This post may contain affiliate links. For more information, see our privacy policy.
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
-
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.
-
Measure 1 cup of buttermilk and place in the freezer for 10 minutes while prepping other ingredients.
-
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.
-
Whisk flour, baking powder, baking soda, sugar,and salt in large bowl.
-
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.)
-
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.
-
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.
-
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).
-
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.)
-
Re-melt remaining tablespoon of butter in the microwave, if necessary and brush tops of hot biscuits with melted butter. Serve and enjoy!
Julie Mizener says
amazing easy biscuits to make. Did and experiment with 3 different recipes (including my grandma's recipe) this was perfect, amazing best one of the 3. and I am not a baker. You will impress yourself!!!
Chris Scheuer says
Oh my goodness! Better than grandma's? Now that's a real compliment! Thanks so much for taking the time to share your results, Julie 💕
Donnita says
Let me just say I have tried soooo many different recipes and nothing turned out right AT all! These were amazing and so easy. This is getting added to the top of my favorite recipes!!
Chris Scheuer says
Yay! Thanks, Donnita. I'm so happy you enjoyed these as much as we have!
ErinT says
Thank you for sharing this recipe. They were delicious. Tender, flaky, flavorful and SO easy to assemble. I was prepared to tackle a complicated recipe...no need!
Chris Scheuer says
Haha! I love that there's no need to get complicated yet the results are so delicious. Thanks so much for sharing your review, Erin!
ursula says
Brilliant! What she's done is found an ingenious way to avoid having to shave the frozen butter as is done in many recipes. Which is a pain literally by the way 🙂
Brette Williams says
These were soooo easy and came out beautiful in 11 minutes. Delicious and I will never ask my mom to make buttermilk biscuits again because these were BETTER and EASIER - and my kitchen didn’t get trashed in the process.
Thank you from a serious southerner-these met and surpassed the mark. Wow.
Chris Scheuer says
Haha! I love it, Brette! We won't tell your mom that she lost her job 🙂 Thanks for taking the time to share your result (and to make me laugh).
A Yates says
Just made these as I had buttermilk that needed to be used. I baked one to try and froze the remainder. Cooked perfectly and tasted fabulous.
Chris Scheuer says
Yay, so happy you have already enjoyed this recipe. I know you'll love having a stash of them in the freezer!
Kathy says
These biscuits are the best I’ve ever made. They are light, tender & fluffy but hold together well. I’ve never tried the technique of melted butter & cold buttermilk but it worked perfectly & is so easy! This will be my go to for biscuits from now on! Thanks for another fabulous recipe.
Chris Scheuer says
Thanks so much, Kathy, for sharing your results! I'm so happy you enjoyed them!
Christina Benjamin says
Tried these biscuits and they are so simple and delicious. Easiest recipe I’ve found. I have a question about freezing them. Do you freeze them before you bake them? If so does the baking time differ?
Thanks
Chris Scheuer says
Thanks for sharing your results, Christina! I'm so happy you enjoyed them!
Lori says
I have the same question.
Chris Scheuer says
Thanks for asking that question, Lori, I had somehow missed that part of Christina's comment. I answered the question above. Hope you enjoy the biscuits!
Chris Scheuer says
You can freeze them before you bake them. Just pop them right in the oven frozen. They will take a few extra minutes to bake but come out really nice and fresh. I've also frozen them after baking and just warmed them slightly and they were great that way too.
Andrea says
I don't normally like biscuits because they are always hard and heavy on my stomach, but my husband wanted biscuits for Sunday breakfast. I found your pin. I made these but instead of butter I used rendered lard I get from local farm. Oh. My. Gawd! These wonderful biscuits came out light, flaky and so good. we absolutely loved them. Thank you for posting your recipe.
Chris Scheuer says
You're welcome, Andrea! Thanks for sharing your results 🙂
Charlotte says
OMG!
This is the best biscuit recipe ever!
Thank you so much for sharing, they turned out phenomenal.
My hubby totally enjoyed them, and I served them with a compound vanilla bean honey butter .
