Easy Buttermilk Biscuits from completelydelicious.com

When I hear about people using store-bought biscuits from a cardboard tube, it makes me cringe. Sure, it’s fun opening them up and hearing that satisfying pop! sound. But in my opinion these biscuits are completely lacking in buttery flavor and flakiness, and are far inferior to ones made from scratch.

So today I’m on a mission to spread the word that homemade biscuits are not difficult bake. Folks, they are easy!

Buttermilk Biscuits

Buttermilk Biscuits

I have a great recipe to share with you. With just six ingredients that you likely already have on hand, you can have hot homemade biscuits in just half an hour or less! No one can resist that. Biscuits and gravy anyone? That’s what this particular batch was for, but they are excellent smeared with jam or alongside a hearty soup, or even just by themselves.

A few things about these biscuits to take into consideration…

Did you know that buttermilk is good way past its expiration date? The buttermilk I used for these biscuits is at least a month past its date. And it’s still good! I don’t know why this is, but it just is, trust me.

Also, did you know that if you don’t have buttermilk on hand you can improvise by making your own? Add either one tablespoon of lemon juice or white vinegar to enough milk to measure one cup, wait 5 minutes, and you’re good to go.

Buttermilk Biscuits

For the flakiest biscuits, try to keep your butter and buttermilk as cold as possible. The reason for this is that you want the butter to remain in little bits after you’ve cut it into the flour, which is not easily done if the butter is soft. The steam released from the butter during baking is what helps give the biscuits their rise and creates the flakiness we’re all so fond of. So use your butter and buttermilk straight from the fridge and work quickly, and you should be fine.

Easy Buttermilk Biscuits from completelydelicious.com

And one last thing, these biscuits are a great jumping off point. They are simply perfect on their own, but would be amazing with the addition of herbs, cheese, bacon and just about anything else you can come up with. Keep them simple, or get creative, you can’t go wrong.

Okay, now you really have no excuse. Next time you’ve got a hankering for biscuits and consider reaching for those processed store bought stuff, reach for this recipe instead!

Note: This post was updated March 2014 with new photos and slight improvements to the recipe.

Easy Buttermilk Biscuits from completelydelicious.com

Easy Buttermilk Biscuits
Flaky buttermilk biscuits are easy to make at home!
Yield: 6-8 biscuits
  • 2 cups (240 grams) all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon coarse salt
  • 6 tablespoons (85 grams) unsalted butter, cold and cut into cubes
  • ¾ cup (175 ml) buttermilk, chilled, plus additional for brushing
  1. Preheat oven to 400 degrees. Line a sheet pan with parchment paper.
  2. In a medium bowl mix together the flour, baking powder, baking soda, and salt. Mix in the butter with a pastry cutter or a fork until mixture resembles coarse meal. Add the buttermilk and stir until the dough comes together in a ball.
  3. On a lightly floured surface, gather the dough into a bowl and knead gently 6 times. Pat dough to about ½ inch thick. Cut dough into three inch rounds with a lightly floured cutter. Place on the prepared baking sheet about 2 inches apart. Brush with buttermilk.
  4. Bake until golden brown, about 15-20 minutes. Transfer to a wire rack to cool. Store leftovers in an airtight container at room temperature for up to 3 days.

You may also like these posts:

Keep in touch! Subscribe to Completely Delicious and follow me on Twitter, Facebook, Pinterest and Instagram.

This page contains affiliate links, which provide me a small percentage of all purchases made through them.


52 Responses to Easy Buttermilk Biscuits

  1. Lindsay @ Pinch of Yum says:

    I don't know why I haven't ever made biscuits. They look perfect. I think I am intimidated by the process of incorporating the cold butter. But you're inspiring me and making me drool at the same time, so I think I need to give it a try! Lovely photos, too!

    • Annie says:

      I just made scones and the recipe said to grate the frozen butter into the flour. It was super easy, fast, and turned out great!! This might help you with the roadblock of incorporating the butter… I am going to make these buttermilk biscuits and grate the butter – it should work…

      • Annalise says:

        I have heard of grating frozen butter into biscuit dough, though I haven’t tried it myself yet. I hope you enjoy these biscuits!

