These soft and flaky buttermilk biscuits come together in minutes with only a handful of basic ingredients. These tall, fluffy biscuits rival the South’s biscuits—You’ll never go back to biscuits-from-a-box again!
Warm biscuits slathered with tons of butter and jam is definitely one of my biggest weaknesses. My heart flutters at just the thought of a hot, flaky homemade buttermilk biscuit. ♥♥
I’m not a Southerner—I was born and raised a Wisconsin girl where some form of cheese was usually present at least twice a day. (I think I could eat my weight in fresh cheese curds) But sometimes I wish I lived in the South, where people practically live on fried chicken, grits, and buttermilk biscuits.
It’s taken me literally years, but I’ve finally found a perfect, made-from-scratch buttermilk biscuits recipe.
You’re going to want to proceed with caution. These little guys are dangerous. 😉
I actually made these biscuits TWICE yesterday, because the first batch got eaten so fast I didn’t have time for photographs. This recipe is so ridiculously easy that I figured I’d whip up another batch, take my pictures, and then freeze the biscuits for a future breakfast.
Ha. What a laugh. That second batch of biscuits didn’t make it to the end of the day. People around here really go to town on biscuits, huh?
The reason I named these biscuits “sky high” is because they literally are. —One of my biggest food pet peeves is those biscuits that are so short and squaty that you can’t even split ’em in half! These biscuits are the exact opposite—So tall and perfect in every way. ♥
These biscuits are everything a good biscuit should be. Tall and golden on the outside, and flaky and buttery on the inside. After one taste of these biscuits you will never, repeat, NEVER go back to biscuits-from-a-box again.
And they’re kind of perfect alongside a bowl of beef stew or chicken soup. Perfection for any meal, actually.
I mean, just look at these huge biscuit beauties! Nothing, and I mean NOTHING, can beat a warm-from-the-oven biscuit smothered in fresh butter and strawberry jam.
This recipe makes 6 very large biscuits. Seriously, they’re so huge that you’ll have to split ’em in half to get them to fit into your mouth. I love my biscuits nice and big, however you can certainly use a smaller biscuit cutter for more serve-able biscuits.
You don’t need any fancy ingredients to make the best-ever biscuits. Flour, baking powder, baking soda, salt, sugar, butter, and buttermilk.
Note: It’s important that your butter is completely cold. Using cold butter will ensure that your biscuits will have a tender, flaky texture; AND will rise properly.
Start by sifting the flour, sugar, salt, baking powder, and baking soda until combined.
Roll up your sleeves for this part! Using a pastry cutter (I like to use my hands!) cut in your cold butter and work into the dry ingredients until crumbly.
Pour your buttermilk over all and stir until you get a shaggy clump of dough. (add a little more flour, if the dough seems too moist) Turn dough onto a floured surface and gently knead until your dough is smooth.
Pat dough into a 3/4 in thick circle and cut into biscuit shapes using a 3-in biscuit cutter.
Place biscuits on a parchment paper-lined baking sheet and bake at 400F 13 to 15 minutes or until lightly golden.
Once your biscuits are done, don’t waste any time in breaking one (or two!) open and slathering with butter, jam, honey, ect. These biscuits are the BEST warm!
The wheels are already turning in my head for new biscuit twists using this basic recipe. I’m thinking bacon…cheese…roasted garlic. Stay tuned. 😉
Like I said, I don’t live in the South, but I’m willing to bet that these biscuits are even better than the South’s biscuits.
Sky-High Buttermilk Biscuits
- 2-1/4 cups white whole wheat flour
- 2 teaspoons coconut sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup plus 2 tablespoons cold butter cut into small chunks
- 1 cup buttermilk
- Fresh butter and jam for serving optional
Preheat oven to 400F and line a baking sheet with parchment paper. Set aside.
In a large bowl, sift flour, sugar, baking powder, baking soda, and salt until combined. Using a pastry cutter or your hands, work butter into flour mixture until crumbly. Pour buttermilk over top, and stir until a shaggy clump of dough forms.
Turn dough onto a floured surface and gently knead until dough is smooth. Pat dough into a 3/4 in thick circle and use a 3-in biscuit cutter to cut dough into biscuit shapes. Place biscuits on prepared baking sheet and bake at 400F 13-15 minutes, or until golden brown. Serve biscuits warm with butter and jam if desired.
Recipe NotesStore biscuits in an airtight container at room temperature up to 3 days.
Try these other favorites next! ♥
(These biscuits are perfect alongside a bowl of this creamy oatmeal!)
(One of my family’s favorite breads!)
(A healthier breakfast option!)