Homemade Buttermilk Biscuits
Brace yourselves for the ultimate buttermilk biscuits that redefine homemade comfort! These soft, buttery, fluffy delights are not just your ordinary biscuits—they’re a high protein marvel, making them the perfect healthy indulgence. Imagine sinking your teeth into one of these easy homemade buttermilk biscuits, fresh out of the oven, with a golden, slightly crisp exterior giving way to an unbelievably soft and tender middle. Yes, it’s real, and it’s spectacular!
Servings: 9 Biscuits
Calories: 130.8kcal
Ingredients
Buttermilk Biscuits:
- 90 g All Purpose Flour (King Arthur)
- 60 g Keto Wheat Flour or sub equal parts AP (King Arthur)
- 28 g Unflavored Protein Powder (Quest)
- 2 tsp Baking Powder
- ¼ tsp Baking Soda
- ½ tsp Salt
- 42 g Unsalted Butter (cold & cubed, Vital Farms)
- 56 g Nonfat Greek Yogurt (Siggi’s)
- 120 ml Low Fat Buttermilk (Sprout’s)
- 30 g All Purpose Flour (for kneading)
Instructions
Buttermilk Biscuits:
- Preheat the oven to 400°.
- In a larger bowl, add in your dry ingredients (1) and give a good mix.90 g (0.75 cups) All Purpose Flour, 60 g (0.5 cups) Keto Wheat Flour or sub equal parts AP, 2 tsp Baking Powder, 1/4 tsp Baking Soda, 1/2 tsp Salt, 28 g (0.25 cups) Unflavored Protein Powder
- Add in your cold cubed butter and press into the flour with your hands.42 g (3 tbsp) Unsalted Butter
- Then add in the yogurt and gently mix in with a spoon.56 g (0.25 cups) Nonfat Greek Yogurt
- Finally, add in the buttermilk to the center and mix a few times with your spoon until a shaggy dough forms. It will be crumbly but don’t over mix it.120 ml (0.5 cups) Low Fat Buttermilk
- Use your extra flour to flour your surface and pour out the dough.30 g (0.25 cups) All Purpose Flour
- Knead a few times until a solid dough forms. Use the extra flour to continuously flour the surface and your hands so it’s not sticky.
- Flour a rolling pin and roll the dough out into a rectangle. Fold one side to the center and then the other on top. Rotate the dough and roll out into a rectangle again.
- Repeat and fold in the edges. Repeat one last time. This will create more of those layers. Once a 1/2” - 3/4” thick shape, use a glass to cut out 8-9 circles.
- Add to a 10” cast iron or baking sheet. You can slightly overlap them or keep them spread out.
- Brush the tops with an extra tbsp of buttermilk.
- Bake for 15-18 minutes until golden brown on top.
- Let them cool for at least 10 minutes before slicing in half.
To Serve:
- Slice your biscuits in half and enjoy with jam, butter, or make into some strawberry shortcakes.
Video Tutorial
Nutrition Information
Homemade Buttermilk Biscuits
Serving Size
1 Biscuit
Amount per Serving
Calories
130.8
% Daily Value*
Fat
4.6
g
7
%
Saturated Fat
2.7
g
17
%
Cholesterol
14.3
mg
5
%
Sodium
43.1
mg
2
%
Potassium
39.6
mg
1
%
Carbohydrates
13.1
g
4
%
Fiber
1.1
g
5
%
Sugar
1.2
g
1
%
Protein
9.3
g
19
%
* Percent Daily Values are based on a 2000 calorie diet.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.
Extra Notes & Tips
(1) If you don’t have Keto Wheat Flour, you can replace with equal parts All Purpose Flour. I used this to boost the protein content but still give the biscuits a light fluffy texture.