Gemma’s Best-Ever Buttermilk Biscuits are the ultimate comfort food, offering a perfect balance of flaky layers and tender crumb in every bite. With just 25 minutes of prep and 25 minutes of baking, you’ll have golden, buttery biscuits that fill your kitchen with an irresistible aroma. These biscuits are a versatile delight, whether slathered with honey, paired with savory gravy, or enjoyed warm from the oven.
The secret lies in the rich tanginess of buttermilk, which creates a melt-in-your-mouth texture and a subtle depth of flavor. Light yet satisfying, these biscuits are a crowd-pleaser for breakfast, brunch, or even a cozy snack. In under an hour, you can master this recipe and bring a touch of homemade warmth to any table.
Ingredients for Gemma’s Best-Ever Buttermilk Biscuits
- 4 cups (1lb 4oz/600g) all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1 cup (8oz/240g) butter, frozen (grate it for even distribution and flakiness)
- 1 1/2 cups (12oz/340ml) buttermilk (or substitute with 1 1/2 cups milk + 1 1/2 tablespoons lemon juice or vinegar)
- 1 egg, beaten (for egg wash)
Step-by-Step Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, and salt.
- Using a box grater, grate the frozen butter into the flour mixture. This ensures even distribution and creates a flaky texture.
- Add the buttermilk and mix by hand until just combined. The dough will be dry, but keep forming it until it comes together.
- Turn the dough out onto a lightly floured surface and pat it into a rectangle about 6 x 9 inches.
- Fold each side of the dough over to the middle (like folding a letter) and pat it out again to about 6 x 9 inches. This creates flaky layers.
- Using a biscuit cutter, cut out biscuits from the dough.
- Brush the tops of the biscuits with the beaten egg for a golden finish.
- Place the biscuits on the prepared baking sheet and bake for 25 minutes, or until golden brown.
- Once baked, let them cool slightly. Store in an airtight container for up to 3 days.
Perfect Pairings: Sauce and Topping Ideas
These buttermilk biscuits are incredibly versatile and pair beautifully with a variety of sauces and toppings. For a classic touch, slather them with honey butter (mix 1/4 cup softened butter with 2 tablespoons honey). If you’re feeling savory, try a dollop of herb-infused cream cheese or a drizzle of garlic aioli. For a sweet treat, top with jam or lemon curd—they’re perfect for breakfast or dessert!
Storage and Reheating Tips
To keep your biscuits fresh, store them in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe bag for up to 2 months. To reheat, pop them in a 350°F (175°C) oven for 5-10 minutes until warm and flaky again. For a quick fix, microwave them for 10-15 seconds, but be cautious—they can dry out if overheated.
Flaky Layers Made Easy: Equipment Guidance
Using the right tools can make all the difference in achieving those perfect flaky layers. A box grater is essential for grating frozen butter evenly, while a biscuit cutter (or a sharp-edged glass) ensures clean cuts. If you don’t have parchment paper, a silicone baking mat works just as well to prevent sticking. And don’t forget a pastry brush for that golden egg wash finish!
Recipe Variations to Try
Switch things up by adding your favorite flavors to the dough. For a cheesy twist, mix in 1 cup shredded cheddar and a pinch of paprika. If you love herbs, fold in 2 tablespoons chopped rosemary or chives. For a sweet version, add 2 tablespoons sugar to the dry ingredients and sprinkle the tops with cinnamon sugar before baking. The possibilities are endless!
Common Questions Answered
Can I use regular butter instead of frozen? Frozen butter is key for flakiness, but if you’re in a pinch, chill regular butter for at least 30 minutes before grating. What if I don’t have buttermilk? Make a quick substitute by mixing 1 1/2 cups milk with 1 1/2 tablespoons lemon juice or vinegar. Let it sit for 5 minutes before using. Why fold the dough? Folding creates layers, which is the secret to those irresistible flaky biscuits!
Gemma’s Best-Ever Buttermilk Biscuits Recipe
Ingredients
- 4 cups all purpose flour 1lb 4oz/600g
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1 cup butter 8oz/240g, frozen
- 1 1/2 cup buttermilk 12oz/340ml
- 1 egg beaten
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment.
- In a large bowl whisk together the flour, baking powder, and salt.
- Using a box grater, grate in the frozen butter. This will ensure it is evenly distributed and create a super flaky texture.
- Add the buttermilk and mix by hand until just combined. The mix will be dry but just keep forming it. (See video for a detailed look.)
- Turn the dough out onto a lightly floured surface and pat into a rectangle that is about 6 x 9 inches.
- Fold each side of the dough over to the middle (like you’re folding a letter) and pat out again to about 6 x 9 inches ( this will create all those flaky layers).
- Cut biscuits out of the dough using a biscuit cutter and brush the tops with egg wash.
- Place on prepared baking sheet and bake 25 minutes, or until golden brown.
- To store put in an airtight container. These will keep for up to 3 days.
