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Fluffy, buttery, and loaded with flaky layers — these homemade buttermilk biscuits are everything a great biscuit should be. You only need six simple ingredients and 30 minutes to make them from scratch.
These pair perfectly with my Sausage Gravy for a classic breakfast. Love a savory twist? Try my Cheddar Herb Biscuits or Garlic Cheese Biscuits next.
3 Tips That Really Matter For Biscuits
A few things make a real difference when baking buttermilk biscuits. Keep these in mind before you mix anything.
- Keep the butter cold. Cold butter creates steam pockets as it bakes, giving biscuits their flaky layers. Cut it into cubes and freeze for 15 minutes before starting, or grate frozen butter directly into the flour for an even quicker method.
- Don’t overwork the dough. Stir just until the flour is incorporated. The dough should look shaggy, not smooth. Overworking builds gluten and makes biscuits tough.
- Check your baking powder. Expired baking powder is the most common reason biscuits don’t rise. Add a teaspoon to hot water; if it doesn’t bubble, replace it before you bake.
RECIPE WALK-THROUGH
How to Make Homemade Buttermilk Biscuits
See the recipe card below for full, detailed instructions
These come together quickly, so it helps to have everything measured and ready before you start.
Step 1: Prep Your Butter and Oven
Cut the butter into small cubes and place them in the freezer. Preheat the oven to 450°F and line a baking sheet with parchment paper.
Cold butter is the most important step here, so don’t skip it.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
One full tablespoon of baking powder is correct. It’s what gives the biscuits their height, so measure carefully.
Step 3: Cut in the Butter
Add the cold butter cubes to the flour mixture and use a pastry cutter to work them in until the butter is in small pieces, none larger than a pea.
You should still see visible bits of butter throughout.
Frozen Butter Shortcut: You can grate frozen butter directly into the flour using a box grater, then toss to coat.
Step 4: Add the Buttermilk
Make a well in the center of the bowl and pour in the cold buttermilk. Gently stir with a rubber spatula just until everything comes together. The dough will look rough and shaggy.
Do not stir until smooth.
Note: Buttermilk is what gives these biscuits their signature flavor and helps them rise. I don’t recommend substituting regular milk here. If you’re out of buttermilk, my How to Make Buttermilk post shows you how to make a quick substitute with milk and lemon juice.
Step 5: Fold and Layer the Dough
Turn the dough out onto a well-floured surface and sprinkle the top with a little more flour. Fold the dough in half, press it down gently, turn it 90 degrees, and fold it in half again.
Repeat twice more. This folding process creates the flaky layers, so don’t skip it.
Step 6: Press and Cut
Use your hands (not a rolling pin) to gently press the dough out to about ¾-inch thick. Press straight down with a floured biscuit cutter and lift straight up without twisting.
Twisting seals the edges and prevents the biscuits from rising. Re-press the scraps gently and cut again.
Step 7: Bake
Place the biscuits on the prepared baking sheet with edges touching. This helps them rise tall by supporting each other.
Bake at 450°F for 12–15 minutes, until the tops are golden brown. Serve warm.
What to Serve With These Biscuits
These buttermilk biscuits are just as welcome at breakfast as they are at dinner.
For breakfast, split them and spoon over a big ladle of Sausage Gravy. It’s the classic combination and always a crowd-pleaser. My Honey Butter is another favorite, especially with a little jam on the side.
For dinner, these make a perfect side to a hearty bowl of soup or stew. My Homemade Chicken Soup is a great pairing. The biscuits are great for soaking up the broth.
Storage Tips
Storing and Making Ahead
Room temperature: Store cooled biscuits in an airtight container at room temperature for up to 2 days. Refrigerating them is not recommended since they tend to dry out.
Freezing baked biscuits: Let biscuits cool completely, then place in a zip-top freezer bag and freeze for up to 6 months. Thaw in the fridge overnight and reheat in the microwave or a low oven until warmed through.
