Let’s Make 6 Ingredient Buttermilk Biscuits! A staple in my home. Between these and Creme Fraiche (there will be a post on that in the future I’m sure) I always have Buttermilk in stock. I am a huge fan of baked goods. I’ve passed on this love to my children who all start circling the kitchen excitedly whenever they see the flour canister open on the counter. Even Dad can be seen poking his head in and sniffing around looking for goodies when he sees the commotion stirred up with a puff of flour! So when I say I treat these biscuits like a kind of edible art, I don’t say so lightly. And I am happy to benefit you fine friend with the result of many hours in the kitchen whittling this recipe down to a science.
BONUS- they only take 6 ingredients to make!
This is my all time favorite biscuit recipe and I make them just about every week for my family. They are flaky, cakey, and buttery; and always gobbled up excitedly, plus they make the house smell amazing, and they’re actually pretty simple to make as long as you do everything in order! So let’s get started.
BUTTER. This is essential! And the butter must be cold, I can’t stress that enough. The temperature of both the butter and the buttermilk has to be cold, you could even stick the butter in the freezer for a few minutes if you like, it won’t hurt anything but if the butter is room temperature or warm things get sticky. So what I always do is cut the butter up ahead of time and put it in the fridge. If you’re impatient you can put it in the freezer instead but make sure it’s cold before you use it.
The size of the cubes is not so terribly important, we just want them in smaller bits so they incorporate into the dry ingredients without getting at all warm which is much easier if they are already somewhat broken apart. After getting them chopped up, put the bowl in the fridge (or freezer) while we mix up the dry stuff.
Flour, sugar, baking powder and salt, whisk them up. This is the most ingredient heavy part of the recipe, otherwise we only need butter and buttermilk!
Nice and mixed up! Time to get the butter back out, make sure it’s cold then take a pastry cutter (if you don’t have one, a big fork works ok too) and break it up until it’s nice and crumbly, it will look something like this-
Perfect! And if you are going to make these often I’d suggest getting a pastry cutter, it makes this easier plus you can use it for all of your pastry recipes. I use mine for everything from cookies to mashed potatoes if I’m just looking to make a small batch. Don’t laugh, it works! If you want to pick one up they have them for $5-10 on Amazon here – Winco 5 Blade Pastry Blender, Stainless Steel (affiliate link) That’s the one I have and it’s one of the cheaper ones too, it does the job perfectly.
Now comes the tricky part, measure out the buttermilk (or set it aside ahead of time) and pour it nice and cold on top of the rest, goopy!
I always get to feel like a kid playing in the mud at this point, no that’s not why I make biscuits so often… but it doesn’t hurt! Get your hands in there and mix it up gently until a dough forms
Yes, taking that picture WAS tricky. Once it’s all pulled together (it won’t take long and the dough should still be pretty cold) place the dough on a floured surface like so
Then gently flatten it until it’s about 1/2 – 1 inch thick, depending on how thick you want your biscuits/how much you want to make the dough stretch to make more of them
It will look something like that, I like the finger ridges all over, it gives the biscuits texture and character! Plus the less you mess with the dough at this point the better. Now take a biscuit cutter (you can actually get a whole set of these for around $10, I love Amazon.com! Baker’s Secret 1067738 3-Piece Biscuit Cutter Set ) or a glass to punch out the biscuits.
Try to punch them close to the edge and close together if possible, but you won’t be able to use all of the dough this way. Not to worry, my kids actually fight over the ‘weird biscuits’ I make out of the end pieces!
No dough wasted here! I take all of the pieces that were around the circle cut biscuits and kind of pretzel them up into circle like shapes and put them around the outside of the others. Not because they’re any less delicious, but I set them on the baking sheet as I cut them out and they’re last. You want the biscuits JUST touching each other and all close together if possible on a parchment paper lined baking sheet.
My secret weapon; MORE BUTTER! I melt about 2 tbsp of butter in a small ramekin and brush it onto the biscuit tops just before putting them in the 450 degree preheated oven. By now I’m drooling
Couldn’t you almost just gobble them up right now? But they get even better once they’re hot and crumbly, which only takes 10-15 minutes and it’s well worth the wait!
You’ll probably be tempted to eat one of the edge biscuits right away, I always am. They don’t even need butter but as you probably guessed I’m not going to be the one to stop you if you want to put some on them! They’re also great with jam or creme fraiche or…. Dinner!
6 Ingredient Buttermilk Biscuits!
- 1/2 Cup butter plus 2 tbs melted to brush on the tops if you want
- 1 cup buttermilk
- 2 cups all-purpose flour
- 1 tsp sugar
- 1 tbsp baking powder
- 1 tsp salt
Preheat oven to 450 degrees
Cut 1/2 cup (1 stick) of butter and put it in the fridge (or freezer) and measure out 1 cup buttermilk and put that in the fridge, melt 2 tbsp additional butter in a small bowl or ramekin, set aside
In a large bowl combine flour, sugar, baking powder and salt, whisk
Cut in the cold butter until it looks like cornmeal
Pour in the buttermilk and knead dough with your fingers until it all comes together, then pat dough out onto a lightly floured surface until it's about 1/2 to 1 inch thick
Cut with biscuit cutter or glass cup
Place biscuits on a parchment paper lined baking sheet close together and brush with 2 tbsp melted butter
Put baking sheet with biscuits in the oven and bake until golden brown or 10-15 minutes, then remove from oven and cool on a baking rack or cutting board
Enjoy! With dinner or without, they’re really great all by themselves too. Also, if there are any left over the next morning I’ll usually make egg and cheese biscuit sandwiches with them which they are PERFECT for, especially if you make them a little thicker. Leave a comment below if you like them! Or if you don’t, I’d love to hear from you regardless.