Buttermilk Biscuits
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One bite of Buttermilk Biscuits takes you from the golden, crispy outside to a soft, tender, buttery inside that’s perfectly flaky. The buttermilk keeps them light, while the butter adds rich and irresistible flavor. It’s impossible to stop eating once you grab one.
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I make these for breakfast, Thanksgiving, Christmas, and Easter because they’re the ultimate comfort food that pairs beautifully with so many dishes. They’re also great for game days, family gatherings, and weeknights. They stay fresh on the counter for up to 2 days or freeze well for up to 3 months, perfect for meal prep.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Buttermilk Biscuits with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You can have the best biscuits ready in under an hour from scratch, using just buttermilk and other simple ingredients; I’ll show you exactly how:
Preheat and Prep Your Baking Sheet
Set your oven to 450°F (230°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
The high temperature is what gives these fluffy biscuits their tall rise and golden tops, so don’t reduce the heat.
Mix the Dry Ingredients
In a large bowl, whisk together flour, baking powder, sugar, salt, and baking soda. Make sure everything is evenly distributed so your homemade biscuits rise uniformly.
Grate the Frozen Butter
Grate the frozen butter using a box grater and add it to the flour mixture. I keep the butter in the freezer until the last minute so it stays as cold as possible, and I use the large holes on the grater.
You can also cut the cold butter with a fork or a pastry blender, or pulse it in a food processor if that’s what you prefer. Toss gently until the mixture looks like coarse crumbs, working quickly so the butter doesn’t soften.
Add the Buttermilk
Make a well in the center of the mixture and pour in the cold buttermilk. Stir just until the dough starts to come together.
I use a wooden spoon or a silicone spatula for this step because it’s gentle and won’t overwork the dough. You’ll still see some dry spots, and that’s fine because you’re still going to bring it together when you fold it.
Fold and Shape the Dough
Transfer the dough to a lightly floured work surface. Fold it over itself about 5-6 times to build those flaky layers, then pat or roll it out to about ¾–1 inch thick using a rolling pin.
Use a 2-inch round pastry cutter (or your preferred size) to cut out biscuits, pressing straight down without twisting so the edges can rise properly. Re-roll scraps gently if needed.
Bake Until Golden
Transfer biscuits to your lined baking sheet or arrange them in a baking dish. I sometimes place them close together so the sides stay soft or space them apart for crispy biscuit edges.
Bake biscuits for about 18 minutes, or until the tops of the biscuits are deeply golden and the biscuits have risen tall.
Serve Warm
Serve warm with butter, honey, or your favorite jam. I also love splitting them for breakfast sandwiches or serving them alongside fried chicken and gravy. However you serve them, enjoy!
Equipment
- Silicone baking mat or parchment paper
Ingredients
- 3 cups all-purpose flour plus extra for dusting
- 2 tablespoons baking powder
- 1 tablespoon sugar
- 1½ teaspoons kosher salt
- ½ teaspoon baking soda
- ½ pound unsalted butter frozen
- 1½ cups cold buttermilk
Instructions
- Set your oven to 450°F (230°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, sugar, salt, and baking soda.3 cups all-purpose flour, 2 tablespoons baking powder, 1 tablespoon sugar, 1½ teaspoons kosher salt, ½ teaspoon baking soda
- Grate the frozen butter using a box grater and add it to the flour mixture. Toss gently until the mixture looks like coarse crumbs.½ pound unsalted butter
- Pour in the cold buttermilk and stir just until the dough starts to come together—avoid overmixing.1½ cups cold buttermilk
- Transfer the dough to a lightly floured surface. Fold it over itself a few times to build layers, then pat or roll it out to about ¾–1 inch thick. Use a 2-inch round cutter (or your preferred size) to cut out biscuits. Re-roll scraps gently if needed.
- Arrange biscuits on the prepared baking sheet or in a baking dish. Bake for about 18 minutes, or until golden on top.
- Enjoy warm with butter, honey, or your favorite jam.
Video
Notes
Nutrition
How to Store Leftovers
Keep leftover biscuits in an airtight container at room temperature for up to 2 days. They’re best warmed in the oven to restore the crispy exterior, but you can also microwave them if you need them ready quick.
To freeze, wrap each biscuit individually in plastic wrap and place them in a freezer bag. They’ll keep in the freezer for up to 3 months. Thaw overnight in the fridge or on the counter for about 30 minutes before reheating.
What to Serve With Buttermilk Biscuits
Serve these biscuits for breakfast with scrambled eggs, bacon, and cheese, or split them for breakfast sandwiches. They’re perfect alongside fried chicken, country ham, or as a side for soups and stews like chicken and dumplings or beef chili. For a classic Southern breakfast, serve them with sausage gravy, tomato gravy, or even chocolate gravy. If you want something sweeter, serve them warm with butter and strawberry jam, honey, apple butter, whipped cream, or fresh berries.
More Easy Recipes for You to Try at Home
I think you’ll enjoy these other breakfast recipes with that same homemade comfort.
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
