Joanne Chang’s buttermilk biscuits. There’s something about those flaky layers, the buttery aroma wafting through the kitchen, that instantly transports me back to lazy weekend mornings. I always forget how surprisingly simple they are to make at home — a few humble ingredients and a little patience, and you’ve got yourself a batch of golden, flaky goodness. Honestly, once you get the hang of these, they’ll become your go-to for breakfast, brunch, or even a comforting side for dinner. Plus, they’re perfect for soaking up gravy, honey, or whatever sauce you love. The aroma alone is enough to make everyone in the house come running, and the best part is that they’re so versatile that you can enjoy them any time of day, whether plain, sweet, or savory.
Introduction
There’s a cozy charm to Joanne Chang’s buttermilk biscuits that I find irresistible. Maybe it’s the way they melt in your mouth with each buttery, flaky bite, or how they take up a notch any meal from ordinary to special. I remember the first time I made these — I was in the kitchen, craving something warm and comforting, and I’d just pulled out a bunch of ingredients I had on hand. No fancy equipment, no complicated steps. Just a bowl, a spoon, and my oven. The magic of these biscuits is how effortlessly they come together, yet they’re so impressive on the table. Perfect for that unexpected brunch guest or a quick breakfast for yourself on a busy morning. They also make a lovely addition to holiday tables or weekend brunch spreads, where their rustic yet elegant appearance always gets compliments.
If you love the idea of flaky, homemade, melt-in-your-mouth biscuits, then you’ll adore Joanne Chang’s buttermilk biscuits. They’re one of those recipes that just feels like getting a warm hug — and, trust me, once you try them, they’ll become a staple in your baking repertoire. I love pairing these with a bowl of steaming soup or a hearty stew, especially during chilly seasons. They’re equally delicious served with honey and butter for breakfast or alongside a savory dinner. Speaking of which, if you’re looking to make a complete brunch spread or a cozy dinner, check out my Spring Vegetable Herb Frittata or the Mini Easter Quiches With Spring Veggies. They’re fantastic accompaniments that highlight the versatility of homemade baked goods like these biscuits, making any meal feel special.
Why You’ll Love This Recipe
- Effortless and quick to prepare: This recipe uses simple ingredients that you probably already have in your pantry and comes together in under 40 minutes, making it perfect for busy mornings or last-minute guests. No need for fancy gadgets or long proofing times—just a few quick steps, and you’re ready to bake. It’s the kind of recipe that boosts confidence and gives you delicious results without stress.
- Flaky, buttery layers: The secret to Joanne Chang’s buttermilk biscuits lies in the use of cold butter and gentle folding, which creates those irresistible flaky layers that make each bite special. The process of folding the dough multiple times develops those beautiful layers that puff up during baking, giving you that perfect in-between crunch and tender interior. This technique is what makes homemade biscuits stand out from store-bought or quick-drop varieties.
- Perfect for any meal or occasion: Whether you want a warm biscuit to start your day, a side for soups and stews, or even a snack, these fit right in. They’re versatile enough to serve at brunch, dinner, or even on a picnic. Their hearty yet delicate texture makes them suitable for breakfast with butter and jam, or as an accompaniment for hearty roasted meats and vegetables. Plus, they’re equally delightful when enjoyed plain or with a smear of honey or marmalade.
- Made with pantry staples: No special ingredients needed—just flour, baking powder, butter, buttermilk, and a pinch of salt. It’s the kind of recipe you can make on a whim with what’s already in your fridge and pantry. This accessibility makes it easy for anyone to try, whether you’re an experienced baker or a beginner.
- Customizable and forgiving: Want to add cheese, herbs, or spices? These biscuits handle additions beautifully. Plus, they’re pretty forgiving for beginners—if your dough feels sticky, just add a touch more flour, and if it’s too dry, a splash more buttermilk. This flexibility allows you to personalize your biscuits to suit your taste and creativity.
- Perfectly flaky every time: The method of folding and minimal handling ensures each biscuit has those beautiful, crisp layers. Once you get the technique down, it’s almost foolproof—consistency is key, and patience pays off. The resulting biscuits will be consistently flaky, tender, and golden, making them a reliable baked good to impress family and friends.
Ingredients
- 2 cups all-purpose flour: The foundation of your biscuits. Use a spoon to fluff the flour before measuring to avoid dense biscuits. Sifting or whisking the flour first helps aerate it, leading to a lighter texture.
- 1 tablespoon baking powder: Leavens the dough, creating that light, airy texture. Make sure it’s fresh for maximum lift—baking powder loses potency over time, which can result in flatter biscuits.
- 1 teaspoon salt: Balances the richness and enhances flavor. Feel free to adjust if you’re adding salty extras like cheese or ham, or if you prefer a milder taste.
- 1/2 cup cold unsalted butter: The key to flaky layers. Cut it into small cubes so it incorporates easily without melting. Chilling the butter before use ensures it stays cold during mixing, which is crucial for the layered effect.
