Buttermilk Biscuits From Scratch {Recipe}

Growing up in the south means I have eaten my fair share of buttermilk biscuits from scratch. It’s hard to beat my Grandma’s biscuits, followed closely by my Aunt’s. I don’t know about you, but asking my Grandma how to make biscuits involved phrases like “a little of this” and “a little of that.” That resulted in some failed attempts over the years.

Before I continue you need to know, biscuits and sausage gravy are one of my husband’s favorite foods. We had many mediocre biscuits for years. Many of them were frozen or sadly, from a can. Finally, I was tired of having subpar biscuits. I craved that delicious, soft, buttery homemade biscuit!

Here is my buttermilk biscuits from scratch recipe results! Have no fear, an easy homemade biscuit recipe is here!

Preheat oven to 475° before you get started.

In a mixing bowl, combine flour, baking powder, baking soda, and salt.

Cut cold butter into flour mixture using a pastry cutter, until a coarse crumb mixture.

Stir in buttermilk until just combined into a shaggy dough.

Place dough onto a floured surface. Pat flat and fold 3 times. Then flatten evenly to about 1/2 to 1 inch thick.

Cut out as many biscuits as possible. Reform and flatten the remaining dough. You will cut a total 5 biscuits.

Butter a cast iron skillet. Transfer cut biscuits into the skillet.

Bake for 12-14 minutes, until golden brown.

Looking for more breakfast ideas? Check out this blueberry muffin recipe!