Buttermilk Biscuits

These Buttermilk Biscuits are my absolute go-to when I want something warm, buttery, and perfectly flaky. They come out golden on the outside and tender on the inside, with just the right amount of tang from the buttermilk. Whether I’m serving them with breakfast, pairing them with soup, or loading them up with jam, they always disappear fast.

Why You’ll Love This Recipe

I love how these biscuits strike that perfect balance of fluffy and flaky. They’re incredibly easy to make with simple pantry ingredients, and I never need any fancy equipment. The dough comes together quickly, and the results taste like something straight from a southern kitchen. Plus, they bake up beautifully and fill my kitchen with the most comforting aroma.

Ingredients

(Here’s a tip: Check out 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

• Cold buttermilk (plus more for brushing tops)

Directions

1. I preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

2. In a large bowl, I whisk together flour, baking powder, baking soda, and salt.

3. I cut in the cold butter using a pastry cutter or my fingertips until the mixture looks like coarse crumbs.

4. I pour in the cold buttermilk and stir gently just until the dough comes together—being careful not to overmix.

5. I turn the dough onto a floured surface and gently pat it into a rectangle. I fold it over a few times to create layers, then pat it down again to about 1-inch thickness.

6. I use a biscuit cutter or a glass to cut out the biscuits and place them on the prepared baking sheet, close together so they help each other rise.

7. I brush the tops with buttermilk and bake for 12–15 minutes, or until golden brown.

8. Once out of the oven, I brush the tops with melted butter for an extra indulgent finish.

Servings and timing

This recipe makes about 8 to 10 biscuits, depending on the size of the cutter I use. It takes around 15 minutes to prep and 15 minutes to bake, so I have fresh, warm biscuits in just about 30 minutes.

Variations

When I’m feeling adventurous, I mix in shredded cheddar cheese, fresh herbs like chives or rosemary, or even a pinch of garlic powder. For a sweet twist, I sometimes add a spoonful of sugar and top the biscuits with cinnamon-honey butter.

storage/reheating

I store leftover biscuits in an airtight container at room temperature for up to 2 days, or in the fridge for 4 days. To reheat, I wrap them in foil and warm them in a 350°F (175°C) oven for 8–10 minutes, or microwave them for 15 seconds for a quick fix. They also freeze well—just thaw and reheat when needed.

FAQs

Can I make these without buttermilk?

Yes, I mix 1 tablespoon of lemon juice or vinegar with 1 cup of milk and let it sit for 5–10 minutes to make a quick buttermilk substitute.

Why is cold butter important?

Cold butter helps create steam during baking, which gives the biscuits their flaky layers. I always make sure it’s very cold when I mix it into the dough.

Can I freeze the dough?

Absolutely. I freeze the unbaked, cut biscuits on a tray, then transfer them to a bag. When I’m ready to bake, I add a few extra minutes to the baking time—no need to thaw.

How do I keep my biscuits soft?

I avoid overmixing the dough, don’t overbake them, and keep them covered once cooled. A quick brush of butter after baking also helps keep them soft.

What flour works best?

I stick with all-purpose flour for the best structure, but I’ve used self-rising flour before (skipping the baking powder and salt), and it still turns out great.

Conclusion

These Buttermilk Biscuits are everything I want in a homemade bread—fluffy, rich, and ready in no time. I make them when I need comfort food, something to go with a hearty meal, or just a buttery treat to brighten my day. Once I started making biscuits from scratch, I never looked back.