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These tall, flaky, Ridiculously Easy Buttermilk Biscuits take less than 10 minutes to throw together. They're also ridiculously delicious!
"Brilliant, simply brilliant!" That’s what I said, right out loud, when I read the unbelievably easy directions for preparing these buttermilk biscuits.
The technique was created by the super-smart folks over at Cook's Illustrated. When I read their method for making drop biscuits, I figured it was too good to be true. But being a curious cat when it comes to all things culinary, I couldn't resist giving it a try.
You would have probably laughed if you saw me just after I read the article. I ran to the kitchen, turned on the oven and pulled out a bowl, along with measuring tools and the necessary ingredients. All super basic ingredients that I had in my pantry and fridge (you probably do too!). The simple cast of characters includes flour, baking soda, baking powder, salt, sugar, buttermilk and butter, that's it!
Classic Technique
Why did this sound too good to be true? Well, buttermilk biscuits can be a bit tricky. The technique usually calls for combining the dry ingredients, then “cutting” in cold butter with a knife, a pastry cutter or between your fingers. The liquid is then added and everything is gently combined.
If done correctly, the tiny pieces of butter, evenly distributed throughout the flour mixture, are what give classic buttermilk biscuits their lightness, flakiness and layers of peelable, buttery deliciousness. It’s not a difficult technique, just a bit time-consuming, and the results are not always consistent. The Cook's Illustrated technique is totally different... and ridiculously easy!
Ridiculously Easy Technique
How does it work? Well, I'm glad you asked... start by placing a cup of buttermilk in the freezer for a few minutes while you melt the butter in the microwave. Let the melted butter sit while you prep the other ingredients. Then, it's just a matter of combining all the dry ingredients in a bowl and giving them a good stir. The melted butter is then combined with the super-cold buttermilk. And this, my people, is when the magic begins!
When the warm butter hits the cold liquid, small, buttery globules form as you can see in the picture below.
Do you see where this is going? When this buttermilk mixture is added to the dry flour mixture and it's all stirred together, you'll notice tiny pieces of pale yellow butter dotting the simple dough. Yep, it will look just as if you spent the time to cut them in!
Would this technique work for traditional, rolled biscuits?
The Cook's Illustrated recipe is for simple drop biscuits, meaning you just drop spoonfuls onto a sheet pan, then bake. Would this technique work for a more classic, cut-out style biscuit, I wondered? You never know until you try, so I decided to give it a whirl!
I turned out the dough onto a floured work surface, kneaded it a few times, then patted it into a small, square. Dipping a round biscuit cutter in flour, I cut four circles, then rerolled the scraps and cut two more for a total of six. (Since then, I've also used a smaller cutter, yielding 8 biscuits.)
It was easy enough; actually ridiculously easy! The biscuits rolled out of the oven tall and golden brown with a heavenly aroma. But you're probably wondering how this version tastes and how they stack up to traditional buttermilk biscuits, right?
The results?
When Scott and I took the first bite, we looked at each other incredulously. The biscuits were light, tender, buttery, flaky and crazy-delicious. "Wow, these are amazing!" Scott said. I agreed.
In fact, we ate far too many that day, smothered with melted butter and strawberry jam. You'd probably frown on us if I told you these biscuits also ended up being dinner that night, so I won't share that bit of information. I guess I'll just say, it wouldn't have been a good day for counting calories!
I've had quite a few happy taste-testers since then, and everyone is shocked when they hear how easy these wonderful buttermilk biscuits are to make. In fact check out the video below, to see for yourself!
Try it! You'll be shocked (and delighted) too... you might even have the inclination to exclaim "Brilliant, simply brilliant!"
Bon Appétit!
Café Tips for making Buttermilk Biscuits
- If you don't have buttermilk, make your own. Place 1 tablespoon of fresh lemon juice or vinegar in a measuring cup. Fill to 1 cup level with milk and stir well. Allow to sit for 5-10 minutes or until slightly thickened. The mixture may curdle a bit, that's okay! Use in recipes in lieu of buttermilk.
- Don't skip chilling the buttermilk (step 2). It will definitely make a difference. If the buttermilk isn't really cold, the little butter globules won't form.
- I made these biscuits when I was in London visiting my daughter. I learned that all-purpose flour (Plain flour) is a bit different there and it seemed like I needed more, probably closer to 2 ¼ cups.
- These biscuits freeze well, both unbaked and baked. To freeze them unbaked or baked, place biscuits on a sheet pan or a plate spaced at least a half-inch from each other. Freeze till frozen, then transfer biscuits to a ziplock bag or air-tight storage container. If you've frozen them unbaked, bake them as directed in the recipe right from the freezer. Give them a couple extra minutes in the oven to compensate for the fact that they were frozen.