- 1 cup buttermilk: Adds tang and moisture. If you don’t have buttermilk, substitute with milk + 1 tablespoon lemon juice or vinegar, letting it sit for 5 minutes until it curdles slightly. This creates an acidic environment that reacts with the baking powder for lift.
How to Make Joanne Chang’s Buttermilk Biscuits
- Preheat your oven to 425°F (220°C). Make sure your oven rack is in the middle for even baking, and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup. Proper oven temperature is essential for achieving that perfect golden crust.
- Combine dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, and salt. This ensures even distribution of leavening and salt, which is crucial for fluffy biscuits with consistent texture. Mixing thoroughly at this stage helps prevent pockets of baking powder or salt, which could affect the rise and flavor.
- Add the cold butter: Using a pastry cutter or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized bits of butter. Keep everything cold to ensure maximum flakiness—warm butter will melt and create a dense dough instead of flaky layers.
- Pour in the buttermilk: Make a well in the center of the dry ingredients and pour in the buttermilk. Using a spatula or wooden spoon, gently stir until just combined. Don’t overmix — you want the dough to be moist but not sticky. Overmixing develops gluten, which can make biscuits tough rather than tender.
- Shape and fold the dough: Turn the dough out onto a lightly floured surface. Gently knead it a few times just to bring it together. Pat it into a 1-inch thick rectangle, then fold it in thirds like a letter. Repeat this folding process 2-3 times to create flaky layers. Resting the dough briefly after folding helps relax the gluten and promotes flaky layers.
- Cut out biscuits: Use a floured 2.5-inch round cutter or a glass to cut out biscuits. Press straight down without twisting, as twisting can seal the edges and prevent proper rising. Place the biscuits close together on your prepared baking sheet to help them rise upward rather than spread apart.
- Bake until golden: Bake for 12-15 minutes, or until the tops are a deep golden brown and the biscuits sound hollow when tapped. Remove from oven and brush with melted butter if desired for extra richness and shine. Allow them to cool slightly before serving to let the layers set fully.
Pro Tips for Best Results
- Keep everything cold: The cold butter and buttermilk are what create those flaky layers. Chill your ingredients for at least 30 minutes before starting if your kitchen is warm, or even briefly freeze the butter for easier cutting. Cold ingredients help prevent the butter from melting too quickly during baking, which is essential for creating crisp, flaky layers.
- Don’t overhandle the dough: Once you add the buttermilk, mix just until combined. Overmixing develops gluten, leading to tougher biscuits. Gentle folding and minimal handling preserve the tender, flaky texture that makes these biscuits special.
- Use a sharp cutter: A dull cutter can compress the dough, preventing it from rising properly. Dip the cutter in flour between cuts to keep the biscuits from sticking and to maintain clean edges for a better rise.
- Folding technique: Repeating the folding and patting process creates multiple layers, which are the hallmark of flaky biscuits. Be patient—this step is what produces those beautiful, crisp layers that make each bite delightful. Resting the dough briefly after each fold helps develop the layers further.
- Adjust baking time: If your biscuits aren’t golden after 12 minutes, give them a couple more minutes, but keep an eye on them to prevent burning. Every oven varies, and small adjustments can make a significant difference in achieving perfect color and texture.
Variations and Substitutions
- Cheesy Herb Biscuits: Fold in 1/2 cup shredded sharp cheddar and 1 tablespoon chopped fresh herbs (like rosemary or thyme) before cutting out. These are perfect for brunch or a cheese board, adding savory depth and aroma.
- Whole Wheat Version: Swap half of the all-purpose flour with whole wheat flour for a nuttier flavor and more fiber. The texture will be slightly denser but still delicious, and you can add a touch more buttermilk if needed to keep the dough moist.
- Garlic Butter Biscuits: Brush the tops with garlic-infused melted butter immediately after baking. Adds a savory punch, ideal for dinner sides, and makes them irresistibly fragrant.
- Vegan-Friendly: Use coconut oil or vegan butter instead of regular butter, and a plant-based buttermilk substitute (like almond milk with lemon juice). The flavor stays rich and satisfying, and they’re just as tender.
- Sweet Version: Add a tablespoon of sugar to the dry ingredients and fold in dried cranberries or blueberries. Perfect for breakfast or a sweet snack, serving with honey or jam enhances the flavor.
Make Ahead and Storage
To prep ahead, assemble your dough, cut out the biscuits, and freeze them on a baking sheet. Once frozen, transfer to a resealable bag. Bake directly from frozen, adding a couple of extra minutes to the baking time. This makes it easy to have freshly baked biscuits any day with minimal effort.
If storing baked biscuits, cool completely before wrapping tightly in plastic wrap or placing in an airtight container. They’ll stay fresh in the fridge for 2-3 days. To reheat, warm in a 350°F (175°C) oven for about 10 minutes — avoid the microwave, as it tends to make biscuits soggy and rubbery. Reheating in the oven restores their crisp exterior and flaky interior better than microwave reheating.
