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.

Homemade Buttermilk Biscuits are a staple around here! Layer upon layer of flaky buttery biscuits served warm out of the oven. These 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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How to Make Easy Homemade Buttermilk Biscuits


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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 Biscuits are a staple around here! Layer upon layer of flaky buttery biscuits served warm out of the oven. These 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.

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.

Easy Buttermilk Biscuits are a staple around here! Layer upon layer of flaky homemade buttery biscuits served warm out of the oven. These 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.

 

Print Recipe
5 from 4 votes
Servings: 10 biscuits
BUTTERMILK BISCUITS
Prep Time:
15 mins
Cook Time:
10 mins
Total Time:
25 mins
 
Author: Holly
Course: Side Dish
Cuisine: American
Keyword: buttermilk biscuits
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.
Ingredients
  • 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
Instructions
  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: 4.6%, Calcium: 10.2%, Iron: 7.2%

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

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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Holly

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!

33 comments on “Easy Homemade Buttermilk Biscuits”

  1. 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.

  2. Self raising or all purpose flour

  3. 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.

  4. Best I’ve made 

  5. 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.

  6. Simple to make and good tips. I used powdered buttermilk culture and it worked just fine.

  7. 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!  

  8. 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.

    • 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.

  9. I made these gluten free with just a bit more buttermilk. These are now my favorite biscuits!

  10. 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

    • 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.

      • 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.

  11. 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!

  12. These look so comforting, and I really want to make some for breakfast.

  13. I like the use of buttermilk in these – they look delicious!

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

  15. Check out the rise on those perfect biscuits. Great tips too – don’t mess with with the dough :)

  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 :)

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