Easy Buttermilk Biscuits
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.
No matter how you dress them up, you’re going to love these biscuits!
Recipe Ingredients
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:
- All-purpose flour: You need to spoon and level the flour when measuring it rather than scooping it straight from the bag. This will ensure that you don’t measure out too much by mistake, which would result in dense, dry biscuits.
- Baking powder & baking soda: Make sure your baking powder and baking soda are still fresh before starting. Both ingredients are important to get a good rise.
- Granulated sugar: Doesn’t make the biscuits taste sweet, it just gives them some flavor.
- Salt: Like the sugar, the salt flavors the biscuits and makes them taste more buttery.
- Unsalted butter: Needs to be cold before being cut into the flour. If you use warm butter, the biscuits won’t rise properly in the oven, nor will they be flaky.
- Buttermilk: The acidity of the buttermilk reacts with the baking soda to help them rise as they’re baking in the oven. It also creates ultra tender biscuits! I highly recommend using real buttermilk for best results.
How to Make Buttermilk Biscuits
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.
- Prepare the dry ingredients: Whisk together the flour, baking powder, baking soda, sugar, and salt in a large bowl.
- Add the cold, cubed butter to the flour mixture: The butter can be cut into the flour mixture using a fork, a pastry cutter, or a food processor. You want to see small pea-sized crumbs of butter in your dry ingredients, a few larger pieces are okay though.
- Add the buttermilk: Pour the cold buttermilk into the bowl and mix just until the dough starts to come together.
- Work the dough together: Turn the dough onto a lightly floured surface and very gently work it together with your hands.
- Fold the dough: Form the dough into a rectangle, fold it into thirds like a letter (as shown in the photo above), and then pat it back out into a rectangle. This folding process needs to be repeated two more times. By folding the dough over itself, you’re creating layers. These layers result in ultra flaky, fluffy buttermilk biscuits! Trust me here, it’s worth the extra step.
- Pat out the dough: After the dough has been folded a third time, pat it out into a 1/2-inch thick rectangle. Make sure to measure here! If the dough is too thin, the biscuits won’t rise very tall.
- Cut out the biscuits: Use a floured 2.5-inch biscuit cutter to cut out the biscuits, and arrange them on a parchment paper-lined baking sheet. When cutting your biscuits out, don’t twist your cutter. This will seal off the edges of your dough and they won’t rise as high. Just cut the dough straight down and pull the cutter right back out.
- Place them side by side on the baking sheet: Make sure the biscuits are touching each other like the picture above. Not only will this help the biscuits rise taller in the oven, but it will also give them softer sides.
- Brush the tops of the biscuits with buttermilk: This step is optional, but it helps the tops turn a beautiful golden brown as they’re baking in the oven.
- Bake until golden brown: This will take about 15 to 17 minutes, depending on your oven.
How To Freeze Buttermilk Biscuits
Yes, you can either freeze the biscuits before baking them or after you have baked them.
- To freeze before baking: Place the cut out biscuits on a baking sheet lined with parchment paper. Transfer the baking sheet to the freezer and freeze for 1 to 2 hours or until the biscuits are frozen solid. Place the biscuits in a large freezer bag and freeze for up to 3 months. The biscuits may be baked from frozen, just add a few extra minutes to the baking time. If they start to brown too much before they’re fully baked through, place a piece of foil over the top until they’re done.
- To freeze the baked biscuits: Once the baked biscuits have cooled completely, place them in a large freezer bag and store in the freezer for up to 3 months. Bring to room temperature on the counter. Reheat in the microwave or in the oven at 300°F until warmed through.
Storage Instructions
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.
For longer storage, you may freeze the biscuits as mentioned above.
Baking Tips
- Don’t overwork your dough! The more gentle you are with the dough, the more tender the biscuits will be.
- If you don’t have a circular cutter, you can use a knife to cut the dough into eight to ten square biscuits.
- I prefer to bake my biscuits side by side on the baking sheet so the sides are softer. If you prefer crisper sides, you can leave a little space between each one. Keep in mind that if you do, they may not rise quite as tall.
- If the dough feels a little too warm after you have cut it out, place the baking sheet in the freezer for 10 minutes, then bake as directed.
More Easy Breakfast Recipes to Make!
Recipe Video
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!
