There is nothing quite like warm, flaky, buttermilk biscuits from the oven!

Spread each one with sweet homemade jam, honey, butter, or smother in sausage gravy.

Easy Homemade Buttermilk Biscuits in a stack with butter melted on top

Why We Love These

  • Pantry ingredients: These biscuits have such simple ingredients, most are probably already in the pantry.  Buttermilk can be easily substituted!
  • Extra flaky: These come out with layer upon layer of flaky goodness.
  • Sweet or Savory: Anything goes.
  • Add-ins: The simplicity of these biscuits is that they go great with any add-ins. Toss in some cheddar cheese, feta, and chives, or vanilla. Even bacon will go great in these biscuits.

Ingredients for Buttermilk Biscuits

Ingredients & Variations

BUTTER: Make sure the butter is cold before adding to the mixture. Cut it into pieces and then blend until the flour mixture resembles small peas. Using a pastry cutter will help this process.

BUTTERMILK: The secret to biscuits is buttermilk. Since this milk is slightly fermented, it has a very slight sour taste but it is also very rich and creamy. Combined with baking soda, buttermilk makes baked goods extra light and tender.

VARIATIONS: There are so many variations to these biscuits. Add some cheddar cheese with chives, feta, dill, or bacon. Use whole-wheat flour for a healthier biscuit, or try making garlic butter to brush on the top once they are done baking!

PRO TIP: Can’t find buttermilk? It can easily be substituted by adding 1 tablespoon of vinegar or lemon to 1 cup of regular milk.

Tips for Fluffy Flaky Biscuits

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 these are the fluffiest biscuits:

  • Ensure butter is COLD.  I stick my butter in the freezer for a few minutes before getting started.
  • Mix the butter until you have little pieces the size of peas.
  • Do not overmix the dough. The heat from your hands will melt the butter.
  • When cutting the biscuits, don’t twist the cutter.  Just do one simple cut straight down.  If twisted, this seals the edges and the biscuits won’t rise as well.
  • 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 above.
  • Don’t overmix, the dough needs to just hold together and the butter needs to stay cold.  Handling the dough too much will result in a tough biscuit.

process of adding ingredients together to make Easy Homemade Buttermilk Biscuits

How to Make Buttermilk Biscuits

Here are the steps to the best buttermilk biscuits:

  1. Combine dry ingredients per recipe below.
  2. Cut in butter until crumbly. Add in buttermilk until moistened.
  3. Flour surface. Knead gently.
  4. Pat dough & fold over a few times. Cut with biscuit cutter.
  5. Bake until golden brown.

Serve these with anything from hamburger gravy, brown gravy to honey butter.

Easy Homemade Buttermilk Biscuits with butter on top

Freeze Before or After Baking

To make these ahead of time, prepare the dough as directed, cut out biscuits, and freeze on a tray.  Once frozen, store in a freezer bag.  To prepare, bake from frozen at 425° for 20 minutes or until golden brown.

Any leftover biscuits can be kept wrapped on the counter for 1 day. They will keep it in an air-tight container in the freezer for 1 week.

Favorite Biscuit Recipes

Did you enjoy this Buttermilk Biscuits Recipe? Be sure to leave a comment and a rating below!

Easy Homemade Buttermilk Biscuits in a stack with butter melted on top
4.91 from 63 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Flaky Homemade Buttermilk Biscuits

Nothing tastes quite like layer upon layer of flaky buttery biscuits served warm out of the oven.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10 biscuits

Ingredients  

  • 2 cups flour
  • 4 teaspoons baking powder
  • ¼ teaspoon baking soda
  • 2 teaspoons sugar
  • ½ teaspoon salt
  • cup cold butter
  • 1 cup buttermilk

Instructions 

  • Preheat oven to 450°F.
  • Combine flour, baking powder, baking soda, sugar, & salt in a large bowl.
  • Cut in butter using a pastry cutter until the mixture resembles large crumbs (about the size of a pea). Add in buttermilk and stir until moistened. (You may need about 2 tablespoons more or less of the buttermilk).
  • Lightly flour the surface and turn dough onto the surface. Knead gently just until the dough holds together.
  • Pat the dough and fold it over a few times (this creates the layers in the biscuits). Pat to 1″ thick and cut using a biscuit cutter.
  • Place on an ungreased baking sheet and bake 10-12 minutes or until golden.

Video

Notes

Ensure butter is COLD. I place butter in the freezer for a few minutes before getting started.
Mix the butter until you have little pieces the size of peas.
Do not overmix the dough. The heat from your hands will melt the butter.
When cutting the biscuits, don’t twist the cutter.  Just do one simple cut straight down.  If twisted, this seals the edges and the biscuits won’t rise as well.
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 above.
Don’t overmix, the dough needs to just hold together and the butter needs to stay cold.  Handling the dough too much will result in a tough biscuit.
4.91 from 63 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 164 | Carbohydrates: 21g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 224mg | Potassium: 220mg | Sugar: 2g | Vitamin A: 230IU | Calcium: 102mg | Iron: 1.3mg

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

Course Bread, Side Dish
Cuisine American

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Easy Homemade Buttermilk Biscuits with melted butter and a title
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Easy Homemade Buttermilk Biscuits on a baking sheet and in a stack with a title

Recipe slightly adapted from Food.com

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About the author

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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Comments

  1. I have always wondered if I should remove a tablespoon of milk before I add the vinegar. Sometimes I do and sometimes I don’t, and there is no difference that I can tell. Just wondering your thoughts on this.

    1. I usually put the tablespoon of vinegar into a 1 cup measuring cup and then top it to 1 cup with milk. In this recipe I think it would work either way!

  2. This recipe makes great biscuits and family approved. I also learned a couple techniques in making them.5 stars

  3. YES!!! This is the biscuit I’ve been looking for. Light, flaky and absolutely delicious. I baked only a few and froze the rest which bake off as delicious as the fresh ones. I’ve tried so many different recipes to no avail until yours. Thank you.5 stars

  4. I just made these exactly as the recipe stated and followed your tips. They turned out perfectly and so good! I didn’t have a sharp cutter so used a sharp knife. I will definitely make these again.5 stars

  5. We can only eat 4 or 5 at a time – would it be better to halve the recipe or freeze them? If I should freeze them, should they be baked or unbaked?

    1. You can find the freezing information in the post:
      Freeze Before or After Baking
      To make these ahead of time, prepare the dough as directed, cut out biscuits, and freeze on a tray. Once frozen, store in a Ziploc bag. To prepare, bake from frozen at 425° for 20 minutes or until golden brown.

      Any leftover biscuits can be kept wrapped on the counter for 1 day. They will keep it in an air-tight container in the freezer.

  6. Excellent Excellent recipe. Very helpful tips in preparation. Freezing the butter (after it is cut-up) really helps. I have to make this on a regular basis as my husband loves these. Thanks .5 stars