Name: Best Buttermilk Biscuits & Video
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 9
Cuisine: American
Ingredients: 14 tablespoons unsalted butter, divided; 3 cup all-purpose flour; 2 tablespoons granulated sugar; 1⁄2 teaspoon kosher salt; 4 teaspoons baking powder; 1⁄2 teaspoon cream of tartar; 6 tablespoons vegetable shortening; 1 large egg, lightly beaten; 1 cup buttermilk

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These really are the best buttermilk biscuits. Each biscuit has flaky layers that are so buttery, and fluffy that are melt in your mouth delicious with every bite.

Best Buttermilk Biscuits are better than any you will get anywhere. Growing up, we had biscuits with almost every meal. So I feel like I am a biscuit aficionado. These biscuits are seriously the best biscuits to eat and make. There is no need to look any further for the perfect biscuit. You have arrived. They’re buttery and perfectly flaky on the outside and wonderfully fluffy on the inside!

These biscuits will have your mouthwatering. Warning, they are super addictive, so crisp and layers of flaky goodness on the outside, tender and fluffy on the inside. There is no need to be scared about making homemade biscuits, I will show you how and you will look like a pro baker! You and your family will be in carb heaven!

Just slather them in butter, jam, or sausage gravy for a delectable homemade treat.

These Best Buttermilk Biscuits are my favorite, and the best ever biscuits that I have ever eaten. They’re made with simple ingredients and are flaky, fluffy, and so deliciously buttery.

The thing that sets these biscuits apart from the pack is buttermilk, which gives them a little extra moisture and a gorgeous color.

Ingredients that you will need:

cold butter
flour
sugar
salt
powder
cream of tartar
vegetable shortening
egg
buttermilk

Tools that you will need:

Biscuit cutter

Dough Blender and Cutter

BEST Tips for Making the Best Buttermilk Biscuits

These biscuits will turn out flaky, but here are some extra tips to make sure they’re your flakiest and best biscuits that you have tasted ever.

USE COLD BUTTER. Cold butter will create more layers and pockets as it melts in the oven.
DO NOT OVERMIX THE DOUGH. Mixing activates the gluten, which leads to tough biscuits. Mix just until all of the ingredients are combined.

BAKE THE BISCUITS CLOSE TOGETHER. When the biscuits touch each other while baking, they help each other rise higher.
MAKE SURE YOUR BAKING POWDER HASN’T EXPIRED. How to check: Pour one cup of hot water over one teaspoon of baking powder. If the baking powder bubbles up, that means that you can use it. If it doesn’t bubble up, buy new baking powder.

How to Make Ahead BEST Buttermilk Biscuits

These buttermilk biscuits are always best served warm right out of the pan slathered in butter or jam or sausage or bacon gravy.

To make the biscuits ahead of time, just prepare and cut out the biscuits according to my recipe instructions. Place on a lined baking sheet in the freezer. Freeze for 1 hour, then transfer to a freezer bag until you are ready to bake them up to 3 months.
When ready to bake them, place the biscuits on a lined baking sheet, still frozen, and bake at 425°F for an additional 5 minutes, 12-18 minutes total.

Preheat the oven to 400°F. Cut 6 tablespoons of the butter into small dice, place in the fridge. Soften 4 tablespoons of the butter and melt the remaining 4 tablespoons.

In a large bowl, add the flour, sugar, kosher salt, baking powder, and cream of tartar, whisk together until combined. Add the shortening and cold butter, cut in with a biscuit cutter until everything is combined and there are pea-sized pieces of butter and
shortening throughout.

Add the egg and buttermilk to the bowl, stir in until just combined. Heavily flour a clean work surface and turn out the dough onto the flour. Dust the top of the dough with more flour. Knead the dough just until it comes together to form a ball, about 10-15 kneads. The dough will be sticky but not wet.

Using your hands or a rolling pin, pat the dough out into a circular shape 3⁄4 to 1 inch thick. Using a biscuit cutter, cut the biscuits out. You will have to form the dough again and cut for the remaining biscuits. You will get 9-12 biscuits depending on thick you roll it out.

Using the softened butter, grease a 9-inch baking pan all over. Place the biscuits, touching into the pan. Bake for 12-18 minutes until your desired browning. As soon as the biscuits come out, brush the tops with the remaining melted butter.

More Biscuit Recipes:

Nettie is a wife and mother who is passionate about cooking and baking. With 5 children, Nettie insists that all meals, snacks, and desserts come together quickly! You will find a wide variety of easy yet scrumptious recipes on her very popular website Moore or Less Cooking

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9-12 servings

Best Buttermilk Biscuits & Video

Prep Time: 10 minutes

Cook Time: 18 minutes

Total Time: 28 minutes

Ingredients

14 tablespoons unsalted butter, divided
3 cup all-purpose flour
2 tablespoons granulated sugar
1⁄2 teaspoon kosher salt
4 teaspoons baking powder
1⁄2 teaspoon cream of tartar
6 tablespoons vegetable shortening
1 large egg, lightly beaten
1 cup buttermilk

Instructions

Preheat the oven to 400°F.
Cut 6 tablespoons of the butter into small dice, place in the fridge.
Soften 4 tablespoons of the butter and melt the remaining 4 tablespoons.
In a large bowl, add the flour, sugar, kosher salt, baking powder, and cream of tartar, whisk together until combined.
Add the shortening and cold butter, cut in with a biscuit cutter until everything is combined and there are pea-sized pieces of butter and shortening throughout.
Add the egg and buttermilk to the bowl, stir in until just combined. Heavily flour a clean work surface and turn out the dough onto the flour. Dust the top of the dough with more flour.
Knead the dough just until it comes together to form a ball, about 10-15 kneads. The dough will be sticky but not wet.
Using your hands or a rolling pin, pat the dough out into a circular shape 3⁄4 to 1 inch thick.
Using a biscuit cutter, cut the biscuits out.
You will have to form the dough again and cut for the remaining biscuits. You will get 9-12 biscuits depending on thick you roll it out.
Using the softened butter, grease a 9-inch baking pan all over. Place the biscuits, touching into the pan.
Bake for 12-18 minutes until your desired browning. As soon as the biscuits come out, brush the tops with the remaining melted butter.

Notes

Baker's Tips:

Don’t have buttermilk? See below for instructions.
Make sure that your baking powder is fresh for the fluffiest biscuits.
To prepare in a food processor: Combine dry ingredients in step 2 in your food processor. Pulse to combine. Then add butter. Pulse again until pea-sized crumbs form (you do not want it to turn into a dough yet!). Then transfer mixture to a large mixing bowl and continue with recipe instructions.
Storage: Cover leftovers tightly, and store at room temperature for up to 5 days.

Buttermilk Substitute:

1 cup buttermilk = 1 Tablespoon white vinegar + enough milk to measure 1 cup or 1 cup buttermilk = 1 Tablespoon lemon juice + enough milk to measure 1 cup.