Chris Scheuer says
Yum! That sounds wonderful. Thanks so much for sharing your results, Charlotte 💕
Karen says
I just love these biscuits! I use 1/2 cups flour & 1/2 cup oatbran or ground oats. I have also made them using half butter & half olive oil. Today I cut out the sugar as we always put jam on top. They always turn out for me! Love your website , instagram and all your recipes! Hapoy Thanksgiving from Canadas west coast.
Lisa says
Let me preface this comment by saying that I am an old lady that has been making all kinds of biscuits and bread for eons. I come from a long line of southern cooks that swear that buttermilk biscuits are the best kind of biscuit. Usually, I make buttermilk biscuits with shortening but this recipe is absolutely genius. I can't believe that this method never even occurred to me but I am just happy to have found your recipe. My children and grandchildren request these biscuits a couple of times a week. Thank you so much for posting it.
Chris Scheuer says
Hi Lisa, your comment made me laugh! I love that your children and grandchildren are requesting these! Such a compliment for a true Southern cook!
Beth says
I love the idea of putting the melted fat into the cold buttermilk. I am wondering if Crisco can be used and, is the sugar necessary? Does the sugar make for sweet biscuits?
Thank you! I can't wait to try these.
Yvette says
Can you make the dough the night before, refrigerate, then roll out and bake the next morning?
SC says
This recipe is AWESOME. I've been making biscuits for years - and this is by far the easiest way to go. They produce a perfect crumb. My family loved them. This is now my go to.
Chris Scheuer says
I love it! Thanks for taking the time to share your results!
Amy says
Best. Biscuits. Ever. I’ve made them several times, and they always come out perfect. So glad to have found this amazingly easy and delicious biscuit recipe. Thank you!!!
Chris Scheuer says
Thanks so much, Amy! I'm happy you've enjoyed these bisicuits!
Robin says
I made these last night as part of a breakfast-for supper deal. These were SIMPLY AMAZING! Very easy to make. I agree with other posters.....do NOT skip placing the buttermilk into the freezer. I followed the recipe exactly except I doubled it. These biscuits were so very good! I have been telling my coworkers about them today and sharing the recipe. This was just placed into my Do-Over folder.....and not many recipes get there lol. Thank you for this recipe!
Chris Scheuer says
Awesome! Thanks so much, Robin. We appreciate you taking the time to leave a review!
Julie says
What an absolutely brilliant hack for biscuits! I still made a mess (what can I say, I am a messy.cook) but the biscuits turned out so light and fluffy! I cut my dough into 8 instead of 6 since we were having them with pot roast and veggies. Thanks so much for a great recipe!!?
Chris Scheuer says
Yay! I'm so happy these turned out well for you. You may just become known the expert biscuit maker in the family 🙂
Polly says
Thank you so much for this recipe, it’s god sent for me! I have been meaning to say thank you for a while. I came across this recipe when I was 37 weeks pregnant and craving for a good biscuit but needed an easy recipe. They were exactly what I needed and I have made them many times since. I always freeze large batches of them and I also make the cheddar and chives version. Thanks again for this ridiculously easy recipe which makes the perfect biscuit every time.
Patti Schmidt says
Hello,
What all do you do to freeze them for cooking later?
Chris Scheuer says
Hi Patti, I just put them on a pan a freeze them (just make sure they do not touch each other). Once they're frozen, I just throw them in a ziplock bag.
Mary Jo Skala says
I've had this recipe bookmarked for a while; finally made them earlier this week. I didn't have liquid buttermilk in the house, but I did have Saco buttermilk powder and water. While I don't have issues with cutting fat into flour, I was intrigued with your method of melting and drizzling into the cold liquid. I do not know what I did wrong (was the liquid not cold enough? was the butter too hot?), but instead of lovely little dots of butter, I ended up with a giant lump of sludge in the middle of my measuring cup. *gasp* Still, I pressed on and finished off mixing, kneading, patting, and talking sweetly to the lump of dough. Instead of cutting into rounds, I simply used my bench scraper and cut the dough flat into six squares. They looked good when they came out of the oven. They tasted even better when they went into our mouths! In spite of challenges, they turned out terrifically. I guess you can now add "idiot proof" to their name. 😉 I did up the sugar to a scant 2 Tbsp since I made them for strawberry shortcakes. However, they were not too sweet to not go nicely with our bowls of chicken-barley stew we had last night. Thank you for such a tasty, fail-safe recipe. Dare I say they will be on regular rotation?
