Buttermilk Biscuits Recipe

Introduction

A truly perfect Buttermilk Biscuits Recipe delivers soft layers, golden tops, and a warm, nostalgic flavor that feels like home. This classic Southern favorite has been cherished for generations, and it continues to captivate bakers because the process is simple, the result is comforting, and each bite brings a mix of tenderness and buttery goodness. Whether you prefer old-fashioned buttermilk biscuits, fluffy breakfast biscuits, or a quick and easy biscuit recipe for everyday meals, this guide ensures consistently delicious results. Today we’re diving into a step-by-step method that uses cold butter, proper folding, and expert baking science to help you create soft, flaky biscuits with impressive lift—every single time. Get ready for a homemade experience that feels warm, emotional, and beautifully simple.

Why You’ll Love This Recipe

  • Fluffy, flaky layers thanks to lamination and cold butter

  • Quick and easy—ready in under 25 minutes

  • Budget-friendly ingredients you already have

  • Perfectly golden tops and soft, tender crumb

  • Old-fashioned Southern flavor with modern technique

  • Versatile—enjoy for breakfast, dinner, or holidays

  • Beginner-proof with clear sensory cues

  • Customizable with sweet or savory add-ins

Ingredients for the Best Biscuits

Dry Ingredients

  • 2 cups all-purpose flour – forms the structure

  • 1 tbsp baking powder – high lift for fluffy biscuits

  • ¼ tsp baking soda – activates with buttermilk acidity

  • 1 tsp kosher salt – balances flavor

  • 1 tsp granulated sugar – enhances browning

Cold Fat

  • 6 tbsp cold unsalted butter, cubed
    Cold butter = steam pockets = flaky layers. If your kitchen is warm, freeze the butter for 10 minutes before mixing.

Liquid Ingredient

  • 1 cup cold buttermilk
    The acidity softens gluten, creating tender, airy biscuits.

Finishing

  • 1 tbsp melted butter – for glossy, golden biscuit tops

Step-by-Step: How to Make This Buttermilk Biscuits Recipe

1. Preheat and Prepare

Set the oven to 425°F (220°C). This high heat creates rapid steam for maximum rise. Line a baking sheet with parchment paper for even browning.

2. Mix the Dry Ingredients

Whisk together flour, baking powder, baking soda, sugar, and salt. If your kitchen is warm, chill the bowl to prevent butter from melting too soon.

3. Cut in the Butter

Add cold butter cubes and use a pastry cutter or fingertips to create pea-sized crumbs. Some larger bits are ideal—they melt and form air pockets, giving the biscuits flaky layers.

4. Add the Buttermilk

Make a well in the dry mixture. Pour in the cold buttermilk and stir gently until a shaggy dough forms. Over-mixing creates tough biscuits, so stop as soon as the dough comes together.

5. Fold for Layers

Lightly flour your surface and press the dough into a rectangle. Fold it into thirds like a letter, rotate, and repeat one more time. This creates those gorgeous buttery layers that define a perfect Southern biscuit.

6. Shape and Cut

Pat the dough into a ¾-inch thick slab. Flour a 2½-inch cutter, then press straight down—never twist, or the biscuits won’t rise properly. You should get 6–8 biscuits.

7. Arrange for Baking

Place biscuits close together for softer sides or spaced apart for crispier edges. Brush lightly with melted butter.

8. Bake Until Golden

Bake for 12–15 minutes, until deep golden with firm bottoms. Internal temperature should reach 200°F. Brush again with melted butter while warm.

Pro Tips for Perfect Results

How do I make my biscuits extra fluffy?

Use very cold butter, avoid overmixing, and fold the dough twice to create natural layers. High oven heat ensures strong lift.

Why did my biscuits not rise?

Either your baking powder is expired, the butter melted before baking, or you twisted the cutter and sealed the edges shut.

Can I make buttermilk biscuits ahead of time?

Yes! Freeze cut biscuits and bake from frozen, adding 2–3 minutes to your bake time. They rise beautifully and taste incredibly fresh.

Best Ways to Serve This Biscuits Recipe

  • With honey butter or whipped cinnamon butter

  • Paired with sausage gravy or fried chicken

  • As breakfast sandwiches with eggs and bacon

  • With jam, preserves, or homemade lemon curd

  • Alongside hearty soups, chili, or stews

Nutrition Information (Per Biscuit)

  • Calories: 235

  • Fat: 12g

  • Carbohydrates: 25g

  • Protein: 4g

  • Sodium: 350mg

  • Fiber: 1g

Storage & Leftovers

  • Room Temperature: Store in an airtight tin for 2 days

  • Refrigerator: Up to 5 days

  • Freezer: Up to 3 months, wrapped tightly

Reheating

  • Oven: 350°F for 5 minutes

  • Air fryer: 300°F for 3–4 minutes

  • Microwave: Not recommended—it softens the texture

FAQs

Can I use frozen butter instead of cold butter?

Yes—frozen butter creates extra flakiness. Grate it using a box grater for perfect distribution.

Can I substitute buttermilk?

Mix 1 cup milk with 1 tbsp lemon juice or vinegar. Rest 5 minutes to curdle. The flavor won’t be identical but still works well.

Can I make drop biscuits with this recipe?

Absolutely. Add 2–3 extra tablespoons of buttermilk to loosen the dough, then scoop and drop onto the sheet.

Variations

  • Cheddar Chive Biscuits – add sharp cheddar and fresh chives

  • Honey Butter Biscuits – brush with warm honey butter

  • Garlic Herb Biscuits – mix garlic powder and Italian herbs

  • Sweet Breakfast Biscuits – add cinnamon and brown sugar

  • Buttermilk Drop Biscuits – for a rustic, no-knead version

Conclusion

This comforting Buttermilk Biscuits Recipe brings together everything you love about homemade baking—warmth, nostalgia, buttery layers, and the satisfaction of making something beautiful from scratch. Whether for family dinners, cozy weekends, or special holiday mornings, these biscuits never fail to impress. If you make them, share a photo, leave a review, and spread the joy of flaky homemade baking!

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