Easy Homemade Buttermilk Biscuits

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Homemade Buttermilk Biscuits are a staple around here!  Nothing tastes quite like layer upon layer of flaky buttery biscuits served warm out of the oven. These easy biscuits are one of our favorite sides and go perfectly with any meal, savory or sweet!  Add cheese or a sprinkle of sugar on top.

Basket of Cooked Homemade Biscuits

For Preparing In Advance

These are best served freshly baked and warm out of the oven.  We love them with butter and jam or sprinkled with a little bit of cheese and served beside a plate of spaghetti, they’re delicious!!

To make these ahead of time, prepare the dough as directed, cut out your biscuits and freeze on a tray.  Once frozen store in a Ziploc bag.  To prepare, bake from frozen about 20 minutes at 425 degrees.

Buttermilk Biscuit on White Plate

Tips For Fluffy Perfection

Biscuits are easy to make, but like pie crust, scones and other quick dough recipes the key to success is the way the dough is handled.  Here are a few tips to make sure you get the fluffiest biscuits:

  1. Do not overmix the dough.  This is essential.
  2. When cutting the biscuits, don’t twist the cutter.  You want to just do one simple cut straight down.  If you twist it, this seals the edges and the biscuits won’t rise as well.
  3. Use a sharp cutter or a biscuit (or even cookie) cutter.  While a round glass will produce the same size, the blunt edge will cause the same issue as #2.
  4. Ensure your butter is COLD.  With biscuits, you want a cold butter.  I stick my butter in the freezer for a few minutes before getting started.
  5. Don’t overmix, you want the dough to just hold together and the butter to stay cold.  Handling the dough to much will result in a tough biscuit.

Homemade Biscuit On Baking Sheet


Flakey Buttermilk Biscuit on Plate
4.5 from 20 votes
Review Recipe


Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 10 biscuits
Author Holly Nilsson
Course Side Dish
Cuisine American
Nothing tastes quite like layer upon layer of flaky buttery biscuits served warm out of the oven. These easy biscuits are one of our favorite sides and go perfectly with any meal, savory or sweet! Add cheese or a sprinkle of sugar on top.


  • 2 cups flour
  • 4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/3 cup cold butter
  • 1 cup buttermilk

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  1. Preheat oven to 450 degrees.
  2. Combine flour, baking powder, baking soda, sugar, & salt in a large bowl.
  3. Cut in butter using a pastry cutter until mixture resembles large crumbs (about the size of a pea). Add in buttermilk and stir until moistened. (You may need about 2tbs more or less of the buttermilk).
  4. Lightly flour your surface and turn dough onto the surface. Knead gently just until dough holds together.
  5. Pat the dough and fold over a few times. Pat to 1″ thick and cut using a biscuit cutter.
  6. Bake 10-12 minutes or until golden.
Nutrition Information
Calories: 164, Fat: 7g, Saturated Fat: 4g, Cholesterol: 18mg, Sodium: 224mg, Potassium: 220mg, Carbohydrates: 21g, Sugar: 2g, Protein: 3g, Vitamin A: 230%, Calcium: 102%, Iron: 1.3%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword buttermilk biscuits
Recipe slightly adapted from Food.com

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Homemade Buttermilk Biscuits are a staple around here!  Nothing tastes quite like layer upon layer of flaky buttery biscuits served warm out of the oven.   These easy biscuits are one of our favorite sides and go perfectly with any meal, savory or sweet!  Add cheese or a sprinkle of sugar on top.


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About the author


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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  1. Holly, this is the best recipe and tips EVER!!! I claim to know how to cook but baking isn’t my thing because of the precise measuring. This recipe was perfect as not over complicated. My wholefamily loved them! Thank you so much!

  2. I had hope for this recipe, but there just wasn’t enough butter in it for that much flour. My biscuits turned out more like bread than a biscuit. And no, it was not user error, as I followed the instructions exactly. Thanks, but I’ll keep looking for a good biscuit recipe.

    1. Sorry it didn’t work out for you Schelle. I’ve only had great success with this recipe (as have other readers based on reviews) so I can’t say for sure what went wrong.

  3. Made these biscuits yesterday and found 1 cup of buttermilk to 2 cups of flour made a very sticky dough that I could not handle. I had to keep adding flour until the dough could be handled. I got 9 biscuits and had enough dough to make a small log. If make again think I would try 2-1/4 cup of flour. Otherwise a very nice biscuit.

  4. I tried this recipe after a few and this blew the others away. I love this recipe and have included it in my personal recipe book. Thank you so much for this delicious recipe. I will definitely be making these again soon.

