Homemade Buttermilk Biscuits

Homemade Buttermilk Biscuits are fluffy, buttery, and wonderfully flaky — a classic comfort food that’s easier to make than you might think. Perfect alongside breakfast, topped with jam, or smothered in gravy, these biscuits are sure to become a go-to favorite for any meal.

Why You’ll Love This Recipe

You’ll love these Homemade Buttermilk Biscuits because they’re soft on the inside, golden on the outside, and made with simple ingredients you probably already have at home. They come together quickly, bake up beautifully, and taste far better than anything from a can or the store.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Unsalted butter, cold and cubed
• Buttermilk, cold
• Extra melted butter (optional, for brushing)

Directions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Add the cold, cubed butter. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter.
4. Pour in the cold buttermilk and gently stir until the dough just comes together — don’t overmix.
5. Turn the dough out onto a lightly floured surface. Pat it into a rectangle about 1 inch thick. Fold the dough in half and gently pat it out again. Repeat 2–3 times to create layers.
6. Using a biscuit cutter, cut out biscuits and place them on the prepared baking sheet, making sure they touch slightly for soft sides.
7. Bake for 12–15 minutes, or until golden brown on top.
8. Brush the tops with melted butter if desired. Serve warm.

Servings and timing

This recipe makes about 8–10 biscuits and takes about 15 minutes to prep and 12–15 minutes to bake.

Variations

• Add shredded cheddar cheese and chopped chives for a savory twist.
• Use whole wheat flour for a heartier biscuit.
• Stir in a little honey for a hint of sweetness.
• Make mini biscuits for sliders or bite-sized treats.

Storage/Reheating

Store leftover biscuits in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat in a 350°F (175°C) oven for about 5–7 minutes or microwave for 10–15 seconds. Biscuits also freeze well for up to 2 months.

FAQs

What makes buttermilk biscuits so fluffy?

Cold butter and buttermilk create steam as they bake, giving the biscuits lift and flakiness.

Can I use regular milk instead of buttermilk?

Yes — add 1 tablespoon of lemon juice or vinegar to 1 cup of milk and let it sit for 5 minutes to make a quick buttermilk substitute.

Why should the butter be cold?

Cold butter helps create flaky layers and prevents the biscuits from spreading too much.

How do I get tall biscuits?

Fold the dough to create layers and use a sharp biscuit cutter — don’t twist it!

Can I make the dough ahead of time?

Yes, you can cut the biscuits and freeze them unbaked. Bake straight from frozen, adding a few extra minutes.

What flour works best?

All-purpose flour works great, but a low-protein flour like White Lily makes them extra tender.

How do I keep biscuits from spreading?

Keep the butter and buttermilk cold, don’t overwork the dough, and bake at a high temperature.

Should I use salted or unsalted butter?

Unsalted butter lets you control the salt, but either works.

Can I add herbs?

Absolutely! Rosemary, thyme, or chives are delicious additions.

What should I serve with buttermilk biscuits?

They’re perfect with butter, jam, honey, sausage gravy, or alongside fried chicken.

Conclusion

Homemade Buttermilk Biscuits are an easy, comforting classic that’s always worth making from scratch. With tender layers, a buttery bite, and simple ingredients, they’re perfect for breakfast, brunch, or anytime you crave fresh, warm bread. Give this recipe a try — your kitchen will smell amazing and your taste buds will thank you!

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