Buttermilk Biscuits

Flaky, buttery, homestyle Buttermilk Biscuits are easy to make from scratch and so much more delicious than any pre-made canned version!

Enjoy buttermilk biscuits as a side with dinner, or try them for breakfast topped with homemade jam or sausage gravy.

This Buttermilk Biscuits recipe uses just 6 common ingredients to make the most amazing, flaky, light, and buttery homemade biscuits.

If you’re used to popping open a can of refrigerated biscuits, you will be thrilled by how much better these taste, and how easy they are to make!

Homemade biscuits are a must for enjoying with Chicken a la King or savory Sausage Gravy. I also love these warm with butter and jam, or as part of a homemade breakfast sandwich.

Why You’ll Love This Recipe

1. A Classic, Basic Recipe – There are some recipes that I think every home cook should know how to make, and buttermilk biscuits are one of them!
2. Better than Storebought – Why buy pre-made biscuit dough or biscuits from a bakery when it’s inexpensive and simple to make homemade biscuits from scratch?
3. Step-by-Step Instructions – Even if you’ve never baked biscuits before, this recipe will show you exactly how to do it so you will succeed in making the best biscuits each and every time.

The Ingredients For Buttermilk Biscuits

Here’s what you need to make the best buttermilk biscuits from scratch:

• Butter: Use unsalted butter for this recipe, please. Cut one stick into small cubes and keep it cold. 2 additional tablespoons will be melted and brushed over the tops of the biscuits while they’re still hot from the oven.
• Buttermilk: To make tender buttermilk biscuits you’ll need some of this! Keep the buttermilk cold as well. Cold ingredients are key to making biscuits flaky.
• Flour, Baking Powder, Salt, and Sugar

Complete list of ingredients and amounts can be found in the recipe card below.

How To Make Buttermilk Biscuits

Start by preheating the oven to 425°F/200°C, and line a sheet pan with parchment paper.

1. Mix the Butter with the Dry Ingredients. You can do this in a food processor by pulsing the cold butter with flour baking powder, salt, and sugar until the mixture is crumbly like coarse sand. You can also mix with a pastry cutter in a mixing bowl, cutting the butter into the flour until crumbly.
2. Add the Buttermilk: Stir the dough gently with a spatula until just combined. Don’t overmix!

1. Fold the Dough: To make flaky buttermilk biscuits, folding the dough is key! Turn the dough out onto a lightly floured surface, bring it together, and use your hands to form the biscuit dough into a ¾-inch thick rectangle. Fold the rectangle into thirds, then fold the long rectangle in half. Repeat this folding process two times, pressing down as you go to keep the dough about ¾-inch.
2. Cut: Dip a 3-inch biscuit cutter in flour and cut straight down into the dough without twisting.

5. Brush with Buttermilk: Place the cut biscuits on the prepared pan and brush the tops with buttermilk using a pastry brush.
6. Bake: Bake for 16-18 minutes or until puffed up and golden brown. Remove from the oven and brush with melted butter while the biscuits are still hot.

Recipe Tips

• It is important that the butter and buttermilk are very cold! When the biscuits bake, the cold butter melts and creates flaky pockets in the biscuits.
• Folding the dough creates layers. You can technically skip this step, but the texture of the biscuits will be more uniform and dense.
• Brushing buttermilk on the dough before baking gives the biscuits extra tang and helps them to get golden brown in the oven.
• Try adding things to your biscuits! Gently fold in fresh herbs like rosemary or chives, or add grated cheese. For a sweet variation, mix in cinnamon, nutmeg, or chocolate chips.
• Use any leftover buttermilk to make my Buttermilk Chicken Tenders, Chicken Fried Steak, or a Classic Red Velvet Cake.

Storing Tips

To Store: Try to eat these biscuits while they’re fresh – ideally, enjoy them on the same day that you make them. If you must, leftovers can be stored in an airtight container at room temperature for 2-3 days though. 

To Freeze: Freeze baked biscuits for up to 3 months. Thaw before reheating in the microwave or oven. Unbaked biscuits can also be frozen for up to 3 months. Flash-freeze them first on the baking sheet, then transfer to a ziplock bag. Bake the biscuits from frozen, adding 2-3 minutes to the baking time, or thaw them first, then bake according to the recipe below.

