The Best Homemade Buttermilk Biscuit Recipe
Nothing beats warm, homemade buttermilk biscuits fresh from the oven. Golden on the outside, soft and flaky on the inside, these classic Southern biscuits are the perfect addition to breakfast, brunch, holiday dinners, or weeknight meals.
Made with cold butter and tangy buttermilk, this easy biscuit recipe creates tall, buttery layers that practically melt in your mouth.
Whether you're serving biscuits with sausage gravy, fried chicken, or simply a pat of butter and honey, this recipe is one you'll make again and again.
The Origin of Southern Biscuits
Biscuits became a staple in the American South during the 1800s when soft wheat flour became widely available. Unlike European breads that relied on yeast, Southern biscuits used baking powder or baking soda to create a light, tender texture in a fraction of the time.
Today, homemade buttermilk biscuits remain one of the most beloved comfort foods across the South and are a breakfast table favorite throughout the United States.
Why You'll Love This Recipe
Tall, flaky layers
Buttery flavor
Soft and tender texture
Ready in under 30 minutes
Easy to make from scratch
Perfect for breakfast or dinner
Freezer-friendly
Prep Time
15 Minutes
Bake Time
15 Minutes
Total Time
30 Minutes
Servings
10 Biscuits
Ingredients
2½ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon salt
1 tablespoon granulated sugar (optional)
½ cup unsalted butter, very cold and cubed
1 cup cold buttermilk
2 tablespoons melted butter (for brushing)
Equipment Needed
Large mixing bowl
Pastry cutter (or fork)
Rolling pin
Biscuit cutter (2½-inch)
Baking sheet
Parchment paper
How to Make Homemade Buttermilk Biscuits
Step 1: Preheat the Oven
Preheat your oven to 450°F (232°C).
Line a baking sheet with parchment paper.
Step 2: Mix the Dry Ingredients
In a large bowl whisk together:
Flour
Baking powder
Baking soda
Salt
Sugar (if using)
Step 3: Cut in the Butter
Add the cold butter cubes.
Use a pastry cutter or two forks to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
Cold butter is the key to flaky layers.
Step 4: Add the Buttermilk
Pour in the cold buttermilk.
Stir gently until a shaggy dough forms.
Do not overmix.
Step 5: Fold the Dough
Turn the dough onto a lightly floured surface.
Pat into a rectangle about 1 inch thick.
Fold the dough over itself 3 to 4 times.
Pat back into a 1-inch thickness.
This folding process creates beautiful flaky layers.
Step 6: Cut the Biscuits
Use a biscuit cutter and press straight down.
Avoid twisting the cutter, which can prevent the biscuits from rising properly.
Place biscuits on the baking sheet with the sides touching slightly for taller biscuits.
Step 7: Bake
Bake for 13–15 minutes, or until the tops are golden brown.
Brush with melted butter immediately after removing from the oven.
Serve warm.
What to Serve with Homemade Biscuits
Homemade biscuits pair perfectly with:
Sausage Gravy
Fried Chicken
Scrambled Eggs
Bacon
Country Ham
Butter and Honey
Strawberry Jam
Peach Preserves
Apple Butter
Drink Pairings
Enjoy biscuits with:
Fresh Coffee
Sweet Tea
Orange Juice
Hot Chocolate
Homemade Lemonade
Expert Tips
Keep everything cold. Cold butter and cold buttermilk create flaky biscuits.
Don't overwork the dough. Handle it as little as possible for tender biscuits.
Fold the dough several times. This creates tall, flaky layers.
Use a sharp biscuit cutter. Press straight down without twisting.
Bake in a hot oven. High heat helps biscuits rise quickly.
Frequently Asked Questions
Why didn't my biscuits rise?
Warm butter, overmixed dough, or twisting the biscuit cutter can prevent biscuits from rising properly.
Can I freeze homemade biscuits?
Yes. Freeze unbaked biscuits on a baking sheet, then transfer them to a freezer bag. Bake directly from frozen, adding 2–3 extra minutes.
Can I make biscuits without buttermilk?
Yes. Mix 1 cup milk with 1 tablespoon lemon juice or white vinegar and let it sit for 5 minutes to create a homemade buttermilk substitute.
What's the secret to flaky biscuits?
Using very cold butter and folding the dough several times creates the signature flaky layers.
How do I store leftover biscuits?
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat in the oven for the best texture.
More Bread Recipes You'll Love
Banana Bread
Cornbread
Garlic Bread
Dinner Rolls
Cheddar Biscuits
Strawberry Bread
Homemade Cinnamon Rolls
Honey Butter
Final Thoughts
These homemade buttermilk biscuits are everything a Southern biscuit should be—golden, buttery, flaky, and incredibly soft inside. Whether you're serving them with breakfast, alongside fried chicken, or smothered in sausage gravy, this easy biscuit recipe delivers bakery-quality results every single time.