Fluffy Buttermilk Biscuits Recipe - Peas and Crayons Blog (2024)

Home » Breads and Muffins » Fluffy Buttermilk Biscuits

Published: May 14, 2013Updated: January 24, 2020Author: Jenn Laughlin

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These fluffy buttermilk biscuits are quick, easy, and delicious; you’ll never need to buy a sketchy biscuit mix again! They’re perfect alone, with your favorite jam, or as an epic breakfast sandwich to start your day with.

Fluffy Buttermilk Biscuits Recipe - Peas and Crayons Blog (1)

Today is actually National Buttermilk Biscuit day!

Yes, that’s a thing apparently.

A very delicious thing!

Clearly I need to make another batch tonight in honor of this fantabulous coincidence.

Are you with me?

Let’s do this!

Fluffy Buttermilk Biscuits

This easy peasy recipe yields 6 fluffy and flavorful biscuits.

Pile them high with all your favorite breakfast essentials for the most epic biscuit breakfast sandwich or serve them up the old fashioned way with butter and jam.

No matter how you spread them – they’re delicious!

Fluffy Buttermilk Biscuits Recipe - Peas and Crayons Blog (2)

Fluffy Buttermilk Biscuits

These fluffy buttermilk biscuits are quick, easy, and delicious; you’ll never need to buy a sketchy biscuit mix again! They’re perfect alone, with your favorite jam, or as an epic breakfast sandwich to start your day with.

5 from 6 votes

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Course: Breakfast

Cuisine: American

Keyword: Fluffy Buttermilk Biscuits

Prep Time: 15 minutes minutes

Cook Time: 13 minutes minutes

Total Time: 28 minutes minutes

Servings: 6 biscuits

Author: Jenn Laughlin – Peas and Crayons

Ingredients

  • 2 cups all-purpose flour
  • 1 TBSP baking powder
  • 1/2-1 teaspoon salt
  • ½ tablespoon sugar (optional)
  • ¼ cup cold unsalted butter
  • 1 cup lowfat buttermilk

Instructions

  • Preheat oven to 425 degrees F.

  • In a large bowl, mix together flour, baking powder, salt, and sugar.

  • Cut cold butter into the flour mixture using a pastry cutter or simply chop butter into tiny cubes with a knife and mash into the flour with a fork. I actually use a box cheese grater and coarsely grate my butter into the flour. It’s easy and saves me $$ on fancy gadgets!

  • Slowly pour in your milk while gently mixing with a fork.

  • Once all the milk has been added the dough will be a bit dry.

  • Begin to knead a few times to evenly distribute the moisture and, if still seriously dry after kneading, feel free to add an extra tablespoon of milk to the bowl. I typically knead my dough for about 8-10 strokes and stop manhandling it. Over kneading will toughen the dough.

  • Roll out [with your hands or a rolling pin] your dough onto a lightly floured surface and flatten until about 1 inch thick.

  • Use a biscuit cutter to cut out approximately 6 or 7 biscuits from the dough.

  • Lay flat, spaced, on an ungreased, nonstick baking pan and bake for 12-15 minutes at 425F. Mine are almost always done around the 12-13 min mark when the edges just barely turn golden.

Notes

Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition

Calories: 241kcal, Carbohydrates: 36g, Protein: 6g, Fat: 8g, Saturated Fat: 5g, Cholesterol: 22mg, Sodium: 239mg, Potassium: 307mg, Fiber: 1g, Sugar: 3g, Vitamin A: 255IU, Vitamin C: 1mg, Calcium: 142mg, Iron: 2mg

Did you make this recipe?I want to see! Tag @peasandcrayons on Instagram and Facebook!

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These biscuits are dangerously good!

Every time I make these I nearly burn my face off stuffing a straight-from-the-oven biscuit in my face.

Since they’re best fresh, you can easily cut the recipe in half to make a mini batch for breakfast/brunch/brinner for two, or make the full batch and whip up a handful of fluffy egg sandwiches for weekday grab and go breakfasts.

They’re out of this world with chopped bell peppers, onion, and even tomato thrown into the mix too. Raid your crisper drawer and get your breakfast on!

You could even spread them with butter and jam. I totally want to try making The Busy Baker’s 3-Ingredient Chia Strawberry Jam – YUM!

more breakfast favorites

Need a quick breakfast sammie? Whip up a speedy Croissant Breakfast Sandwich!

Filling your freezer? These Breakfast Burritos are a must-make and totally vegetarian too!

You can also think out of the box and make these Breakfast Wonton Egg Cups with all your favorite veggies and a sprinkling of cheese.

Peas and Crayons is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to amazon.com and affiliated sites at no cost to readers.

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About The Author:

Jenn Laughlin

Hi! I’m Jenn and I’m here to help you eat your veggies! It'll be fun, painless, and pretty darn delicious as I teach you to plan your meals around fresh, seasonal produce with a little help from healthy freezer and pantry staples.

Learn More

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Fluffy Buttermilk Biscuits Recipe - Peas and Crayons Blog (2024)
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