Buttermilk Biscuits Recipe

These easy buttermilk biscuits are incredibly soft, tall, flaky, and buttery. Serve these with some jam or gravy for an easy breakfast!

Making buttermilk biscuits from scratch is so much easier than you’d think. All it takes is seven simple ingredients and a little elbow grease — just a little!

Believe me, once you find out how easy it is to make your own biscuits you’ll never buy the pre-made kind again.

One thing I love about this buttermilk biscuit recipe is how versatile it is. Top the biscuits with your favorite sausage gravy, jam or marmalade, or a little butter and a drizzle of honey.

Homemade buttermilk biscuits require just seven basic ingredients, so it’s important that you use all the right ones. Here’s what you’ll need to make this easy biscuit recipe:

Before you start the recipe, it’s important to note that you need to use cold butter and buttermilk in these biscuits. Prepare your dry ingredients first, then take your butter and buttermilk out of the refrigerator to ensure that they stay cold.

Yes, you can either freeze the biscuits before baking them or after you have baked them.

These biscuits are best eaten the same day that they are prepared. However, you can store them in an airtight container at room temperature for 2 to 3 days. I recommend warming them for a few seconds in the microwave or for a few minutes in the oven at 300°F.

Adapted from All Recipes and Food.com with some helpful research from King Arthur Flour.

Easy Buttermilk Biscuits

These Easy Buttermilk Biscuits are incredibly soft, tall, flaky, and buttery. Serve these with some jam, gravy, or your topping of choice for an easy and delicious breakfast!

Prep: 15min

Total: 30min

Yield: 10

Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ¼ teaspoon baking soda
• 2 teaspoons sugar
• 1 teaspoon salt
• 6 tablespoons cold unsalted butter (cubed (85 grams) )
• ¾ cup cold buttermilk (plus more for the tops of the biscuits (180 ml) )

Instruction:

1. Preheat the oven to 450°F (230°C). Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until well combined. Add the cubed cold butter and cut it into the dry ingredients using a pastry cutter (you may also use a food processor for this step) until you have small pea sized pieces of butter. Pour the cold buttermilk into the mixture and gently mix until the dough starts to come together.
3. Scoop the dough onto a lightly floured surface and gently work it together with your hands. Pat the dough into a rectangle and fold it into thirds (like a letter). Turn the dough, gather any crumbs, and flatten back into a rectangle. Repeat the folding process two more times.
4. Place the dough onto a lightly floured surface and pat it down into a 1/2-inch thick rectangle (make sure to measure!). Using a floured 2.5-inch biscuit cutter, cut out the biscuits. Make sure not to twist the biscuit cutter as you’re cutting, just press the cutter straight down and pull it straight back up.
5. Continue to gather any scrap pieces of dough, patting it back down to 1/2-inch thickness, and cutting it until you have 8 to 10 biscuits. I suggest trying to get as many as you can the first time, as you continue to work the dough the biscuits won’t be quite as good.
6. Arrange the biscuits on the baking sheet touching each other. Brush the top of each biscuit with a little bit of buttermilk.
7. Bake for 15 to 17 minutes or until lightly golden brown. Remove from the oven and brush with melted butter, if desired. Allow to cool for a few minutes, serve, and enjoy!

Homemade Buttermilk Biscuits

These homemade buttermilk biscuits are soft and buttery with hundreds of flaky layers! This biscuit recipe only requires 6 simple ingredients and they’re ready in about 35 minutes.

Prep: 20min

Total: 35min

Yield: 8

Ingredients:

• 2 and 1/2 cups (313g) all-purpose flour (spooned & leveled), plus more as needed for hands and work surface
• 2 Tablespoons aluminum free baking powder (yes, Tablespoons)
• 1 teaspoon salt
• 1/2 cup (1 stick; 113g) unsalted butter, cubed and very cold (see note)
• 1 cup + 2 Tablespoons (270ml) cold buttermilk, divided
• 2 teaspoons (14g) honey
• optional honey butter topping: 2 Tablespoons melted butter mixed with 1 Tablespoon honey

Instruction:

1. Preheat oven to 425°F (218°C).
2. Place the flour, baking powder, and salt together in a large bowl or in a large food processor. Whisk or pulse until combined. Add the cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor. Cut/pulse until coarse crumbs form. See photo above for a visual. If you used a food processor, pour the mixture into a large bowl.
3. Make a well in the center of the mixture. Pour 1 cup (240ml) buttermilk and drizzle honey on top. Fold everything together with a large spoon or spatula until it begins to come together. Do not overwork the dough. The dough will be shaggy and crumbly with some wet spots. See photo above for a visual.
4. Pour the dough and any dough crumbles onto a floured work surface and gently bring together with generously floured hands. The dough will become sticky as you bring it together. Have extra flour nearby and use it often to flour your hands and work surface in this step. Using floured hands, flatten into a 3/4 inch thick rectangle as best you can. Fold one side into the center, then the other side on top. Turn the dough horizontally. Gently flatten into a 3/4 inch thick rectangle again. Repeat the folding again. Turn the dough horizontally one more time. Gently flatten into a 3/4 inch thick rectangle. Repeat the folding one last time. Flatten into the final 3/4 inch thick rectangle.
5. Cut into 2.5 or 3-inch circles with a biscuit cutter. (Tip: Do not twist the biscuit cutter when pressing down into the dough because this seals off the edges of the biscuit which prevents them from fully rising.) Re-roll scraps until all the dough is used. You should have about 8-10 biscuits. Arrange in a 10-inch cast iron skillet (see note) or close together on a parchment paper-lined baking sheet. Make sure the biscuits are touching.
6. Brush the tops with remaining buttermilk. Bake for 18-20 minutes or until tops are golden brown.
7. Remove from the oven, and then brush warm tops with optional honey butter, and serve warm.
8. Cover leftovers tightly and store at room temperature or in the refrigerator for up to 5 days.

