Homemade Buttermilk Biscuits are a classic, Southern-style recipe that results in slightly tangy biscuits with super buttery, flaky layers. They can be made with just 6 ingredients and are delicious with breakfast, lunch or dinner.
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These Easy Homemade Buttermilk Biscuits are based on the same tried-and-true Country Biscuits recipe that we made on repeat in Culinary School, and that I now make quite often for my family.
The only change was that instead of using milk, this recipe uses buttermilk. This gives the biscuits a bit more tanginess that is characteristic of the best southern-style biscuits, in addition to the soft, buttery layers inside of each one.
Why This Recipe Works
Making Homemade Buttermilk Biscuits is actually an incredibly easy process and quick enough that you can make them pretty much anytime you want. This recipe only requires 6 basic ingredients and no fancy equipment.
Biscuits are very versatile and can be enjoyed in many different ways. Enjoy them as breakfast sandwiches made with any combination of ham, sausage, bacon, or eggs, or spread butter and jam on a biscuit to enjoy with a hot cup of coffee or tea. They also make a great base for biscuits and gravy type meals like Creamed Chicken Over Biscuits or Creamed Chipped Beef.
You can make biscuits ahead of time. They can also be frozen after they cool, or the dough can be cut and frozen before baking to cook whenever they are needed.
Step-By-Step Instructions
Ingredients
- 2 1/4 cups (10 ounces) all purpose flour
- 1 tablespoon granulated sugar
- 1 1/3 tablespoons baking powder (1 tablespoon + 1 teaspoon)
- 1/2 teaspoon salt
- 7 tablespoons (3.5 ounces) unsalted butter (keep very cold)
- 3/4 cup buttermilk (cold, may need slightly more or less)
Chef’s Tip: if possible, use weights rather than cups or tablespoons for the flour and butter. Using weights will give you perfect biscuits every single time.
The entire recipe and instructions can be found in the recipe card at the bottom of this post. You can print the recipe from the card, if needed.
Prep!
Preheat your oven to 400°F.
Line a baking sheet with parchment paper or a Silpat mat.
Cut the butter into small cubes and keep in the refrigerator or freezer until needed.
Create!
Mix together the flour, sugar, baking powder and salt in a medium bowl until well combined.
Cut the butter in using a pastry blender or your fingers until only pea-size pieces remain.
Chef’s Note: it’s important to leave the butter in pea-size pieces. The steam created as the butter melts will give your biscuits rise and develop the buttery, flaky layers characteristic of the best biscuits.
Slowly pour in the cold buttermilk and mix until barely combined. The dough will be crumbly, but it should hold together when pressed.
Turn out onto a lightly floured surface and knead only 5-6 times to form one mass of dough.
Press the dough out to about 1/2-inch high and cut with a biscuit cutter. I used a 2 3/4-inch cutter, but you can use any size you prefer. Using a smaller or larger cutter will yield less or more biscuits.
Chef’s Tip: if you don’t have a biscuit cutter, you can use a drinking glass.
Chef’s Note: cut the dough as closely as possible. This dough does not re-roll well. I will push together the excess pieces to form another biscuit or two but as you can see in the photo, they aren’t well formed. They will not rise as nicely, nor will the layers be as flaky, but they taste the same and there is less wasted dough.
Place the biscuits on the prepared baking sheet about 1/2-inch apart. This helps to ensure more even baking.
Optional: you can brush the tops with an egg wash (one whole egg, lightly beaten), if a more golden top is desired.
Bake 12-14 minutes, or until the bottoms of the biscuits are golden brown. You can see the difference in the biscuits that were re-formed on the right side of the baking sheet.
Optional: brush the tops of the biscuits with melted butter, if desired.
Present!
Serve as desired.
Tips and Techniques
- Avoid hard biscuits by being careful not to overwork the dough and ensuring that your oven temperature is not off. It is recommended to use an oven thermometer to ensure your oven is at the correct temperature.
- It’s important to leave the butter in pea-size pieces. The steam created as the butter melts will give your biscuits rise and develop the buttery, flaky layers characteristic of the best biscuits.
- Cut the dough as closely as possible. This dough does not re-roll well. You can push together the excess pieces, but those biscuits won’t be as flaky and well-formed but will taste the same.
- Store leftover baked biscuits wrapped in plastic wrap or in plastic bags. They will keep at room temperature for 1-2 days, or in the refrigerator for up to 1 week.
- Biscuits can be frozen for up to 2 months. Be sure to let the biscuits cool before wrapping them in aluminum foil or placing them in freezer bags. You can also cut out the biscuits and freeze before baking
- Reheat biscuits on a parchment paper-lined baking sheet at 350°F for 5 minutes, or until warmed through. Frozen biscuits will take a minute or two longer to reheat or bake.
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Easy Homemade Buttermilk Biscuits
Ingredients
- 2 1/4 cups all purpose flour
- 1 tablespoon granulated sugar
- 1 1/3 tablespoons baking powder (1 tablespoon + 1 teaspoon)
- 1/2 teaspoon salt
- 7 tablespoons unsalted butter (keep very cold, cut into pieces)
- 3/4 cup buttermilk (cold, may need slightly more or less)
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper or a Silpat mat.
- Mix together the flour, sugar, baking powder and salt in a medium bowl until well combined.2 1/4 cups all purpose flour, 1 tablespoon granulated sugar, 1 1/3 tablespoons baking powder, 1/2 teaspoon salt
- Cut the butter in using a pastry blender or your fingers until only pea-size pieces remain.7 tablespoons unsalted butter
- Slowly pour in the cold buttermilk and mix until barely combined. The dough will be crumbly, but it should hold together when pressed.3/4 cup buttermilk
- Turn out onto a lightly floured surface and knead only 5-6 times to form one mass of dough.
- Press the dough out to about 1/2-inch high and cut with a 2 3/4-inch biscuit cutter or any size preferred.
- Place the biscuits on the prepared baking sheet about 1/2-inch apart.
- Optional: brush the tops with an egg wash (one whole egg, lightly beaten), if a more golden top is desired.
- Bake 12-14 minutes, or until the bottoms of the biscuits are golden brown.
- Optional: brush the tops of the biscuits with melted butter, if desired.
- Serve as desired.
Notes
Tips and Techniques
- Avoid hard biscuits by being careful not to overwork the dough and ensuring that your oven temperature is not off. It is recommended to use an oven thermometer to ensure your oven is at the correct temperature.
- It’s important to leave the butter in pea-size pieces. The steam created as the butter melts will give your biscuits rise and develop the buttery, flaky layers characteristic of the best biscuits.
- Cut the dough as closely as possible. This dough does not re-roll well. You can push together the excess pieces, but those biscuits won’t be as flaky and well-formed but will taste the same.
- Store leftover baked biscuits wrapped in plastic wrap or in plastic bags. They will keep at room temperature for 1-2 days, or in the refrigerator for up to 1 week.
- Biscuits can be frozen for up to 2 months. Be sure to let the biscuits cool before wrapping them in aluminum foil or placing them in freezer bags.
- Reheat biscuits on a parchment paper-lined baking sheet at 350°F for 5 minutes, or until warmed through. Frozen biscuits will take a minute or two longer to reheat. Frozen biscuits will take a few minutes longer to reheat.
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