Biscuits are a big part of American food. We bake them for simple weeknight dinners and for big holiday meals.
The Joy of Cooking buttermilk biscuits recipe is a true classic. For many years, this famous cookbook has helped families make wonderful food.
It uses simple items you probably already have. This makes a treat that feels warm, cozy, and like home.
My own family has a strong biscuit tradition. My grandmother made them every single Sunday morning. She did not use special tools. She used her hands, a big bowl, and a lot of love.
The smell of those biscuits baking would wake everyone up. We would all gather in the kitchen, happy and hungry.
That feeling is what I want to share with you. This recipe is not about being perfect. It is about making something real and good to eat.
Why You’ll LOVE This Copycat Recipe Because…
You will love this version of the Joy of Cooking buttermilk biscuits recipe because it is simple and always works.
You do not need any special baking skills. The method of shredding frozen butter is a smart trick. It makes getting a flaky biscuit so much easier.
You get wonderful layers without any hard work. This Joy of Cooking buttermilk biscuits recipe is also very flexible.
You can use it to make big biscuits for sandwiches or small ones for a side dish. The result is a soft, warm, and comforting biscuit that makes any meal better.
What Goes in Joy of Cooking Buttermilk Biscuits
- Self-Rising Flour (2¼ cups): This flour already has baking powder and salt mixed in. It makes the biscuits rise up tall and fluffy. Regular all-purpose flour can work too, but you need to add 3 teaspoons of baking powder and 1 teaspoon of salt to each cup of flour.
- Cold Butter (1 stick, frozen): The butter creates those flaky layers everyone loves. Keep it frozen so it’s easy to shred. You can use margarine, but butter gives better taste. Some people use shortening, but butter makes the biscuits taste richer.
- Cold Buttermilk (1 cup): This gives the biscuits their tangy flavor and helps make them tender. The acid in buttermilk works with the baking powder to make biscuits rise. You can make your own by adding 1 tablespoon of white vinegar or lemon juice to regular milk. Let it sit for 5 minutes.
- Extra Butter (3 tablespoons): This goes in the bottom of your baking pan. It helps the bottoms get golden and crispy. You can use oil or cooking spray, but butter tastes best.
- Buttermilk for Brushing: Save some buttermilk to brush on top. This helps the tops turn golden brown. You can use melted butter or milk too.
Kitchen Essentials for This Recipe
- Mixing Bowl – For combining dry and wet ingredients.
- Grater – To shred cold butter evenly.
- Biscuit Cutter – Helps shape biscuits and makes them rise better.
- Rolling Pin or Hands – To gently flatten the dough.
- Baking Sheet or Cast-Iron Skillet – Skillet gives a crisp bottom.
- Pastry Brush – For brushing buttermilk or butter on top.
- Oven – Preheated for even baking.
How to Make Joy of Cooking Buttermilk Biscuits
Step 1 | Prepare the Dry Mix
In a large bowl, add 2 ¼ cups of self-rising flour. Keep the flour chilled if possible to help the biscuits rise higher.
Step 2 | Grate the Butter
Take one stick of frozen butter and shred it with a grater. Toss the butter into the flour and mix lightly with your hands so the shreds are coated and spread out evenly.
Step 3 | Add the Buttermilk
Pour in 1 cup of cold buttermilk. Stir gently with a spoon until the flour is just moistened. The dough will look shaggy and sticky, but that’s normal.
Step 4 | Shape the Dough
Turn the dough out onto a lightly floured surface. Gently bring it together with your hands without kneading too much. Pat it into a 1–1.5 inch thick round.
Step 5 | Cut the Biscuits
Use a biscuit cutter to press straight down—do not twist, as twisting seals the edges and keeps them from rising. Place the biscuits close together on a buttered skillet or baking sheet.
Step 6 | Preheat and Bake
Preheat the oven to 415°F. Place the skillet inside while heating. Add a few tablespoons of butter to melt before arranging the biscuits. Bake for about 15–18 minutes until golden on top.
Step 7 | Cool and Serve
Take the skillet out of the oven. Let the biscuits cool for a few minutes before you eat them.