Buttermilk Biscuits

These homemade buttermilk biscuits have fluffy, flaky layers and a sweet honey butter topping. They take just 35 minutes to make with just 6 ingredients!

Prep: 20min

Total: 35min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: calories 299 kcal, Carbohydrate 38 g, Protein 5 g, Fat 14 g, Saturated Fat 9 g, Trans Fat 1 g, Cholesterol 38 mg, Sodium 440 mg, Fiber 1 g, Sugar 7 g, unSaturated Fat 5 g, servingSize 1 serving

Ingredients:

• 2 ½ cups all-purpose flour
• 2 Tablespoons aluminum free Baking Powder (not teaspoons.)
• 1 teaspoon salt
• 2 teaspoons honey
• 1/2 cup very cold butter (equal to 1 stick.)
• 1 cup + 3 Tablespoons cold Buttermilk
• 2 Tablespoons honey
• 1 Tablespoon butter

Instruction:

1. Preheat oven to 425°.
2. Add the flour, baking powder, and salt to a large mixing bowl. Stir until well-combined.
3. Cut the cold butter into cubes and add it to the bowl. Use a pastry cutter (or the back of a fork) to work it in until coarse crumbs form.
4. Create a hole in the middle of the dry mixture and add the cold buttermilk and honey. Use a silicone spatula to gently stir until just combined. Don’t overmix. It will be crumbly.
5. Add the dough to a floured surface and create a rectangle with your hands about 9 inches long.
6. Fold the left side into the middle, then the right side. (See process shots.)
7. Rotate the dough so that it’s horizontal. Gently flatten into a rectangle again, and repeat the same folding process 2 more times.
8. Form into a 10 x 7 inch rectangle about 1-inch thick.
9. Use a 3-inch cookie cutter to cut 6 circles. Do not twist the cutter, it will seal the edges and prevent airflow which will hinder them from rising. Lightly flour the inside of the cutter in between. I like to store them in the fridge as I cut them to prevent them from getting too warm.
10. Roll the dough back out until it’s 1 inch thick again and cut 2 more biscuits. You should end up with about 8 biscuits total.
11. Butter a 10-inch cast iron skillet and place the biscuits inside so that they are almost touching. The close proximity makes them rise better. You could also place them close together on parchment paper on top of a baking sheet.
12. Bake for 15 minutes or until the tops are golden brown.
13. Combine the honey and melted butter and brush the warm biscuits with it. For more browning on top, bake for up to 5 more minutes at 450°.
14. Store in an airtight container or in the refrigerator for up to 5 days. You can also freeze leftover biscuits.

BA’s Best Buttermilk Biscuits

This buttermilk biscuit recipe transforms simple ingredients into golden brown pastries with so many flaky layers, you won’t be able to count them.

Total: 50 minutes (includes chilling)

Yield: 12 Servings

Ingredients:

• 2½ teaspoons baking powder
• 2 teaspoons kosher salt
• 2 teaspoons sugar
• ¼ teaspoon baking soda
• 3½ cups all-purpose flour, plus more for surface
• 1 cup (2 sticks) chilled unsalted butter, cut into ½-inch pieces, plus more, melted, for brushing
• 1 cup chilled buttermilk

Instruction:

1. Preheat oven to 425°. Pulse baking powder, salt, sugar, baking soda, and 3½ cups flour in a food processor to combine. Add chilled butter and pulse until largest pieces of butter are the size of a pea. Transfer to a large bowl and gradually drizzle buttermilk over top, tossing with a fork as you go to incorporate. Knead mixture a few times in bowl until a shaggy dough forms (mixture will look a little dry), then turn out onto a clean surface and pat into a 1″-thick square.
2. Using a knife or bench scraper, cut dough into 4 pieces. Stack pieces on top of one another, sandwiching any loose dry bits of dough between layers, and press down to flatten. Lift up dough with bench scraper and dust surface with flour. Roll dough into a 1″-thick rectangle and trim a thin border around sides of dough to create clean edges. Cut into a 4×3 grid to make 12 biscuits (don’t reroll scraps). Transfer to a parchment-lined baking sheet, spacing 2″ apart; freeze 10 minutes.
3. Brush tops of biscuits with melted butter and place in oven. Reduce oven temperature to 400° and bake biscuits until deep golden brown on bottom and golden on top, 20–25 minutes. Do ahead: Biscuits (unbaked) can be made 1 month ahead. Freeze, uncovered, on baking sheet until solid, then transfer to a resealable plastic bag. Do not thaw before baking, but add a few minutes to baking time. Editor’s note: Head this way for a taste of our favorite breakfast sandwiches →

Buttermilk Biscuits | Martha Stewart