Buttermilk Biscuits with Grape Jelly
Golden, flaky buttermilk biscuits with a tender crumb and crisp edges, fresh from the oven. The cold butter creates irresistible layers while buttermilk adds a subtle tang. Split them open warm and slather with sweet, vibrant grape jelly for a classic Southern breakfast or snack that comes together in under 30 minutes.
For 8 servings
- prep
Preheat the oven and prepare the baking sheet.
1.Preheat oven to 450°F (230°C).2.Line a baking sheet with parchment paper or leave ungreased. - mix
Whisk the dry ingredients together.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
- mix
Cut the cold butter into the flour mixture.
1.Add the cold cubed butter to the flour mixture.2.Use a pastry cutter or two forks to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.TIPKeep the butter cold — visible butter bits create the flaky layers. Work quickly. - mix
Stir in the cold buttermilk.
Pour the cold buttermilk into the flour-butter mixture. Stir gently with a fork just until the dough comes together in a shaggy mass. Do not overmix.
TIPOvermixing develops gluten and makes biscuits tough. Stop as soon as the dough holds together. - knead · ~2 min
Turn out the dough and fold gently.
1.Turn the shaggy dough onto a lightly floured surface.2.Gently bring the dough together with your hands, then pat into a rough rectangle about 1 inch thick.3.Fold the dough in half over itself, then pat out again. Repeat the fold-and-pat process 3 to 4 times to create layers. - prep
Pat out the dough and cut the biscuits.
1.Pat the dough into a rectangle about 1 inch thick.2.Dip a 2.5-inch biscuit cutter into flour and press straight down without twisting.3.Cut out biscuits and place them on the prepared baking sheet with sides touching for soft edges or spaced apart for crisp edges.4.Gently gather scraps, pat out again, and cut remaining biscuits.TIPNever twist the cutter — twisting seals the edges and prevents the biscuits from rising tall. - bake · ~11 min
Bake until golden brown.
Place the baking sheet in the preheated oven and bake for 10 to 12 minutes, until the biscuits are puffed and golden brown on top.
- assemble · ~2 min
Serve warm with a generous dusting of powdered sugar and grape jelly.
Remove biscuits from oven and let cool for 2 minutes. Split open while warm, spread with grape jelly, and serve immediately.
TIPFor the classic New Orleans experience, dust with powdered sugar too and enjoy with cafe au lait.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the flakiest biscuits, freeze the cubed butter for 10 minutes before cutting it into the flour.
- 2Chill the buttermilk and work quickly to keep the butter solid for distinct steam pockets.
- 3Pat dough to exactly 1 inch thick — thicker biscuits may not bake through, thinner ones won't rise tall.
- 4Place biscuits with sides touching for soft, pull-apart edges; space them apart for crisper sides.
- 5When gathering dough scraps, stack and pat gently — re-kneading will make the final biscuits tough.
- 6Leftover biscuits keep at room temperature for 2 days; reheat in a 350°F oven for 5 minutes to restore flakiness.
Adapt it for your goals.
Cheddar-Chive
Fold 1/2 cup shredded sharp cheddar and 2 tablespoons chopped fresh chives into the dry ingredients before adding buttermilk. Serve with honey instead of jelly for a savory-sweet twist.
VeganVegan
Substitute cold vegan butter and unsweetened plant-based buttermilk (1 tbsp lemon juice + 3/4 cup oat or soy milk). Use a vegan grape jelly for serving.
Gluten FreeGluten-Free
Use a 1:1 gluten-free all-purpose flour blend with xanthan gum. Reduce buttermilk to 2/3 cup and bake at 425°F for 12-14 minutes for best texture.
Jelly SwirlJelly Swirl
After patting the dough into a rectangle, spread a thin layer of grape jelly over half, fold over, and pat out again before cutting. This creates a marbled jelly swirl throughout the biscuit.
Why this is on our healthy list.
Good Source of Calcium
The buttermilk provides a notable amount of calcium, which supports bone health and muscle function.
Lower in Sugar
This biscuit recipe is naturally lower in added sugar compared to many baked goods, with sweetness coming only from the grape jelly spread on top.
Frequently asked questions
Overmixing the dough develops too much gluten, making biscuits tough. Also, warm butter melts into the flour instead of creating steam pockets, preventing a tall rise.