Ingredients
Servings: 10 biscuits
- 2 cups all-purpose flour spooned & leveled (250 grams)
- 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)
Instructions
- Preheat the oven to 450°F (230°C). Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
- 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.
- 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.
- 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.
- 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.
- Arrange the biscuits on the baking sheet touching each other. Brush the top of each biscuit with a little bit of buttermilk.
- 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!
Notes
Storage Instructions: Biscuits are best eaten the same day that they are prepared. However, they may be stored in an airtight container at room temperature for 2 to 3 days. Reheat for a few seconds in the microwave or for a few minutes in the oven at 300°F.
Did you make this recipe?Mention @livewellbakeoften on Instagram or tag #livewellbakeoften.
Adapted from All Recipes and Food.com with some helpful research from King Arthur Flour.
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I used this recipe to make my first homemade biscuits and they were awesome. I’ve now made them 3 times, and they keep getting better. At first they were a little dry, but I fixed that by cutting 2 additional tablespoons of butter into the dough and it was just what they needed. Depends on what your taste preference is but 10/10 would recommend this recipe for beginners.
I found my forever biscuit! I’ve been trying biscuit recipes for years and some were close, good, but never amazing. I followed your recipe exactly and couldn’t be more impressed. My husband and family feel the same. Next batch I’ll try the recipe using my own made buttermilk. I also used aluminum free baking powder. Awesome biscuits!
Great recipe better than the ones my roommate bought from a fast food restaurant.
Când i replace buttermilk with Something else,?
You can make your own, I have a tutorial here.
Buttermilk is the best choice. If you don’t have buttermilk you can mix 1 cup milk with 2 tbs white vinegar or lemon juice and let sit for 10 minutes. You can also use 1/2 &1/2, but it’s just not the same flavor buttermilk brings.
I’ve been making biscuits for a few years. Today I tried your recipe and its now my go to biscuit recipe! Will be making them again tomorrow!
Can I just lightly grease a pie pan to make these biscuits? Dont have pad or parchment paper?
Yes, that would be fine!
Best biscuits I’ve ever made. I’ve had a few flops in the past and my results are mostly inconsistent. Your tips were so helpful and on point. Thank you a million times over.
So happy to hear that, Natalie!
Great recipe, add more sugar if you are wanting sweet biscuits for shortcake. I have made these many many times, and it never fails to make my neighbors happy when I bring them sausage biscuits for breakfast. Make your own egg McMuffins, so simple. Easy and quick!
Very Very salty. Everything went straight to the garbage can.
Anyway considering all the rest replies are positive I wonder if I did something wrong.
Did you happen to use salted butter or self-rising flour? I don’t find this recipe to be too salty, but if you used ingredients with more salt in them that could cause that to happen.
Awesome results on first try after several flops using other recipes. For the butter I grated the required amount from a frozen stick onto a small plate then kept it in the fridge til I had the oven preheated and the dry ingredients mixed. Very pleased with the results. Thanks so much for the tips.
Just made them. They are awesome. I realized I rolled them out too thinly when I had way more than expected. But oh well. Still very good. Will definitely make them fairly often!
Greetings from Germany!
OMG THESE ARE SO GOOD! They are very quick and easy to make and are good for any meal!
I tried these today and they will be my go to biscuits….awesome and easy.
Mine did not rise much. Taste great, smelled great and you could see the layers in them but they just did not rise as much they barely made an inch in height. I followed the instructions and used the exactly ingredients. What might have caused them not to rise as well?
Sorry to hear that, Mike. It could be due to several reasons, the butter may not have been cold enough when the biscuits went into the oven, the dough wasn’t patted out thick enough or was overworked, twisting the biscuit cutter can also seal off the edges and prevent them from rising.
I had the exact same issue. Butter was straight from the fridge and right into the over they went. I made 4 recipes. Definitely overworked the 1st batch but 2-4 not overworked. Baking powder and soda were fresh. Tasted great but absolutely no height….. Have no idea why they didn’t rise.
Sorry to hear that, Kathy. It could be for other reasons, if the butter isn’t cold enough, twisting your biscuit cutter can seal off the edges and prevent them from rising, or your oven isn’t hot enough.
