Few things make a Thanksgiving table more inviting than a basket of warm, flaky Thanksgiving Buttermilk Biscuits. I still remember helping my grandmother cut biscuits from dough with an old drinking glass, the buttery smell filling the kitchen as they baked. Crisp on the outside, tender inside, and perfect for slathering with butter or gravy, these biscuits are a comforting classic that bring joy to every holiday feast.
Ingredients
2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 tbsp sugar (optional)
1/2 cup cold unsalted butter, cubed
1 cup cold buttermilk
2 tbsp melted butter (for brushing)
Instructions
Preheat oven to 425°F (220°C). In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar. Cut in cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs. Pour in buttermilk and stir gently until dough just comes together. Turn onto floured surface, gently fold dough 4–5 times, and pat into a 1-inch thick rectangle. Cut biscuits with round cutter and place on baking sheet close together for soft edges. Bake 12–15 minutes until golden brown. Brush with melted butter before serving warm.
Substitutions
Use whole wheat flour for a nuttier flavor. Replace buttermilk with milk plus 1 tsp lemon juice or vinegar. Swap butter with shortening for extra flaky biscuits. Add herbs, cheese, or garlic powder for savory variations.
Equipment
Mixing bowl
Pastry cutter or fork
Rolling pin (optional)
Biscuit cutter or glass
Baking sheet
Storage
Refrigerator: Store cooled biscuits in airtight container for up to 3 days.
Freezer: Freeze baked biscuits for up to 2 months.
Reheating: Warm in oven at 350°F for 5–7 minutes or microwave briefly.
Top Tips
Keep butter and buttermilk cold for flakier layers. Don’t overwork dough—handle gently to avoid toughness. Place biscuits close together for softer sides, or spaced apart for crispier edges. Brush with butter right after baking for glossy, flavorful tops.
FAQs
Can I make the dough ahead of time? Yes, shape biscuits and refrigerate up to 24 hours before baking.
Do I need a biscuit cutter? No, a glass or sharp knife works fine.
Can I make them without buttermilk? Yes, use milk with lemon juice or vinegar as a substitute.
What pairs well with biscuits? Turkey, gravy, ham, or cranberry sauce make perfect companions.