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Buttermilk Biscuit Recipe
If you’re craving a flaky, homemade buttermilk biscuit recipe that’s quick, easy, and downright delicious, you’re in the right place.
These Southern-style biscuits are tender on the inside, crisp on the outside, and come together in under 30 minutes. Growing up in Georgia, Sunday mornings meant butter melting into warm layers of dough—so comforting it almost feels like a hug. I’ve tweaked this buttermilk biscuit recipe over the years to nail that perfect rise and light crumb. You’ll love serving them with jam at breakfast or alongside a bowl of creamy chicken stew for dinner.
Why You’ll Love This Recipe
• Flaky, buttery layers thanks to cold butter and a gentle hand
• Ready in under 30 minutes—no marathon baking session required
• Uses simple pantry staples you probably already have
• Versatile: perfect for breakfast, brunch, or a cozy dinner side
• Southern comfort at its finest—nostalgic and heartwarming
• Foolproof method with clear tips at every step
• Adaptable for gluten-free or vegan swaps (see Variations)
• Great for make-ahead and freezer stash—always be biscuit-ready
Ingredients
• 3 cups (360g) all-purpose flour (spoon into measuring cup, level off; King Arthur recommended)
• 1 tablespoon baking powder (aluminum-free for best lift)
• 1 teaspoon baking soda
• 1 teaspoon fine sea salt (Kosher salt works too)
• 2 tablespoons granulated sugar (optional for slight sweetness)
• 1 cup (226g) cold unsalted butter, cubed (use Kerrygold or plug-in freezer 10 minutes ahead)
• 1 ½ cups (360ml) cold buttermilk (shake before measuring; full-fat gives richer flavor)
Tip: For a lighter biscuit, sift flour and powders together. Keep everything cold to trap steam and boost flakiness.
Directions
1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment or silicone mat—no sticking here!
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar until evenly blended.
3. Toss in cold butter cubes. Using a pastry cutter or two forks, cut butter into the flour mix until pea-sized bits remain—think coarse sand. A few larger lumps add extra flake.
4. Pour in cold buttermilk and stir gently with a wooden spoon until dough just comes together. Don’t overmix; you want visible streaks of butter.
5. Turn dough out onto a lightly floured surface. Pat or roll it into a 1-inch thick rectangle. Fold it over itself 2–3 times—this creates layers. Pat again to 1-inch thickness.
6. Use a 2½-inch round cutter (dip in flour first) to stamp out biscuits. Press straight down—no twisting—to keep edges sharp. Gather scraps, pat once more, and cut more biscuits.
7. Arrange biscuits on the sheet, touching edges for softer sides or spaced apart for crispier crusts. Brush tops with a little extra buttermilk or melted butter for golden color.
8. Bake 12–15 minutes until golden-brown. You’ll see a lovely oven spring and hear the faint crackle of crisp edges. Cool 5 minutes on a wire rack before serving.
Servings & Timing
Yield: Makes 10–12 biscuits
Prep Time: 10 minutes (plus 5 minutes to chill butter)
Mix & Shape: 10 minutes
Bake Time: 12–15 minutes
Total Time: About 35 minutes
Variations
• Cheddar & Chive: Fold ½ cup shredded sharp cheddar and 2 tablespoons chopped chives into dough.
• Honey-Buttermilk: Swap sugar for 2 tablespoons honey and brush tops with honey after baking.
• Garlic-Rosemary: Mix in 1 teaspoon garlic powder and 1 tablespoon chopped rosemary for savory flair.
• Vegan Twist: Use vegan butter and almond milk mixed with 1 tablespoon vinegar for dairy-free biscuits.
• Herb-Infused: Stir in 2 tablespoons fresh tarragon or thyme for a garden-fresh note.
• Gluten-Free: Substitute a 1:1 gluten-free flour blend and add 1 teaspoon xanthan gum for structure.
Storage & Reheating
Store cooled biscuits in an airtight container at room temperature for up to 2 days. For longer life, freeze in zip-top bags for up to 3 months. To reheat, wrap a biscuit in foil and warm at 300°F for 8–10 minutes, or microwave on medium power for 20 seconds with a damp paper towel to restore steam. Perfect for make-ahead brunches—just pull from freezer, bake directly from frozen (add 3–5 minutes bake time), and enjoy.
Notes
I learned that pressing and folding the dough creates those cloud-like layers—so don’t skip it, even if you’re in a rush. Always handle dough gently; overworking leads to tough biscuits. If your kitchen is warm, pop the mixed dough into the fridge for 10 minutes before cutting to keep butter solid. Use a light hand when brushing tops—too much liquid can flatten the rise. Lastly, invest in a good oven thermometer; many home ovens run cool, which means dense biscuits.
FAQs
1. Why are my biscuits dense?
You may have overmixed or let the butter warm. Keep ingredients cold and stir just until combined.
-
Can I use self-rising flour instead?
Yes—swap 3 cups self-rising flour for flour, baking powder, baking soda, and salt; omit extra salt and powder. -
What if I don’t have buttermilk?
Stir 1½ cups milk with 1½ tablespoons white vinegar or lemon juice, let sit 5 minutes before using. -
How do I get tall, fluffy biscuits?
Chill your pan in the oven for a minute before baking or space biscuits close together for steam support. -
Can I freeze unbaked dough?
Absolutely—freeze on a tray, then transfer to bags. Bake from frozen, adding a few minutes to cook time. -
Do I need a pastry cutter?
You can use two forks or your fingertips (briefly) to cut in butter; just work quickly. -
Why didn’t my biscuits brown?
Brushing with buttermilk or melted butter helps color. Also check your oven temp with a thermometer. -
Can I halve this recipe?
Yes—just divide ingredients by two and note that smaller batches bake faster, so watch the clock.
Conclusion
These fluffy, homemade biscuits bring a taste of Southern comfort to any table—whether you’re serving butter and jam at sunrise or spooning gravy over them at dinner. Give this buttermilk biscuit recipe a try, then come back and let me know how they turned out! And if you’re hungry for more, check out my Southern fried chicken or honey-butter cornbread next.
Buttermilk Biscuit Recipe
Ingredients
- 3 cups all-purpose flour spooned into measuring cup, level off
- 1 tablespoon baking powder aluminum-free for best lift
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt Kosher salt works too
- 2 tablespoons granulated sugar optional for slight sweetness
- 1 cup cold unsalted butter cubed
- 1 ½ cups cold buttermilk shake before measuring; full-fat recommended
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or silicone mat.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar until evenly blended.
- Add cold butter cubes to the flour mixture. Cut the butter into the flour until pea-sized bits remain.
- Pour in the cold buttermilk and gently stir with a wooden spoon until the dough just comes together.
- Turn the dough out onto a lightly floured surface. Pat or roll it into a 1-inch thick rectangle. Fold it over itself to create layers, then cut out biscuits with a round cutter.
- Arrange the biscuits on the baking sheet and brush the tops with buttermilk or melted butter. Bake for 12-15 minutes until golden brown.
