Buttermilk Biscuits — This is my favorite recipe for flaky and tender buttermilk biscuits! These versatile biscuits are good for everything from biscuits and gravy to strawberry shortcake, or for just eating with some butter and honey or jam!
Beaten biscuits… Touch of grace biscuits… super flaky biscuits… drop biscuits…
All of these biscuits are delicious and each one serves its respective purpose well. But, it’s also a good idea to have a reliable recipe for a versatile biscuit.
I like all biscuits, but this is my favorite all-purpose biscuit. It’s sturdy enough for a biscuit sandwich, perfect for drenching in sausage gravy, and tender and flavorful enough to eat simply with butter and honey or jam.
This is my standard recipe but you can use it as a blank canvas and get creative. Mix a tablespoon of sugar into the dough for sweeter biscuits or shortcakes. Add in some chopped bacon and shredded cheese for a savory biscuit for sandwiches. Fresh herbs are a welcome addition. I always brush the tops with egg wash and add a sprinkle of crunchy sugar, flaky salt, or sometimes both.
Tips for Baking Buttermilk Biscuits
- Keep the buttermilk and the butter very cold. Similar to making pie crust, you want the ingredients to be cold so you can work the butter into the flour without melting it.
- You can use a circular biscuit cutter (as pictured in this post) or simply use a knife and cut the dough into squares of any size. I like to cut them around 2-3 inches.
- If you use a biscuit cutter, try to cut the biscuits as close as possible to avoid excess scraps. Only re-roll the scraps once, otherwise the biscuits will be tough. Press the biscuit cutter straight down and avoid twisting the cutter as you cut the dough.
- You can add a tablespoon of granulated sugar if you want a sweeter biscuit.