Old Fashioned Buttermilk Biscuits (2024)

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Published on September 22, 2024
Posted by Melissa

These homemade Old Fashioned Buttermilk Biscuits are tender, flaky, and packed with buttery layers. Perfect with sausage gravy or for a hearty biscuit sandwich, they’re a simple yet classic addition to any meal.

Servings: 9 biscuits

Total Time: 35 minutes minutes

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Old Fashioned Buttermilk Biscuits (1)

Growing up, I spent a lot of time in the kitchen with my Nana, watching her make biscuits from scratch. There’s something nostalgic about homemade buttermilk biscuits with perfectly flaky layers and golden, buttery tops. Using frozen, grated butter and folding the dough creates those coveted flaky layers that practically melt in your mouth. They rise beautifully in the oven, creating light, airy pockets perfect for soaking up jam or honey, smothered in creamy black pepper gravy, or turned into a bacon, egg, cheese biscuit sandwich.

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Table of Contents hide

Key Ingredients and Substitutions

How to Make Old Fashioned Buttermilk Biscuits

Make-Ahead and Storage

Recipe Tips and Notes

Frequently Asked Questions

More Breakfast Recipes to Try

Key Ingredients and Substitutions

You only need a handful of pantry staple ingredients for the flakiest biscuits.

In the printable recipe below, you can find a complete list of ingredients and measurements.

  • Butter: Frozen, shredded butter is key for creating those coveted flaky layers in your biscuits; unsalted butter allows you to control the salt content. You can use salted butter in a pinch, but reduce the added salt.
  • All-Purpose Flour: This flour provides structure to the biscuits, offering just the right balance for a tender crumb. You can substitute with pastry flour for even lighter biscuits.
  • Leavening Agents (baking powder and baking soda): These work together to give your biscuits their rise and tender crumb.
  • Granulated Sugar: A small amount of sugar balances the savory ingredients and adds a touch of sweetness to the biscuits. It also helps with the browning process as they bake.
  • Buttermilk: Cold buttermilk reacts with the baking soda, helping the biscuits rise and adding a tangy flavor. If you don’t have buttermilk, whole milk with a splash of lemon juice can be used as a substitute.
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More About the Butter

Splurge for a more expensive butter. For the best results, use a high-fat, low-water-content butter like European unsalted butter. If using salted butter, omit the additional salt from the flour mixture.

Grating the butter. Grating butter creates small, even pieces that distribute more evenly through the dough, resulting in perfectly flaky layers. First, lightly coat the frozen butter in flour before grating to prevent it from sticking. Use the large holes of a box grater or a food processor with a medium shredding disk. Both methods have pros and cons: grating by hand takes longer, but there is less “butter waste” than you would get by using the food processor. If the butter begins to soften, refreeze it briefly before continuing. Keep the grated butter cold until ready to combine with the dry ingredients.

Keep the butter cold.Warm butter will combine with the flour, resulting in a tougher dough without flaky layers. Cold butter creates layers within the flour, so as the biscuits bake, the butter melts, creating steam, resulting in tender, flaky layers. If you notice the dough getting warm and mushy during the folding and rolling, place it in the freezer for 20 minutes.

How to Make Old Fashioned Buttermilk Biscuits

Here are the quick step-by-step instructions with visuals; you can find the full instructions with the exact ingredients in the recipe card below.
This post may contain paid affiliate sales links. As an Amazon Associate, I earn from qualifying purchases. Please see my fulldisclaimer policyfor details.

Pro-tip: Grate it straight from the freezer and work quickly. Chilled butter releases steam while baking, creating the airy pockets that give biscuits their signature flaky texture.

1. Prepare the Butter: Preheat your oven to 400°F and prepare your ingredients. Lightly coat your stick of frozen butter in flour, then use your box grater and work quickly to grate the butter using the large holes. If the butter softens, pop it back in the freezer for a few minutes. You can also shred it in a food processor with a medium shredding disk for an easier option.

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2. Combine the Ingredients: Once your butter is grated, return it to the freezer until you’re ready to mix. Combine your flour, baking powder, baking soda, salt, and sugar in a large bowl. Toss the frozen, grated butter into the flour mixture, ensuring it’s evenly coated. Make a well in the center of your dry ingredients and pour in the buttermilk.