What To Serve With Buttermilk Biscuits

These flaky biscuits make a delicious side dish for homestyle dinners like Oven Beef Stew, Hamburger Steak with Gravy, or Chicken Pot Pie Soup.

You can also turn fresh biscuits into the most perfect summer dessert, and use them for Strawberry Shortcake!

Flaky buttermilk biscuits are also great for breakfast! Spread them with homemade Nutella, raspberry jam, or serve biscuits with savory country Sausage Gravy.

Recipe FAQs

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The best Buttermilk Biscuits are the ones that you make from scratch, with this easy recipe! Save this recipe, it will serve you well for years to come.

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe

5 from 21 votes

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Buttermilk Biscuits

Prep Time: 20 minutes mins

Cook Time: 15 minutes mins

Total Time: 35 minutes mins

Author: Diana

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Homestyle Buttermilk Biscuits flaky, buttery, and easy to make from scratch! They're so much more delicious than any pre-made canned version!

6 large biscuits

Homestyle Buttermilk Biscuits flaky, buttery, and easy to make from scratch! They're so much more delicious than any pre-made canned version!

Equipment

• Food processor
• Mixing Bowl
• Pastry cutter
• Rolling Pin
• Pastry brush
• Biscuit cutter 3 inch size

Ingredients

• ▢ 2 cups (240 g) all purpose flour
• ▢ 1 tablespoon baking powder
• ▢ ½ teaspoon salt
• ▢ 2 teaspoons granulated sugar
• ▢ 1 stick (113 grams) unsalted butter cold and cut into small cubes
• ▢ ¾ cup (175 ml) buttermilk cold, plus extra for brushing the biscuits
• ▢ 2 tablespoons unsalted butter melted

Instructions

• Preheat the oven to 425°F/220°C, or 200°C fan oven, and line a sheet pan with parchment paper.
• If using a food processor: To the jug of a food processor, add flour, baking powder, salt, sugar, and cold butter. Pulse a few times until the mixture is crumbly and resembles coarse sand. Do not over-mix.
• If using a pastry cutter, in a bowl combine flour with baking powder, salt, sugar, and cold butter. Cut the butter into the flour mixture until crumbly.
• To the flour-butter mixture, add cold buttermilk. And mix with a spatula gently until just combined.
• Lightly flour a clean surface, and turn the dough onto the surface and gently bring it together with floured hands.
• Using your hands flatten the dough into a ¾ inch-thick rectangluar disk, then fold one side to the center, and then the other side to the center, and fold the whole thing over again. Repeat two times and you should end up with a ¾-inch thick rectangle.
• Dip a 3 inch biscuit cutter into flour, and cut the dough but DO NOT twist. Remove onto the prepared sheet pan, and brush the tops with buttermilk using a pastry brush.
• Bake in the preheated oven for 16-18 minutes.
• Remove from the oven and brush with melted butter while the biscuits are still hot.

Notes:

• It is important that the butter and buttermilk are very cold! When the biscuits bake, the cold butter melts and creates flaky pockets in the biscuits.
• Folding the dough creates height and layers. You can technically skip this step, but the texture of the biscuits will be more uniform and dense.
• Do not twist the cutter! Doing so will seal the edges of the biscuits and keep them from rising. 
• Brushing buttermilk on the dough before baking gives the biscuits extra tang and helps them to get golden brown in the oven.
• Try adding things to your biscuits! Gently fold in fresh herbs like rosemary or chives, or add grated cheese. For a sweet variation, mix in cinnamon, nutmeg, or chocolate chips.
• To Store: Try to eat these biscuits while they’re fresh – ideally the same day that you make them. Leftovers can be stored in an airtight container at room temperature for 2-3 days though. 
• To Freeze: Freeze baked biscuits for up to 3 months. Thaw before reheating in the microwave or oven. Unbaked biscuits can also be frozen for up to 3 months. Bake from frozen, adding 2-3 minutes to the baking time. 

Nutrition Information

Serving: 1biscuit, Calories: 346kcal, Carbohydrates: 36g, Protein: 5g, Fat: 20g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 54mg, Sodium: 231mg, Potassium: 293mg, Fiber: 1g, Sugar: 3g, Vitamin A: 637IU, Calcium: 133mg, Iron: 2mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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