Easy Homemade Flakey Buttermilk Biscuits

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INTRODUCTION

Easy Homemade Flakey Buttermilk Biscuits are warm, soft, and crisp on the top. These biscuits are quick to make and use simple food you likely have at home. They pair well with many meals and fit into many eating plans. If you like batch cooking, you can match them with a 7-day weight loss meal prep plan to make easy breakfasts or quick dinners for the week.

These biscuits can be a lighter option when you make small changes. They can be a good choice for meal prep, and they can be changed to fit low carb or high protein needs. The recipe below is easy and clear so you can bake them today.

WHY YOU WILL LOVE THIS RECIPE

You will love these biscuits because they bake fast and are flakey inside. They are a great for meal prep item because you can freeze extras and reheat them. This recipe is a healthy version when you use portion control and small servings. It also works as a lighter option if you cut some butter or use a light milk choice. For a family, they are a quick side that makes a balanced meal when paired with lean protein and veggies.

These biscuits also let you tune them to health goals. For people who watch calories or work on weight loss, serving size and swap ideas make these biscuits fit a plan. If you want to serve a full plate, try them with a simple stew or a slow cooked quick easy homemade butter chicken for a warm, filling meal.

HOW TO MAKE Easy Homemade Flakey Buttermilk Biscuits

Follow the simple steps below. The method makes layers so the biscuits are flakey and tall. Read all the steps first, then work quickly so the butter stays cold.

EQUIPMENT NEEDED

• Large mixing bowl
• Box grater (for frozen butter)
• Fork for tossing dough
• Rolling pin or clean bottle
• 3 inch biscuit cutter
• 9" round cake pan and parchment paper
• Oven preheated to 425°F

Ingredients You’ll Need :

1/2 cup butter, frozen and grated, 2-1/2 cups AP flour, 1 Tbsp baking powder, 1/2 tsp baking soda, 1 Tbsp sugar, 1/2 tsp salt, 1 cup buttermilk, 2 Tbsp melted butter to brush on the biscuits after baking.

STEP-BY-STEP INSTRUCTIONS :

Preheat oven to 425. Line a 9″ round cake pan with sheet with parchment paper., Grate your frozen butter using a box grater then throw it back in the freezer until you need it., In a large bowl, whisk together the flour, baking powder, baking soda, sugar and salt., Add the frozen butter to the flour mixture and toss it all together using a fork., Make a well in the middle and add the buttermilk – stir using the fork just until it comes together., Empty the dough on to a lightly floured surface and bring it together with your hands to form it in to a rectangle., Sprinkle it with flour and roll it out to about 3/4 of an inch, then fold the dough in thirds on top of each other, and roll again – repeat 3-4 more times – this gives you the layers., Roll the dough down to a rectangle lightly until it is about an inch thick., Use a 3 inch biscuit cutter to cut out the biscuits – push it straight down and pull straight up, making sure you don’t twist the cutter., Once you have cut out as many as you can from the first , gently roll together all the leftover bits and continue to cut out biscuits until the dough is pretty much all gone – (I usually make 8 total and that fits the pan perfectly.), Place the biscuits on the pan, one in the middle and the others around it- they will be lightly touching each other., Place the whole pan in your freezer for 10 minutes to make sure those ingredients are still cold., Brush the tops of the biscuits with milk, buttermilk or cream., Bake at 425 for 14-16 minutes, Remove from oven and brush with melted butter immediately then serve!, Biscuits are always best served same day, but if you have leftovers you can store in an airtight container until the next day and reheat for about 5 minutes in a 350 degree oven.

HOW TO SERVE Easy Homemade Flakey Buttermilk Biscuits

Serve one or two small biscuits with a protein and a vegetable for a balanced plate. For a healthy serving idea, split one biscuit and add a small portion of cooked egg white or sliced turkey for a high protein meal. If you want to limit calories, have one small biscuit with a large side salad and lean protein to stay in a low calorie plan. Portion control is key: one biscuit with a cup of soup or a cup of steamed vegetables makes a filling, lighter option.

Pair the biscuits with jam or honey for a sweet touch, or choose savory toppings like a light chicken salad. For a diabetic-friendly plate, serve one biscuit with grilled fish and non-starchy vegetables to keep carbs in check. These biscuits are also great for meal prep: freeze baked biscuits and warm them in the oven for a quick breakfast or snack.

