Flaky Buttermilk Biscuits – Easy, Quick, and Delicious Recipe

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If you’re craving warm, flaky buttermilk biscuits but need a quick recipe, look no further! These easy-to-make biscuits come together in just 20 minutes and are perfect for breakfast, brunch, or as a side to any meal.

With a few simple ingredients and easy steps, you’ll have fresh, homemade biscuits that are soft, buttery, and absolutely delicious.

Ingredients for Flaky Buttermilk Biscuits

• 3 1/2 cups self-rising flour
• 2 tbsp sugar
• 1 1/4 cups unsalted butter (cold, cubed)
• 1 cup buttermilk (cold)
• 1 beaten egg (for brushing)
• 1/4 tsp kosher salt

How to Make Flaky Buttermilk Biscuits

Step 1: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.

Step 2: In a large bowl, whisk together self-rising flour and sugar. Add cold, cubed butter and cut it into the flour using a pastry cutter or two forks until the mixture resembles coarse crumbs.

Step 3: Slowly pour in cold buttermilk, stirring with a wooden spoon until the dough just comes together. Be careful not to overmix.

Step 4: Turn the dough onto a lightly floured surface. Pat it into a square about 1 inch thick.

Step 5: Cut the dough into quarters, then stack the quarters on top of each other. Roll out again into a square, cut, and stack again. This creates layers for a flaky texture!

Step 6: Roll the dough into a rectangle, about 3/4 inch thick, and cut into 15-20 pieces using a sharp knife or biscuit cutter.

Step 7: Place the biscuits on the prepared baking sheet and freeze for 10 minutes. This step helps create a flaky, airy texture.

Step 8: Brush the tops of the biscuits with the beaten egg and sprinkle with a pinch of kosher salt.

Step 9: Bake for 12-15 minutes, or until the biscuits are golden brown on top and puffed up.

Step 10: Serve warm with butter, jam, or your favorite spread. Enjoy the flaky, melt-in-your-mouth goodness!

Nutritional Insights:

Each biscuit (1 of 15) contains approximately:

• Calories: 150 kcal
• Fat: 10g
• Carbohydrates: 15g
• Protein: 2g
• Fiber: 1g
• Sugar: 2g
• Sodium: 200mg

Health Benefits:

• Buttermilk provides probiotics and helps improve digestion.
• Butter offers healthy fats in moderation (opt for grass-fed butter for added omega-3s).
• For a lower-sugar option, reduce the amount of sugar or substitute with a natural sweetener like stevia.

Practical Tips & Variations:

• Add Cheese: Mix in shredded cheese (cheddar or parmesan) for a cheesy twist.
• Herb Biscuits: Add dried herbs like rosemary, thyme, or chives to the dough for extra flavor.
• Make Ahead: Prepare the dough in advance, shape into biscuits, and refrigerate overnight. Bake fresh the next morning!
• No Buttermilk? Use a milk-vinegar mixture as a substitute: 1 cup milk + 1 tbsp vinegar = 1 cup buttermilk substitute.

How to Store and Reheat:

Storage:

• Room Temperature: Store biscuits in an airtight container for up to 3 days.
• Freezing: For longer storage, freeze unbaked biscuits on a baking sheet, then transfer to a freezer bag. Bake from frozen at 425°F for about 15-18 minutes.

Reheating:

• To restore crispness, reheat in a preheated oven at 350°F for 5-7 minutes. You can also wrap them in foil and bake to retain moisture.

Meal Pairing Suggestions:

These buttermilk biscuits pair perfectly with:

• Breakfast: Serve with scrambled eggs, plant-based sausage, or a fruit salad.
• Brunch: Pair with plant-based sausage and cream cheese for an upscale treat.
• Side Dish: Serve alongside soups like tomato soup or veggie pot pie.
• Snack: Perfect for snacking with butter, jam, or honey.

Frequently Asked Questions (FAQ):

Q1: Can I make these biscuits dairy-free?
Yes! Use dairy-free butter and a non-dairy buttermilk substitute (such as almond milk with a splash of lemon juice).

Q2: Why do I need to freeze the biscuits before baking?
Freezing the biscuits helps to keep the fat solid until baking, which results in a flakier texture.

Q3: Can I use all-purpose flour instead of self-rising flour?
Yes! If using all-purpose flour, add 1 1/2 tsp baking powder and 1/2 tsp salt to substitute for self-rising flour.

Love These Buttermilk Biscuits?
If you tried these delicious, flaky buttermilk biscuits, let us know how they turned out in the comments! Don’t forget to share this recipe with friends and family or pin it to your favorite recipe board on Pinterest.

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