There’s something undeniably comforting about a warm, buttery biscuit fresh from the oven. Whether you’re serving them with sausage gravy, a dollop of jam, or a smear of clotted cream, these biscuits are sure to impress.

The Most Fluffy and Buttery Biscuits Ever

Today, I’m sharing a recipe that rivals any restaurant or fast food joint. These biscuits are tender, fluffy, and buttery—the best I’ve ever made at home!

Why You’ll Love These Biscuits

Imagine biting into a biscuit that’s golden brown on the outside and soft and flaky on the inside. The rich taste of butter melds perfectly with the subtle tang of buttermilk, creating a flavor profile that’s both comforting and indulgent. Whether you’re hosting a brunch or simply craving a homemade treat, these biscuits are guaranteed to be the star of the show.

Ingredients You’ll Need

Self-Rising Flour: This is key for achieving that perfect rise and texture. If you don’t have self-rising flour, you can make your own by combining all-purpose flour with baking powder and salt.
Baking Powder & Baking Soda: Essential for fluffiness. Be sure to use double-acting, aluminum-free baking powder for best results.
Salted Butter: Cold, cubed butter is crucial for creating those flaky layers. The salt in the butter adds flavor without overpowering.
Eggs: They help bind the ingredients and add richness.
Buttermilk: Provides moisture and a slight tang that complements the butter beautifully.

Equipment Needed

Large rimmed baking sheet
Pastry cutter
Biscuit cutter

Step-by-Step Instructions

Mix Dry Ingredients: In a large bowl, whisk together 4 cups of self-rising flour, 2 tablespoons of baking powder, and 1 teaspoon of baking soda.
Cut in Butter: Add ¾ pound (3 sticks) of cold, cubed salted butter. Use a pastry blender to cut the butter into the flour until pea-like crumbs form.
Combine Wet Ingredients: Stir in 2 beaten large eggs with a wooden spoon until just combined. Pour in 1½ cups of buttermilk gradually until the dough comes together into a sticky mass. If needed, add more buttermilk one tablespoon at a time until you reach the right consistency.
Chill the Dough: Cover the bowl and refrigerate for at least 30 minutes.
Prepare for Baking: Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
Shape the Biscuits: Dust your work surface with flour and press the dough into a round, roughly 14 inches in diameter and ½ inch thick. Use a floured 2¾-inch round biscuit cutter to cut out about 20 biscuits. Reform scraps to cut more if needed.
Arrange on Baking Sheet: Transfer biscuits to the prepared baking sheet, arranging them so they touch each other.
Brush with Egg Wash: In a small dish, beat together the remaining egg and some buttermilk, then brush on top of the biscuits.
Bake: Bake for 15-20 minutes or until the tops are golden brown.
Enjoy: Let cool slightly before devouring! They’re best eaten fresh from the oven on the day they’re made.

Tips for Perfect Biscuits

Don’t Overmix: Overmixing can lead to tough biscuits. Mix just until the ingredients are combined.
Keep Ingredients Cold: Cold butter is crucial for flaky layers. Consider chilling your flour and mixing bowl ahead of time.
Adjust Salt as Needed: Some may find this recipe lacks salt due to personal preference. If you like things saltier, consider adding 2 teaspoons of Diamond kosher salt to the dry mixture or sprinkle kosher salt on top after baking.

Serving Suggestions

Pair these biscuits with your favorite toppings like sausage gravy, homemade jam, or clotted cream for an unforgettable meal experience.

Conclusion

These biscuits are not just a recipe; they’re an experience—a testament to homemade comfort food at its finest. Whether you’re making them for a family breakfast or a cozy dinner side dish, they promise to deliver warmth and satisfaction with every bite. Happy baking!

Nutrition Information: Serving size is one biscuit with approximately 236 calories, 24g carbohydrates, 4g protein, 14g fat, 9g saturated fat, 1g fiber, and 1g sugar.

Feel free to share your biscuit-making adventures in the comments below!

The Most Fluffy and Buttery Biscuits Ever

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Author: Noura
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Yield: 20 biscuits 1x
Category: Bread, Breakfast
Method: Oven
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

These biscuits rival any restaurant or fast food joint. They’re so tender, fluffy, and buttery. They’re the best biscuits I’ve ever made at home!

Ingredients

Scale

4 cups (500 g) self-rising flour, plus more for dusting
2 tablespoons baking powder (double-acting, aluminum-free)
1 teaspoon baking soda
¾ pound (340 g) salted butter, cold, cut into 1/2-inch cubes
2 large eggs, beaten
1 large egg (for brushing)
1 ½ cups (355 ml) buttermilk, plus more as needed and for brushing

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Instructions

In a large bowl, whisk together flour, baking powder, and baking soda.
Add the butter and, using a pastry blender, cut it into the flour until pea-sized crumbs form.
Stir in the beaten eggs with a wooden spoon until just combined. Pour in the buttermilk and mix until a sticky dough forms. Add more buttermilk 1 tablespoon at a time if still dry.
Cover the bowl and refrigerate for at least 30 minutes.
Preheat oven to 400 °F (204 °C) and line a baking sheet with parchment paper.
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Dust a surface with flour. Press the dough into a 14-inch round about 1/2 inch thick.
Use a floured 2 3/4-inch biscuit cutter to cut about 20 biscuits. Reform scraps as needed.
Transfer biscuits to the baking sheet so they’re touching.
Beat the remaining egg with a little buttermilk and brush the tops of the biscuits.
Bake for 15–20 minutes until tops are golden brown.

Let cool slightly and serve warm with sausage gravy, jam, or clotted cream

Notes

This recipe uses salted butter and self-rising flour, both of which contain salt. If you prefer saltier biscuits, consider adding 2 teaspoons of kosher salt to the dry mix, or brush melted butter on top and sprinkle salt after tasting.