STORAGE & FREEZING : Easy Homemade Flakey Buttermilk Biscuits

Store cooled biscuits in an airtight container for up to 2 days at room temp. For longer storage, wrap each biscuit in plastic wrap and place in a freezer bag. Freeze for up to 2 months. To reheat, thaw in the fridge overnight or bake straight from frozen at 350°F for 10–12 minutes. This makes them a true great for meal prep option.

If you want to keep them soft, brush with a little melted butter after reheating. For best texture, reheat in the oven rather than the microwave. You can also reheat in an air fryer at 320°F for 4–6 minutes for a crisp top.

SERVING SUGGESTIONS

• Balanced side: Serve biscuits with roasted chicken breast and steamed green beans for a heart healthy meal.
• Low calorie plate: One biscuit, a bowl of vegetable soup, and a side salad.
• High protein meal: Split a biscuit and add scrambled egg whites and smoked salmon.
• Snack idea: Top a warm biscuit with low sugar jam and a small piece of cheese.

Try serving them with a simple dessert for a full meal. If you need a cookie to finish the plate, these buttery biscuits go well with warm baked treats like apple pie cookies for a cozy end to a meal.

VARIATIONS

• Healthier version: Use 1/4 cup less butter and replace the rest with 1/4 cup plain Greek yogurt. This reduces fat and adds a bit of protein for a lighter option. You can also use half whole wheat flour and half all-purpose to add more fiber.
• High-protein or low-carb version: Make a high protein meal version by replacing half the flour with almond flour and adding 1/2 cup of whey protein isolate (unflavored) and reducing the baking powder by a touch. Note: Texture will change and you may need to press the dough rather than roll. For a low carb take, use a low carb baking mix or almond flour base with an egg binder. These changes make a more diabetic-friendly biscuit when paired with lean protein.
• Air fryer or oven-baked version: The recipe above is oven baked. You can also bake biscuits in an air fryer by placing the cut biscuits on parchment and cooking at 350°F for about 10–12 minutes, checking at 8 minutes. They will come out with a nice crust and a soft inside. This air fryer method is quick and great for small batches.

For a party twist, top biscuits with savory mix-ins like chopped herbs or grated cheese before baking. For a sweet version, add a teaspoon of honey to the wet mix and brush with cinnamon butter after baking.

Also try pairing a small biscuit with a sweet treat from the same pantry. For a dessert board, include small candies like a homemade peppermint treat from a homemade peppermint patties recipe to offer a minty bite after the meal.

FAQs

Q: Are these biscuits good for weight loss?
A: Yes, they can fit a weight loss plan if you watch portions. One small biscuit with lean protein and veggies can be a filling, low calorie meal. Use phrases like "lighter option" by cutting butter or using Greek yogurt to lower fat.

Q: Can I make these diabetic-friendly?
A: You can make a more diabetic-friendly version by using lower-carb flour mixes or by limiting portion size and pairing the biscuit with protein and vegetables. Choosing whole grain flour or almond flour reduces the spike in blood sugar.

Q: How long do biscuits last in the freezer?
A: Wrapped well, baked biscuits keep in the freezer for up to 2 months. Thaw overnight in the fridge or reheat from frozen in the oven for best texture.

Q: Can I make these ahead for meal prep?
A: Yes. These biscuits are great for meal prep. Bake or freeze them before your busy week. Reheat in the oven or air fryer for a fresh taste. This makes them a smart choice if you plan weekly meals.

Q: Will a low-fat milk work instead of buttermilk?
A: You can use low-fat milk plus a teaspoon of vinegar or lemon juice to mimic buttermilk. For the best flakey rise, full fat buttermilk is ideal, but low-fat options will work and cut calories.

MAKE-AHEAD TIPS FOR Easy Homemade Flakey Buttermilk Biscuits

• Mix the dry ingredients and keep in a sealed bag for up to 3 days. Grate the frozen butter and store it cold in the freezer until you are ready to bake.
• After cutting, place the pan in the freezer until the biscuits are firm, then move them to a freezer bag to bake later. Bake from frozen at 425°F for a couple minutes longer if needed.
• You can par-bake the biscuits for 6–8 minutes, cool, and freeze. Finish them off in the oven for 6–8 minutes when you need a warm biscuit fast. This saves time and makes breakfast quick.
• Label portions for meal prep. One biscuit per person works for a small breakfast, two for a larger plate. Storing single portions makes it easy to grab and go.

These steps make the biscuits a great make-ahead choice for busy mornings or a meal prep day. Use the freezer and simple swaps to keep the recipe working for your health goals and schedule.

10 spooky easy Halloween appetizers can give you more party ideas if you plan to serve these biscuits at a gathering.

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