Not to toot my own horn, but these from-scratch buttermilk biscuits are even better than Popeye's biscuits recipe (and I do love those, so that's saying a lot!) They've got that ideal flaky texture, pull-apart layers, gorgeous golden tops, and that rich, buttery flavor.
So if you've always wanted to make buttermilk biscuits from scratch but have been hesitant to make them, this is your sign. With the baking tricks I've learned over the years, this recipe will ensure you get amazing results, no matter if this is your first time making biscuits or your 55th.
Another thing to point out: this is a small batch biscuit recipe on purpose (just 6 biscuits), making these perfect for a cozy breakfast or weeknight dinner. You can easily double the recipe when you're feeding a crowd.
I could go on and on about the many reasons to love this recipe: These biscuits have big, flaky layers thanks to grated frozen butter and my trick for folding, and it's small batch friendly so no leftovers unless you want them. And bonus: it's faster than a drive-thru run and you get way better flavor and texture.
They're also the perfect vehicle for everything from sausage gravy to slices of bourbon glazed ham, my jalapeno pimento cheese recipe, or strawberry jam. And they're great alongside my brown sugar maple bacon and creamy grits recipe. Heck, they're even fantastic as mini tea sandwiches with my chicken salad chick chicken salad.
Have I convinced you yet to make them? Thought so! Let's do it.
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Ingredients
Before we get started, let's gather the ingredients we need for these homemade biscuits:
- all-purpose flour
- baking powder
- granulated sugar
- kosher salt
- salted butter
- whole buttermilk
- large egg
(See recipe card for quantities.)
Instructions
Now that we've got our ingredients, it's time to get cooking!
- First, whisk together the flour, baking powder, sugar, and salt in a large bowl.
- Then, grate the butter and add to the flour mixture, tossing to coat the butter.
- Next, make a well in the center of the flour and add the buttermilk. Mix just until the mixture comes together.
- Then, pat the biscuit dough into a square on a lightly floured surface. Cut the dough in half and stack one half on top. Pat the dough down and repeat the process.
- Then, pat the dough to a ¾-inch thickness and use a biscuit cutter to cut into 6 biscuits, re-rolling as needed. Place the biscuits on a parchment paper-lined baking sheet.
- Finally, whisk together the egg yolk and 2 teaspoons water and brush the tops of the biscuits with the egg wash. Bake at 425°F for 16 minutes or until golden brown and cooked through.
Hint: Freezing the butter is my favorite trick to keeping it cold to create those golden, buttery layers. If your kitchen is on the warm side, you may even want to pop the grated butter back in the freezer while you work on the remaining steps.
Substitutions
Check out these substitution ideas in case you need to make some adjustments:
- All-purpose flour - You can use self-rising flour instead of all-purpose flour. Just omit the baking powder and salt.
- Buttermilk - Just mix ¾ cup regular milk (whole milk is best) and 2 teaspoons white vinegar or lemon juice and let it stand for 5 minutes until thickened.
- Salted butter - If you only have unsalted butter, use that and add an extra pinch of salt to the dough.
- Granulated sugar - Instead of sugar, you can swap with honey (just add it to the wet ingredients). Or, you can leave it out completely. I just find that the sugar helps with the browning process.
- Egg wash - An egg wash gives these biscuits a gorgeous golden brown color. You can also brush with melted butter if you prefer.
Variations
Here are additional ways to change up this delicious biscuits recipe:
- Cheese Biscuits - Add ½ cup shredded sharp Cheddar cheese when you add the grated butter to give these biscuits a cheesy twist.
- Honey Butter Biscuits - Mix together equal parts honey and softened butter and spread on the warm biscuits after baking.
- Herb Biscuits - Mix in 1 tablespoon chopped fresh herbs. Chives, thyme, and rosemary are all great options.
Equipment
Here's the equipment you'll need to make this recipe:
- dry measuring cups
- liquid measuring cup
- measuring spoons
- box grater
- large bowl
- baking sheet
- whisk
- chef's knife
- biscuit cutter
- small bowl
- pastry brush
Storage
At room temperature: Transfer the biscuits to an airtight container and store at room temperature for up to 2 days
To refrigerate: Store in an airtight container or large zip-top bag and refrigerate for up to 4 days.
To freeze: Let the biscuits cool completely, then freeze for up to 2 months in a freezer-safe container. Reheat in a 350°F oven until warmed through.
