Easy Buttermilk Biscuits
Homemade buttermilk biscuits with flaky, buttery layers are so easy to make at home!
When I hear about people using store-bought biscuits from a cardboard tube, it makes me cringe. Don’t they know how easy it is to make soft, flaky and flavorful biscuits from scratch??
One bowl. Six ingredients. 30 minutes. That’s all that’s standing between you and these easy buttermilk biscuits!
I’ve been baking these biscuits for more than 10 years and I’m here to tell you that they are the VERY BEST. This is the only biscuit recipe you’ll ever need. And if you’re not sure homemade biscuits are something you can make yourself, I’m here to tell you that you can! And you should.
Like, right now.
Easy Buttermilk Biscuit Ingredients
You only need 6 ingredients to make these biscuits, and you probably have most of them already in your kitchen!
- All-purpose flour
- Baking Powder
- Baking Soda
- Salt
- Cold butter
- Cold buttermilk
What if I don’t have buttermilk?
Buttermilk is one of my favorite ingredients for baking and it’s always in my fridge, but I get it, not everyone’s like me! Don’t worry, you can make your own buttermilk in a pinch.
Add 1 tablespoon of lemon juice (bottled or freshly squeezed) to a liquid measuring glass. Add enough regular milk (preferably 2% or whole) to measure 1 cup. Let it still for 5 minutes, then give it a quick stir before using.
Equipment You’ll Need
- Mixing bowl
- Sheet pan
- Parchment paper or a silicone baking mat
- Spatula
- Pastry blender— this is the most crucial tool you’ll need to make the biscuits! If you don’t have one, you can use two knives.
- Round cutter— the rim of a glass will work too.
How to make tall flaky biscuits
The #1 complaint I get from readers when making biscuits is that they turn out flat. Which is no good! Biscuits should be tall with plenty of visible flaky layers. So how do I get perfect biscuits every time? Here’s my secret:
The Fold and Flatten Method
After the buttermilk has been added and the dough starts to come together, dump it all out on a clean work surface. The dough will still appear to be very dry and shaggy, and that’s completely normal. Don’t add more buttermilk! Use your hands to bring it all together, folding the pieces on top of each other and gently kneading it all together until dry bits have been mostly incorporated and dough is uniform.
Once the dough is mostly smooth, flatten it with the palms of your hands until it’s about 1-2 inches thick. Lift up one half of the dough and fold it over on top of the other half. Flatten it again to about 1-2 inches thick. Do this about 5 times. Then, use a rolling pin or your hands to press the dough to about 1 inch thick and cut into rounds.
More tips for making perfect homemade biscuits
- The butter and buttermilk should be cold and used straight from the fridge. The visible bits of cold butter throughout the dough is what creates the flaky layers and rise. If the butter is too warm, it will incorporate into the flour and you’ll end up with flat dense biscuits.
- Do not overwork the dough. Mix dough with a spatula and then work the dough with your hands just until it comes together (see above Fold and Flatten Method). Overworked dough produces tough biscuits.
- Do not twist the biscuit cutter when cutting out the biscuits. This will “seal” together all the layers within the dough and prevent them from rising. Press the cutter firmly down and then pull it straight back up. If the biscuits stick to the inside of the cutter, use a finger to pop it back out.
- For added color, brush tops of biscuits with more buttermilk before baking.
- Bake biscuits close together on the sheet pan for soft biscuits, or more spaced out for biscuits with a crispier exterior.
- Make sure your baking powder and baking soda haven’t expired. If your biscuits are still coming out flat after following all of these other tips, that might be why!
How to make biscuits in advance
Both baked and unbaked biscuits freeze really well! If I want to prep biscuits in advance, I’ll place unbaked biscuit rounds on a parchment lined sheet pan, cover with a double layer of plastic wrap and freeze until I’m ready to bake and serve.
To store in the freezer more long-term, place either baked or unbaked biscuits in a single layer on a lined sheet pan and freeze for 30-60 minutes. Then transfer to a freezer ziplock bag and store for up to 2 months. Bake straight from frozen, adding a few minutes to the baking time. To rewarm frozen baked biscuits, cover with foil and heat in a 350°F oven for about 15 minutes.
Ways to serve these biscuits
These easy buttermilk biscuits are a lazy weekend morning necessity at our house. We serve them with butter and homemade jam or smother them with sausage gravy. And when I’m not baking up a batch of biscuits for breakfast, I’m serving them alongside a bowl of soup or another cozy meal. Really, they’re perfect any time of day.
More biscuit recipes
Now that you’ve mastered this easy buttermilk biscuits recipe, here are a few variations you should definitely try!
- Butternut Squash and Rosemary Biscuits
- Whole Wheat Cheddar Biscuits
- Cream Cheese Biscuits
- Cinnamon Roll Biscuits
Note: This post was originally published March 2011. Photos have been updated and slight improvements to the recipe instructions have been made.