Freezing unbaked biscuits: Cut the biscuits and place them on a parchment-lined baking sheet. Freeze until solid, then transfer to a freezer bag. Bake straight from frozen at 450°F, adding 3–5 minutes to the bake time. This is a great way to have fresh biscuits on demand.
Frequently Asked Questions
Can I make buttermilk biscuits without buttermilk?
Buttermilk is what gives these biscuits their flavor and lift, so I don’t recommend skipping it. If you’re out, you can make a quick substitute by stirring 1 tablespoon of lemon juice or white vinegar into 1 cup of milk and letting it sit for 10 minutes.
My How to Make Buttermilk post walks you through it. The biscuits will still work, though the flavor and fluffiness won’t be quite the same as using real buttermilk.
Why are my biscuits flat and not fluffy?
The most common culprits are expired baking powder, butter that was too warm, or overworked dough. Check your baking powder first. Test it in hot water and replace it if it doesn’t bubble. Make sure your butter goes into the freezer before you start, and stir the dough just until it comes together.
What type of flour is best for biscuits?
All-purpose flour is what this recipe uses and it works beautifully. If you want to use self-rising flour, omit the baking powder and salt from the recipe since self-rising flour already contains them.
Is buttermilk or heavy cream better for biscuits?
Buttermilk gives biscuits a distinct flavor and tanginess that heavy cream doesn’t quite replicate. The acid in buttermilk also reacts with the baking powder to help the biscuits rise. For this recipe specifically, buttermilk is the better choice.
More Biscuit and Bread Recipes
- Drop Biscuits
- Cheddar Herb Biscuits
- Garlic Cheese Biscuits
- Strawberry Shortcake
- Black Pepper Biscuits
Homemade Buttermilk Biscuits
Ingredients
- 2 cups all-purpose flour plus more for dusting
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoons salt
- 1/2 cup cold unsalted butter cut into small cubes
- 1 cup cold buttermilk cold
Instructions
- Cut the butter into small cubes and place in the freezer. Preheat the oven to 450°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold butter to the flour mixture. Use a pastry cutter to cut the butter in until the pieces are no larger than a pea.
- Make a well in the center of the bowl and pour in the buttermilk. Stir gently with a rubber spatula until just combined. The dough will look shaggy. Do not overmix.
- Turn the dough out onto a well-floured surface. Fold the dough in half, press down gently, and turn 90 degrees. Repeat the fold 3-4 times total.
- Press the dough out to ¾-inch thick with your hands. Cut out biscuits with a floured cutter, pressing straight down without twisting.
- Place biscuits on the prepared baking sheet with edges touching. Bake for 12–15 minutes until golden brown on top. Serve warm.
Notes
- Cold butter is key. Freeze the cubed butter for 15–20 minutes before starting. Grating frozen butter into the flour with a box grater is an easy shortcut.
- Don’t overwork the dough. Stir just until the flour is incorporated. A shaggy, rough dough is correct.
- Check your baking powder. Test freshness by adding a teaspoon to hot water. It should bubble right away.
- Press, don’t twist. When cutting biscuits, press the cutter straight down and lift straight up. Twisting seals the edges and prevents a full rise.
- For a deeper flavor, reduce sugar to 1 tablespoon if serving these alongside soup or a savory dinner.
- To freeze unbaked biscuits: Cut and freeze on a baking sheet until solid, then transfer to a freezer bag. Bake from frozen at 450°F, adding 3–5 minutes to the bake time.
- Storage: Store at room temperature in an airtight container for up to 2 days, or freeze baked biscuits for up to 6 months.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
I left out the sugar, but these were absolutely delicious! Thank you 😊
You are so welcome Tam! Awesome feedback.
I can’t wait to try them.
