This buttermilk biscuits recipe turns out tall, flaky layers every single time, with a golden top and a soft, pillowy center.
It only takes a handful of pantry staples and about ten minutes of hands-on work.
I grew up watching my grandmother make biscuits from muscle memory, no recipe card in sight.
It took me years of trial and error to figure out exactly what made hers so much better than mine.
The secret turned out to be cold butter, a light hand, and real buttermilk instead of regular milk.
Once I nailed down those three things, my biscuits finally had that bakery style rise and buttery flavor.
These are perfect for a big Sunday breakfast spread, or split open with butter and jam for a quick afternoon snack.
They also hold up beautifully next to a bowl of my Biscuits And Gravy Recipe for a proper Southern breakfast.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 13 minutes |
| Total Time | 28 minutes |
| Servings | 12 biscuits |
| Difficulty Level | Easy |
Why You’ll Love This Buttermilk Biscuits Recipe
These biscuits earn their spot in the regular breakfast rotation because they are genuinely foolproof once you know the technique.
No stand mixer, no fancy tools, just a bowl, a fork, and some patience with cold butter.
- Tall, flaky layers thanks to a simple folding technique
- Only 8 ingredients, most of which are already in your pantry
- Ready from start to finish in under 30 minutes
- Freezer friendly, so you can bake a few now and save the rest
- Sturdy enough to hold gravy, jam, or a fried egg without falling apart
You might also enjoy: Sausage Gravy Recipe
Ingredients
Every ingredient here does a specific job, so try not to skip or swap anything on your first attempt.
Cold ingredients are non negotiable if you want that tall, flaky rise.
- 4 cups (500g) all purpose flour, plus more for dusting
- 2 tablespoons baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon granulated sugar, optional
- 1 1/2 teaspoons salt
- 1 cup (2 sticks) cold unsalted butter, cubed
- 1 3/4 cups cold buttermilk
- 2 tablespoons melted butter, for brushing
This dough comes together the same way as the one in my Buttermilk Pie Recipe, where cold dairy makes all the difference in texture.
Kitchen Equipment Needed
Nothing here is complicated or expensive, but a few specific tools genuinely make this recipe easier and give you a more even bake.
- Box grater, for grating the cold butter
- Pastry cutter, if you prefer cutting butter by hand
- Large mixing bowl
- Bench scraper, for folding and cutting the dough
- Round biscuit cutter, 2.5 inch
- Rimmed baking sheet
- Parchment paper
- Wire cooling rack
Read Also: Cornbread Biscuits Recipe
Recommended Products for This Recipe
These are a few products I personally reach for whenever I make a batch of these, based on years of trial and error in my own kitchen.
1. OXO Good Grips Biscuit Cutter Set
This set gives you several sizes in one purchase, so you can make everything from tiny party biscuits to oversized breakfast sandwich biscuits.
The sharp edges cut clean through the dough without dragging, which helps the layers rise straight up instead of sideways.
2. Kerrygold Pure Irish Butter
A higher fat, higher moisture butter like this one makes a noticeably richer, flakier biscuit than standard supermarket butter.
I always keep a few blocks in the freezer specifically for biscuit day.
3. USA Pan Bakeware Half Sheet Pan
The heavy gauge aluminized steel heats evenly, so the biscuits on the edges of the pan bake at the same rate as the ones in the middle.
It also will not warp in a hot oven the way thinner pans do.
4. Danish Dough Whisk
This tool is surprisingly handy for the initial mixing stage, since it breaks up clumps without overworking the dough the way a spoon or spatula can.
It keeps the gluten development light, which is exactly what you want for tender biscuits.
Another favorite for using up extra buttermilk: Jiffy Cornbread With Creamed Corn Recipe
Step-by-Step Instructions: How to Make Buttermilk Biscuits
1. Preheat the oven and prep your pan
- Set your oven to 450°F (230°C) and let it fully preheat before the biscuits go in.
- Line a rimmed baking sheet with parchment paper.
- Place your butter cubes in the freezer for 10 minutes if your kitchen is warm, this keeps them cold through the mixing process.
2. Whisk the dry ingredients
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
- Whisk for a full 20 to 30 seconds to make sure the leaveners are evenly distributed, since clumped baking powder leads to uneven rising.
3. Work the cold butter into the flour
- Add the cold, cubed butter to the flour mixture.
- Using a pastry cutter, two forks, or your fingertips, work the butter into the flour until the mixture looks like coarse crumbs with some pea-sized pieces of butter still visible.
- Alternatively, grate the frozen butter directly into the flour using a box grater and toss gently to coat, this is the fastest method and gives very consistent results.
4. Add the buttermilk
- Make a well in the center of the flour and butter mixture.
- Pour in the cold buttermilk all at once.
- Stir gently with a fork or spatula just until a shaggy, slightly wet dough forms. Stop as soon as you no longer see dry patches of flour, overmixing at this stage is the number one cause of tough biscuits.
