Tall and flaky, these easy buttermilk biscuits have tons of layers that can be pulled apart to be slathered in butter or strawberry jam. Homemade buttermilk biscuits from scratch are ready in about 30 minutes from start to finish. This easy recipe is perfect for every level of cook.
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Easy buttermilk biscuits
This easy biscuit recipe is ready in under 30 minutes and uses 7 common pantry ingredients.
They pair perfectly with most soup recipes and make an excellent addition to breakfast as well.
Growing up, the only biscuits we had were out of a can. Homemade biscuits always seemed a mystery to me. I assumed they were difficult to make and I was afraid to attempt them when I was younger.
If only I’d known how easy they are to make, I could have been enjoying these fluffy homemade biscuits much more often.
These basic buttermilk biscuits use common pantry ingredients to keep this recipe simple.
- All purpose flour
- Baking powder
- Baking soda
- Cold butter
- Cold buttermilk
How to make easy buttermilk biscuits
- First, sift all of the dry ingredients together into a medium bowl.
- Next, cut in the cold butter using a pastry blender. You can also do this in a food processor by pulsing until mixture resembles coarse crumbs.
- Pour in buttermilk and stir just until the mixture comes together.
- Dump the crumbly dough out and pat it together, folding several times to form layers.
- Cut biscuits out, place on baking sheet, then brush with buttermilk or cream before baking.
Tips and tricks for success
Making easy buttermilk biscuits from scratch is not difficult, but there are a few tricks and tips to follow that will guarantee tall, fluffy, perfect biscuits every time.
- Not too thick: My number one piece of advice would be to pat out the dough to no more than 1/2 inch. The photo above shows what happens when your biscuit dough is too tall. They tend to flop over instead of rising up nice and straight.
- Don’t overwork the dough: The dough will be crumbly when you dump it out of the bowl, that’s normal. Resist the urge to knead the dough. The goal is to bring it together with the least amount of handling possible.
- Even thickness: Another helpful tip is to make sure the dough is fairly level. It doesn’t have to be perfect, but make sure the dough is patted out to roughly the same thickness.
- Cold butter: As the butter melts, it creates pockets of steam in the dough. For best results, put the cubed butter in the freezer for 15 minutes right before you cut it into the flour. The butter should be very, very cold.
- Don’t twist the biscuit cutter: Press straight down and pull up. Twisting the cutter will prevent the buttermilk biscuits from rising to their potential.
Frequently asked questions
Biscuits are best the day they are made. They will be noticeably less delicious the next day and by day three, they will be stale. Warming them in the oven (or even the microwave) will help them a bit, but plan to make as many biscuits as you’ll need for just that day.
Yes! Freeze the baked biscuits in a zip top freezer bag for up to 3 months. Thaw on the counter and warm in a low oven to breathe life back into them.
Unfortunately, biscuits aren’t a good make ahead recipe. Instead, measure out all of the dry ingredients and sift them together. Put in a jar labeled “biscuit mix” and then carry on with the rest of the recipe when you are ready to bake. This will save you a few minutes next time.
Want to add in some extra flavor? Chop up a tablespoon or two of fresh herbs like dill and add in when mixing the dough.
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- 2 c. all purpose flour
- 1 tbsp. baking powder
- 1 tsp. salt
- 1 tbsp. sugar
- 1/2 tsp. baking soda
- 6 tbsp. chilled butter, diced into 1/4 in. pieces
- 3/4 c. buttermilk
- 2 tbsp. buttermilk or cream for brushing on top
- Preheat oven to 425°F / 220°C / Gas mark 7. Line a baking sheet with parchment paper and set aside.
- Sift flour, baking powder, salt, sugar and baking soda together.
- Using a pastry blender (or a fork) cut in butter until mixture resembles coarse crumbs.
- Add buttermilk and stir in flour just until it comes together - dough will be crumbly.
- Turn out onto a floured surface, pat dough out and fold over on itself a few times to help create layers.
- Pat out to 1/2 in. thickness. Using a 2 3/4 inch biscuit cutter or cookie cutter, cut out biscuits by pushing straight down.
- Lay biscuits on parchment lined sheet pan and brush tops with buttermilk or cream.
- Bake for 10 – 14 minutes, rotating tray halfway through baking time.
- Serve immediately. Biscuits are best the day they are made.
White Lily flour is really nice for biscuits, but any flour will do.
Make sure the butter is VERY cold.
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Serving Size:1 biscuit
Amount Per Serving: Calories: 220Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 28mgSodium: 673mgCarbohydrates: 27gFiber: 1gSugar: 3gProtein: 4g
Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.
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Originally published 3/21/13, most recent update 3/29/22.
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