Golden, buttery, and irresistibly fluffy—these homemade buttermilk biscuits are everything you love about Southern comfort baking, made simple enough for any home cook.
Recipe Card
Servings: 12 biscuits
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Dietary Tags: Vegetarian, Nut-Free
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon sugar
- ½ teaspoon baking soda
- ½ cup (1 stick) cold unsalted butter, cubed
- ¾ cup cold buttermilk, plus 1–2 tablespoons for brushing
Instructions
-
Preheat the Oven
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease a cast-iron skillet. -
Mix the Dry Ingredients
In a large bowl, whisk together flour, baking powder, salt, sugar, and baking soda. -
Cut in the Butter
Add cold, cubed butter to the dry mixture. Use a pastry cutter or your fingertips to blend until the mixture resembles coarse crumbs with small pea-sized pieces of butter remaining. -
Add Buttermilk
Pour in the cold buttermilk. Stir gently with a fork until the dough just comes together—do not overmix. -
Shape the Dough
Turn the dough onto a lightly floured surface. Pat it out to about ½-inch thickness, then fold it over itself 3–4 times to create flaky layers. Gently pat out again to about ¾-inch thickness. -
Cut the Biscuits
Use a 2½-inch biscuit cutter to cut out biscuits. Press straight down—avoid twisting. Gather scraps and repeat until all dough is used. -
Bake
Place biscuits close together on the baking sheet or skillet for soft sides, or spaced apart for crisp edges. Brush the tops with a little buttermilk. -
Finish and Serve
Bake for 12–15 minutes until golden brown on top. Serve warm with butter, honey, or jam.
Quick Notes
- Handle the dough gently to keep the biscuits fluffy.
- Cold butter is crucial—it creates those beautiful flaky layers.
- If you don’t have buttermilk, see substitution tips below.
Introduction
There’s nothing quite like the smell of freshly baked buttermilk biscuits filling the kitchen. This recipe delivers tall, tender biscuits with crisp, golden tops and soft, buttery layers inside. Perfect for breakfast with eggs, as a side to soups and stews, or simply with a drizzle of honey. I created this version to strike the ideal balance between simplicity and that bakery-style rise everyone loves.
Step-by-Step Cooking Guide
Making the Dough
Start by combining the dry ingredients in a large bowl. Keeping the butter cold ensures steam pockets form during baking—this is what gives biscuits their signature layers. When cutting the butter in, stop when you see small, crumbly bits mixed throughout.
Tip: Chill your flour and mixing bowl for a few minutes before starting if your kitchen is warm.
Folding for Flakiness
The folding technique is key. Each fold adds layers of butter and dough that expand beautifully in the oven. Don’t knead; simply press and fold.
Tip: If your dough feels too sticky, dust lightly with flour, but avoid adding too much.
Cutting and Baking
Cut biscuits with a sharp cutter and press straight down to keep the edges clean. Arrange them close together if you prefer soft sides. Brushing the tops with buttermilk adds shine and color.
Ingredient Details and Substitution Tips
- Flour: All-purpose flour gives balanced structure and softness. For a lighter texture, substitute half with cake flour.
- Butter: Use unsalted butter for control over saltiness. Salted butter works too—just reduce added salt by half.
- Buttermilk Substitute: Combine ¾ cup milk with 1 tablespoon lemon juice or white vinegar. Let it sit 5 minutes before using.
- Dairy-Free Option: Use plant-based butter and dairy-free “buttermilk” (non-dairy milk + 1 tablespoon lemon juice).
- Equipment: A pastry cutter makes blending butter easy, but a fork or your fingers work fine. No biscuit cutter? Use a floured glass rim.
Recipe Variations and Serving Suggestions
Flavor Variations
- Add ½ cup shredded cheddar and a pinch of cayenne for cheesy biscuits.
- Stir in 2 tablespoons of chopped fresh herbs like chives, parsley, or dill.
- For a sweet twist, add 2 tablespoons sugar and a teaspoon of vanilla.
Serving Ideas
- Pair with sausage gravy for a classic Southern breakfast.
- Split and top with strawberries and whipped cream for an easy shortcake.
- Serve alongside soups or roasted chicken for a comforting dinner.
Storage and Make-Ahead Information
- Storage: Keep biscuits in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Freezing: Freeze baked or unbaked biscuits for up to 3 months. To bake from frozen, add 2–3 minutes to bake time.
- Reheating: Warm baked biscuits in a 350°F oven for 5–7 minutes or microwave for 15 seconds.
- Make-Ahead: Prepare the dough, cut biscuits, and freeze on a tray. Bake straight from frozen when needed.
Nutrition Facts (Estimated per Biscuit)
Calories: 190
Carbohydrates: 23g
Protein: 4g
Fat: 9g
Saturated Fat: 5g
Sodium: 270mg
Fiber: 1g
Allergens: Contains dairy, gluten.
Dietary Highlights: Vegetarian, nut-free.
Frequently Asked Questions
Q: Can I make these biscuits without buttermilk?
A: Yes, simply mix milk with lemon juice or vinegar to make a quick substitute.
Q: Why are my biscuits not rising?
A: The butter may have melted before baking or your baking powder is old. Always use cold butter and fresh leavening.
Q: Can I use self-rising flour?
A: Yes, omit the baking powder and salt.
Q: Can I freeze the dough?
A: Absolutely. Freeze unbaked biscuits on a tray, then store in bags for easy baking later.
The Story Behind the Recipe
I first learned to make biscuits from my grandmother, who swore by cold butter and gentle handling. Over the years, I tested different ratios, folding techniques, and baking methods until I found this perfect version—tall, fluffy, and beautifully layered every time. Whether served with jam on a lazy Sunday or as a base for breakfast sandwiches, these biscuits always bring a taste of home.
Call-to-Action
If you try this recipe, share your results in the comments or tag it on social media. I’d love to see how tall and golden your biscuits turn out. Your feedback helps others discover their perfect batch, too.