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Old Fashioned Buttermilk Biscuits (6)

Gently stir with a fork. Your dough will be crumbly and a bit shaggy. Don’t overmix it.

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Old Fashioned Buttermilk Biscuits (8)

3. Create Layers: Turn the dough onto a lightly floured surface and shape it into a rough 6 to 7-inch square. Using a rolling pin, roll it out into a rectangle (about 9×12 inches). A bench scraper is really useful for folding and shaping the dough.

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Old Fashioned Buttermilk Biscuits (10)

With the short side of the dough facing you, fold the bottom third up and the top third down like an envelope.

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Old Fashioned Buttermilk Biscuits (12)

Rotate the dough 90 degrees, roll it out again, and repeat the fold. Do this two more times to create those signature flaky layers.

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Old Fashioned Buttermilk Biscuits (14)

4. Chill the Dough: Shape the folded dough into an 8-9 inch square. Place on a parchment-lined baking sheet and chill in the freezer for 10 minutes to firm up.

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Old Fashioned Buttermilk Biscuits (16)

5. Cut the Biscuits: Use a sharp knife to trim the edges of the chilled dough. Cut into 9 square biscuits, careful not to twist or pull the knife.

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Old Fashioned Buttermilk Biscuits (18)

6. Bake the Biscuits: Arrange them on a parchment-lined baking sheet, about 1 inch apart. Brush the tops with melted butter, then bake for 15-20 minutes, rotating the pan halfway through. The biscuits are done when the tops are golden brown. Allow them to rest on the baking sheet for about 10 minutes after removing them from the oven.We baked our biscuits in two batches to allow enough space between them as they baked.

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Old Fashioned Buttermilk Biscuits (20)

7. Serve: Enjoy these homemade buttermilk biscuits warm, perhaps with black pepper gravy, your favorite jam, or as a delicious bacon and egg biscuit sandwich.

Make-Ahead and Storage

Make-Ahead: You can prepare the biscuit dough up to 24 hours in advance. Shape the dough into squares, place on a parchment-lined baking sheet, cover with plastic wrap, and refrigerate. When ready to bake, brush with melted butter and pop them into a preheated oven.

How to Store: Once cooled, store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, place them in a freezer-safe bag or container and freeze them for up to 3 months.

How to Reheat: To reheat, wrap room temperature biscuits in foil and warm in a 350°F oven for about 10 minutes. For frozen biscuits, thaw overnight in the refrigerator before reheating, or reheat from frozen in a 350°F oven for 15-20 minutes until warm.

Recipe Tips and Notes

  • Don’t overwork the dough. Mix the ingredients just until combined to avoid tough biscuits. Overworking the dough can lead to gluten development, resulting in less tender biscuits.
  • Cut straight down. Use a sharp biscuit cutter or knife and cut straight down without twisting. This helps ensure proper rising and maintains those flaky layers in your biscuits.
  • Keep everything cold. For the flakiest biscuits, use frozen butter and chilled ingredients. Consider chilling your tools and the flour mixture before use to maintain the ideal temperature for creating those coveted buttery layers.
  • Chill before baking. Refrigerate your cut biscuits for about 15 minutes before baking. This extra chilling time helps solidify the butter, enhancing those buttery layers and ensuring your biscuits hold their shape while baking.
  • Use a bench scraper. A bench scraper helps fold the biscuit dough into thirds and shape it cleanly without sticking to your hands.

Frequently Asked Questions

Should you use butter or Crisco in biscuits?

Butter is preferred for its superior flavor and ability to create flaky layers in biscuits. While Crisco can produce tender biscuits, butter’s taste and melting properties make it the top choice for achieving those coveted buttery, flaky homemade biscuits.

Should you chill biscuit dough before baking?

Yes, chilling the dough for about 15 minutes before baking helps keep the butter cold, which creates flaky layers. You should even chill your tools and ingredients for the best results, ensuring your biscuits rise beautifully in the oven.

Do you bake biscuits on a greased or ungreased baking sheet?

Bake biscuits on an ungreased baking sheet lined with parchment paper for easy release and cleanup. The biscuits’ high-fat content typically prevents sticking, and using parchment paper ensures golden brown bottoms without the need for additional grease.

What are the 4 types of biscuits?

