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Jumbo Buttermilk Biscuits

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These Jumbo Buttermilk Biscuits are a Southern delicacy and go perfectly with gravy, butter, honey or jam. The only biscuit recipe you’ll ever need.

large biscuits stacked on each other
so flakey and buttery

This is the ONLY biscuit recipe you’ll ever need, hands down. We make these biscuits for breakfast or dinner, with Southern White Gravy or as biscuit sandwiches on the go. They’re huge, buttery, flakey, and scrumptious.

what you’ll need

ingredients for buttermilk biscuits, including salt, baking soda, baking powder, flour, butter, and buttermilk
ingredients for large, buttery biscuits
  • All-purpose flour 
  • Baking powder 
  • Baking soda 
  • Salt 
  • Butter – frozen butter is best, grated or cut into very small pieces
  • Buttermilk – you can make your own sub by adding 1 tablespoon vinegar per 1 cup milk.  Let stand for 3 minutes, then stir and use in place of real buttermilk.

how to make big buttermilk biscuits

  1. Heat the oven to 425° and spray a cookie sheet with cooking spray.
  2. Combine the flour, baking powder, soda and salt.
  3. Toss the grated butter with the flour till the pieces are coated. Then stir in the cold buttermilk, just until a dough forms.  If the dough is too dry, add an additional tablespoon of milk to the dough.
  4. Gently form a ball and press out ½ inch thick with the palm of your hand or use a rolling pin.
  5. Cut biscuits out with a biscuit cutter or turn a drinking glass upside down and use it to cut the biscuits.
  6. Place on the pan and you can brush the tops with melted butter or buttermilk.
  7. Bake for 10 to 12 minutes until the tops are golden.
  8. Remove and brush with butter.  Serve hot with gravy, syrup, jelly or honey.
pile of flakey buttermilk biscuits

faq

storing leftovers

Store in an airtight container in the refrigerator for up to 5 days (these are best eaten fresh).

can I freeze biscuit dough?

Buttermilk biscuit dough may be frozen after cutting with a biscuit cutter to individual pieces. Follow these simple instructions for freezing pre-made biscuits for later:

  1. Wrap each pre-made biscuit in its own plastic wrap
  2. Freeze
  3. Add to a zippered bag for extra protection

Keep frozen biscuits for up to 3 months. Thaw overnight prior to baking.

butter and honey are perfect toppings

tips for the best biscuits

  • Grate frozen butter, then toss in the flour, or cut into small pieces and place in a food processor with the flour.  Give it a few good pulses to combine.
  • It is important that the butter and milk are icy cold.  This will help the biscuits be nice and flaky!
pile of large buttermilk biscuits with butter
great with butter too!

what to serve with biscuits

Large, buttermilk biscuits are best served with a spread of butter, drizzle of honey, jam or with breakfast gravy.

large pile of flakey buttermilk biscuits

Jumbo Buttermilk Biscuits

Jumbo Buttermilk Biscuits are a Southern delicacy and go perfectly with gravy, butter, honey or jam. The only biscuit recipe you'll ever need!
4.41 from 5 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 8
Calories: 182kcal
Author: Amber

Ingredients

Instructions

  • Preheat the oven to 425° and spray a cookie sheet with cooking spray.
  • Combine the flour, baking powder, soda and salt.
  • Toss the grated butter with the flour till the pieces are coated. Then stir in the cold buttermilk, just until a dough forms.  If the dough is too dry, add an additional tablespoon of milk to the dough.
  • Gently form a ball and press out ½ inch thick with the palm of your hand or use a rolling pin.
  • Cut biscuits out with a biscuit cutter or turn a drinking glass upside down and use it to cut the biscuits.
  • Place on the pan and you can brush the tops with melted butter or buttermilk.
  • Bake  for 10 to 12 minutes until the tops are golden.
  • Remove and brush with butter.  Serve hot with gravy, syrup, butter, jelly or honey.

Notes

  • Store in an airtight container in the refrigerator for up to 5 days (these are best fresh).
  • may be frozen individually then placed in a large zippered bag for up to 3 months. Thaw overnight, then bake. 
Serve with southern white gravy or bacon gravy.

Nutrition

Calories: 182kcal | Carbohydrates: 37g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 694mg | Potassium: 71mg | Fiber: 1g | Sugar: 1g | Vitamin A: 25IU | Calcium: 201mg | Iron: 3mg

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Recipe Rating




Janice

Saturday 14th of May 2022

You left out how much crumbled butter to use in the biscuits.

Amber

Sunday 15th of May 2022

Hi Janice, I have added that in. Thanks so much for catching this, hope you have a wonderful day.