All you need for this homemade buttermilk biscuits recipe is a few pantry ingredients.

Bake in the oven and you’ve got fluffy, golden biscuits for breakfast, lunch, dinner, or a delicious treat anytime.

You’ll Love These Fluffy Buttermilk Biscuits Because…

Homemade buttermilk biscuits are a classic Southern side.
Buttermilk is the not-so-secret ingredient for high rising, extra-tender biscuits every time!
Freeze unbaked biscuits and bake from frozen for instant fluffy biscuits anytime!
Not just for breakfast, buttermilk biscuits are delish dippers for a creamy broccoli cheddar soup or a rich chili, or use them to make hearty ham and cheese sliders.

butter, baking powder , salt , buttermilk , honey , flour with labels to make Buttermilk Biscuits

Ingredients and Variations

Dry Ingredients: This recipe is all about the perfect rise and melt-in-your-mouth layers. Measure flour, baking powder and salt carefully.

Buttermilk: Along with the baking powder, buttermilk helps make the biscuits rise as well as gives them a tangy flavor with tender, flaky layers.

Variations

You can substitute self-rising flour and omit the baking powder altogether if you like.
No buttermilk? No problem! Simply whisk 1 tablespoon of lemon juice or vinegar into a cup of whole milk and let it rest for about 5 minutes before using.
Add cheddar cheese, Italian seasonings, or some bacon bits for savory biscuits perfect for dipping into homemade chili or a hearty beef stew.
Buttermilk biscuits are delicious served as is, but the optional honey butter makes them even more delicious. Plus it’s cinch to make and also can be used on pumpkin cornbread muffins, or banana oat pancakes. Swirl in a little Tabasco or sriracha for a sweet and spicy flavor or some cinnamon for a warm and fragrant version.

adding shaved butter to dry ingredients to make Buttermilk Biscuits

adding wet ingredients to dry ingredients to make Buttermilk Biscuits

How to Make Buttermilk Biscuits

Whisk flour, baking powder, and salt together and add grated butter (recipe below).
Create a well in the center of the dough and mix in buttermilk and honey.
Gently knead the dough and roll into a 1” thickness.
Cut into circles and bake biscuits until the tops are golden brown.
Brush tops with honey butter if desired.

close up a circle of dough to make Buttermilk Biscuits

close up of someone holding a biscuit with sheet pan of Buttermilk Biscuits in the back

Biscuit Basics

Aerate flour with a whisk in the container before measuring it out. Flour becomes packed as it’s stored so scooping straight from the container can us 36% more flour than if it was aerated first.

Check the expiration dates on the baking powder to be sure it’s still fresh.

Do not twist the cutter, it prevents the biscuits from rising.

You can reroll leftover dough, but biscuits may not rise as well. Handle lightly.

For flaky layered biscuits use a bench scraper. Fold the dough over on itself, press it down lightly and rotate the dough 90 degrees. Continue this fold, press, and rotate process 3 more times, or until the dough is no longer sticky.

Storing Buttermilk Biscuits

Freeze biscuit dough or unbaked biscuit ‘pucks’ in a zippered bag for up to two months and bake from frozen at 425°F.
Keep leftover biscuits in an airtight container or zippered bag at room temperature for up to 2 days or freeze them for up to 2 weeks.
Thaw at room temperature and enjoy or reheat in the microwave.

Biscuits Go Great With…

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Buttermilk Biscuits

Make this buttermilk biscuits recipe for flaky and flavorful layers of buttery goodness.

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Prep Time 10

Cook Time 12

Total Time 22

Servings 12 biscuits

Author Candace

Equipment

Large mixing bowl

Bench scraper

3-inch Cookie Cutter

Ingredients

Optional Honey Butter Topping

▢ 1 Tablespoons honey
▢ 1 Tablespoon butter

Instructions

Preheat oven to 425°F.
To a large bowl, add the flour, baking powder, and salt and whisk together.
Grate cold butter into the flour mixture. Using a fork, fold butter into the flour mixture until butter is coated (don’t over mix).
Create a well in the flour mixture. Add buttermilk and honey to the well.
Using a rubber spatula or your hands, gently mix while turning the bowl. Continue until a dough is formed. Turn dough out onto a lightly floured surface
Using a bench scraper, fold the dough over on itself, press it down lightly and rotate the dough 90 degrees. Repeat 3 more times, or until the dough is no longer sticky.
Lightly flour a rolling pin and roll dough to 1 inch thick. Lightly flour a 3-inch round biscuit or cookie cutter. Cut straight down through dough and do not twist while cutting. Place biscuit on baking tray. Lightly flour biscuit cutter and repeat to use all the dough.
Bake for 13-15 minutes or until the tops are golden brown.

Honey Butter Topping

Meanwhile, in a small bowl, melt 1 Tablespoon honey and 1 Tablespoon butter in the microwave for 15-30 seconds. Mix to combine.
Using a pastry or silicone brush, brush honey butter mixture on top of freshly baked biscuits

Notes

Freeze unbaked biscuit dough or formed biscuits for up to 2 months in the freezer. To bake place in the oven from frozen and cook at 425°F.
Cooked biscuits will keep in an airtight container in the refrigerator for 2 days and in the freezer for 2 weeks.

5 from 1 vote↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.

Course Bread, Lunch, Side Dish

Cuisine American

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