      • Annie says:

        It totally worked – the biscuits were a HUGE hit at my choir group and grating the frozen butter was so easy… I might have just opened Pandora’s Box by discovering this trick… Better run a few extra kilometres to work off all the extra baking I will be eating!

      • Marsha says:

        I did this always have it works great ! They were delicious my husband loved them .

  2. Priya says:

    Damn pretty looks buttermilk biscuits..fabulous clicks;.

  3. Galexi Cupcakes says:

    Thank you for this recipe. The last time I made biscuits, my young daughters used them as bowling balls..LOL..


  4. Nicole says:

    I am with you on the biscuits in a tube. There are a few things that I have taken an aversion to over the years. It drives me crazy that people would buy store bought when homemade are ten thousand times better and so very easy to make. Bottled Vinaigrette is another one.

  5. Stephane Rose says:

    These look scrumptious! Do you have to use a pastry blender? I use my hands most of the time, but do you find there's a big difference?

    • Patsy says:

      Your hands will warm the butter.

    • Jan says:

      I know this comment is old, but for anyone reading and needing additional info. It is correct that your hands will warm the butter. Use a fork or two table knives to cut in the butter if you don’t have a pastry blender. Just mash the butter through the fork tines or holding a knife in each hand, cross you hands and then while uncrossing your hands, draw the knife blades against each other. Not as fast as a pastry blender, but it will do the job.

  6. Lori @ Girl Meets Oven says:

    Just saw your biscuit photo on Foodgawker. They look so good… and so tall! My biscuits always seem to turn out a bit flat. Great job!

  7. Marjorie says:

    Oh so that's what "biscuits" are. We call those plain scones over here. And we call cookies "biscuits" (or cookies)

  8. okac says:

    I've never made biscuits before and came across yours and pinned them to make later.
    Made them tonight. SO EASY! and um… YUM!
    Thank you for posting. First biscuits = success!

  9. Kelly says:

    the reason that use bt date past milk tastes good is that its a cultured- fermented product- like cheeses, cultured milk products last waaaay longer than the label says- its a regulation issue not a taste/life/edible issue. people nned to be better educated on this, it soo adds to unecessary food waste!

  10. Sweet Tea with Cindy says:

    Yummy! Will be making these soon! :)

  11. Suzanne (You Made That?) says:

    these look perfect! Glad I found your site. I have a link party going on, Sundays that I just started come over and link up if you'd like.

  12. sumika says:

    I made them one weekend and they were great! my parents enjoyed them and I had a few to take back to my apartment. Thanks! I never have shortening around in my kitchen and really appreciated the butter recipe ;)

  13. Aurie Belle Beauty says:

    I didn't have buttermilk so I substituted it with plain greek yogurt not entirely sure how they'll turn out… but the batter is amazing ;].

    Thank you!

  14. Anonymous says:

    I am going to make these! They sound so yummy and I have some buttermilk that I need to use up. Thanks!

  15. Anonymous says:

    Biscuits turned out great.
    But remember not to over knead, as the recipe states knead 6 times.
    over kneading happens often and can really make the biscuits touch and not "Airy"

    follow this recipe just as it is written and you will have great easy biscuits.

  16. jj says:

    I felt like baking so i entered Easy Buttermilk Biscuits and well here i am ….best biscuits ive ever made, they look as good as they taste. cant wait till thanksgiving so i could show off my baking skills lol …:)

  17. Michael says:

    I used this recipe this morning and my wife, whose really the baker in the family, thought they were great! I have to say that it really was an “easy” recipe. I will admit that I over kneaded them a little so they were slightly dense in the middle, I know better for next time. In any event they tasted great, thanks Annalise!

  18. Jeannie says:

    OMG, for years i’ve been able to make wonderful cakes, pies, etc but my biscuits are like hockey pucks. THANK YOU for pointing out to me that butter and milk should be cold b/c of the steam! It makes soooo much sense. I think you may have solved the problem that has caused me to hang my head in shame. I’m going to try this morning to make it your way. I have high hopes for biscuits and gravy for the 4th of July. Bless you!

  19. Mama Teresa says:

    Tip: do not knead biscuit dough; gently fold and pat 6 times (like folding a shirt. This helps biscuits retain their intended flakey goodness!

