.
Bake Biscuits
Transfer the biscuits to a lined baking sheet. Use your thumb to press an indent into the top of each biscuit. Brush the tops with buttermilk.
Bake until the biscuits are golden brown.
What to Serve With Buttermilk Biscuits
Not sure what to serve with your buttermilk biscuits? We’ve got you covered. Check out our collection of 10 Ways to Dress Up Your Homemade Biscuits. If you’re looking for something a little heartier, biscuits pair well with any of Our 20 Top-Rated Soups Give You Comfort By the Bowlful. You can also use them to make biscuits and gravy, breakfast sandwiches, and so much more.
How to Store Buttermilk Biscuits
Store homemade buttermilk biscuits at room temperature for about two days or in the fridge for up to a week. Either way, you’ll need to make sure they’re in an airtight container or wrapped tightly in foil to prevent them from drying out.
Can You Freeze Buttermilk Biscuits?
Yes, you can definitely freeze buttermilk biscuits — and it’s a great idea if you won’t eat the whole batch within a week. Allow the biscuits to cool completely, then wrap them individually in one layer of storage wrap and one layer of foil. Store in the freezer for up to three months.
There’s no need to thaw frozen biscuits. Simply transfer them to a baking sheet and bake at 350 degrees F for about 15-20 minutes, or until they’re warmed through.
Allrecipes Community Tips and Praise
“Whipped up a double batch of these beautiful buttermilk biscuits,” says Bitchnkitchen. “Chef John, you never let me down. I watched the video to make sure I had a handle on the technique. My husband and daughter loved them; my grandfather proclaimed that surely the way to a man’s heart is paved with these biscuits. The only change I made was to instead of cutting rounds and handling the dough that much more I used a pizza cutter to slice equal sized squares.”
“This recipe is absolutely perfect,” raves Noah Ribaric. “I have never had scratch biscuits that turned out so well; this recipe has found a home in my cooking hall of fame.”
“No need to look any further for a perfect biscuit, this is the only recipe you will ever need,” according to Vintage American Male. “Awesome, high-rising, flaky, buttery rich flavor! What more could you want in a biscuit? Follow directions exactly and you won’t be disappointed.”
Editorial contributions by Corey Williams
