Homemade Buttermilk Biscuits

These Homemade Buttermilk Biscuits are fluffy, tender, and easy to make. Made with simple ingredients, they bake up golden and buttery.

Whether served for breakfast with strawberry rhubarb jam or with a bowl of tomato bisque for dinner, these homemade biscuits go with just about everything.

Homemade Buttermilk Biscuits with butter on top

Holly’s Recipe Highlights: Buttermilk Biscuits

Flavor: Rich, buttery flavor with a subtle tang from the buttermilk and a light, fluffy texture.

The Technique: This fold-and-pat method creates flaky layers without any special equipment or a long chilling step.

Serving Suggestions: Serve warm with butter and strawberry freezer jam, pair with this easy sausage gravy, or alongside a cozy bowl of split pea soup.

Total Time: 30 minutes Serves: 10 biscuits Cooking Method: Oven

Difficulty: Medium, with simple ingredients

Ingredient Notes

Flour: All-purpose flour keeps these biscuits tender yet sturdy. Be sure to spoon and level it for the lightest texture.
Butter: Cold butter is the key to flaky layers, so freeze it for a few minutes before cutting it in to help it stay in little pockets throughout the dough. Salted butter is fine to use.
Buttermilk: Buttermilk adds a delicious tang and keeps these biscuits tender while helping them rise. Start with 1 cup and add just a little more if needed until the dough comes together nicely.
Variations: For a cheesy twist, add shredded cheddar right into the dough for a savory upgrade, mix in chopped chives or parsley for a fresh herb version, or brush the tops with buttermilk before baking for a little extra color.

How to Make Buttermilk Biscuits

squares of butter in a bowl of flour on a wood board

Combine the dry ingredients in a bowl.

Mixing butter into flour in a bowl with a pastry cutter

Cut in the butter until crumbly (full recipe below).

Mixing buttermilk into dough for biscuits into flour in a bowl with a pastry cutter

Stir in buttermilk until moistened.

cutting dough with a cutter on a wood board

Knead the dough gently, then cut with a biscuit cutter. Bake until golden brown.

Cold Butter: Keep the butter very cold so it stays in small pieces. As the biscuit bakes, those pieces create steam and help form flaky layers.
Don’t Overmix: Stir the dough just until moistened. A shaggy dough is perfect and keeps the biscuits tender.
Handle Gently: Knead the dough just enough to bring it together. Overworking can make the biscuits tough.
Fold for Layers: Fold the dough 5 to 6 times to create those flaky, buttery layers.
Cut Straight Down: Press the biscuit cutter straight down and lift it straight up. Twisting the cutter can seal the edges and keep the biscuits from rising well.
Chill if Needed: If the butter starts to soften or your kitchen is warm, place the cut biscuits in the freezer for 10 minutes before baking.

Store, Freeze, Reheat

Keep leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.

Freeze baked biscuits tightly wrapped for up to 3 months. Unbaked cut biscuits can also be frozen and baked from cold with a few extra minutes added.

Reheat in a 300°F oven for about 5 to 8 minutes or until warmed through.

Cozy Biscuit Pairings

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Preheat the oven to 450°F.
In a large bowl, combine flour, baking powder, sugar, baking soda, & salt.
Add the cold butter to the bowl and use two forks or a pastry cutter to cut the butter into the flour until the butter resembles large crumbs the size of a pea.
Gradually add the buttermilk and stir with a spoon just until moistened. (You may need about 2 tablespoons more or less of buttermilk).
Turn the dough onto a lightly floured work surface and gently knead a few times until the dough holds together.
Pat the dough into a square and fold it over on itself 5 to 6 times.
Pat the dough to 1-inch thick and cut using a sharp biscuit cutter, reshaping the scraps as needed.

For the best flaky layers: Press the biscuit cutter straight down and lift it straight up. Twisting the cutter can seal the edges and keep the biscuits from rising well.

Place the biscuits on an ungreased baking sheet and bake 10 to 12 minutes or until golden.

Ensure butter is COLD. I place the butter in the freezer for a few minutes before starting.
Cut in the butter until you have coarse crumbs about the size of peas.
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. The dough can also be pat into a rectangle and cut into squares.
Use a sharp biscuit cutter. 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. The heat from your hands will melt the butter.
Use a lightly floured surface so you don’t add too much additional flour to the dough.
Keep leftover biscuits in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, and in the freezer for up to 3 months.

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

Course Bread, Side Dish

Cuisine American

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Recipe slightly adapted from Food.com