Flaky Homemade Buttermilk Biscuits

There is nothing quite like warm, flaky, buttermilk biscuits from the oven!

Spread each one with sweet homemade jam, honey, butter, or smother in sausage gravy.

Why We Love These

Pantry ingredients: These biscuits have such simple ingredients, most are probably already in the pantry. Buttermilk can be easily substituted!
Extra flaky: These come out with layer upon layer of flaky goodness.
Sweet or Savory: Anything goes.
Add-ins: The simplicity of these biscuits is that they go great with any add-ins. Toss in some cheddar cheese, feta, and chives, or vanilla. Even bacon will go great in these biscuits.

Ingredients & Variations

BUTTER: Make sure the butter is cold before adding to the mixture. Cut it into pieces and then blend until the flour mixture resembles small peas. Using a pastry cutter will help this process.

BUTTERMILK: The secret to biscuits is buttermilk. Since this milk is slightly fermented, it has a very slight sour taste but it is also very rich and creamy. Combined with baking soda, buttermilk makes baked goods extra light and tender.

VARIATIONS: There are so many variations to these biscuits. Add some cheddar cheese with chives, feta, dill, or bacon. Use whole-wheat flour for a healthier biscuit, or try making garlic butter to brush on the top once they are done baking!

PRO TIP: Can’t find buttermilk? It can easily be substituted by adding 1 tablespoon of vinegar or lemon to 1 cup of regular milk.

Tips for Fluffy Flaky Biscuits

Biscuits are easy to make but like pie crust, scones, and other quick dough recipes, the key to success is the way the dough is handled. Here are a few tips to make sure these are the fluffiest biscuits:

Ensure butter is COLD. I stick my butter in the freezer for a few minutes before getting started.
Mix the butter until you have little pieces the size of peas.
Do not overmix the dough. The heat from your hands will melt the butter.
When cutting the biscuits, don’t twist the cutter. Just do one simple cut straight down. If twisted, this seals the edges and the biscuits won’t rise as well.
Use a sharp cutter or a biscuit (or even cookie) cutter. While a round glass will produce the same size, the blunt edge will cause the same issue as above.
Don’t overmix, the dough needs to just hold together and the butter needs to stay cold. Handling the dough too much will result in a tough biscuit.

How to Make Buttermilk Biscuits

Here are the steps to the best buttermilk biscuits:

Combine dry ingredients per recipe below.
Cut in butter until crumbly. Add in buttermilk until moistened.
Flour surface. Knead gently.
Pat dough & fold over a few times. Cut with biscuit cutter.
Bake until golden brown.

Serve these with anything from hamburger gravy, brown gravy to honey butter.

Freeze Before or After Baking

To make these ahead of time, prepare the dough as directed, cut out biscuits, and freeze on a tray. Once frozen, store in a Ziploc bag. To prepare, bake from frozen at 425° for 20 minutes or until golden brown.

Any leftover biscuits can be kept wrapped on the counter for 1 day. They will keep it in an air-tight container in the freezer for 1 week.

To freeze, prepare the dough as directed, cut out biscuits, and freeze on a tray. Once frozen store in a Ziplock freezer bag. To bake from frozen, preheat oven to 425°F and cook for 20 minutes.

Favorite Biscuit Recipes

Did you enjoy this Buttermilk Biscuits Recipe? Be sure to leave a comment and a rating below!

Nothing tastes quite like layer upon layer of flaky buttery biscuits served warm out of the oven.

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Preheat oven to 450°F.
Combine flour, baking powder, baking soda, sugar, & salt in a large bowl.
Cut in butter using a pastry cutter until the mixture resembles large crumbs (about the size of a pea). Add in buttermilk and stir until moistened. (You may need about 2 tablespoons more or less of the buttermilk).
Lightly flour the surface and turn dough onto the surface. Knead gently just until the dough holds together.
Pat the dough and fold it over a few times (this creates the layers in the biscuits). Pat to 1″ thick and cut using a biscuit cutter.
Place on an ungreased baking sheet and bake 10-12 minutes or until golden.

Ensure butter is COLD. I place butter in the freezer for a few minutes before getting started.
Mix the butter until you have little pieces the size of peas.
Do not overmix the dough. The heat from your hands will melt the butter.
When cutting the biscuits, don’t twist the cutter. Just do one simple cut straight down. If twisted, this seals the edges and the biscuits won’t rise as well.
Use a sharp cutter or a biscuit (or even cookie) cutter. While a round glass will produce the same size, the blunt edge will cause the same issue as above.
Don’t overmix, the dough needs to just hold together and the butter needs to stay cold. Handling the dough too much will result in a tough biscuit.

Calories: 164, Carbohydrates: 21g, Protein: 3g, Fat: 7g, Saturated Fat: 4g, Cholesterol: 18mg, Sodium: 224mg, Potassium: 220mg, Sugar: 2g, Vitamin A: 230IU, Calcium: 102mg, Iron: 1.3mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword best, buttermilk biscuits, how to make, recipe

Course Bread, Side Dish

Cuisine American

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