My helpful hint here is this: Make your rectangle with as straight edges as possible and you don’t have to use a cookie cutter. I don’t. My 12 biscuits are never overworked!!
Can you use salted butter and cut the salt to a half a teaspoon?
Thank you!
I think that would be fine!
Just made your biscuts. Tried to follow your recipe to the letter. They more than doubled in height. I used homemade buttermilk and baked them in an iron skillet. I’m 64 years old and could never make biscuts like my mom. But thanks to you now I can. I’ll use this recipe from now on.
So happy to hear that, Carol!
I just tried this recipe. FANTASTIC!!!! How can I reheat the biscuits without drying them out? Also, can I pre-mix the dough the day before and keep it covered in the fridge to rollout and bake the next morning for fresh breakfast biscuits?
You could bake them in the oven for a few minutes and then brush with butter. I wouldn’t suggest mixing the dough up completely and then refrigerating it because once you add the buttermilk the baking powder and soda are activated. You could mix up the dry ingredients and cut in the butter, then in the morning just add the buttermilk.
Just made your biscuit recipe, only milk I had was heavy whipping so I added one tablespoon lemon juice to one cup cream. After adding the whole cup, the dough was still dry so I added enough water to make the dough workable. Biscuits turned out awesome, very flaky, not so high, but taste like old timey biscuits. Thanks so much for your recipe.
Do you happen to know how many calories in one biscuit?
Hi, Janet! I’m not sure on the nutrition info, but you can plug it into an app or website like My Fitness Pal to get an estimate.
I grate frozen butter into the flour.
I also use a bench scrapper to cut the biscuits into squares, no left over dough to re-roll.
Really good. Thanks!
I usually get the store bought canned biscuits but decided to try to make them from scratch for the first time and used this recipe and we LOVED them. I was so happy with how they turned out and am so impressed with how easy and fast they were! They were just the tiniest bit dry for my taste so next time I’ll add a bit more butter and maybe more buttermilk too. But this ones definitely a keeper. I was just wondering how well you think these would freeze…if maybe I made them and cut them, froze them on baking sheet then stored them in the freezer on a ziploc or something?
They may not rise as high if you make them, then freeze them. You can prep everything up until the buttermilk, refrigerate it, then add the buttermilk in the morning and make the biscuits.
Can you cut these out,freeze on cookie sheet,
then bag them up? Bake only a few at a time…..
I haven’t tried it, but I imagine that they won’t rise quite as high if you do that. You can prep everything up until the buttermilk the night before, refrigerate it, add the buttermilk in the morning and then make them.
Excellent recipe. Delicious flaky slight crunch b to the crust just made them even better. Going to use them for strawberry shortcake.
My family loved this recipe!!! They turned out perfectly: moist, flaky and oh so fluffy. Best biscuit recipe I have ever tried and so easy to do. I did not have unsalted butter on hand so I reduced the salt by half. It worked just fine. Thanks for sharing this recipe.
excellent results this is now my recipe and thanks for sharing.Can I add sultanas or raisins if yes when do I add them?
Yes, absolutely! I would stir them in after you cut in the butter, then add the buttermilk.
I’m from the U.K. and when I made this recipe I found they browned too much, but were still a bit doughy inside. We commonly use Celsius here instead of Fahrenheit and I have a fan assisted oven so I converted the temperature to 210 degrees Celsius, which I still thought was rather high. How can I fix the issue so that they cook perfectly inside and out, also what size cutter do you recommend?
Hi Cherrelle! For a convection oven, you’ll want to reduce the temperature by 25°F which would be 425°F (218°C). It sounds like you had it set to just about the right temperature though. have you checked your oven with an oven thermometer to make sure the temperature inside is accurate? If so, you could try covering the biscuits with some foil if they’re browned on top and not finished in the middle. That will keep them from burning on top and allow the center to finish cooking. I used a 2.5-inch cutter for these biscuits.
Absolutely love this recipe! I am made that more than once. Thank you for sharing this delicious recipe!
These received rave reviews from my kiddos! But I don’t know how everyone is getting 12 biscuits. I got 8 and had only a little leftover scrap dough. They are beautiful and tasty!
I’m a 75-year-old lady who delighted in grandma’s biscuits as a kid. NOW I can make those delightful biscuits for my grandkids. Thanks for the wonderful “good old days” tasting recipe.