Could you freeze the biscuits and bake later? Thank you
Yes, After cutting out your biscuits, arrange them on a parchment-lined baking sheet. Cover the baking sheet with plastic wrap and then transfer it to your freezer. Once the biscuits are frozen, you can transfer them to a gallon-sized freezer bag or airtight container. Store the frozen biscuit dough for up to 3 months. Bake from frozen at 425 for 20 minutes.
ime an old man trying to cook
This is the tastiest, fastest, easiest biscuit recipe I have ever tried. Made these for the first time yesterday with my very busy 4yo granddaughter. She was very involved. She is also an extremely picky eater. She loved these and had to take the rest (there were only 2 left 😉) home with her to show mommy and daddy. My husband insisted that I make more tonight for dinner. I added a handful of grated cheese, just to add variety. First time, I followed directions exactly. Tonight, because I was very short on time, I just divided them into 8 balls and patted them on the cookie sheet. I, also, forgot to brush with butter, but they were still excellent! Thank you for this fantastic recipe!
You are so welcome Shirley! Thank you for the kind words and the awesome feedback.
THE. ABSOLUTE. BESTEST. FLAKY. BUTTERY. BISCUITS. My 15yr old said they’re better than Chick-Fil-A! 😅🥳🥰
These are the family favorite now!
That’s awesome Megan! Thanks for stopping by.
I hear so much about all different types of flour. Better rise, better flaking. What is the best brand and type of flour to use for this recipe?
I’m partial to King Arthur flour. I just recommend not using a generic brand.
I only use organic King Arthur all purpose (the red bag). I thought the protein in it was high. So I searched 5 stores in NYC for white lily. Apparently its only sold in the south and Midwest. So I went with the blue bag of Bob’s Red Mill.
I’ve heard good things about the self rising King Arthur (the yellow bag) but I don’t like the pre mixed. I have plenty fresh baking powder and salt. Thanks for the quick reply
White Lilly or King Arthur flour
Try lily if you can get your hands on it.
These were the best biscuits I’ve ever made in my life. The recipe is super easy to follow, the biscuits were light & fluffy with an amazing buttery flavor. They were perfect for breakfast with sausage gravy. We ate the leftovers with butter & jam & they were equally wonderful.
Nice! Thanks for the awesome feedback Tmurray.
Frozen stick of butter and a cheese grater made this recipe super quick and easy! I did use milk instead of buttermilk because that was all I had, and I can tell the difference in the taste and fluffiness, however if you work fast enough so the butter stays cold, they still rise decently and taste delicious! The family was quite happy!
Awesome feedback Rex! Thank you so much for stopping by.
You can make your own buttermilk by adding a few teaspoons of vinegar (white or apple cider) in your milk.
Thanks for the tip with the cheese grater 🙂
This is a very good article, thank you for sharing, there are not many such articles in this field.
You are so welcome Linda! Thank you for stopping by.
Good article . The way how you explain this strategies. Is very professional.
Very tasty biscuits, they did not rise very much, but I could see where the layers were trying to form. . I feel like it was my baking powder, as it was a few months expired.
Hindsight, I should have made the baking powder recipe that you gave instructions for, or just purchased a fresh container.
This was my first attempt at a homemade biscuit, so I will try another batch with the fresh baking powder.
Thanks for the recipe!
Hi Donna, Thanks for the 5 star review! Yes baking powder can definitely be a make it or break it ingredient. I hope you’ll try the recipe again once you get a new can!
Ate one fresh out of the oven with honey. Delicious! Easy to make and better than frozen or canned biscuits.
Nice! Thanks for stopping by James.
Is it okay to use milk instead of buttermilk?
You need the acid in the buttermilk that reacts and help with making the biscuits tender and fluffy. If you have vinegar or lemon juice, you could make your own buttermilk. https://www.yellowblissroad.com/how-to-make-buttermilk/
My first time making this recipe and I am happy to say they didn’t turn out like the normal hockey puck. It was easy to make and tasted great.
Lol Hockey puck… I’m glad it worked out for you Cathy, thanks for stopping by.
The best biscuits I have ever had. Thank you!
You are so welcome A.