Easy Perfect Homemade Buttermilk Biscuits

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These homemade buttermilk biscuits are tall, flaky, buttery, and incredibly tender. They’re simple to make with just a handful of pantry ingredients and are perfect for breakfast, dinner, or as the base for biscuits and gravy.

Recipe Information

  • Prep Time: 15 minutes
  • Cook Time: 15–18 minutes
  • Total Time: 30–35 minutes
  • Servings: 10–12 biscuits
  • Difficulty: Easy

Ingredients

  • 2½ cups (315 g) all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar (optional, for a slight sweetness)
  • ½ cup (113 g) unsalted butter, very cold and cubed
  • 1 cup (240 ml) cold buttermilk
  • 2 tablespoons melted butter (for brushing after baking)

Equipment

  • Large mixing bowl
  • Pastry cutter or two forks
  • Rolling pin (optional)
  • Biscuit cutter (2½-inch round) or a drinking glass
  • Baking sheet
  • Parchment paper

Instructions

Step 1: Preheat the Oven

Preheat your oven to 425°F (220°C).

Line a baking sheet with parchment paper or lightly grease it.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together:

  • Flour
  • Baking powder
  • Baking soda
  • Salt
  • Sugar (if using)

Step 3: Cut in the Butter

Add the cold, cubed butter to the flour mixture.

Using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. These butter pockets create flaky layers.

Step 4: Add the Buttermilk

Pour in the cold buttermilk.

Stir gently with a fork or spatula until the dough just comes together. Do not overmix—the dough should look slightly shaggy.

Step 5: Fold the Dough

Turn the dough onto a lightly floured surface.

Gently pat it into a rectangle about 1 inch thick.

Fold the dough in thirds like a letter.

Rotate it 90 degrees and gently flatten it again.

Repeat this folding process 3–4 times. This creates beautiful flaky layers.

Finally, pat the dough to about 1 inch thick.

Step 6: Cut the Biscuits

Using a floured biscuit cutter:

  • Press straight down into the dough.
  • Do not twist the cutter, as twisting can prevent the biscuits from rising evenly.

Place the biscuits on the prepared baking sheet with the sides just touching for softer sides, or leave space between them for crispier edges.

Gather scraps gently and cut additional biscuits.

Step 7: Bake

Bake for 15–18 minutes, or until the tops are golden brown.

Immediately brush the tops with melted butter while they’re still hot.

Homemade Buttermilk Substitute

If you don’t have buttermilk:

Mix:

  • 1 cup milk
  • 1 tablespoon lemon juice or white vinegar

Let it sit for 5–10 minutes before using.

Serving Suggestions

These biscuits are delicious with:

  • Butter and honey
  • Strawberry or raspberry jam
  • Sausage gravy
  • Fried chicken
  • Scrambled eggs
  • Bacon or sausage
  • Ham
  • Homemade fruit preserves
  • Apple butter

Expert Tips

  • Keep the butter and buttermilk very cold for the flakiest biscuits.
  • Handle the dough as little as possible to keep the biscuits tender.
  • Folding the dough several times creates light, airy layers.
  • Use a sharp biscuit cutter for the best rise.
  • Bake in a fully preheated oven for maximum lift.

Variations

Cheddar Biscuits

Fold in 1 cup shredded sharp cheddar cheese.

Garlic Herb Biscuits

Add:

  • 1 teaspoon garlic powder
  • 1 tablespoon chopped parsley
  • 1 teaspoon dried thyme

Honey Butter Biscuits

Brush with melted butter mixed with 1 tablespoon honey immediately after baking.

Bacon Cheddar Biscuits

Add:

  • ½ cup cooked, crumbled bacon
  • 1 cup shredded cheddar cheese

Storage

Refrigerator

Store in an airtight container for up to 3 days.

Freezer

Freeze baked biscuits for up to 3 months.

Reheat in a 350°F (175°C) oven for 8–10 minutes, or microwave for 20–30 seconds.

Approximate Nutrition (Per Biscuit)

  • Calories: 220
  • Protein: 4 g
  • Carbohydrates: 24 g
  • Fat: 12 g
  • Saturated Fat: 7 g
  • Cholesterol: 30 mg
  • Sodium: 360 mg
  • Fiber: 1 g
  • Sugar: 2 g

Success Tips

  • Use cold ingredients from start to finish.
  • Don’t overwork the dough—less handling means softer biscuits.
  • Fold the dough to create flaky layers.
  • Bake until just golden for a tender interior.
  • Serve warm with plenty of butter for the best flavor.

These easy homemade buttermilk biscuits are soft, flaky, and buttery with a golden crust, making them

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