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A stack of three golden buttermilk biscuits on a baking tray, with the top biscuit partially bitten, sits next to a small plant and a cream-colored pitcher.

Buttermilk Biscuits

I bake Buttermilk Biscuits when I want comfort food that's flaky, buttery, and incredibly tender. The golden tops crack perfectly crisp while the insides stay soft. I make these for Thanksgiving and Christmas dinners, Easter brunch, breakfast on weekends, and game days because they pair beautifully with so many dishes, from fried chicken to soup to sausage gravy. They freeze beautifully, which is perfect for meal prep.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Breakfast, Side Dish
Cuisine: American, southern
Keyword: Buttermilk Biscuits
Servings: 12
Calories: 273kcal
Author: Mandy Applegate

Equipment

Ingredients

US Customary - Metric

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

[adthrive-in-post-video-player video-id="l3qMCvUw" upload-date="2025-11-18T09:24:17+00:00" name="Easy Homemade Buttermilk Biscuits" description="Tender, flaky biscuits perfect for breakfast or dinner sides." player-type="default" override-embed="default"]

Notes

Here are my best tips for making perfect buttermilk biscuits:
Keep everything cold: Use frozen butter and cold buttermilk straight from the fridge so the butter stays solid until it hits the oven, giving you the flakiest biscuits ever. Work quickly with the butter so it stays cold and doesn't soften.
Avoid overmixing: Stir the buttermilk just until the biscuit dough comes together because overworking develops gluten and makes tough biscuits instead of tender ones.
Fold for layers: Folding the dough over itself 5-6 times creates all those beautiful flaky layers you see when you split the biscuits open.
Don't twist the cutter: Press your biscuit cutter straight down and lift straight up without twisting so the edges can rise tall and even.
Brush the tops: Totally optional, but if you want your homemade buttermilk biscuits to come out of the oven beautifully golden brown, coat the tops with extra buttermilk.
Store properly: Keep cooled biscuits in an airtight container for up to 2 days at room temperature, or flash-freeze them on a baking sheet to prevent sticking and store in a freezer bag for up to 3 months. Thaw and reheat in the oven.

Nutrition

Calories: 273kcal | Carbohydrates: 27g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 582mg | Potassium: 79mg | Fiber: 1g | Sugar: 3g | Vitamin A: 522IU | Calcium: 161mg | Iron: 2mg
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