Easy Buttermilk Biscuits
Ingredients
- 2 cups all-purpose flour (240 grams)
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon coarse salt
- 6 tablespoons cold unsalted butter , cubed (85 grams)
- ¾ - 1 cup cold buttermilk, plus additional for brushing (175-250 ml)
Instructions
- Preheat oven to 400 degrees. Line a sheet pan with parchment paper.
- 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 3/4 cup buttermilk and stir until the dough starts to come together. Add more buttermilk a tablespoon at a time if needed to bring the dough together (3/4 cup + 2 tablespoons is the perfect amount for me).
- Dump dough out onto a clean work surface and bring the dough together with your hands, kneading it gently until it comes together in a ball.
- Pat dough to about 1-2 inches thick. Fold one half of the dough over onto the other half. Flatten again to 1-2 inches thick. Repeat 5 times.
- Roll or pat dough to 1 inch thick. Cut dough into rounds with a lightly floured cutter. (I usually use a 3 or 3½-inch round cutter, which yields 8 biscuits) Gently bring scraps together, flatten and cut a few more rounds.
- Place on the prepared baking sheet about 2 inches apart. Brush with buttermilk.
- Bake until golden brown, about 15-20 minutes. Serve immediately. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition
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61 Comments on “Easy Buttermilk Biscuits”
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!
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…
I have heard of grating frozen butter into biscuit dough, though I haven’t tried it myself yet. I hope you enjoy these biscuits!
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!
I did this always have it works great ! They were delicious my husband loved them .
Damn pretty looks buttermilk biscuits..fabulous clicks;.
Thank you for this recipe. The last time I made biscuits, my young daughters used them as bowling balls..LOL..
Jackie
mine where like hockey pucks!!! This recipe has so changed our breakfast, lunch and dinners! They were a big hit with my kids!
I remember when my first wife tried to make biscuits. you could bounce them off the wall and they would keep on bouncing. lol
She finally got the nack. lol
Can I nominate this for Best Comment Ever? 😉
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.
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?
Your hands will warm the butter.
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.
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!
Oh so that's what "biscuits" are. We call those plain scones over here. And we call cookies "biscuits" (or cookies)
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!
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!
Yummy! Will be making these soon! 🙂
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.
http://www.you-made-that.com/sunday-spotlight-recipes-3/
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 😉
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!
I am going to make these! They sound so yummy and I have some buttermilk that I need to use up. Thanks!
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.
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 …:)
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!
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!
Tip: do not knead biscuit dough; gently fold and pat 6 times (like folding a shirt. This helps biscuits retain their intended flakey goodness!
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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.
Thanks! So glad you enjoyed them.
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.
lemon juice….always lemon juice 😉
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!
I’m so glad to hear that you and your family enjoyed them! I bet they were excellent with fried chicken.
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!
Best,
Carolyn
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!
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Do I really need to use ‘parchment paper’? Or can I use something else instead? 🙂
You can use a silicone baking mat or just grease the sheet pan.
I made these this morning. They were easy and totally yummy with butter and fresh strawberry jam.
Beautiful! Homemade biscuits are the best and these look especially tasty. …Susan
i wish if you could please tell that how to make buttermilk at home.
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Enzymes can grow in buttermilk that is past its expiration date. It’s really not safe to use.
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.
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.
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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??
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!
I just made your recipe and your product is very good,as I have made my biscuts with sugar.I am amazed. Thanks
So quick frozen butter trick makes then even airier perfect way to send those holiday shoppers off in the cold thanks for this!
Mmm these biscuits look perfect!! Soooo much better than anything you can get at the grocery store!
Made these this morning for breakfast (using the grating method some of you mentioned in your comments) and they were WONDERFUL! Light, flaky, soft and delicious. Definitely my new fav biscuit recipe!
Thanks so much for the comment Yvonne! I’m so happy to loved the biscuits! They’re one of my most favorite things to bake. 🙂
Just made your biscuits here in Tenerife after trying 4 different recipes, all I can say is WOW. Thought they were going to take off they rose that much and the taste is awesome. Definitely keeping this recipe…thank you ????
I love this recipe except the often turn out a little tough vs nice and tender. Is this a song of overworking the dough?
Hi Alison! I’m sorry these didn’t turn out as expected. And yes, I would guess that overworking the dough made it come out tough. If you try again, handle as little as possible to get dough to hold together, and it’s okay if it’s a little crumbly when you roll and cut. Also, adding too much liquid (buttermilk) can cause the biscuits to be tough.
These are delightful! I learned that weighing the flour makes a big difference in the texture, but have now made them several times, and they are the perfect buttermilk biscuit!
Thank you Chelsea, so happy to hear you enjoy them!
It seems impossible that something so easy to make packs such tremendous taste