- If you freeze these buttermilk biscuits after baking, allow them to thaw when you're ready to use them and then warm in the oven for 5-8 minutes at 300˚F.
- If I'm feeling a bit pinched for time or just lazy, I'll pat the dough into a 6-inch circle and use a bench scraper to cut the dough into wedges. I either put these wedges on a sheet pan lined with parchment paper or in a 9-inch cake pan lined with parchment.
- Another shortcut is to simply scoop up the dough, right from the bowl onto a sheet pan and bake as directed.
- We love to serve these biscuits with our Easy Strawberry Freezer Jam or this Overnight Raspberry Freezer Jam.
Love these biscuits? Then you'll also go crazy over these Ridiculously Easy Cheddar Chive Biscuits, made with the same easy technique!
Thought for the day:
Show me your ways, Lord,
teach me your paths.
Guide me in your truth and teach me,
for you are God my Savior,
and my hope is in you all day long.
Psalm 25:4&5
What we're listening to for inspiration:
- 1 cup buttermilk
- 9 tablespoons butter divided
- 2 cups all purpose flour more for counter
- 1 tablespoon sugar
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- ¾ teaspoon table salt
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Adjust oven rack to middle position and heat oven to 450°F. Line a sheet pan with parchment paper or spray a sheet pan with cooking spray.
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Measure 1 cup of buttermilk and place in the freezer for 10 minutes while prepping other ingredients.
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Place butter in a microwave-safe bowl, cover and heat on high for 30 seconds. If not completely melted, return to microwave for 10-second intervals till melted. Set aside while prepping other ingredients.
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Whisk flour, baking powder, baking soda, sugar,and salt in large bowl.
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After buttermilk has been chilled in the freezer for 10 minutes, combine it with 8 tablespoons of the melted butter. (Reserve the last tablespoon for brushing on the baked biscuits.) Stir with a fork until butter forms small clumps or globules. (See picture in the post.)
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Add buttermilk mixture to dry ingredients and stir with a rubber spatula just until all flour is incorporated and batter pulls away from sides of the bowl. The dough should be stiff and not super wet. If the dough is wet, add more flour 1 tablespoon at a time, stirring to combine, until fairly stiff.
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Generously flour a work surface. Dump biscuit dough from bowl onto prepared work surface and turn to coat all surfaces with flour. Knead on counter 5-6 times (about 30 seconds). Flip over on the work surface to coat with flour then pat into a 6-inch square. It should be a 1½-2-inches in height.
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Cut four biscuits with a 2 ½-inch biscuit cutter. Place biscuits on the prepared sheet pan. Knead scraps a few times till they hold together, then pat into a small rectangle and cut two more biscuits. Transfer last two biscuits to the sheet pan, spacing about 1 ½ inches apart. (See Café Tips in the post for an even easier cutting technique).
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Place in oven and bake until tops are golden brown and crisp, 8 to 18 minutes. (start checking them after 8 minutes as ovens vary. You want them to be a nice golden brown, but not too brown - check the pictures above for correct color.)
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Re-melt remaining tablespoon of butter in the microwave, if necessary and brush tops of hot biscuits with melted butter. Serve and enjoy!
Loni says
First time making homemade biscuits and I can’t believe my luck at finding your recipe for my first try! They are perfect, light, delicious and couldn’t be easier to make.
Chris Scheuer says
Wonderful! Thanks for letting us know, Loni!
Carla says
GREAT recipe! Easy to follow and the biscuits came out absolutely perfect. Made a double batch so there would be some to share.
Chris Scheuer says
Awesome! Thanks, Carla!
Verna says
Hi Chris,
After making my old family biscuit recipe last week,
I decided to try your recipe. The recipes were very similar except mine used oil instead of butter and that made all the difference! Your recipe was the best Buttermilk biscuit I have ever tasted! I had also, made two batches of the freezer strawberry jam that was so easy and served the biscuits with the strawberry jam. Thank you so much for sharing your skills! Sincerely, Verna
Chris Scheuer says
That's awesome, Verna! Thanks so much for letting us know 🙂
Ginnie says
Wow - this is a fantastic recipe and the best biscuits I’ve personally ever made! Very easy and the dough came together so quickly and was a dream to work with. This one is a keeper for me.
Chris Scheuer says
Awesome! Thanks for letting us know, Ginnie!