5. Turn out and fold the dough
- Turn the shaggy dough out onto a lightly floured surface.
- Pat it into a rough rectangle about 1 inch thick.
- Fold the dough in half, then pat it back out again. Repeat this folding process 3 to 4 times, this is what creates those distinct, flaky layers once baked.
6. Shape and cut the biscuits
- After the final fold, pat the dough into a rectangle about 1 inch thick.
- Dip your biscuit cutter in flour, then press straight down through the dough without twisting. Twisting seals the edges and prevents the layers from rising properly.
- Gather the scraps, gently pat together, and cut a few more biscuits, though these will be slightly less flaky than the first batch.
7. Arrange and brush the tops
- Place the biscuits on the prepared baking sheet so their sides are touching. This helps them rise up rather than out.
- Brush the tops lightly with the melted butter or a splash of extra buttermilk.
8. Bake until golden
- Bake in the preheated oven for 12 to 15 minutes, until the tops are golden brown and the biscuits have risen tall.
- Rotate the pan halfway through baking if your oven has hot spots.
9. Cool briefly and serve
- Remove the biscuits from the oven and brush the tops with a little more melted butter while they are still hot.
- Let them rest on the pan for 2 to 3 minutes before transferring to a wire rack or serving basket.
These bake up just as tall and golden as the ones in my Buttermilk Belgian Waffles Recipe, another recipe built around cold buttermilk for the best texture.
Tips for The Best Buttermilk Biscuits
A few small details separate a good biscuit from a great one, and most of them come down to temperature and handling.
- Keep everything cold. Chill your bowl, your butter, and even your flour if your kitchen runs warm.
- Handle the dough as little as possible once the buttermilk goes in.
- Always cut straight down with the biscuit cutter, never twist.
- Bake on the middle rack for the most even color.
- Use fresh baking powder, since old baking powder loses its lift over time.
This same cold-ingredient rule is what gives my Sweet Cornbread Recipe its tender crumb as well.
Serving Suggestions
Biscuits are one of those rare recipes that work equally well for breakfast, lunch, or dinner.
I usually make a double batch because they disappear fast in my house.
- Split warm and slathered with butter and honey
- Topped with sausage gravy for a classic Southern breakfast
- Used as a base for breakfast sandwiches with egg and cheese
- Served alongside soup or stew in place of dinner rolls
- Split and filled with ham for an easy party appetizer
Another favorite: Skillet Cornbread
Variations of Buttermilk Biscuits
Once you have the base technique down, this dough is easy to adapt. I have played around with plenty of add-ins over the years.
- Cheddar and chive biscuits: fold in 1 cup shredded sharp cheddar and 2 tablespoons chopped chives
- Garlic herb biscuits: brush the tops with garlic butter instead of plain melted butter
- Sweet biscuits: increase the sugar to 3 tablespoons and add a light glaze after baking
- Bacon biscuits: fold in 1/2 cup crumbled cooked bacon with the butter
- Drop biscuits: skip the cutting step entirely and drop spoonfuls of dough directly onto the pan for a more rustic, no-fuss version
Cheddar biscuits pair wonderfully with a bowl of my Buttermilk Waffles Recipe batter based breakfast spread if you are feeding a crowd.
Storage and Reheating
These biscuits are best the day they are made, but they still hold up well for a few days with the right storage method.
- Store cooled biscuits in an airtight container at room temperature for up to 2 days.
- Refrigerate for up to 5 days if your kitchen is warm or humid.
- Freeze baked biscuits in a freezer bag for up to 3 months.
- Reheat in a 350°F oven for 8 to 10 minutes, or in the microwave for 15 to 20 seconds if you are in a hurry.
- Unbaked, cut biscuits can also be frozen on a tray, then baked straight from frozen, adding a few extra minutes to the bake time.
I use this same freeze-ahead trick for my Biscuits And Gravy Breakfast Casserole when I am prepping for a big brunch.
Nutritional Facts
These values are estimates for one plain biscuit and will vary depending on exact ingredients and portion size.
- Calories: 220
- Total Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 30mg
- Sodium: 380mg
- Total Carbohydrates: 24g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 4g
For a lighter side option, try: Cornbread Muffins Recipe
Health Benefits of Key Ingredients
While these are certainly a treat rather than a health food, a few of the ingredients do offer some nutritional upside worth mentioning.
- Buttermilk is lower in fat than heavy cream and contains beneficial probiotics along with calcium and B vitamins.
- Butter in moderation provides fat soluble vitamins A, D, E, and K.
- Whole wheat flour, if you swap in half, adds extra fiber and micronutrients compared to all purpose flour alone.
- Baking soda helps neutralize the acidity of the buttermilk, which can make the finished biscuit easier to digest for some people.
I used a similar whole wheat swap in my Cornbread Stuffing Recipe for a slightly heartier texture.
