Name: Homemade Buttermilk Biscuits
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon sugar; 1/2 teaspoon salt; 1/2 cup (1 stick) unsalted butter, cold and cut into cubes; 3/4 cup cold buttermilk (plus more for brushing tops)

Fluffy, buttery, and tender, these homemade buttermilk biscuits are my go-to comfort bake—perfect for breakfast, weekend brunch, or as a warm side for dinner. They bake up with golden tops and soft, flaky layers, ready to soak up butter, jam, or honey.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1 teaspoon sugar

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter, cold and cut into cubes

3/4 cup cold buttermilk (plus more for brushing tops)

Directions

I preheat my oven to 450°F (230°C) and line a baking sheet with parchment paper.

In a large bowl, I whisk together the flour, baking powder, baking soda, sugar, and salt.

I add the cold butter cubes to the flour mixture and use a pastry cutter (or my fingertips) to cut it in until the texture looks like coarse crumbs with pea-sized bits.

I pour in the cold buttermilk and stir just until the dough comes together—I’m careful not to overmix.

On a lightly floured surface, I turn out the dough and gently pat it into a rectangle about 1/2 inch thick.

I fold the dough over itself 3–4 times to create layers, then press it out again to about 3/4 inch thick.

Using a biscuit cutter, I cut out rounds, pressing straight down without twisting. I place them on the baking sheet, either close together for soft sides or spaced out for crisp edges.

I brush the tops with extra buttermilk for that golden finish.

Next I bake them for 12–15 minutes, until the tops are beautifully golden and fully baked inside.

I serve them warm, straight from the oven, with butter, jam, or honey.

Servings and timing

This recipe makes about 8 biscuits.

Prep time: 15 minutes

Cook time: 15 minutes

Total time: 30 minutes

Calories: approximately 210 kcal per biscuit

Variations

Cheesy biscuits: I fold in shredded sharp cheddar or parmesan for a savory twist.

Herb-infused: Sometimes I mix in chopped fresh chives, parsley, or rosemary for added flavor.

Sweet version: I add a touch more sugar and a pinch of cinnamon for a breakfast treat.

Mini biscuits: I use a smaller cutter to make bite-sized versions for snacking or sliders.

Storage/Reheating

I store leftover biscuits in an airtight container at room temperature for up to 2 days or refrigerate them for up to 4 days. To reheat, I warm them in a 300°F (150°C) oven for about 5–8 minutes or microwave them for 15–20 seconds. For longer storage, I freeze the baked biscuits and reheat directly from frozen in the oven.

FAQs

What makes buttermilk biscuits fluffy?

The acidity of the buttermilk reacts with baking soda, creating lift and softness. Also, using cold butter and folding the dough helps create flaky, airy layers.

Can I use regular milk instead of buttermilk?

I recommend using buttermilk for the best texture and flavor, but in a pinch, I mix 1 tablespoon of lemon juice or vinegar with 3/4 cup of milk as a substitute.

Why shouldn’t I twist the biscuit cutter?

Twisting the cutter can seal the edges, which prevents the biscuits from rising properly. I always press straight down for best results.

How do I get golden tops?

Brushing the tops with a bit of buttermilk before baking helps give the biscuits a golden, glossy finish.

Can I make the dough ahead of time?

Yes, I sometimes prepare the dough and cut out the biscuits, then refrigerate them on the tray for a few hours before baking. It’s a great way to prep for brunch or guests.

Conclusion

These homemade buttermilk biscuits are one of my favorite classic bakes. They come together quickly, deliver incredible texture and flavor, and make any meal feel a little more special. Once I started baking biscuits from scratch, I never looked back—and I don’t think I will.

📖 Recipe: