Chef John’s buttermilk biscuits are the best. Soft, fluffy, and a little crispy, they’re perfect for breakfast, brunch, or a midday snack. And they’re so easy to make at home!

Start by preheating your oven to 425°F. Whisk flour, baking powder, soda, salt, cold and sliced butter, and buttermilk until it forms a dough. Roll the dough out on a floured surface and bake it in the oven for 20 minutes until brown and crisper. 

Once you’ve got the basics, you can make all variations—blueberry, bacon-cheddar, and even pumpkin fig. Also, you can substitute buttermilk with your sour milk, but it doesn’t taste as rich or rise quite tall using lower fat or nondairy milk.

With this step-by-step guide, you’ll be able to make perfect buttermilk biscuits every time. Scroll down for the recipe and detailed instructions below to see Chef John in action.

What Equipment Will You Need To Make Chef John’s Buttermilk Biscuits?

• Oven – Bake your buttermilk biscuits for 15 minutes until the biscuits turn brown and fluffy.
• Electric Mixer – Combine all-purpose flour, cold and sliced butter, baking powder and soda, and salt in an electric mixer until it forms a dough. 
• Pastry Blender – Cut the cold butter using a pastry blender into small pieces while coating them in flour.
• Mixing Bowl – Combine dry ingredients and buttermilk to make a dough. 
• Biscuit Cutter – Cut the dough into circles with a biscuit cutter. Please do not twist the biscuit cutter when pressing down; otherwise, it will seal off the edges of the biscuit, which prevents them from fully rising.
• Spatula – Toss the dry ingredients with a flat-surfaced spatula until the dough resembles coarse crumbs.
• Rolling Pin – Roll out the buttermilk biscuit dough with the help of a rolling pin and flatten it into a ¾-inch-thick rectangle as best you can.
• Parchment Paper – Place the parchment paper on a baking sheet to keep it from burning and ensure even baking.
• Wire Rack – Cool the biscuits on a wire rack for about 15 minutes before serving them with jam. 

How Much Time Will You Need To Make Chef John’s Buttermilk Biscuits?

What Ingredients Will You Need To Make Chef John’s Buttermilk Biscuits?

• All-purpose Flour – Use all-purpose flour for lighter, fluffier, and less airy biscuits.
• Butter – The butter will melt and cause steam, helping produce flaky layers and a higher lift to the biscuits.
• Buttermilk – Buttermilk will give the most tender biscuit with a tangy texture. It will also help the dough rise, producing taller and fluffier biscuits. 
• Salt – Salt adds flavor to baking and balances flavors, especially sweetness.
• Baking Powder – Baking powder will encourage the dough to spread up and out. 
• Baking Soda – Baking soda will help cause the batter to rise, making biscuits dense and flat.

Steps To Make Chef John’s Buttermilk Biscuits

1. Making The Dough

Preheat the oven to 425°F. Place the baking sheet and line the parchment sheet on it. Place the all-purpose flour, baking powder, baking soda, and salt in a bowl and whisk until combined. 

Use a pastry blender to cut the cold butter into the flour mixture until it resembles coarse crumbs. 

2. Making Biscuits

Make a well in the center of the mixture and slowly add the whole buttermilk until the dough comes together, and it should be a little wetter than traditional biscuit dough.

Turn the dough onto a floured surface and knead for about 10 minutes. Flatten it into a ¾-inch-thick rectangle as best you can.

Roll out to 1/2-inch thickness and use a biscuit cutter to cut out biscuits. Please do not twist the biscuit cutter when pressing down; otherwise, it will seal off the edges of the biscuit, which prevents them from fully rising.

3. Baking Biscuits

On a baking sheet, place the biscuits and bake for 12-15 minutes, until golden brown. Cool the biscuits on a wire rack for about 15 minutes before serving them. 

Once cooled down, serve them with your favorite jam or butter. Enjoy!

Nutritional Information

How Will Chef John’s Buttermilk Biscuits Look And Taste Like?

Chef John’s buttermilk biscuits have a perfectly light and fluffy texture since they are folded into layers. These easy buttermilk biscuits are incredibly soft, tall, flaky, and chewy but not tough, crispy, and buttery in the right spots. 

Recipe Card

Frequently Asked Questions (FAQs)

Conclusion

You’ve seen how easy it is to make Chef John’s buttermilk biscuits. Why not try them for yourself? They’re the perfect breakfast for a busy morning and delicious with jam, honey, or sausage gravy.