Quick Buttermilk Biscuits
Fluffy, golden, and irresistibly tender, these Quick Buttermilk Biscuits come together in just 10 minutes of prep, making them perfect for busy mornings or last-minute dinner sides. Made with simple pantry staples like all-purpose flour, baking powder, and cold, cubed butter, these biscuits are elevated by the tangy richness of buttermilk for that classic southern flavor. The recipe features an easy folding technique to create perfectly flaky layers, and an optional brush of melted butter adds a delightful finishing touch. Whether served warm with a dollop of butter and honey or paired alongside savory dishes, these homemade biscuits are a fast, satisfying addition to any meal. With keywords like "quick buttermilk biscuits," "fluffy homemade biscuits," and "easy biscuit recipe," this is a must-try for biscuit lovers and beginners alike!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 6 tablespoons unsalted butter (cold, cubed)
- 0.75 cup buttermilk (cold)
- 1 tablespoon melted butter (optional, for brushing)
Instructions
Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper or lightly grease it.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt.
Add the cold, cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingers, quickly cut the butter into the flour until the mixture resembles coarse crumbs. Small pea-sized pieces of butter in the mixture are ideal.
Pour the cold buttermilk into the center of the dry mixture. Stir gently with a fork until the dough just comes together. Be careful not to overmix; it's okay if the dough is slightly shaggy.
Turn the dough out onto a lightly floured surface. Gently pat the dough into a rectangle about 1 inch thick. Fold the dough in half, then pat it out again. Repeat this process 2-3 times to create flaky layers.
After the final fold, pat the dough into a 1-inch-thick rectangle. Using a biscuit cutter or the rim of a glass (approximately 2.5 inches in diameter), cut out biscuits. Press straight down without twisting for the best rise. Gather the scraps, gently re-form, and cut additional biscuits as needed.
Place the biscuits on the prepared baking sheet, spacing them about 1 inch apart for crisp sides or touching for softer sides.
Bake in the preheated oven for 10-12 minutes or until the tops are golden brown.
Optional: Brush the tops of the biscuits with melted butter immediately after removing them from the oven for extra flavor.
Serve warm and enjoy your quick buttermilk biscuits with butter, honey, or jam!
Nutrition Facts
Calories |
1499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.5 g | 92% | |
| Saturated Fat | 44.1 g | 220% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 2543 mg | 111% | |
| Total Carbohydrate | 189.6 g | 69% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 0.6 g | ||
| Protein | 25.5 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 51 mg | 4% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 275 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
