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Spooning Strawberry jam onto Ridiculously Easy Buttermilk Biscuits - thecafesucrefarine.com
Ridiculously Easy Buttermilk Biscuits
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
These Ridiculously Easy Buttermilk Biscuits are easy, as in less than 10 minutes to throw together. Before you know it, tall, flaky, incredibly delicious biscuits will be rolling out of your oven!
Course: Breakfast
Cuisine: American, Southern style
Keyword: buttermilk biscuits, Easy Buttermilk Biscuits
Servings: 8 large biscuits
Calories: 252 kcal
Author: Chris Scheuer
  • 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
  1. 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.
  2. Measure 1 cup of buttermilk and place in the freezer for 10 minutes while prepping other ingredients.
  3. 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 to cool a bit while prepping other ingredients.
  4. Whisk flour, baking powder, baking soda, sugar,and salt in large bowl.
  5. 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.)
  6. 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.

  7. 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.

  8. 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).

  9. 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.)

  10. Re-melt remaining tablespoon of butter in the microwave, if necessary and brush tops of hot biscuits with melted butter. Serve and enjoy!
Recipe Notes

Recipe adapted from Cooks Illustrated via Serious Eats

Recipe yields 6-8 biscuits

Nutrition Facts
Ridiculously Easy Buttermilk Biscuits
Amount Per Serving
Calories 252 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 9g56%
Cholesterol 37mg12%
Sodium 432mg19%
Potassium 175mg5%
Carbohydrates 27g9%
Fiber 1g4%
Sugar 3g3%
Protein 4g8%
Vitamin A 443IU9%
Calcium 86mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.