  20. [...] search lead me to this super easy you-probably-have-everything-in-your-house for it now recipe for buttermilk buscuits. The edges are not burnt. It’s the buttermilk glaze. Just wanted to make sure to [...]

  21. Yami F. says:

    Wow! I love buttermilk biscuits but have never made them before until I came across your recipe. It was so amazingly easy and the biscuits were the best I’ve ever had bar none.

  22. k. rich says:

    Don’t try subbing vinegar and milk for actual buttermilk…ever…my biscuits turned out so horrible. I had to throw them all out. also my biscuits were really heavy, thick. I don’t know what I did wrong but they sucked.

  23. Leticia says:

    Hands down the tastiest biscuits! Just made them tonight as my mom had leftover buttermilk…she made fried chicken and I baked the biscuits…the kids loved them!

  24. O M G !!!! These were awesome! I read through some of the comments and decided to grate the butter, which worked out really well. Also, being the old hippy that I am I used 1/2 whole wheat pastry flour and these were perfectly flakey and delicious. Pinned it onto Pinerest and will be making them again.
    Thanks so much for posting!

    • Annalise says:

      I’m so glad you liked them! I’ve been meaning to try grating the flour myself to see if that makes it a bit easier. Thanks for the comment!

  25. [...] Even though we’re trying to be as low-carb as possible, it’s really difficult to eat a bowl of soup without bread of some kind.  I still had a couple of corn muffins left over from the black bean chili, but they’d started to go spotty on top, so I convinced the Hubs that making some buttermilk biscuits would be a good idea.  That buttermilk sitting in the fridge was just coincidental, honest…  A little Google turned up these Easy Buttermilk Biscuits. [...]

  26. LJ says:

    Do I really need to use ‘parchment paper’? Or can I use something else instead? :)

  27. Kikukat says:

    I made these this morning. They were easy and totally yummy with butter and fresh strawberry jam.

  28. LunaCafe says:

    Beautiful! Homemade biscuits are the best and these look especially tasty. …Susan

  29. debbey says:

    i wish if you could please tell that how to make buttermilk at home.

  30. [...] even made my own buttermilk biscuits using this recipe from [...]

  31. Margie says:

    Enzymes can grow in buttermilk that is past its expiration date. It’s really not safe to use.

    • Jan says:

      Buttermilk lasts past the “sell by” date. It has enzymes in it already, not just when it has been sitting. You should check for mold and check the smell, if it has a bad smell or any hint of mold, throw it out. Otherwise, shake it–it can separate some–then bake with it. You can also bake with sweet milk (regular milk) that has soured. While I would be more selective in using the milks in a fresh method, baking with milk is much more forgiving.

  32. 3petitsprinces says:

    Another great biscuit recipe! Thank you! I used 1/2 kamut flour & needed a few extra tablespoons of buttermilk but they were delicious! I doubled the recipe & froze some unbaked for when life is too hectic to make biscuits for dinner. Whenever I pull them out, I always wonder why someone would buy frozen Pillsbury or any brand when I can do it myself & make them healthier (no preservatives). And just for the record, I use buttermilk past its expiration date all the time. My family & I are still alive & kicking.

  33. […] also threw together some buttermilk biscuits, which is one of the first things that comes to mind when trying to come up with uses for […]

  34. mansi says:

    Hi..baked this
    but did not turned out as good as yours…i guess i baked a little more and butter was less…
    Can i use whole wheat flour instead of all purpose??
    Or do you have any ideas for toddlers ..any eggless recipes??

    • Annalise says:

      Hi Mansi! Sorry you had trouble with the recipe. Next time I would recommend using the full amount of butter called for, the success of the biscuits depend on the rise from the cold butter. However, you can substitute all of the all-purpose flour for whole wheat if you’d like. I do it sometimes. Just note that the biscuits will be a little more dense. Also, this recipe doesn’t call for any eggs, so it is already eggless. Hope this helps!

  35. I just made your recipe and your product is very good,as I have made my biscuts with sugar.I am amazed. Thanks

  36. Karin F says:

    So quick frozen butter trick makes then even airier perfect way to send those holiday shoppers off in the cold thanks for this!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>