The Best Buttermilk Biscuits

Breakfast is by far my most favorite meal of the day. Well, most days I eat something boring like oatmeal, but on the weekends is when we go all out! Biscuits, bacon, eggs, mimosas (for mom and dad!) I mean it just doesn’t get any better than Saturday or Sunday morning breakfast..sometimes both weekend days in our house!

I have tried a million different biscuit recipes over the years and this is my favorite. It makes tall biscuits that are super buttery and soft. buttermilk biscuits When we were little and my mom would make biscuits I loved when she was done cutting the biscuits out she would take the leftover dough and cut them into pieces, fry in them in some canola oil and top with powdered sugar! They taste like mini donuts and are unbelievably good! Sometimes I’ll do this with the leftover dough for my boys and they go just as crazy for them as we used to (or let’s be honest..still do!)
Biscuits were one of the first “breads” that I learned to make. I always have people telling me how scared they are to make homemade biscuits because in the past they have come out too hard, or just didn’t have any flavor. I’ll let you in on a secret that’s not so secret… the key to soft and fluffy biscuits is to be very, very gentle with the dough and use super cold ingredients. I usually freeze a stick of butter the night before I know I’m making biscuits so that when I’m grating it into the flour its stays super cold. If you don’t want to grate it into the flour you can always dice it into small pieces the night before, freeze it, and then incorporate it that way!

Biscuit dough also won’t look like other doughs. It’s not going to be shiny and spring back like pizza dough. It’s a shaggy mess. You want to be very gentle when pressing down to flatten it out. I don’t like using a rolling-pin because it’s too rough, in my opinion, for the dough. I just gently pat it out into a rectangle and shape from there.
I mean, do you see how tall the biscuits get! GAH! I want one right now!

While we are talking about the size of the biscuit I have a little discussion topic:

I have a small biscuit cutter and a large biscuit cutter. No medium. No in between size. Nothing. So every weekend I make the biscuits and I use the small biscuit cutter because I like being able to eat 5 biscuits and tell myself it equals 1 regular size. The husband though, he wants the large biscuit. He wants to be able to pile that biscuit with bacon and eggs, but only eat one of them. SO which group do you belong to, are you in the small-sized biscuit but can eat 5 of them, or the large biscuit but can only manage to get down one group!? Don’t be afraid to make the recipe, just do what I do when I cook something new.. I act like I’ve been making this dish for years and it really helps cut down on the self-doubt that comes along with trying something new! If you mess up its ok! So they taste like hockey pucks, don’t give up! Keep practicing and soon enough you’ll be a biscuit making queen or king!

As always, thanks for following along! I love to see what you make so be sure and tag #graceandwineeats on Instagram!

The Best Buttermilk Biscuits

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Yield: 12-14 biscuits


1 c buttermilk or 1 c milk + 1 tbsp white vinegar

2.5 c all purpose flour, spooned + leveled

2 TBSP baking powder

2 tsp sugar

1 tsp salt

7 TBSP unsalted butter + 1 tbsp melted butter, cooled


    If I know I will be making biscuits the next day I will put a stick of butter in the freezer overnight. You want to work with really cold butter for these biscuits.

    In a large bowl combine flour, baking powder, sugar, and salt. Whisk to combine.

    Take your stick of butter and either grate the butter into the bowl with the flour, or dice the butter into little pieces and add to flour mixture. Incorporate the butter into the flour mixture with a pastry blender, or by hand (my preferred method!). The butter/flour mixture should be the consistency of coarse cornmeal. Add in your buttermilk and stir to combine. Be sure to not over stir here. The dough will be shaggy looking but that's what you want!

    Let rest in the fridge for 10 minutes. Preheat the oven to 425 degrees F. I like to preheat the oven after I've made the dough so that I'm not tempted to just cut the biscuits and place them in the oven. The dough needs time to rest.

    After dough has rested, turn it out onto a floured surface. Gently press the dough into a rectangle that is roughly 1/2 inch high. Fold the dough into thirds. Press the dough to a 1/2 inch high. Fold and repeat the step once more. Press the dough out again until it's 1/2 inch high and with a biscuit cutter cut your biscuits. Be sure that you are not twisting the biscuit cutter. Press down and straight back up! This helps the biscuits rise.

    Once you cut out the biscuits from the first initial batch you can refold the leftover dough and continue cutting more (I usually only refold and cut biscuits once more though.)

    Place the biscuits on a baking sheet lined with parchment paper or a silpat mat. You want the biscuits touching to help them rise taller and have soft sides! Top each biscuit with a little melted butter.

    Bake in the oven for 10-12 minutes.

    Serve warm with butter, jelly, honey, or whatever you fancy!

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