Teresa Stephenson says
I have made this recipe several times now and is my go to for biscuits. My husband wants me to make some for his hunting trip next month. Which way do you recommend best for freezing, baked or unbaked? He will be staying in a camper that has an oven and microwave. Thank you.
Chris Scheuer says
That's great, Teresa! Either way works great!
Tina D says
I’ve tried countless recipes for biscuits, failed every time. Hallelujah I found this one that actually worked not just a fluke made more than once perfect every time! Deleted all other recipes. Thank you, thank you, thank you!
Chris Scheuer says
Awesome! Thanks so much for letting us know, Tina!
Charlotte says
Finally! A biscuit recipe that I can make. I’ve never been able to make them but this was easy. I can’t wait until supper tonight. Thank you.
Chris Scheuer says
Yay! Thanks, Charlotte!
RockinRic says
Well I just spent the day making your freezer strawberry jam and biscuits, I must say these little puffs of joy with that jam is just heaven. I picked the strawberries this morning out of my garden and a little bit of rhubarb and made your freezer jam. Then just by chance I have a little bit of jam left over after I filled the jars, so I thought let’s try your biscuit recipe well I just ate two biscuits with the left over jam and I highly recommend both these recipes. It was just delicious. I’ll have a couple more biscuits with my dinner tonight and I’m sure the rest will be eaten by the time I go to bed tonight. Thank you so very much for these two lovely recipes.
Chris Scheuer says
That's awesome, RockinRic! Thanks so much for letting us know 🙂
Donna says
Hi, just wondering if it would be ok to add vinegar to milk as I don't have buttermilk.
Chris Scheuer says
Hi Donna, yes, that works!
Jan Kolkema says
Oh my goodness! I made these as a thank you gift along with your strawberry feezer jam for our neighbor, as she tended our flowers while we were away.....it is a good thing that I had to give some away, as yes, my husband and I would have eaten them all...and I don't even like biscuits! But these...little puffs of heaven..crowned with your fabulous straberry freezer jam..an exceptional recipe! ( Well...they both are!)
Thank you so much!
Chris Scheuer says
That's great, Jan! Thank you for letting us know!
julie says
Thank you! These were so, so yummy!! Mine were ugly but delicious! I had to add a significant amount of additional flour, so not sure how that happened. I think it still could have been made a stiffer dough because shaping and cutting was an embarrassing mess. 😂 But they were oh so tender, flaky, and buttery!! We ate them until we could eat no more!
If anyone has weighed the flour for this recipe successfully, I would be so appreciative to know that weight measurement!
Chris Scheuer says
Hi Julie, so happy you enjoyed these biscuits. The metric measurements are available if you look at the recipe, right above the word "Instructions" You can toggle from cups and tablespoons to Metric measurements on most of our recipes.
Carol says
I made your buttermilk biscuits today and they were wonderful. The texture was light and fluffy and were delicious but they were also so easy to make. My husband also raved about how good they are. Thank you for the great recipe.
Chris Scheuer says
Awesome! Thanks for letting us know, Carol!
Andrea says
Cannot wait to try these! I just made the ridiculously easy blueberry lemon scones that were fabulous! Do you have a pdf like you did for the scones? I would it if you do as I do volunteer work with lasagna love (check it out) and having labels for the extras I made would be a good thing. Thank you so much!!
Chris Scheuer says
I'm so glad you enjoyed the scones, Andrea! We do not have a label for these biscuits at this time.
Nancy says
I made these biscuits for super tonight for granddaughters and husband, the best and easiest biscuits I have ever made. Absolutely delicious!!! We had made freezer strawberry jam from your recipe a couple of days ago (also delicious) I honestly think we would have been happy with the biscuits and jam as our dinner. LOL
Thank you so much for sharing.
Chris Scheuer says
I love that, Nancy! Thanks for letting us know!
Jeanne says
This recipe is a GAME CHANGER!!! I love Joanna Gaine's buttermilk biscuit recipe but is so laborious grating frozen butter (or cutting it in). I cannot say how incredible easy this recipe is but more importantly how Flaky & Tasty these biscuits are!!! Will never make them any other way. Also made your Strawberry Freezer Jam to enjoy with them and the whole flavor takes me back to breakfast in my Grandma's kitchen in Southern Indiana with a little bowl of freshly picked raspberries from the garden. Thanks so much for sharing this recipe! Cheers!
Chris Scheuer says
I love that, Jeanne! Thanks for leaving a review.
