Homemade Buttermilk Biscuits Recipe

Preheat oven and prepare pan

Position a rack in the center of the oven and preheat to 450°F (232°C). Line a baking sheet with parchment paper or lightly grease it.

Chill: Keep cold ingredients cold — place the cubed butter in the freezer for 10–15 minutes before cutting in if it hasn't been chilled recently; keep the buttermilk in the refrigerator until ready to use.

In a large bowl whisk together the all-purpose flour (3 cups), baking powder (1 tbsp), baking soda (1/2 tsp), granulated sugar (1 tsp), and fine salt (1 tsp) until evenly combined.

Add the cold, cubed unsalted butter (3/4 cup) to the dry ingredients. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. This should take about 4–6 minutes; avoid warming the butter with your hands.

Make a well in the center of the flour-butter mixture and pour in 1 cup cold buttermilk. Using a wooden spoon or rubber spatula, stir gently until the dough just comes together. The dough will be shaggy and slightly sticky — do not overmix.

If the dough looks too dry and does not hold together when pinched, add up to 1–2 tablespoons more cold buttermilk, 1 tablespoon at a time.

Turn the dough out onto a lightly floured work surface. Gently fold the dough over itself 3–4 times to create layers (do not knead). Press or pat the dough into a rectangle about 1-inch thick. For taller biscuits, pat to 1 to 1 1/4 inches thick.

Using a floured 2 1/2-inch round biscuit cutter (or a 2-inch cutter for smaller biscuits), press straight down through the dough without twisting. Re-shape the scraps gently — press them together once and cut additional biscuits (avoid overworking).

Place the biscuits on the prepared baking sheet either touching for soft sides or spaced 1 inch apart for crisper sides. Brush the tops lightly with 2 tablespoons of extra buttermilk.

Bake in the preheated 450°F (232°C) oven for 12–15 minutes, until the tops are golden brown and the interiors are cooked through. Rotate the pan once halfway through baking for even color if your oven has hot spots.

Remove biscuits from the oven and immediately brush the tops with 2 tablespoons melted butter, if using. Sprinkle a pinch of coarse or flaky sea salt on top of a few biscuits, if desired.

Let the biscuits rest on the tray or a rack for 5 minutes before serving to finish setting. Serve warm.