Buttermilk Biscuits

Learn how to make Buttermilk Biscuits from scratch using six simple baking ingredients! These biscuits are perfect for breakfast, lunch, or dinner with a spread of butter or jelly. They are fluffy and delicious, and best of all – they are homemade!

Plate of biscuits and jelly.

If you’ve ever had a warm buttermilk biscuit before, you know the true meaning of comfort food. Buttermilk biscuits are a Southern staple and for good reason!

They are simple to make with just a few basic ingredients, and they are always delicious.

This recipe will show you how to make Buttermilk Biscuits from scratch to enjoy with any meal or when you need a comforting snack.

These biscuits are so fluffy and tender, you’ll never want to buy store-bought again! If you love these, try our blueberry biscuits!

Recipe Tips

  1. There are a few ways you can cut butter into flour, one is by using a food processor to pulse. You can also use a pastry cutter or two forks. Just make sure the butter is very cold.
  2. If you don’t have buttermilk on hand, you can make your own by adding lemon juice or vinegar to regular milk.
  3. Bake time may vary depending on the size of your biscuits and oven. Start watching them at around the nine-minute mark to avoid over-baking.
  4. When cutting the biscuits into circles, do not twist the cutter. Bring it straight up to cut through the dough. Twisting can seal off some of the steam and make the biscuits less fluffy.
  5. Try not to take too long making this recipe (running the food processor, handling the dough, etc.). The butter in the dough needs to be as cold as possible when it goes into the oven. 
  6. Making the folds aren’t necessary. You could just pat the dough into a rectangle or circle and cut out the biscuits. There won’t be layers but the biscuits will still taste great!


  • Add fresh herbs to the dough such as thyme, rosemary, or parsley.
  • Shape biscuits into squares instead of circles for a unique look.
  • You can add different savory ingredients to the dough such as shredded cheddar cheese, or bacon bits.
  • If you want a sweeter biscuit, try adding in some sugar (about ¼ cup).
  • Dried fruit makes an excellent addition to the biscuit dough by adding flavor and texture. Try adding some raisins, dried cranberries, or diced apricots.
  • Sometimes the biscuits bake up slightly lopsided. Mine do occasionally. Don’t sweat it! They will still taste amazing!
  • Serve with a drizzle of hot honey for a sweet and spicy finish.

Storing and Freezing

Storing: If not eating the biscuits right away, place them on a wire rack to cool completely. Once cooled, store in an airtight container or bag for up to three days before they start drying out.

Freezing: Biscuits can be frozen for up to one month. Place them on a baking sheet and freeze until solid. Then, store in a freezer-safe bag or container. To reheat, place them on a baking sheet and bake at 350°F for about 15-20 minutes or until warmed through.

Buttermilk biscuits on a plate with grape jelly.

Buttermilk Biscuits

5 from 1 vote
Print Pin
Author: Kim
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6 Servings


  • 2 cups (240 g) all-purpose flour, plus more for dusting the countertop
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (113 g) unsalted butter, cold, cubed
  • ½ to ¾ cup (113 – 170 mL) buttermilk, cold


  • Preheat the oven to 450°F, and prepare a baking sheet or 9-inch baking dish by lining it with parchment paper.
  • Place the flour, baking powder, baking soda and salt in a food processor. Pulse a few times to combine. 
    2 cups (240 g) all-purpose flour
    2 teaspoons baking powder
    ½ teaspoon baking soda
    ½ teaspoon salt
  • Add the cubed butter, and pulse a few more times just until the mixture resembles coarse cornmeal.
    ½ cup (113 g) unsalted butter
  • With the food processor still running, slowly drizzle in the buttermilk just until the dough holds together when pressed. It should be sticky or wet.
    ½ to ¾ cup (113 – 170 mL) buttermilk
  • Turn the dough out onto a lightly floured surface, and pat into a flat rectangle.
  • Fold the dough in half, gently pat into a rectangle again. Repeat this step 4 to 5 times. These folds are creating layers in the dough.
  • Shape dough into a rectangular shape about ½ – ¾ inch thick. Use a biscuit cutter and press down firmly and bring the biscuit cutter straight up. Do not twist. Repeat to cut out 5-6 biscuits.
  • Place biscuits on the prepared baking sheet or dish. Bake for 9-13 minutes or until the tops are golden brown.
  • Enjoy hot with your favorite jams, jellies, or honey! See post for storage options.


*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 biscuit. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.


Serving: 1biscuitCalories: 288kcalCarbohydrates: 32gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 5gCholesterol: 41mgSodium: 447mgFiber: 1g

Nutrition Disclaimer

Kim and John Vargo of More Than Meat and Potatoes and its affiliates are not dieticians or nutritionists. Any nutritional information shared is an estimate. If preferred, use your favorite online nutrition calculator to double check the amounts. Calories and other nutritional values can vary based on brand and serving size.

Get Our Free Shrimp Recipes Ebook!More details here ➡️ FREE EBOOK!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating