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Are you looking for EASY buttermilk biscuits that you can easily make at home? These biscuits are delicious and flaky. They also freeze beautifully so you can store unbaked, frozen biscuits and pop them in the oven for fresh biscuits anytime you need them!
These easy buttermilk biscuits with all-purpose flour eliminate the need to use self-rising flour that many recipes call for, so they are more versatile.
Keep reading to learn some useful tips and tricks. You won’t believe how easy it is to make your own fresh biscuits!
HOW TO MAKE EASY BUTTERMILK BISCUITS
Place your butter in the freezer for 20-30 minutes. This is important because you’ll want small chunks of cold butter in your biscuit dough.
Combine all your dry ingredients. Into a large bowl, add 500g (approximately 4 cups) of all-purpose flour, 2 tablespoons sugar, 2 tablespoons baking powder, and 2 teaspoons fine table salt. Stir together with a large fork.
Make sure your baking powder is not expired! Otherwise your biscuits will not rise like they should.
If you’re questioning whether your baking powder is still good, take a teaspoon of baking powder and add it to a pot of boiling water. If it gets nice and fizzy, it’s still good. If there is no reaction, get yourself some fresh baking powder.
Next, it’s time to work with the frozen butter.
EASY PEASY TIP #1: Use a cheese grater to grate your butter. This is much quicker and simpler than using a pastry cutter, but you are certainly welcome to use one if you’d like.
Immediately add the cold, grated butter right into the bowl of dry ingredients. Stir with your fork until all the butter shavings are coated in flour. Break up any clumps that may have formed by using your fork.
Next, add 1 1/2 cups of buttermilk or whole milk into the bowl.
We prefer buttermilk, but you can use whole milk as well. Mix with your fork until all of the dry flour has been incorporated.
Avoid over-mixing! This will help the butter stay colder and result in lighter, flakier biscuits. While still in the bowl, gently press the dough into a ball.
Lightly flour a cutting board, pastry board, or countertop. Then use both hands to gently transfer the dough ball onto the floured surface.
With one hand on either side of the dough ball, gently press the dough ball together (about an inch or so). Then lift it up, turn the ball a little, and press the dough ball together again. Do this about 3-4 times total.
Then flatten out the dough ball with your hands so you have a flat circle of dough.
Next, use a rolling pin to gently roll out your dough. If you have a marble rolling pin (link to Amazon), this is perfect because marble stays cold. This is beneficial because the dough won’t stick as much and the butter won’t melt.
Roll it out just until you are left with a disk of dough that is about an inch thick.
Next, you’ll use biscuit cutters to cut the biscuits. Place them on a sheet pan that has been covered with unbleached parchment paper.
After you have cut out as many biscuits as you can, the dough will look look something like this.
At this point, take the dough and bring it together into a ball, roll it out gently again until it is an inch thick, and cut out more biscuits.
You may need to add a little more flour to your surface so they don’t stick. Repeat until all of the dough has been formed into biscuits.
At this point you can bake them, or follow our tip:
EASY PEASY TIP #2: Once your biscuits are cut, flash freeze them (uncovered) on a cookie sheet for 20-30 minutes. Then you can simply stack them in a freezer bag and freeze them for up to 3 months. When you want fresh biscuits, you can bake them right out of the freezer!
Although you can bake them right away, the biscuits will actually turn out better if you freeze them for 30 minutes first before baking. This way, you can decide how many you want to bake and then freeze the rest for storage.
When you freeze your unbaked biscuits for 20-30 minutes, the butter will get colder, and the biscuits will turn out flakier!
Bake on a parchment paper lined cookie sheet at 425°F for about 12 minutes or until they are golden brown on top. Leave a couple inches between the biscuits. Check the bottoms to make sure the biscuits don’t burn.
Start checking the biscuits at around 10-11 minutes or so.
Using a 2 1/4 inch biscuit cutter, you will get about 18 biscuits. The number may vary depending on how thick your dough disk is. You can fit a dozen 2.5 inch biscuits onto a full-sized cookie sheet.
Easy Buttermilk Biscuits
Easy, delicious, flaky buttermilk biscuits (perfect for freezing!)
Ingredients
- 4 cups (500g) all purpose flour
- 2 tablespoons baking powder
- 2 tablespoons sugar
- 2 teaspoons fine table salt
- 12 tablespoons (170g) cold butter
- 1 1/2 cups (355g) buttermilk or whole milk
Instructions
- Place the butter in the freezer for 20-30 minutes.
- Preheat your oven to 425°F.
- Combine the following in a large bowl: all purpose flour, sugar, baking powder, fine table salt. Stir together with a large fork.
- Take your frozen butter and use a cheese grater with large holes to grate all of it.
- Immediately add the cold, grated butter right into the bowl of dry ingredients. Stir with your fork just until all the butter shavings are coated in flour. With your fork, break up any clumps that may have formed.
- Add the buttermilk or whole milk into the bowl. Mix with your fork until most/all of the dry flour has been incorporated.
- Using both hands, gently press the dough into a ball.
- Transfer the dough ball onto a lightly floured pastry board, cutting board or counter.
- With one hand on either side of the dough ball, gently press the ball together (compressing it 1-2 inches each time). Then pick up the dough ball, turn it slightly, and press the ball together again. Do this a total of 3 or 4 times.
- Next, flatten the dough ball with your hands so you end up with a flat circle of dough. Use a rolling pin to gently roll out the dough until the disk is about 1 inch thick. Marble rolling pins work great because they stay cold, reducing sticking and keeping the butter colder.
- Take your round biscuit cutters (2.5 inch diameter) and cut out your biscuits. As you cut them out, place them onto a baking sheet that has been lined with parchment.
- With the remaining dough, press it together again into a ball, and gently roll it out with your rolling pin until it is an inch thick, and continue to cut out more biscuits and transfer to the cookie sheet. You may need to add a little more flour to your surface to reduce sticking. Repeat until there is no dough left.
- After your biscuits are on a cookie sheet, place it into the freezer (uncovered) for 30 minutes before baking.
- Onto one full-sized cookie sheet, you can fit up to a dozen 2.5 inch biscuits. (See the notes below about freezing the raw biscuits if you don't want to bake all of them.)
- Bake for about 12 minutes, or until the tops of the biscuits start to get golden brown. Check the bottoms of the biscuits to make sure that they don't burn. Cooking time may be slightly different so start checking on the biscuits after they've been in the oven for about 10-11 minutes.
- The biscuits are best eaten fresh.
Notes
After the raw biscuits have been in the freezer for at least 20-30 minutes, you can stack them in a freezer bag and store them for up to 3 months.
When you are ready to bake them, simply place them right on a cookie sheet that has been lined with parchment and bake them.
Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 188Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 22mgSodium: 468mgCarbohydrates: 24gFiber: 1gSugar: 3gProtein: 4g
Nutrition values are merely estimates and aren't always accurate.
We hope you have enjoyed this post on easy buttermilk biscuits with all-purpose flour. Have you tried making these? Comment below and let us know!