Homemade Buttermilk Biscuits

Introduction

Few things feel as cozy and comforting as a tray of warm, flaky homemade buttermilk biscuits fresh from the oven. Lightly crisp on the outside and soft, buttery, and tender inside, these biscuits are the heart of any good Southern breakfast. Whether you serve them with honey, gravy, or jam, they bring that homemade touch to any meal.

Buttermilk biscuits have a rich history in American kitchens, often made by hand with love for generations. Their beauty is in their simplicity—humble ingredients, quick prep, and rewarding results.

Pro Tip

Freeze your butter before grating it into the flour. This trick keeps the butter cold and helps create those irresistible flaky layers.

Serving Suggestions

• With Sausage Gravy: Classic Southern breakfast pairing.
• Spread with Honey or Jam: Sweet or tangy toppings make a perfect breakfast or snack.
• As a Side for Soups or Stews: Biscuits work beautifully with hearty dishes like chicken stew or creamy vegetable soups.

Variations

1. Cheddar & Chive Biscuits: Stir ½ cup shredded cheddar cheese and 2 tablespoons chopped chives into the dough.
2. Whole Wheat Version: Substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor.
3. Sweet Biscuits: Add 2 tablespoons sugar and serve with berries and whipped cream for a dessert biscuit.
4. Vegan Version: Use plant-based butter and substitute buttermilk with almond milk mixed with a teaspoon of vinegar.

Equipment Needed

• Mixing Bowl: For combining the dry and wet ingredients easily.
• Pastry Cutter or Fork: Helps cut butter into the flour for flaky texture.
• Biscuit Cutter or Glass: Ensures evenly shaped biscuits.
• Baking Sheet: A sturdy baking sheet allows for even cooking.
• Grater (optional): For grating frozen butter into the flour.

Tips for Success

1. Keep Ingredients Cold: Cold butter and buttermilk = flaky biscuits.
2. Don’t Overwork the Dough: Handle the dough as little as possible to keep the biscuits tender.
3. Use Sharp Cutter Edges: Press straight down with the cutter—no twisting—to help them rise evenly.
4. Brush Tops with Buttermilk: Adds color and slight crispiness to the tops.
5. Bake Close Together: Placing biscuits close on the baking sheet encourages them to rise higher.

Why You’ll Love This Recipe

These biscuits are everything homemade should be—simple, quick, and filled with comfort. Whether you grew up with homemade biscuits or are trying them for the first time, this recipe delivers that satisfying, from-scratch flavor without fuss. They’re freezer-friendly, endlessly adaptable, and loved by kids and adults alike.

Recipe Card

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 6 tablespoons unsalted butter (very cold or frozen)
• ¾ cup cold buttermilk (plus more for brushing)

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cut in butter: Grate or cut butter into small pieces and blend into the flour using a pastry cutter or fork until mixture resembles coarse crumbs.
4. Add buttermilk: Pour in the buttermilk and stir gently until the dough just comes together.
5. Shape dough: Turn dough out onto a floured surface. Gently pat into a rectangle about ¾-inch thick. Fold the dough over itself once or twice for flakiness, then pat down again.
6. Cut biscuits: Use a biscuit cutter to cut out rounds, reshaping scraps as needed.
7. Bake: Place biscuits on the baking sheet, close together for soft sides or spaced apart for crisp edges. Brush tops with buttermilk.
8. Bake for 12–15 minutes, or until golden brown. Serve warm.

Nutrition Table (per biscuit, estimated, based on 8 biscuits)

FAQ

1. How should I store leftover biscuits?
Keep cooled biscuits in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

2. Can I freeze these biscuits?
Absolutely. Freeze before baking on a tray, then transfer to a freezer bag. Bake from frozen, adding 2–3 minutes to the bake time.

3. How do I reheat biscuits?
Warm in a 300°F oven for about 5–7 minutes or microwave briefly if you’re in a hurry.

4. What if I don’t have buttermilk?
Mix ¾ cup regular milk with 2 teaspoons vinegar or lemon juice and let sit for 5–10 minutes to make a quick substitute.

5. Can I make these ahead?
Yes. Prepare the dough, cut out the biscuits, and refrigerate (covered) for up to 1 day before baking.

Homemade Buttermilk Biscuits

These Southern style biscuits are light crisp on the outside and buttery soft inside making them the perfect companion for gravy honey or jam.

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Ingredients Equipment Method Notes

Ingredients

  

• 2 cups all purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 6 tablespoons unsalted butter very cold or frozen
• ¾ cup cold buttermilk
• Extra buttermilk for brushing

Equipment

• Mixing Bowl
• Pastry Cutter or Fork
• Biscuit cutter or glass
• Baking sheet
• Parchment paper
• Grater

Method

 

1. Preheat your oven to 425°F and line a sturdy baking sheet with parchment paper.
2. Whisk the flour baking powder baking soda and salt together in a large mixing bowl.
3. Grate the frozen butter or cut cold butter into small pieces and work it into the dry ingredients using a pastry cutter until it looks like coarse crumbs.
4. Pour the cold buttermilk into the bowl and stir gently until the dough just starts to come together.
5. Turn the dough onto a lightly floured surface and pat it into a rectangle approximately ¾ inch thick.
6. Fold the dough over itself once or twice to create flaky layers and then pat it down to the original thickness.
7. Use a biscuit cutter to press straight down into the dough to create rounds and repeat with any remaining scraps.
8. Arrange the biscuits on the baking sheet so they are close together for soft sides or spaced apart for crisp edges.
9. Brush the tops of the biscuits with a small amount of extra buttermilk for better color and texture.
10. Bake for 12 to 15 minutes or until the tops are golden brown and serve while still warm.

Notes

Freezing your butter before grating it into the flour is a simple trick that ensures the biscuits turn out exceptionally flaky.

When cutting the dough avoid twisting the cutter because a straight downward press allows the biscuits to rise much higher.

Placing the biscuits close together on the baking sheet helps them support each other as they rise during the baking process.

If you do not have buttermilk you can mix ¾ cup of regular milk with 2 teaspoons of vinegar and let it sit for 10 minutes.

Handle the dough as little as possible with your hands to keep the butter cold and ensure the final biscuits are tender.

Leftover biscuits can be kept in an airtight container for up to two days or refrigerated for up to five days.