Old Fashion Buttermilk Biscuits Recipe

A stack of old-fashioned buttermilk biscuits on parchment paper.

5 from 3 votes

Old Fashion Buttermilk Biscuits Recipe

Buttery and crisp on the outside, these Old Fashion Buttermilk Biscuits are soft and layered inside. Made from scratch, they’re surprisingly simple and ready in under 30 minutes.

Prep Time10

Cook Time15

Total Time25

Course: Bread, Breakfast

Cuisine: American

Diet: Vegetarian

Servings: biscuits

Calories: 172kcal

Author: Andrea

Ingredients

2 1/4 cup all-purpose flour
2 tsp granulated sugar
1 teaspoon salt
3/4 tsp baking soda
9 tbsp unsalted butter frozen
3/4 cup +1 tablespoon buttermilk plus more for brushing on top

Instructions

Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius). Line a baking sheet with a silicone baking mat or parchment paper; set aside.
In a large mixing bowl, whisk together the flour, sugar, salt, and baking soda. Using a cheese grater, grate the butter over the bowl.
Add the buttermilk and mix, then knead by hand for a minute or two until the dough barely holds together.
Transfer the dough to a lightly floured work surface and pat or roll until ¾ inch thick (or slightly under). Using a round 2–3 inch biscuit cutter, press straight down and cut out 12 circles (re-rolling the dough if needed). DO NOT twist the cutter. It will destroy the flaky sides.
Place them on the prepared sheet at least 1 ½ inches apart. Lightly brush tops with extra buttermilk. Bake for 12–15 minutes or until golden brown on top. Remove from the oven and serve warm.

Notes

-If you don’t want to bake the biscuits all at once, cut and freeze them in an airtight plastic bag for up to 3 months. Bake from frozen, brushing with buttermilk and adding 2–3 extra minutes.

To STORE leftover Old-Fashioned Buttermilk Biscuits, let them cool completely, then transfer to an airtight container. They’ll stay fresh at room temperature for up to 2 days or in the fridge for 4–5 days.

For longer storage, wrap biscuits individually in plastic wrap and place in a freezer-safe bag or container—they’ll FREEZE well for up to 2 months. To REHEAT, warm in a 300 degrees Fahrenheit (149 degrees Celsius) oven for about 10 minutes, or microwave for 15–20 seconds per biscuit. A quick brush of melted butter on top before reheating brings them right back to life.

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