Fluffy Buttermilk Biscuits: Ina Garten’s Beginner-Friendly Recipe
Golden, flaky Ina Garten buttermilk biscuits promise a culinary journey straight from the heart of comfort cooking.
These tender, buttery delights emerge from her simple yet elegant approach to baking.
Soft layers practically melt in your mouth with each heavenly bite.
Southern charm meets professional technique in this foolproof recipe that guarantees bakery-quality results at home.
Every bite carries a whisper of rich, tangy buttermilk and delicate, crisp edges.
Warm from the oven, these biscuits beckon with an irresistible aroma that fills the kitchen.
Let these remarkable biscuits become your new weekend breakfast star and watch as everyone asks for seconds.
Quick Recipe Overview
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Calories: 230 kcal
Servings: 8
Start Baking with Ina Garten’s Buttermilk Biscuits Ingredients
For Dry Ingredients:
All-Purpose Flour: The foundation of biscuits, providing structure and tender crumb. Choose unbleached flour for better flavor and texture.
Baking Powder: Essential leavening agent that helps biscuits rise and become fluffy. Fresh baking powder ensures maximum lift.
Kosher Salt: Enhances overall flavor and balances the richness of butter. Coarse texture allows for more precise seasoning.
For Butter and Dairy:
Cold Butter, Buttermilk: Butter creates flaky layers while buttermilk adds tanginess and tenderness. Use highest quality, European-style butter for superior taste and ultra-cold temperature ensures maximum flakiness.
For Finishing and Binding:
Eggs: Provide structure, richness, and beautiful golden-brown exterior when used as wash. Choose fresh, free-range eggs for best results.
Flaked Sea Salt: Adds final flavor burst and delicate crunch. Select high-quality sea salt with delicate, crisp crystals.
Equipment Checklist for Buttermilk Biscuits by Ina
Electric mixer with paddle attachment: Essential for mixing dry and wet ingredients smoothly.
Measuring cup: Perfect for precise buttermilk and egg measurement.
Sheet pan: Needed for baking biscuits evenly.
Parchment paper: Prevents biscuits from sticking and ensures easy cleanup.
Rolling pin: Helps roll dough to consistent thickness.
Mixing bowl: Combines dry ingredients with ease.
Fork: Useful for beating egg and buttermilk mixture.
Pastry brush: Applies egg wash for a golden, shiny finish.
How to Make Ina Garten’s Buttermilk Biscuits from Scratch
Buttermilk Bliss
Oven Preparation Warm and ready kitchen space by heating the oven to a toasty 220°C with fan circulation. Grab a sheet pan and line it with parchment paper for easy cleanup.
Flour Foundation Create a fluffy base by combining flour, rising agent, and a touch of salt in a mixing bowl. Grate cold butter into delicate pieces, blending softly until just combined.
Liquid Magic Whisk buttermilk and an egg together in a small cup, creating a silky liquid that will transform your dry ingredients into tender goodness.
Dough Creation Merge wet and dry ingredients gently, stirring just until the mixture comes together. Avoid overmixing to keep the texture light and airy.
Shaping Adventure Transfer the dough onto a flour-dusted surface. Knead briefly and roll out to a generous thickness, creating a canvas for delicious biscuits.
Biscuit Crafting Use a round cutter to shape beautiful biscuits. Arrange them on the prepared pan, gathering and rerolling any leftover dough to maximize your batch.
Golden Finish Brush the biscuit tops with an egg wash, then sprinkle a delicate layer of sea salt for a gourmet touch that adds sparkle and flavor.
Baking Finale Slide the pan into the hot oven and bake until the biscuits transform into golden treasures with crispy edges and tender centers. Serve immediately for maximum enjoyment.
Tips & Add-Ins for Ina Garten’s Classic Biscuits
Experiment with different flour types like whole wheat, spelt, or gluten-free blends to create unique biscuit variations that match dietary needs and preferences.
Fold in shredded cheddar, parmesan, or crumbled feta along with fresh chopped herbs like rosemary, thyme, or chives to elevate the biscuits' flavor profile and make them more gourmet.
Prepare the biscuit dough ahead of time, cut into shapes, and freeze on a baking sheet. Transfer frozen biscuits to a freezer bag for up to one month, baking directly from frozen with a few extra minutes of cooking time.
Transform leftover biscuits into delicious breakfast sandwiches by slicing them in half and filling with scrambled eggs, bacon, or ham for a quick morning meal.
Keep biscuits fresh by storing them in an airtight container at room temperature for 2-3 days, or wrap individually and freeze for longer preservation without losing their tender texture.
Plate Your Ina Garten Biscuits Perfectly
Pair with Savory Breakfast: Top these golden buttermilk biscuits with crispy bacon, scrambled eggs, or creamy sausage gravy for a hearty morning meal.