Serving Suggestions
- With hearty soups and stews: These biscuits are the perfect vehicle for scooping up thick, flavorful broths. My favorite pairing is a steaming bowl of Spring Pea Mint Soup. Their flaky layers soak up the broth beautifully, adding richness to every spoonful.
- For breakfast or brunch: Split them open and spread with butter, honey, or jam. Or, turn them into breakfast sandwiches with eggs and bacon for a satisfying start to your day. They’re also great alongside fresh fruit and yogurt for a light, homemade breakfast.
- As a side for roasted vegetables or grilled meats: Their buttery layers complement almost anything you serve on the table, from roasted carrots to steak, adding a comforting, flaky element.
- For a quick snack: Warm a biscuit and enjoy it with a pat of butter or a drizzle of honey — simple, satisfying, and better than anything store-bought. It’s an ideal way to curb snack cravings with something homemade and wholesome.
Frequently Asked Questions
- Can I make Joanne Chang’s buttermilk biscuits gluten-free? Yes, you can substitute a gluten-free all-purpose flour blend that’s suitable for baking. Be sure to choose a blend that contains xanthan gum or add a teaspoon yourself to help with structure. Keep in mind that the texture may vary slightly, but with proper handling, the flaky layers will still shine through, and they will taste just as delicious.
- How do I prevent my biscuits from turning out dense? Make sure your butter is very cold and handle the dough gently. Overmixing or pressing too hard when cutting out biscuits can compress the dough and result in a dense, heavy texture. Also, avoid opening the oven door during baking, as sudden temperature drops can affect rise and flakiness.
- Can I add cheese or herbs to the dough? Absolutely! Fold in shredded cheese like cheddar or Gruyère, or chopped fresh herbs for extra flavor. Just be sure not to add too much moisture, which can affect the dough’s consistency. Adding small amounts at the folding stage ensures even distribution without compromising the dough’s structure.
- Is buttermilk necessary? It’s what gives these biscuits their tang and tender crumb. If you don’t have buttermilk, make a quick substitute with milk + lemon juice or vinegar, letting it sit for 5 minutes until it curdles slightly. This creates an acidic environment that reacts with the baking powder, aiding in rise and tenderness.
- Will these biscuits reheat well? Yes, but best reheated in a 350°F (175°C) oven for about 10 minutes. The microwave can make them rubbery and soggy, so for the best texture, reheating in the oven preserves their crisp exterior and flaky layers.
- Can I freeze the dough? Yes. Shape and cut the biscuits, then freeze them on a baking sheet. Once frozen, transfer to a bag and bake directly from the freezer, adding a few extra minutes to the baking time. This allows you to enjoy fresh biscuits on demand without any prep work.
- How do I store leftovers? Keep cooled biscuits in an airtight container in the fridge for 2-3 days. Reheat in the oven for best texture, or split and toast slightly for a fresh-baked feel. Avoid storing for too long, as they are best enjoyed fresh for maximum flakiness and flavor.
Now that you’ve got the scoop on Joanne Chang’s buttermilk biscuits, it’s time to roll up your sleeves and get baking. These flaky, buttery biscuits are a guaranteed crowd-pleaser and so much fun to make. Customize them with your favorite herbs or cheeses, and enjoy the warm, tender layers that only homemade can deliver. Happy baking!
Print
Joanne Chang’s Buttermilk Biscuits
- Total Time: PT45M
- Yield: 4 1x
Description
Flaky, buttery, and simple to make, these biscuits are perfect for breakfast, brunch, or dinner sides. They are versatile, easy to prepare, and feature layers of flaky goodness with a rich buttery aroma.
Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup unsalted butter (cold, cut into small pieces)
- 3/4 cup buttermilk
Instructions
- Step 1: Preheat the oven to 425°F (220°C).
- Step 2: In a large mixing bowl, whisk together the flour, salt, baking powder, and baking soda.
- Step 3: Add the cold butter pieces to the flour mixture. Using a pastry cutter or your fingers, cut in the butter until the mixture resembles coarse crumbs.
- Step 4: Pour in the buttermilk and gently stir until just combined. Do not overmix.
- Step 5: Turn the dough out onto a floured surface. Fold the dough over itself 3-4 times to create flaky layers.
- Step 6: Pat the dough into a 1-inch thick rectangle. Cut out biscuits using a round cutter or a glass.
- Step 7: Place the biscuits on a baking sheet lined with parchment paper, spacing them apart.
- Step 8: Bake for 12-15 minutes or until golden brown.
- Step 9: Serve warm with butter, honey, or your favorite toppings.
Notes
For extra flaky layers, fold the dough multiple times and keep the butter cold. Do not overmix the dough to maintain tenderness.
- Prep Time: PT15M
- Cook Time: PT30M
- Category: Breakfast
- Cuisine: American
Keywords: joanne chang’s buttermilk biscuits, easy recipes, flaky biscuits, homemade biscuits