Homemade Buttermilk Biscuits 🧈🍞 – Flaky, Buttery & Totally Irresistible
There’s nothing quite like the smell of freshly baked buttermilk biscuits wafting through your kitchen. Warm, golden, and layered with buttery flakes, these biscuits are the ultimate comfort food — perfect for breakfast, brunch, or as a side to smother in gravy.
This easy, classic biscuit recipe uses just a few simple ingredients and delivers restaurant-quality results at home. Whether you’re making them for a holiday meal, weekend breakfast, or just because you deserve something delicious, these biscuits will become a staple in your baking routine.
Let’s get rolling (or cutting!)!
🥐 Why You’ll Love These Biscuits
- Flaky & tender : Layers of butter create that melt-in-your-mouth texture.
- Perfect rise : Baking powder and buttermilk give them lift and lightness.
- Super versatile : Serve with jam, honey, eggs, sausage gravy, or use as sandwich buns.
- Made from scratch : No can openers required — just pantry staples.
- Great for sharing : A warm biscuit passed around the table brings people together.
🧾 Ingredients (Makes 8–10 Large Biscuits)
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 6 tablespoons cold unsalted butter , cubed (¾ stick)
- ¾ cup buttermilk , cold
🔪 Equipment Needed
- Mixing bowl
- Pastry blender or two knives/fork
- Rolling pin or spatula
- Biscuit cutter or glass/jar rim
- Baking sheet
- Parchment paper or silicone mat
- Measuring tools
👩🍳 Step-by-Step Instructions
Step 1: Preheat Your Oven
Preheat your oven to 450°F (230°C) . Line a baking sheet with parchment paper or a silicone baking mat.
Step 2: Mix Dry Ingredients
In a large mixing bowl:
- Whisk together:
- All-purpose flour
- Baking powder
- Baking soda
- Salt
This ensures even distribution of leavening agents and flavor.
Step 3: Cut in the Butter
Add the cold cubed butter to the dry mixture.
Using a pastry blender , two knives, or a fork, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces.
Tip: Keep the butter cold — this helps create flaky layers when baked.
Step 4: Add Buttermilk
Make a well in the center of the dry ingredients.
Pour in ¾ cup cold buttermilk all at once.
Gently stir with a wooden spoon or spatula until the dough begins to come together.
You may need to use your hands at the end to press the dough together into a shaggy ball — don’t overwork it!
Step 5: Shape the Dough
Turn the dough out onto a lightly floured surface.
Pat or roll the dough into a rectangle or circle about 1-inch thick .
Use a biscuit cutter or glass (about 2–3 inches in diameter) to cut straight down through the dough — do not twist the cutter.
Place the biscuits on the prepared baking sheet, close together for soft sides or spaced apart for crispier edges.
Step 6: Bake Until Golden
Brush the tops lightly with melted butter or buttermilk for extra richness and color.
Bake in the preheated oven for 12–15 minutes , or until the biscuits are golden brown and risen high .
Step 7: Cool Slightly and Serve
Let the biscuits cool slightly before serving — they’re best enjoyed warm from the oven.
Split them open with a knife and slather with butter, jam, or gravy.
🧈 Serving Suggestions
- With butter and honey for a sweet start to the day
- Split and topped with jam, clotted cream, or whipped ricotta
- Alongside a bowl of soup or chili for a hearty lunch
- As biscuit sandwiches with fried chicken, egg, or sausage
- Brushed with garlic butter and served with roasted vegetables
🥡 Storage & Reheating Tips
- Refrigerator: Store cooled biscuits in an airtight container for up to 4 days .
- Freezer: Freeze fully cooled biscuits in a ziplock bag for up to 3 months . Thaw and reheat in the oven for best results.
- Reheating: Warm in a preheated oven at 300°F (150°C) for 5–7 minutes, or wrap in foil and warm in a toaster oven.
✅ Expert Tips for Success
- Use cold butter and cold buttermilk — temperature is key to flakiness!
- Don’t overmix the dough — stop once it comes together.
- Press straight down when cutting — twisting the cutter compresses the edges and affects rising.
- Want extra flaky layers ? Fold the dough like a letter twice before rolling.
- For a softer crust , brush the tops with melted butter before baking.
🧠 Nutritional Highlights
These biscuits may be indulgent, but they offer more than just comfort:
- Buttermilk provides probiotics and calcium.
- Cold butter adds richness and helps create airy layers.
- Baking powder and soda help the biscuits rise without yeast.
- Enjoy one or two with a balanced meal — moderation is key!
📝 Final Thoughts
There’s a reason Buttermilk Biscuits have stood the test of time — they’re rich, flaky, and deeply comforting. Whether you grew up with them beside your plate or are trying them for the first time, these homemade biscuits bring joy to any table.
With just a few simple ingredients and a bit of care in handling, you can make biscuits that rival any bakery or Southern diner.
So grab your pastry blender, dust off that biscuit cutter, and enjoy every warm, buttery bite!