Tasty Tip
When cutting the dough into biscuits with the biscuit cutter, press the cutter down and bring it back up. Don't twist the cutter: that'll seal the edges and prevent the biscuits from rising high.
Frequently asked questions
I don't recommend it. The baking powder activates once it meets liquid (buttermilk), so the biscuits could bake up flat if they sit out too long.
The secret to super flaky layers is cold butter because as the butter melts, it creates little steam pockets. Freezing the butter helps it stay as cold as possible, especially if you have warm hands or live in a hot weather climate like I do.
That's okay! Any round cutter or even a drinking glass work great. You can even cut into the dough into squares with a knife if you'd like.
You absolutely can. Cut the butter into small pieces then add to the food processor with the flour. Be careful not to over-mix the dough though.
Yep! This recipe doubles beautifully for a crowd or for meal prep if you like to make breakfast biscuits.
This is a tell-tale sign that your baking powder may be old. To be on the safe side, I replace mine every 6 months.
That means the butter got too warm before baking. Next time, work quickly or let the flour and butter mixture hang out in the freezer for a little bit before you add your buttermilk and make the dough.
Technically, no, but I do love how an egg wash gives the biscuits that bakery look.
That's a great question. I find that the sugar helps with turning those biscuits into a golden brown color. For the food science nerds out there like me: this is called a maillard reaction.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with these buttery biscuits:
🍽Get the recipe
(Better Than Popeye's) Homemade Buttermilk Biscuits
Equipment
- dry measuring cups
- liquid measuring cup
- measuring spoons
- box grater
- large bowl
- baking sheet
- whisk
- chef's knife
- biscuit cutter
- small bowl
- pastry brush
Ingredients
- 2 to 2¼ cups all-purpose flour, plus more for dusting
- 1 tablespoon baking powder
- 2 teaspoons granulated sugar
- ½ teaspoon kosher salt
- ½ cup salted butter, frozen (1 stick)
- ¾ cup whole buttermilk
- 1 large egg yolk
- 2 teaspoons water
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper or grease a cast-iron skillet.
- Whisk together the flour, baking powder, sugar, and salt in a large bowl.
- Grate the frozen butter with a box grater and add to the flour mixture, tossing to coat.
- Make a well in the center of the flour mixture. Gradually add the buttermilk and mix just until a dough is formed.
- Turn out the dough onto a lightly floured surface and pat into a square. Cut the dough in half and stack each half on top of each other. Repeat the process.
- Pat the dough to ¾-inch thickness, and use a biscuit cutter to cut into 6 biscuits. Place the biscuits on the prepared baking sheet.
- Whisk together the egg yolk and 2 teaspoons water in a small bowl. Brush the tops of the biscuits with the egg wash.
- Bake in the preheated oven for 16 minutes or until the biscuits are golden brown, fluffy, and cooked through.
Video
Recipe Guidelines and Test Kitchen Tips
When developing and testing recipes, here are some key things that I do for more success in the kitchen:
- Be sure to use dry measuring cups for things like flour, sugar, and mayonnaise and a liquid measuring cup for things like water, milk, and broth.
- When measuring dry ingredients like flour and powdered sugar that can pack down, spoon the ingredient into a dry measuring cup and level with a knife as opposed to scooping the measuring cup into the ingredient.
- I test and develop recipes using a standard electric oven and standard gas stovetop. Be aware that if you use an electric stovetop or convection oven, your bake times will be different.
- When recipes call for kosher salt, I use Diamond Crystal kosher salt.
Food safety
Finally, don't forget to keep these food safety tips in mind when making this recipe:
- Don't leave leftovers sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Always have good ventilation when using a gas stove.
Ali says
I made these when we had visitors in town, and they were soooooo good. It is worth making them for the aroma alone.
Eveline says
These genuinely come out better than the restaurant version! The layers are so flaky, and that buttermilk tang is spot on. I’ve made these a few times now, and they rise perfectly every single time. A total keeper for Sunday brunch!
Bella says
I made these with my beef stew last night for dinner. DEE-licious!
Bradley says
These are everything good buttermilk biscuits should be. I love the texture and the pop of flavor is perfect.
Vivian says
I just baked these buttermilk biscuits and wow! The aroma, the soft texture, the flavor... I'm drolling. Such a delicious recipe.