Easy Buttermilk Biscuits

Homemade buttermilk biscuits with flaky, buttery layers are a staple at our house, and so easy to make! All you need to make these biscuits is one bowl, 6 ingredients and 30 minutes. What are you waiting for?

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??

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.

Table of Contents

• Buttermilk biscuit ingredients
• Equipment you'll need
• How to make tall flaky biscuits
  • The fold and flatten method
• More tips for making perfect homemade biscuits
• How to make biscuits in advance
• Ways to serve these biscuits
• More biscuit recipes
• Get the recipe

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

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.

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

Get the recipe

Note: This post was originally published March 2011. Photos have been updated and slight improvements to the recipe instructions have been made.