Biscuits have always been a comfort food, but I’ve found that sometimes simple ingredients and a gentle hand make all the difference. These recipes are inspired by Joanna Gaines’ rustic charm but tweaked for a bit more fluff and flavor.
There’s a charm in pulling warm biscuits from the oven, especially when they’re just a little imperfect — that’s where real magic happens. No fancy tricks, just honest, straightforward baking that feels like coming home.
Why I keep reaching for this biscuit recipe
These biscuits remind me of lazy Sunday mornings and the simple joy of sharing good food. They’re forgiving, quick to make, and smell like home. I keep coming back because they’re just real, honest baking—no fuss, no pretenses, just great biscuits every time.
Breaking down the ingredients that make these biscuits special
- All-purpose flour: Provides the structure. I prefer unbleached for a richer flavor, but plain works great.
- Cold unsalted butter: Creates flaky layers. Keep it chilled until ready to cut in.
- Baking powder: Leavening agent for lift. Freshness is key—check the expiration.
- Salt: Enhances flavor and balances richness. Kosher salt is my go-to.
- Buttermilk: Adds tang and moisture. Can swap with yogurt or milk mixed with a splash of vinegar.
- Optional: herbs or cheese: For extra flavor—think chives, cheddar, or even a pinch of smoked paprika.
Tools of the trade for perfect biscuits
- Mixing bowls: For combining dry and wet ingredients comfortably.
- Pastry cutter or fork: Cutting cold butter into flour evenly.
- Biscuit cutter or glass: Cutting out evenly shaped biscuits.
- Baking sheet lined with parchment: Preventing sticking and easy cleanup.
- Pastry brush (optional): Brushing melted butter for a glossy finish.
Step-by-step guide to flaky, buttery biscuits
Step 1: Preheat your oven to 220°C (430°F).
Step 2: In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, and 1 teaspoon of salt.
Step 3: Cut in 1/2 cup of cold unsalted butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
Step 4: Add 3/4 cup of buttermilk and gently stir until just combined. Do not overmix.
Step 5: Turn the dough onto a floured surface and knead lightly 3-4 times.
Step 6: Pat the dough into a 1-inch thick rectangle. Use a floured biscuit cutter to cut out biscuits.
Step 7: Place biscuits on a baking sheet lined with parchment paper, about 1 inch apart.
Step 8: Bake for 12-15 minutes or until golden brown and puffed.
Step 9: Remove from oven and brush with melted butter if desired. Serve warm.
Cooking checkpoints and tips to perfect your biscuits
- Dough should be slightly sticky but manageable. If too wet, add a tablespoon of flour.
- Biscuits should rise evenly, with a lightly golden top. If not, check oven temperature.
- Crust should be flaky and tender, not dense or doughy. Adjust baking time if needed.
Common biscuit mistakes and how to fix them
- Kneading too much makes biscuits tough.? Overworking dough → Gently fold ingredients, minimal handling.
- Dry, crumbly dough.? Adding too much flour → Use slightly less flour or add a splash more buttermilk.
- Biscuits are pale and dense.? Underbaking biscuits → Bake a minute longer, watch for golden tops.
- Flat, dense biscuits.? Using warm butter → Use cold butter for flakiness and rise.
Homemade Fluffy Buttermilk Biscuits
Equipment
- Mixing bowls
- Pastry cutter or fork
- Biscuit cutter or glass
- Baking sheet lined with parchment
- Pastry brush (optional)
Ingredients
- 2 cups all-purpose flour preferably unbleached
- 1 tablespoon baking powder check freshness for best rise
- 1 teaspoon salt kosher salt recommended
- 1/2 cup cold unsalted butter cut into small cubes
- 3/4 cup buttermilk chilled for best results
Instructions
- Preheat your oven to 220°C (430°F).
- In a large mixing bowl, whisk together the flour, baking powder, and salt until evenly combined. This creates a light, airy base for the biscuits.
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or fork, cut in the butter until the mixture resembles coarse crumbs with pea-sized bits of butter remaining. This step builds flaky layers.
- Pour in the chilled buttermilk and gently stir with a spoon or spatula just until the dough begins to come together. The dough should be slightly sticky but manageable; avoid overmixing to keep biscuits light and tender.
- Turn the dough out onto a lightly floured surface. Gently knead it 3-4 times to bring it together, being careful not to overwork it, which can make the biscuits tough.
- Pat the dough into a rectangle about 1 inch thick. Use a floured biscuit cutter or glass to cut out individual biscuits, pressing straight down without twisting for the best rise.
- Place the cut biscuits onto a parchment-lined baking sheet, spacing them about 1 inch apart to allow room for puffing and expansion.
- Bake the biscuits in the preheated oven for 12-15 minutes, or until they are golden brown and puffed up, filling your kitchen with a warm, buttery aroma.
- Once baked, remove the biscuits from the oven. For a glossy finish, brush the tops with melted butter while still warm, then let them cool slightly before serving.
- Serve the biscuits warm, with butter, jam, or as a side for breakfast or dinner. Their flaky layers and tender crumb make them irresistible.
