chef john’s buttermilk biscuits recipe

Written BySheba G Updated On
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The Best chef john’s buttermilk biscuits recipe

I’ve been making Chef John’s buttermilk biscuits recipe for years, and it’s a staple in our household. The first time I made them, I was hooked – the combination of tangy buttermilk and flaky biscuit dough is pure magic.

My family loves them, and they’re always a hit at family gatherings and potlucks. I’ve even served them at breakfast with scrambled eggs and bacon, and they’re a perfect side dish for any meal.

The recipe is easy to follow and requires just a few ingredients, making it a great option for busy home cooks like me. One of the things I love about this recipe is that it’s not too sweet, so you can enjoy it with your favorite breakfast or brunch items without feeling like you’re indulging in something too rich.

Plus, the biscuits are incredibly tender and flaky, which is just what you want in a biscuit. I’ve tried making other biscuit recipes over the years, but this one remains my go-to because of its simplicity and flavor.

My kids love helping me mix the dough, and they always get excited when they see the finished product come out of the oven. One of my favorite things about this recipe is that it’s also relatively healthy compared to other biscuit recipes – with the use of buttermilk and all-purpose flour, these biscuits are a great option for those looking for a lighter breakfast or snack option.

Whether you’re serving them as a side dish or using them as a base for breakfast sandwiches, these biscuits are sure to please even the pickiest eaters in your household.

Chef John’s Buttermilk Biscuits

4.7 from 1793 votes

Flaky, tender buttermilk biscuits perfect for breakfast or as a side dish. These biscuits are easy to make and have a classic Southern flavor.

Prep Time15 mins
Cook Time15 mins
Resting Time0 mins
Total Time30 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Dry Ingredients

2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt

Wet Ingredients

1/2 cup cold unsalted butter, cubed
1 1/2 cups buttermilk

👨‍🍳Directions

1Preheat your oven to 425°F 425°F.
2Line a baking sheet with parchment paper.
3Place it on the middle rack of your oven
4In a large mixing bowl, combine the flour, baking powder, and salt.
5Stir well to ensure all ingredients are evenly distributed.
6This will form the base of your biscuit dough.
7Add the cubed cold butter to the dry ingredients.
8Using a pastry cutter or fork, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
9This step is crucial for achieving a flaky texture in your biscuits.
10Gradually pour in the buttermilk while stirring gently with a fork.
11Mix just until the dough comes together and is slightly sticky.
12Do not overmix.
13The dough should be moist enough to form a ball.
14Add a bit more flour if it is too sticky.
15Turn the dough out onto a lightly floured surface and knead gently 5-6 times.
16Be careful not to overwork the dough, as this can make the biscuits tough.
17Pat the dough to about 1/2-inch thickness.
18Use a biscuit cutter to cut out 8 biscuits.
19Place the biscuits on the prepared baking sheet.
20Gather the scraps, re-roll, and cut out additional biscuits until all the dough is used.
21Bake the biscuits for 12-15 minutes, or until the tops are golden brown and the biscuits are cooked through.
22You should see the biscuits puff up and the edges should be slightly golden.
23Remove from the oven and brush the tops with melted butter for added flavor.
24Serve warm with your favorite jam or honey.

🔧Equipment

Mixing bowl
Baking sheet
Parchment paper
Pastry cutter or fork
Bisuit cutter

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: For extra flaky biscuits, chill the dough for 30 minutes before baking. You can also freeze the biscuits before baking and bake them straight from the freezer, adding a few extra minutes to the baking time.

Watch Video Of How Chef John’s Buttermilk Biscuits Works

I always recommend storing any leftover biscuits in an airtight container at room temperature for up to two days. Reheating them is easy – simply place them on a baking sheet lined with parchment paper and bake at 350°F (175°C) for 5-7 minutes, or until warmed through.

These biscuits are perfect for any occasion – whether it’s a family gathering or just a quick breakfast on-the-go. They’re also easy to freeze for later use – simply wrap individual biscuits tightly in plastic wrap or aluminum foil and store them in an airtight container or freezer bag for up to three months.

❓ Frequently Asked Questions About Chef John’s Buttermilk Biscuits

Q: What type of flour should I use for this recipe?

You can use either all-purpose flour or self-rising flour for this recipe. If you choose to use self-rising flour, omit the baking powder called for in the recipe.

Q: Can I substitute Greek yogurt for buttermilk?

Yes, you can substitute Greek yogurt for buttermilk in this recipe if that’s what you have on hand.

Q: How do I ensure my biscuits turn out light and fluffy?

To ensure your biscuits turn out light and fluffy, make sure to not overmix the dough after adding the liquid ingredients.

Q: Can I make these biscuits ahead of time?

You can make these biscuits ahead of time by mixing the dough up to 24 hours in advance. Simply store it in an airtight container in the refrigerator until you’re ready to bake them.

Q: What temperature should I bake these biscuits at?

Bake these biscuits at 425°F (220°C) for 12-15 minutes, or until they’re golden brown.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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