  5. You’ve got to know this, Holly: I’m a pretty good cook. Your site has made me a better good cook! I’ve now made these Buttermilk Biscuits several times, and my family/guests adore them. I’ve even used the buttermilk biscuit dough rolled to 1/4″ and cut in 5″ circles as the foundation for what I call “Leftovers Pocketovers.” (Plop any leftover meats from dinner with some sauce/gravy or use leftover baked beans in the middle of the biscuit circle, sprinkle with cheese, brush the circumference with beaten egg, fold half the circle over the filling, seal, brush the top of the pocket with more buttermilk, a sprinkle of seasoned salt, and a little dried parsley, place on a parchment paper lined baking sheet and bake at 400 til nice and golden.) Super in kids’ lunches! Freezes beautifully and can easily be reheated in the microwave.

    1. What a compliment Ruthielil, thank you so much. I’m glad everyone loved them and I absolutely LOVE your idea of filling them! I’ll definitely give it a go.

  6. Oh, my goodness! I’ve been waiting all my life to make biscuits this good. I never knew what I was doing wrong until I read your tips…do not twist the biscuit cutter or you will seal the edges so the biscuit won’t rise! These were the flakiest biscuits, just like my southern grandmother used to make, though I’m sure she used lard instead of unsalted wonderful butter. My husband is not a biscuit fan but he fell in love with these at first bite. Thank you! I’ll check out your website for some other great finds.

  7. I’ve tried many recipies and never had the best results, your hints were spot on. I made thd best biscuits I’ve ever had. I’m a 63 year old nale. You can teavh an old dog new tricks.

  8. LOVE IT
    This was my first try. I didnt have any buttermilk so i used the white vineger to curd the milk and i only use about 1/2 cup instead of 1 cup. It raised beautifully. A definite try again.

  9. Just curious, could you do a log form and cut biscuits with dental floss or a sharp knife? I don’t want to overwork the dough and I also don’t want to have any waste. I love your chocolate chip cookie recipe and the tips were spot on. So, I decided to see if you had a biscuit recipe and I wanted to ask this question! Your help will be greatly appreciated! Once I make them, I will leave a rating.

  10. I’m a 74-year-old man who likes to bake.  I make bread every other day and make the pies for our holidays and special occasions.  These biscuits are the best I have ever made! Takes no time at all and they were  Just perfect. Light, fluffy but crunchy on the outside.  Thanks.

  11. These biscuits are fabulous!  Love your suggestions to help them rise.  I used a flat whisk instead of a pastry cutter.   I used a little extra buttermilk as you suggested. My oven runs hot, so I cooked them at 425 degrees. The biscuits are flaky and delicious and with multiple layers.  Will make these again!  

  12. I came to this recipe from your Bacon Cheeseburger Bombs. While that filling was amazing, this recipe…bombed. These are drop biscuits. They were nowhere near being able to be rolled out. I had to add a decent amount of flour to even semi pat them out and wrap around filling.

    1. I’m sorry these didn’t work out for you, the biscuits in the photos were made with this exact recipe and they were rolled and cut. I’m not sure why yours didn’t roll out.

  13. awesome recipe. just followed you on both FB and Twitter. how i can have buttermilk at home or use plain normal milk. also can i replace butter with olive oil. Thank you

    1. You can replaced the buttermilk with soured milk.
      Place 1 tablespoon of vinegar or lemon juice in a 1 cup measuring cup. Fill with milk and let sit 5 minutes.

      1. There is also a dry buttermilk mix that is shelf stable for those of us who would not use a quart of buttermilk before it went bad. I like using buttermilk because it gives a bit more rise.

  14. My oh my! Fluffy and delicate and delicious aren’t really descriptive enough words to comment on these buttermilk biscuits. They sounded so good that for no real reason, I just made a batch and topped them with a sprinkle of crystal sugar. My oh my!

  15. There are certain times when nothing but a home made buttermilk biscuit will do. Gorgeous recipe! I am craving these now! :)

  16. Yum, I’ve never made biscuits with buttermilk before, so I’m keen to experiment with them a little. Thanks for the warning about cutting and not overworking the dough. I’d wondered before why scones and things like that had not risen, so now the mystery is solved! Thanks for sharing. :)

  17. These biscuits look SO perfect. My family is famous for their biscuits and gravy, but we always use frozen biscuits. I bet they would be a million times more amazing with your homemade biscuits with that gravy slathered over top! I will definitely be trying it out :).

  18. Love these – they look so beautiful! And your biscuit tips are spot-on! So important! Thank you for sharing :)

  19. I kid you not, I was researching biscuit recipes over the weekend as a possible thing to make. But gave up because I felt like I could never achieve that fluffy success and everything seemed complicated that I was finding. These….are my new biscuit recipe! Obviously won’t be blogging about them now :)