Classic Homemade Buttermilk Biscuits Recipe

In this recipe, I am using all-purpose flour for making the buttermilk biscuits. It is my flour of choice for making biscuits.

However, there are so many different flour choices out there. Each type of flour has a unique flavor and texture which will change the overall outcome of your biscuit recipe. The best flours for biscuits include all-purpose (like this recipe), cake, self-rising or Southern flours. These types of flour have more protein than other types of flour which creates light, fluffy biscuits. Just remember if you are using a lower protein flour, you will need to add more leavening agents so the dough doesn't turn out tough or dense.

If you are out of buttermilk, don't worry! You can use regular milk in place of the buttermilk. Add 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup then fill it to the one-cup line with milk (do not use ultra-pasteurized). Let it sit for five minutes before adding to the other ingredients in the recipe. The mixture will lightly curdle, creating a buttermilk substitute. It is perfect when you don't have buttermilk and it doesn't make sense to buy a whole container.

Yes! Cold butter is essential when making biscuits. When the butter melts as you work it into the dough, it creates steam pockets that help create flaky layers in your homemade buttermilk biscuits. To ensure the butter is cold and ready to use, chill your cubed butter for at least 30 minutes prior to baking, but frozen is even better!

Another thing to keep in mind is to not overwork the dough when adding the butter. This will cause the butter to get warm and then you are in the same place as if the butter was warm. There will be visible pieces of butter in the dough. That's ok, it should be that way.

Absolutely! If you are making a big batch of homemade buttermilk biscuits, you can freeze them for later. Freeze the baked and cooled biscuits in an airtight container or zip-top bag until ready to use. When ready to eat, simply pop them in the oven at 350 degrees for about 10 minutes so they are crispy again.

You can also freeze the biscuits before baking. Just flash freeze for one hour on a baking sheet, then transfer to an airtight container or freezer bag and freeze for up to 3 months. When ready to use, place onto a baking sheet and bake for 18 to 20 minutes.

Homemade buttermilk biscuits are good for about four days to a week when stored in an airtight container or zip-top bag. The homemade dough can be frozen for up to three months.

To keep the biscuits as fresh as possible for as long as possible, you want to make sure they are stored properly. To ensure the best freshness, keep them in an airtight container or zip-top bag and store them on a shelf for no more than one to two days. In the fridge, you can keep baked biscuits for up to five days by storing them on a tray underneath a cake dome or inverted bowl with a damp paper towel underneath.