Buttermilk Biscuits Recipe

Light, fluffy, and perfectly flaky, these buttermilk biscuits are a classic Southern favorite. Perfect for breakfast with a pat of butter and jam or as a side to your favorite hearty meal.


  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cubed
  • 3/4 cup cold buttermilk, plus more for brushing


  1. Preheat the Oven: Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper.
  2. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. Cut in Butter: Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.
  4. Add Buttermilk: Pour in the cold buttermilk and stir until the dough just comes together. Be careful not to overmix; the dough should be slightly sticky and shaggy.
  5. Knead the Dough: Turn the dough out onto a lightly floured surface. Gently knead it a few times until it holds together. Pat the dough into a rectangle about 1 inch thick.
  6. Fold and Roll: Fold the dough into thirds, like a letter, then pat it out again into a 1-inch-thick rectangle. Repeat this folding and patting process two more times to create layers.
  7. Cut Biscuits: Use a 2.5-inch round biscuit cutter to cut out biscuits. Press straight down without twisting the cutter to ensure the biscuits rise evenly. Gather the scraps, re-pat, and cut until all the dough is used.
  8. Bake: Place the biscuits on the prepared baking sheet, close together but not touching. Brush the tops with a little buttermilk.
  9. Bake and Serve: Bake in the preheated oven for 12-15 minutes, or until the tops are golden brown. Remove from the oven and let cool slightly before serving warm.

Enjoy your homemade buttermilk biscuits!

Leave a Comment