The four main types of biscuits are drop biscuits, rolled biscuits, scones, and shortcakes. Each type has its unique texture and preparation method, from the rustic, free-form drop biscuits to the precisely shaped rolled biscuits, the sweet and often fruit-studded scones, and the dessert-friendly shortcakes.

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More Breakfast Recipes to Try

Looking for more filling breakfast recipes? Try these other favorites:

  • Puff Pastry Breakfast Tart with Bacon and Eggs– A complete breakfast made with buttery, flaky puff pastry, a cheesy shallot mushroom spread, crispy bacon, and sunny-side-up eggs.
  • Fluffy Silver Dollar Buttermilk Pancakes with Blueberries– Thesepancakesare incredibly easy to make and are bursting with blueberry flavor.
  • Crepes with Berries– These easy-to-make blender crêpesare filled with homemade whipped cream and berries. It is perfect for breakfast or brunch.

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Old Fashioned Buttermilk Biscuits (22)

Old Fashioned Buttermilk Biscuits

Posted by Melissa

These homemade Old Fashioned Buttermilk Biscuits are tender, flaky, and packed with buttery layers. Perfect with sausage gravy or for a hearty biscuit sandwich, they’re a simple yet classic addition to any meal.

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This recipe may contain paid affiliate sales links. As an Amazon Associate, I earn from qualifying purchases. Please see my full disclaimer policy for details.

Print RecipePin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Breakfast

Cuisine Southern

Servings 9 biscuits

Calories 364 kcal

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Equipment

Ingredients

  • 1 cup unsalted butter, frozen and shredded
  • 3 cup all-purpose flour
  • 4 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 tablespoon granulated sugar
  • 1 ¼ cup buttermilk, plus extra for the top of the biscuits

Instructions

  • Preheat oven to 400°F.

  • Coat butter lightly in flour. Grate frozen butter using the large holes of a box grater. Work quickly since the frozen butter will begin to soften as you grate. Refreeze if it gets too soft.You can also grate butter using a food processor with a medium shredding disk.

  • Place grated butter back into the freezer until ready for use.

  • In a large bowl, combine flour, baking powder, baking soda, salt, and sugar.

  • Add the butter to the flour mixture and toss the butter to coat it with the flour.

  • Create a well in the center of the mixture by pushing the mixture toward the sides of the bowl. Pour buttermilk into the well. Mix gently with a fork just until everything is combined. The dough will be crumbly and shaggy, so avoid over-mixing.

  • Place the dough on a floured surface and form it into a square about 6 to 7 inches long on each side, then roll the dough into a rectangle about 9 by 12.

  • First Turn: Place the short side of the rectangle facing you, and fold the dough into thirds by folding the bottom third up and then the top third down like an envelope.

  • Second Turn:Rotate the dough 90 degrees and gently roll the dough into a rectangle again. Place the short side towards you and fold the dough into thirds again.

  • Third Turn:Rotate the dough 90 degrees and gently roll the dough into a rectangle again. Place the short side towards you and fold the dough into thirds again.

  • Form the dough into an 8 to 9-inch square, place it on a parchment-lined baking sheet, and put them in the freezer for about 10 minutes or until the dough is firm.

  • With a sharp knife, trim off the edges of the dough and then cut out 9 square-shaped biscuits. Do not twist or pull the knife.

  • Transfer the biscuits to a baking sheet lined with parchment paper. Place them 1 inch apart from each other and the edge of the pan. Brush the tops of the biscuits with a little melted butter.

  • Bake for 15-20 minutes or until the tops are golden brown. Rotate halfway through baking.

  • Let them rest for about 10 minutes, then serve with cream gravy, jam, or make into your favorite biscuit sandwich.

Notes

1. The nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. The nutritional value is only for the biscuits and does not include the nutritional value of anything served with the biscuits. It does not include the nutrition for any substitutions.

2. Be sure to check out the Key Ingredientsalong with theRecipe Tips and Notessections found in the post, for more tips, make-ahead tips, options, substitutions, and variations for this recipe! You will also find step-by-step photos there.

Serving: 1biscuit | Calories: 364kcal | Carbohydrates: 37g | Protein: 6g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 546mg | Potassium: 96mg | Fiber: 1g | Sugar: 4g | Vitamin A: 685IU | Calcium: 155mg | Iron: 2mg

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Old Fashioned Buttermilk Biscuits (2024)
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