Serve as Afternoon Snack: Split warm biscuits and spread with raspberry jam, honey, or herbed butter for a delightful midday treat.
Create Sandwich Base: Use these flaky biscuits as a base for chicken sandwiches, pulled pork, or as a side to complement soups and salads.
Elevate Dinner Accompaniment: Serve alongside roasted meats, hearty stews, or as a delicious bread option for family dinners.
Save & Reheat Ina Garten’s Buttermilk Biscuits
Refrigerate and Refresh: Store leftover biscuits in an airtight container inside the refrigerator for up to 3 days. Reheat gently in the oven at 150°C for 5-7 minutes to restore their crispy exterior and soft interior.
Freeze for Future Enjoyment: Wrap unbaked biscuit dough tightly in plastic wrap, then place in a freezer bag. Freeze raw dough for up to 1 month. Bake directly from frozen, adding 2-3 extra minutes to cooking time.
Quick Room Temperature Tip: Allow freshly baked biscuits to cool completely on a wire rack before storing. Keep at room temperature for maximum 1 day, covered with a clean kitchen towel to maintain texture.
Smart Portioning Strategy: Separate biscuit layers with parchment paper when storing to prevent sticking. This method works perfectly for both refrigerated and frozen storage, ensuring easy separation when you're ready to enjoy.
Ina Garten’s buttermilk biscuits blend Southern charm with culinary precision. Flaky, golden layers promise a delightful companion to morning meals or hearty dinners.
½ cup plus 2 tbsps (150 ml) cold buttermilk, shaken
1 extra-large egg beaten with 1 tablespoon water or milk, for egg wash
Kosher salt
Flaked sea salt (such as Maldon)
Instructions
Oven Preparation: Preheat the oven to 220°C (fan 200°C) / 425°F and line a sheet pan with parchment paper.
Dry Ingredient Fusion: In an electric mixer bowl, blend flour, baking powder, and kosher salt using the paddle attachment until uniformly combined.
Butter Integration: Introduce cold grated butter to the dry mixture, mixing on low speed until the texture resembles coarse crumbs.
Liquid Combination: Whisk buttermilk and egg in a measuring cup until smoothly incorporated.
Dough Formation: Pour the liquid mixture into the flour blend, mixing on low speed until the dough just comes together without overmixing.
Dough Preparation: Transfer the dough to a generously floured surface and perform 6 gentle kneading turns to maintain a delicate texture.
Shaping Process: Roll the dough to a 2-centimeter thickness and use a 6-centimeter round cutter to create biscuits, strategically positioning them on the prepared pan.
Scrap Utilization: Gather remaining dough, re-roll, and cut additional biscuits to minimize waste.
Finishing Touches: Brush biscuit tops with egg wash and sprinkle with flaked sea salt for enhanced flavor and appearance.
Baking Finale: Bake for 20-22 minutes until the biscuits achieve a golden-brown exterior and are fully cooked, then serve immediately while warm for optimal taste and texture.
Notes
Butter Chilling Technique: Freeze butter for 15 minutes before grating to ensure ultra-cold, perfect flaky texture that creates signature layers.
Handling Dough Delicately: Minimal mixing prevents tough biscuits; stop kneading the moment dough comes together to maintain tender, light consistency.
Strategic Baking Position: Position baking sheet in center of oven for even heat distribution, guaranteeing uniform golden-brown surfaces and consistent cooking.
Freshness Maximization: Consume biscuits within 2-3 hours of baking for optimal taste and texture, as homemade biscuits lose their ideal crisp exterior rapidly.
Degree: Associate of Applied Science in Baking and Pastry Arts
Focus: Techniques in baking, pastry creation, and dessert presentation.
San Antonio Culinary Institute
Program: Diploma in Farm-to-Table Culinary Practices
Focus: Emphasis on utilizing locally sourced ingredients and understanding seasonal flavors.
Sophia’s passion for baking began in her family kitchen, where she spent hours experimenting with new recipes. With a background in baking and pastry arts, she loves making desserts that are as visually stunning as they are delicious.
Sophia is all about using seasonal, locally sourced ingredients to create treats that everyone will enjoy. When she’s not creating mouth-watering desserts, you can find her gardening, making new recipes, or enjoying a relaxing afternoon with her family.
Sophia Rivera
Recipe Developer & Kitchen Tips Specialist
Expertise
Education
Austin Community College
San Antonio Culinary Institute
Sophia’s passion for baking began in her family kitchen, where she spent hours experimenting with new recipes. With a background in baking and pastry arts, she loves making desserts that are as visually stunning as they are delicious.
Sophia is all about using seasonal, locally sourced ingredients to create treats that everyone will enjoy. When she’s not creating mouth-watering desserts, you can find her gardening, making new recipes, or enjoying a relaxing afternoon with her family.