If you’re craving warm, flaky Homemade Buttermilk Biscuits that melt in your mouth, this easy Southern-style biscuit recipe is for you—no fuss, just simple ingredients and a tender crumb you won’t be able to resist.
Why You’ll Love This Recipe
- Flaky layers every time—thanks to cold butter and proper folding
- Ready in under an hour—perfect for busy weekday breakfasts
- Uses pantry staples—no exotic ingredients needed
- Tangy buttermilk magic—for extra rise and tender crumb
- Versatile—ideal for sweet jams or savory sausage gravy
- Budget-friendly—feeds a crowd without breaking the bank
- Kid-approved—soft inside, golden outside
- Crowd-pleaser—guaranteed to disappear at brunch
Ingredients
- 2 cups (250 g) all-purpose flour (King Arthur Flour recommended)
- 1 tablespoon baking powder (aluminum-free)
- 1 teaspoon baking soda
- 1 teaspoon granulated sugar
- 1 teaspoon kosher salt
- 6 tablespoons (85 g) unsalted butter, cold and cubed (Land O Lakes or Plugrá)
- ¾ cup (180 ml) cold buttermilk (or ¾ cup milk + 1 tablespoon lemon juice, rested 10 minutes)
- ¼ cup (60 ml) heavy cream (optional, for extra richness)
Directions
- Preheat and Prep
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment or lightly grease it. Chill a metal bowl and your dough cutter (if you have one) in the freezer for 5 minutes—this keeps the butter super cold. - Mix Dry Ingredients
Whisk the flour, baking powder, baking soda, sugar, and salt in the chilled bowl until evenly distributed. Cold leavener ensures lift and flaky layers. - Incorporate Butter
Add cubed butter to the flour mixture. Using a pastry cutter or two knives, cut the butter into the flour until pea-sized bits remain—small flecks of butter yield flakiness. - Add Liquids
Make a well in the center and pour in the cold buttermilk and heavy cream. Gently stir with a wooden spoon until dough just comes together—avoid overmixing to keep biscuits tender. - Fold and Pat
Turn dough onto a lightly floured surface. Pat into a 1-inch thick rectangle, then fold it over itself 3 times (see tip below), rotating 90° between folds. This creates layers. After final fold, pat into a ¾-inch thickness. - Cut Biscuits
Use a 2½-inch fluted biscuit cutter (dipped in flour) or a sharp drinking glass to cut straight down—no twisting—to preserve layers. Gather scraps, gently re-pat, and cut until you have 12 rounds. - Bake to Golden Perfection
Arrange biscuits touching slightly on the baking sheet (they’ll lift each other for taller sides). Brush tops with extra heavy cream for a golden sheen. Bake 12–15 minutes, until risen and golden brown. - Rest and Serve
Let biscuits cool for 5 minutes on a wire rack. Serve warm with butter, honey, country sausage gravy, or your favorite jam.
Tip: Folding the dough creates distinct layers—three folds usually give you six perfect layers. For extra-tall biscuits, place them close together on the sheet.
Servings & Timing
Makes 12 biscuits
Prep Time: 15 minutes
Chill/Rest Time: 30 minutes (including chilling tools and dough rest)
Total Time: 45 minutes
Variations
- Cheddar & Chive: Stir in ½ cup shredded sharp cheddar and 2 tablespoons chopped chives.
- Herb-Infused: Add 1 teaspoon each dried rosemary and thyme to the dry mix.
- Sweet Strawberry Jam: Brush warm biscuits with melted honey and serve with strawberry preserves.
- Vegan Twist: Swap butter for vegan margarine and buttermilk for almond milk + lemon juice.
- Gluten-Free: Use a 1:1 gluten-free flour blend (with xanthan gum) instead of all-purpose flour.
- Whole Wheat: Replace 1 cup of flour with whole wheat, then sift before mixing.
Storage & Reheating
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze cooled biscuits in a zip-top bag for up to 3 months.
Reheat: Wrap in foil and warm at 350°F for 10 minutes, or microwave singly for 15 seconds—fluff with fork before serving.
FAQs
Q: Why are my biscuits tough?
A: Overmixing develops gluten—mix until ingredients just come together and handle dough gently.
Q: How do I get super flaky layers?
A: Keep butter and tools cold, and use the fold-and-pat method for distinct layers.
Q: Can I freeze raw biscuits?
A: Yes—place cut raw biscuits on a baking sheet, freeze until solid, then transfer to a bag; bake from frozen, adding a few minutes to bake time.
Q: Why didn’t my biscuits rise?
A: Ensure your baking powder and soda are fresh (within 6 months) and oven temperature is accurate.
Q: Can I use regular milk instead of buttermilk?
A: You can—but for best rise and flavor, make DIY buttermilk by adding 1 tablespoon vinegar or lemon juice per cup of milk and resting 10 minutes.
Q: How do I store leftover buttermilk?
A: Keep in a sealed container in the fridge for up to 2 weeks—shake before using.
Q: Are these biscuits low‐fat?
A: They’re rich and buttery—but you can reduce butter by 2 tablespoons or swap heavy cream for additional buttermilk.
Conclusion
These Homemade Buttermilk Biscuits deliver golden, flaky perfection every time, transforming simple pantry staples into a Southern comfort classic. Give them a try this weekend, and let me know how they rise to the occasion—leave a comment below or explore my sausage gravy and strawberry jam recipes for a complete brunch spread!
Homemade Buttermilk Biscuits
Ingredients
- 2 cups all-purpose flour spooned and leveled
- 1 tablespoon baking powder aluminum-free
- 1 teaspoon baking soda
- 1 teaspoon granulated sugar
- 1 teaspoon kosher salt
- 6 tablespoons unsalted butter cold and cubed
- 3/4 cup buttermilk cold
- 1/4 cup heavy cream optional, for richness
Instructions
- Preheat oven to 425°F (220°C) and chill a mixing bowl and dough cutter for 5 minutes to keep butter cold.
- Whisk flour, baking powder, baking soda, sugar, and salt in the chilled bowl until well combined.
- Add cold cubed butter and cut into the flour mixture until pea-sized bits remain for maximum flakiness.
- Pour in cold buttermilk and heavy cream, stirring gently until dough just holds together—do not overmix.
- On a floured surface, pat dough into a 1-inch rectangle, fold over itself three times, then pat to ¾-inch thickness.
- Use a 2½-inch cutter to cut biscuits straight down without twisting; re-roll scraps gently for additional rounds.
- Place biscuits touching on a baking sheet, brush tops with heavy cream, and bake 12–15 minutes until golden brown.
- Let biscuits rest 5 minutes on a wire rack before serving warm with butter, gravy, or jam.
Notes
Nutrition