Recipe Perfection Tips
- Keep Everything Cold: The cold butter and buttermilk are what create steam and make the biscuits flaky. Work quickly so they stay cold.
- Do Not Over-Mix: When you add the buttermilk, mix just until the flour is wet. A lumpy dough is a good thing. Over-mixing makes tough biscuits.
- No Twisting: When you cut the biscuits, press the cutter straight down and pull it straight up. Twisting the cutter presses the edges together and they won’t rise as high.
- Hot Pan is Best: Baking the biscuits in a hot skillet helps the bottoms get crispy right away and helps them rise nicely.
Ways to Enjoy This Dish
For a classic Southern breakfast, split a warm biscuit and top it with butter, jam, or honey. They are also the perfect base for a breakfast sandwich with egg, cheese, and bacon or sausage.
At dinner time, serve them next to a bowl of soup, stew, or chili instead of rolls. You can even make a simple dessert by splitting a biscuit, adding fresh berries, and a dollop of whipped cream.
For a savory snack, top a biscuit with shredded chicken and gravy.
Make-Ahead and Storage
Make-Ahead: Prepare the dough, cut biscuits, and place them on a baking sheet. Cover tightly and refrigerate up to 24 hours. Bake directly from the fridge for fresh biscuits in minutes.
How to Store: Keep baked biscuits in an airtight container at room temperature for 2–3 days. This prevents them from drying out while keeping them soft.
How to Reheat: Warm biscuits in a 350°F oven for 5–7 minutes. You can also microwave for 15–20 seconds, but the oven keeps them crispier on the outside.
Freezing Tips: Place unbaked biscuits on a tray, freeze 1–2 hours, then transfer to a freezer bag. Bake directly from frozen, adding a few extra minutes to the baking time. Baked biscuits can also be frozen; wrap tightly and thaw before reheating.
Joy of Cooking Buttermilk Biscuits Recipe FAQs
1. What if I don’t have a biscuit cutter?
You can use a round jar or cup as a cutter, but a proper biscuit cutter helps the biscuits rise better. A sharp edge is important to cut clean dough with less squishing.
2. Can I use a different pan instead of a cast iron skillet?
Yes, you can use a baking sheet or another oven-safe pan. Grease it with butter or oil to prevent sticking. A cast iron skillet gives a crispier bottom, but a baking sheet works fine. Place biscuits close together for better rising.
3. Can I double this recipe?
Yes, you can double everything to make more biscuits. Use a bigger bowl for mixing and you might need two skillets or baking sheets. The baking time stays the same – just watch the color to know when they’re ready. Make sure your oven is big enough to fit everything.
4. What should I do when my dough feels too sticky?
Biscuit dough naturally feels sticky – don’t add too much extra flour. Just put a little flour on your hands and work surface. The dough will come together as you gently pat it. Adding too much flour makes dense, heavy biscuits. A slightly sticky dough actually makes better biscuits than dry dough.
Joy of Cooking Buttermilk Biscuits Recipe
Ingredients
Equipment
Method
- In a large bowl, add 2 ¼ cups of self-rising flour. Keep the flour chilled if possible to help the biscuits rise higher.
- Take one stick of frozen butter and shred it with a grater. Toss the butter into the flour and mix lightly with your hands so the shreds are coated and spread out evenly.
- Pour in 1 cup of cold buttermilk. Stir gently with a spoon until the flour is just moistened. The dough will look shaggy and sticky, but that’s normal.
- Turn the dough out onto a lightly floured surface. Gently bring it together with your hands without kneading too much. Pat it into a 1–1.5 inch thick round.
- Use a biscuit cutter to press straight down—do not twist, as twisting seals the edges and keeps them from rising. Place the biscuits close together on a buttered skillet or baking sheet.
- Preheat the oven to 415°F. Place the skillet inside while heating. Add a few tablespoons of butter to melt before arranging the biscuits. Bake for about 15–18 minutes until golden on top.
- Take the skillet out of the oven. Let the biscuits cool for a few minutes before you eat them.
The Joy of Cooking buttermilk biscuits recipe is more than a set of instructions – it’s a tradition worth keeping alive.
With just a few basic ingredients, you can make biscuits that are soft, flaky, and full of homemade comfort.