FAQs About Buttermilk Biscuits
1. Why are my biscuits not rising tall?
This usually comes down to warm butter or old baking powder.
Make sure your butter is truly cold going into the oven, and check that your baking powder is less than 6 months old.
2. Can I use self-rising flour instead of all-purpose?
Yes, if you use self-rising flour, skip the added baking powder, baking soda, and salt in the recipe since they are already included.
Just add the flour, sugar if using, cold butter, and buttermilk.
3. Can I make the dough ahead of time?
You can prepare the dough through the cutting step and refrigerate the cut biscuits for up to 24 hours before baking.
You can also freeze the cut, unbaked biscuits for up to 3 months and bake straight from frozen.
4. Why do you fold the dough instead of just mixing it together?
Folding creates thin layers of butter and flour that separate into flaky sheets as the butter melts in the oven.
Skipping this step will still give you a biscuit, but it will be denser and less flaky.
5. What can I use instead of buttermilk?
You can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 3/4 cups of regular milk and letting it sit for 5 minutes.
It will not taste identical to real buttermilk, but it works well in a pinch.
Buttermilk Biscuits
Ingredients
- 4 cups all purpose flour 500g, plus more for dusting
- 2 tablespoons baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon granulated sugar optional
- 1 1/2 teaspoons salt
- 1 cup cold unsalted butter 2 sticks, cubed
- 1 3/4 cups cold buttermilk
- 2 tablespoons melted butter for brushing
Equipment
- Box grater for grating the cold butter
- Pastry cutter (optional) if you prefer cutting butter by hand
- Large mixing bowl
- Bench scraper for folding and cutting the dough
- Round biscuit cutter 2.5 inch
- Rimmed baking sheet
- Parchment paper
- Wire cooling rack
Method
- Set your oven to 450°F (230°C) and let it fully preheat. Line a rimmed baking sheet with parchment paper and place your butter cubes in the freezer for 10 minutes if your kitchen is warm.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt for a full 20 to 30 seconds to make sure the leaveners are evenly distributed.
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour until the mixture looks like coarse crumbs with some pea-sized pieces of butter still visible. Alternatively, grate the frozen butter directly into the flour using a box grater and toss gently to coat.
- Make a well in the center of the flour and butter mixture. Pour in the cold buttermilk all at once and stir gently with a fork or spatula just until a shaggy, slightly wet dough forms. Stop as soon as you no longer see dry patches of flour.
- Turn the shaggy dough out onto a lightly floured surface. Pat it into a rough rectangle about 1 inch thick, fold the dough in half, then pat it back out again. Repeat this folding process 3 to 4 times.
- After the final fold, pat the dough into a rectangle about 1 inch thick. Dip your biscuit cutter in flour, then press straight down through the dough without twisting. Gather the scraps, gently pat together, and cut a few more biscuits.
- Place the biscuits on the prepared baking sheet so their sides are touching. Brush the tops lightly with the melted butter or a splash of extra buttermilk.
- Bake in the preheated oven for 12 to 15 minutes, until the tops are golden brown and the biscuits have risen tall. Rotate the pan halfway through baking if your oven has hot spots.
- Remove the biscuits from the oven and brush the tops with a little more melted butter while they are still hot. Let them rest on the pan for 2 to 3 minutes before transferring to a wire rack or serving basket.
Nutrition
Notes
- Keep everything cold — chill your bowl, your butter, and even your flour if your kitchen runs warm.
- Handle the dough as little as possible once the buttermilk goes in; overmixing is the number one cause of tough biscuits.
- Always cut straight down with the biscuit cutter, never twist, as twisting seals the edges and prevents proper rising.
- Bake on the middle rack for the most even color.
- Use fresh baking powder, since old baking powder loses its lift over time.
- If using self-rising flour, skip the added baking powder, baking soda, and salt; just add the flour, sugar if using, cold butter, and buttermilk.
- To make ahead: prepare dough through the cutting step and refrigerate cut biscuits for up to 24 hours before baking, or freeze cut unbaked biscuits for up to 3 months and bake straight from frozen, adding a few extra minutes to the bake time.
- For a buttermilk substitute: add 1 tablespoon of lemon juice or white vinegar to 1 3/4 cups of regular milk and let it sit for 5 minutes.
- Store cooled biscuits in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days if your kitchen is warm or humid.
- Reheat in a 350°F oven for 8 to 10 minutes, or in the microwave for 15 to 20 seconds.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
There is something genuinely satisfying about pulling a pan of tall, golden biscuits out of your own oven.
Once you get the cold butter and folding technique down, this recipe becomes second nature.
I would love to hear how yours turn out, especially if you try one of the variations above.
Drop a comment below or share a photo, and let me know what you served them with.
Recommended:
- Peach Jam Recipe
- Strawberry Buttermilk Pancakes
- Brown Gravy Recipe
- Mashed Potatoes And Gravy Recipe
- Turkey Gravy From Drippings