Donna M says
When I read your melt butter method my interest was immediately piqued. Worked beautifully. I had just made butter and had my buttermilk ready for something new- was going to do pancakes but saw your post and changed my mind. My son is not fond of eating carbs but he couldn’t resist! The dough was easy to work- I just kneaded and patted and cut. Used a small juice glass to cut and got 10 1/2 biscuits. I wasn’t wasting any of this! Thanks for sharing 🥰
Chris Scheuer says
Thank you for letting us know, Donna! So glad you enjoyed these 🙂
Shirley Brown says
Wowwie wow wow! OMG, these little babies are better than Bob Evans! Yumm-mee
Chris Scheuer says
So glad you enjoyed them, Shirley!
Noelle says
I didnt think rollimg them out amd measured height and all that wasnt ridiculously easy. At all. But.. Theu were delicious
Chris Scheuer says
Haha, they are actually much easier than the regular way. Happy you enjoyed them!
Miranda says
What a great "hack!" I"m definitely going to use this one again. I made them for supper and they were delicious and easier by far than "the old way." Thanks for sharing!
Chris Scheuer says
Awesome! Thank you for taking the time to leave a comment and let us know, Miranda!
Bev says
After looking at this recipe for the longest time, I finally made them for breakfast this morning. What a perfectly simple biscuit recipe and the most delicious biscuits EVER!
Chris Scheuer says
Yay! So glad you gave it a try, Bev!
Wendy says
I have made these buscuits and they are so easy and the best buscuits I have made. Thanks for the recipe. Made a couple batches for friends coming over and they loved them as well. Put homemade honey butter on them and they were delicious.
Chris Scheuer says
That's great, Wendy! Thank you for letting us know!
Gretchen M. says
I don't have the energy to roll out and cut biscuits today. Will this still work as a drop-biscuit recipe? It sounds soooo good!
Chris Scheuer says
Yes, it will! I have that issue too at times.🥰 It works great!
Gretchen M. says
OK-- never mind! My reading comprehension skills are a little lacking today. I did flour my cutting board and I formed a disc. Then I cut the disc into 8 triangles. DELICIOUS!!!! Served with pot roast. My family is so happy right now!
Chris Scheuer says
Awesome! Thanks for letting us know, Gretchen!
Melisse says
.y absolute favorite biscuit recipe / method. I have definitely learned the two essential steps are to "freeze" the buttermilk at least until ice has started on the edges...and even across the top is okay; and the melted butter MUST cool for at least 6 or 7 minutes prior to mixing. Mixing it too soon and then trying to re-freeze didn't completely fail, but they weren't as good. Oh...and pastry flour ends up in a dense & doughy biscuit. 😋. This is a super easy, fun, and fast recipe. Thank you.
Chris Scheuer says
Thanks for your review, Melisse! Glad you enjoyed these 🙂
Pete says
Ooh these are just perfection! I whipped them up on a cold snowy Wisconsin afternoon with some good music playing and the ease of the preparation plus the warm aromas that filled the kitchen… just blissful. Of course I grabbed a somewhat misshapen one right out of the oven for a taster. Can’t beat ‘em. Saving this excellent recipe for a stock-in-trade “go to” for dinners anytime of the year! Thanks for sharing this nugget with us!
Chris Scheuer says
Awesome! Thanks for your review, Pete!
Wendy says
This is the first time I've commented on a recipe. These are the most AMAZING biscuits I've ever made or tasted. The fact that the job of tediously cutting in the butter is eliminated and the microwave and freezer do all the work make me very happy. Just for a little more interest I placed a layer of blueberries all over the top, not mixing them in so they didn't get all wet and juicy (they were frozen) and baked them as per the recipe. Soooo good! My new go-to for buttermilk biscuits. Thank you.
Chris Scheuer says
Awesome! Thanks for letting us know, Wendy!
Sharon says
These are SO EASY that I couldn’t believe it. Our dinner guests raved about the flavor and lightness. I made the cut biscuits ahead of time (the day before baking and serving) and froze the dough” pucks” on a flat baking sheet (on parchment paper). When they were frozen solid I stored them in the freezer in a zip-top baggie. I baked the biscuits (right out of the freezer) on parchment paper in a 425F. Oven for about 15 minutes (until light golden on top).
Chris Scheuer says
That's great, Sharon! Thanks for your review!
Jackie says
I was looking for a easy biscuit recipe. I came across your recipe. I will be baking these today for our family dinner. I scrolled down to see any other details and I seen the bible verse. I want to Thank you for the bible verse you shared. I read it aloud and felt peace and strength for this day. It couldn't have came at a more perfect time. So excited to try your biscuit recipe. Thanks so much
Chris Scheuer says
I love that, Jackie!