Fluffy Buttermilk Biscuits Recipe with Cold Butter
Tall, tender buttermilk biscuits made with cold butter and baking powder.
These fluffy American-style buttermilk biscuits are tender, tall and lightly layered. The source’s translated “sandwich biscuits” refers to savoury baking-powder biscuits, not sweet cookies. Keep the butter cold, pat the dough rather than kneading it heavily and cut straight down without twisting. Bake close together for softer sides or spaced apart for more browning. Heat oven to 220°C (425°F). Line a baking tray with parchment. Whisk flour, baking powder, baking soda, salt and sugar in a bowl. Rub or cut cold butter into flour until pea-sized pieces remain. Pour in buttermilk and stir just until shaggy. Turn onto a floured surface, fold gently 3 times and pat to 2-cm thickness. Cut rounds straight down with a 6-cm cutter without twisting. Gather scraps gently once.
Recipe card
Fluffy Buttermilk Biscuits Recipe with Cold Butter
Equipment: Measuring cups and spoons, mixing bowls, a sharp knife, and the pan or baking dish specified in the method
Ingredients
Instructions
Prepare oven
Heat oven to 220°C (425°F). Line a baking tray with parchment.
Mix dry ingredients
Whisk flour, baking powder, baking soda, salt and sugar in a bowl.
Cut in butter
Rub or cut cold butter into flour until pea-sized pieces remain.
Bring dough together
Pour in buttermilk and stir just until shaggy. Turn onto a floured surface, fold gently 3 times and pat to 2-cm thickness.
Cut biscuits
Cut rounds straight down with a 6-cm cutter without twisting. Gather scraps gently once.
Bake
Place biscuits on tray and bake 12 to 15 minutes until risen and golden. Serve warm.
How to tell when it is ready
Place biscuits on tray and bake 12 to 15 minutes until risen and golden. Serve warm.
Tips
- Heat oven to 220°C (425°F).
- Whisk flour, baking powder, baking soda, salt and sugar in a bowl.
- Rub or cut cold butter into flour until pea-sized pieces remain.
- Pour in buttermilk and stir just until shaggy.
Troubleshooting
- If dough is dry, add buttermilk a teaspoon at a time.
- If biscuits spread, chill the cut dough for 10 minutes before baking.
Substitutions
- Use plant milk soured with lemon juice in place of buttermilk.
- Use salted butter and reduce added salt slightly.
Variations
- Fold in grated cheddar and chives.
- Add a pinch of black pepper.
Serving suggestions
- Serve with butter and jam.
- Split for breakfast sandwiches.
- Offer alongside soup.
- Add honey at the table.
Make ahead
Prepare components ahead and store safely. Best freshly baked. Store leftovers airtight for 2 days at room temperature or freeze for up to 2 months.
Storage
Best freshly baked. Store leftovers airtight for 2 days at room temperature or freeze for up to 2 months.
Food safety
Keep buttermilk refrigerated; refrigerate any dough held longer than a short preparation period.
Frequently asked questions
Why are my biscuits dense?
The dough may have been overworked or the butter warmed. Mix lightly and keep the butter cold.
How should I store fluffy buttermilk biscuits?
Best freshly baked. Store leftovers airtight for 2 days at room temperature or freeze for up to 2 months.
Serve with butter and jam. Best freshly baked. Store leftovers airtight for 2 days at room temperature or freeze for up to 2 months.
More recipes to try
Spotted a detail that needs correcting? Contact the FeastDelights editors.