Chris Scheuer says
Haha! That's wonderful, that despite the "issues", they turned out great! It may have been that the water doesn't work like buttermilk would as far as forming the little globules. If you ever have the chance, try it with buttermilk and see if you have different results. Nevertheless, I'm glad it all worked out deliciously in the end! Thanks for taking the time to leave a comment, Mary Jo!
Jodie-Anne Barlow says
Hi Guys, another amazing recipe I've added to my collection. Thank you.
Can I ask if it is 100% necessary to use buttermilk?? We live off the beaten track and I use powdered milk for that reason. We don't get to town often. I don't know if adding vinegar to powdered milk is a great buttermilk option.
Mary Jo Skala says
I made these for the first time this week. I didn't have liquid buttermilk on hand, but I do keep a container of Saco powdered buttermilk in the fridge. I used Saco Buttermilk Powder, mixing it into the rest of the dry ingredients, and used water as the liquid. They turned out wonderfully! BTW, if your location is near Amish Country, you can find dry buttermilk powder at most of the Amish bulk food stores.
Beverly says
These really are ridiculously easy to make! I’ve been testing out different recipes, most of which require the cutting in of the butter. While that’s the traditional way to make biscuits, I knew after reading through the directions I was going to have to try my hand at these. Let’s just say, stick me with a fork ‘cause I am done searching! I’ve made these several times now, even put some up in the freezer to take to my in-laws - along with some sawmill gravy - so we could visit without having to go out to eat. I impressed my father-in-law! Oh, and I have to double the recipe every time to make sure there’s leftovers! Well, unless the grands grab one, or two. Ha. They love “Gigi’s biscuits” with some homemade apple butter slathered on them.
Chris Scheuer says
Haha! I love it, Gigi (that's me too). I'm so happy you're done searching for the perfect biscuit and thanks so much for taking the time to leave a review.
Beverly says
I just finished baking a triple batch this time. I'm going out of town, taking a few biscuits with me with some sausage stuffed in them, for my cousin and I, and leaving the rest for my poor, defenseless hubby. I know he'll just hate it. Ha.
These came out measuring between two to three inches high - of course, I only pressed them to about 3/4" to an inch before cutting them. Lol I absolutely LOVE these biscuits!!
Thanks again for sharing your recipe!
Gigis ROCK!
Chris Scheuer says
Thanks, Beverly! At least your husband can have a special treat to make up for you being gone. Have a wonderful trip!
Norma says
“These are the best biscuits you’ve ever made” says my husband who loves biscuits and is a southern at heart. ☺️. This is my go to recipe from now on. Thank you for sharing Chris!
Chris Scheuer says
Haha! I love it, what a wonderful compliment to the recipe!
Lisa D says
Wow! I was looking for a recipe to use up a cup of buttermilk and these were divine. I managed to get ten, tall, 2-1/2 inch biscuits though. Not complaining 🙂 Thank you for sharing this. I will be trying more of your recipes from now on.
Chris Scheuer says
That's awesome, Lisa! Thanks for sharing your results. Welcome to The Café!
Ronnie Mullins Sr says
Can you use anything but butter have problems with cholesterol?
Chris Scheuer says
Hi Ronnie, I haven't tried these biscuits with anything other than butter so I don't want to say. Let us know your results if you do!
Michele says
These biscuits are amazing! I would like to make them in large batches and freeze them to hand out to family and friends.
Do your bake them at the same temperature when they are frozen?
Chris Scheuer says
Hi Michele, yes you do bake them at the same temp. Just give them a little extra time.