These homemade buttermilk biscuits are soft, flaky, and buttery—perfect for any meal. They’re super easy to make with just a few simple ingredients, and they’re way better than store-bought. No preservatives, just fresh, delicious biscuits straight from your oven! Perfect for breakfast, dinner, or anything in between.
A Personal Note
I’m a total sucker for biscuits, especially buttermilk biscuits—I could honestly eat way too many in one sitting.
For the longest time, though, I was too intimidated to make them myself. I figured they were something only professional bakers could pull off, so I never even bothered to try.
But it turns out, they’re super simple and use ingredients I always have on hand. Now, instead of grabbing a tube of processed biscuits from the store, we make fresh, homemade buttermilk biscuits whenever the craving hits!
Why You’ll Love This Recipe
- These biscuits are made with just a few basic ingredients—no preservatives or additives like store-bought options. You can feel good knowing exactly what’s in them.
- Making biscuits at home is a cost-effective option. You’re using pantry staples like flour and butter, making this recipe much cheaper than buying pre-made biscuits.
- The biscuits are unbeatable when it comes to flavor. Fresh out of the oven, they’re warm, flaky, and buttery—so much better than anything from the store.
- Unlike store-bought biscuits, these have no artificial ingredients, preservatives, or hidden sugars. They’re a wholesome option for your family.
Recipe Tips
Keep ingredients cold: Make sure your butter and buttermilk are cold. Cold ingredients help create flaky layers in the biscuits, as the butter creates steam while baking.
Use a sharp biscuit cutter: When cutting out the biscuits, press straight down without twisting. Twisting can seal the edges and prevent the biscuits from rising properly.
Brush with butter: Brushing the tops with melted butter after baking gives the biscuits a golden shine and adds extra flavor.
Equipment
- Large mixing bowl: To mix the dry ingredients and combine the dough.
- Whisk: To whisk the flour, baking powder, salt, and baking soda together.
- Pastry cutter (or your hands): To cut the cold butter into the flour mixture.
- Measuring cups and spoons: To measure the flour, baking powder, salt, and buttermilk.
- Rolling pin or your hands: To roll or pat the dough out to the right thickness.
- Biscuit cutter or a glass: To cut the biscuits into rounds.
- Baking sheet: To bake the biscuits in the oven.
- Parchment paper: To line the baking sheet for easy cleanup.
- Pastry brush: To brush the tops of the biscuits with melted butter.
Ingredients
- Flour: all-purpose flour
- Rising agents: baking powder and baking soda
- Salt
- Butter: cold, unsalted and cubed
- Buttermilk: cold
- Melted butter: for brushing the tops
How to make Buttermilk Biscuits From Scratch
Combine the dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, salt, and baking soda until well combined.
Cut in the butter: Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
Add the buttermilk: Slowly pour in the cold buttermilk, starting with 1 cup. Stir gently until the dough just comes together, adding a little more buttermilk if needed. Be careful not to overmix the dough.
Roll out the dough: Place the dough onto a lightly floured surface. Gently pat or roll the dough into a rectangle about 1½ inches thick. Fold the dough in half, then pat it back down to the same thickness. Repeat the folding and patting 4 to 6 times. Finally, press the dough into a 1-inch thick rectangle, ready for cutting.
Cut the biscuits: Use a round biscuit cutter or a glass to cut out the biscuits, pressing straight down without twisting. Place the biscuits on the prepared baking sheet.
Bake the biscuits: Bake in the preheated oven for 12-15 minutes, or until the tops are golden brown.
Brush with melted butter: As soon as the biscuits come out of the oven, brush the tops with melted butter for extra flavor and a shiny finish.
Freezing Buttermilk Biscuits
Freezing the dough for later is simple! Here’s how you can do it:
- Prepare the dough: Follow the recipe up to the point where the dough is cut into biscuits.
- Flash freeze the biscuits: Place the cut biscuit dough on a baking sheet lined with parchment paper. Make sure the biscuits aren’t touching each other. Freeze the dough for about 1-2 hours, or until the biscuits are solid.
- Store the frozen biscuits: Once the biscuits are fully frozen, transfer them to an airtight container or freezer-safe bag. Label the bag with the date.
- Freeze for up to 3 months: The dough will keep in the freezer for up to 3 months.
- Bake when ready: When you’re ready to bake, place the frozen biscuits on a baking sheet and bake in a preheated oven at 425°F. You don’t need to thaw them first—just add a few extra minutes to the baking time, about 15-18 minutes total, until golden brown.
This way, you’ll always have homemade buttermilk biscuits ready to bake!
Serve Them With These Dinners
Easy From Scratch Buttermilk Biscuits
Equipment
- Large mixing bowl
- Whisk
- Pastry cutter
- Measuring Cups and Spoons
- Rolling pin or your hands
- Biscuit cutter or a glass
- baking sheet
- Parchment Paper
- Pastry brush
Ingredients
- 3 cups all-purpose flour
- 5 tsp baking powder
- 1 ½ tsp salt
- ½ tsp baking soda
- ½ cup cold unsalted butter cubed
- 1 cup cold buttermilk
- melted butter for brushing the tops
Instructions
- Combine the dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, salt, and baking soda until well combined.
- Cut in the butter: Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- Add the buttermilk: Slowly pour in the cold buttermilk, starting with 1 cup. Stir gently until the dough just comes together, adding a little more buttermilk if needed. Be careful not to overmix the dough.
- Roll out the dough: Place the dough onto a lightly floured surface. Gently pat or roll the dough into a rectangle about 1½ inches thick. Fold the dough in half, then pat it back down to the same thickness. Repeat the folding and patting 4 to 6 times. Finally, press the dough into a 1-inch thick rectangle, ready for cutting.
- Cut the biscuits: Use a round biscuit cutter or a glass to cut out the biscuits, pressing straight down without twisting. Place the biscuits on the prepared baking sheet.
- Bake the biscuits: Bake in the preheated oven for 12-15 minutes, or until the tops are golden brown.
- Brush with melted butter: As soon as the biscuits come out of the oven, brush the tops with melted butter for extra flavor and a shiny finish.
Notes
- Keep ingredients cold: Make sure your butter and buttermilk are cold. Cold ingredients help create flaky layers in the biscuits, as the butter creates steam while baking.
- Use a sharp biscuit cutter: When cutting out the biscuits, press straight down without twisting. Twisting can seal the edges and prevent the biscuits from rising properly.
- Brush with butter: Brushing the tops with melted butter after baking gives the biscuits a golden shine and adds extra flavor.
Oops. You forgot to include the temperature for the oven. I didn’t realize til my dough was already half done. Put it to 450 and they were a bit overdone and I had to take them out early. I’m sure they would have been perfect if I had the temp right 😊
Thank you for that Amanda!! I will add it in 🙂