Homemade Buttermilk Biscuits

Why You’ll Love This Recipe

This recipe is quick, simple, and yields incredibly soft and flaky biscuits every time. Using cold butter and tangy buttermilk ensures that signature layered texture and rich flavor. There’s no need for special equipment, and the dough comes together in minutes. These biscuits are versatile enough to enjoy sweet or savory and are a hit for breakfast, brunch, or dinner.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Unsalted butter (cold)
• Buttermilk (cold)

Directions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized pieces of butter.
4. Pour in the cold buttermilk and stir just until the dough comes together. Do not overmix.
5. Turn the dough out onto a lightly floured surface. Gently pat or roll into a rectangle about ½ inch thick.
6. Fold the dough over itself 2–3 times to create layers, then gently roll or pat it out again to 1-inch thickness.
7. Use a round biscuit cutter to cut out biscuits, pressing straight down without twisting. Gather scraps and repeat.
8. Place biscuits on the prepared baking sheet so they’re just touching.
9. Bake for 12–15 minutes or until golden brown on top.
10. Brush with melted butter if desired. Serve warm.

Servings and timing

This recipe makes about 8–10 biscuits, depending on the cutter size. Total time is approximately 30 minutes: 15 minutes for prep and 12–15 minutes for baking.

Variations

• Cheddar & herb: Add shredded cheddar and chopped chives or parsley to the dough.
• Sweet version: Stir in a tablespoon of sugar and serve with honey or fruit preserves.
• Garlic butter biscuits: Brush with garlic-infused butter right out of the oven.
• Spicy kick: Add a pinch of cayenne or chopped jalapeños for heat.
• Whole wheat: Substitute half the flour with whole wheat flour for a nuttier flavor.

Storage/Reheating

Store leftover biscuits in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, wrap in foil and warm in a 350°F oven for 10 minutes, or microwave for 15–20 seconds. For longer storage, freeze unbaked or baked biscuits and reheat as needed.

FAQs

What makes buttermilk biscuits different?

Buttermilk adds a tangy flavor and acidity, which reacts with baking soda for a tender, fluffy biscuit.

Can I use regular milk instead of buttermilk?

You can, but the texture and flavor will change. For a substitute, mix 1 tablespoon of lemon juice or vinegar with 1 cup of milk and let it sit for 5 minutes.

Why is my dough sticky?

Biscuit dough should be slightly sticky. If it’s too wet, add a little more flour when folding. Avoid overworking the dough.

How do I get tall, flaky biscuits?

Use very cold butter and buttermilk, and fold the dough to create layers. Don’t twist the cutter when cutting.

Can I make biscuit dough ahead of time?

Yes, you can refrigerate the cut biscuits for a few hours before baking or freeze them for future use.

Should the biscuits touch on the pan?

Yes, placing them close together helps them rise upward instead of spreading out.

Why didn’t my biscuits rise?

This could be due to old baking powder, warm butter, or overworked dough. Be sure ingredients are fresh and cold.

Can I freeze biscuits?

Yes. Freeze unbaked biscuits on a tray, then store in a freezer bag. Bake from frozen, adding a few extra minutes.

What’s the best flour for biscuits?

All-purpose flour works best. For extra tenderness, you can use a low-protein flour like White Lily if available.

What do I serve with buttermilk biscuits?

Serve with butter, jam, honey, sausage gravy, eggs, fried chicken, or use them to make breakfast sandwiches.

Conclusion

Homemade Buttermilk Biscuits are a timeless classic that’s easy to master and endlessly enjoyable. With a soft, flaky interior and buttery golden crust, they’re a go-to recipe for breakfast or any meal. Once you try them fresh from the oven, you’ll want to make them again and again—because nothing beats a warm, homemade biscuit.

Homemade Buttermilk Biscuits

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Homemade Buttermilk Biscuits are classic Southern-style biscuits that are buttery, flaky, and tender. Easy to make and perfect for any meal, they’re a comforting staple best served warm from the oven.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 12–15 minutes
• Total Time: 30 minutes
• Yield: 8–10 biscuits
• Category: Bread
• Method: Baking
• Cuisine: Southern
• Diet: Vegetarian

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, cold and cut into small cubes
• 3/4 cup cold buttermilk
• Optional: melted butter for brushing

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Instructions

1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces.
4. Pour in cold buttermilk and stir just until the dough comes together. Do not overmix.
5. Turn dough out onto a lightly floured surface. Gently pat or roll into a ½-inch thick rectangle.
6. Fold the dough over itself 2–3 times, then pat or roll it out again to about 1-inch thickness.
7. Use a round biscuit cutter to cut out biscuits, pressing straight down without twisting. Gather scraps and repeat.
8. Place biscuits on the prepared baking sheet so they are just touching.
9. Bake for 12–15 minutes, or until golden brown on top.
10. Optional: Brush tops with melted butter and serve warm.

Notes

• Use very cold butter and buttermilk for the best rise and flakiness.
• Don’t overmix or overwork the dough—gentle handling creates tender biscuits.
• Place biscuits close together on the pan to help them rise taller.
• Freeze unbaked biscuits for up to 3 months; bake from frozen with a few extra minutes.
• Use a sharp biscuit cutter and avoid twisting for clean cuts and better rise.

Nutrition

• Serving Size: 1 biscuit
• Calories: 180
• Sugar: 1g
• Sodium: 270mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 25mg