There’s something soul soothing about homemade buttermilk biscuits fresh out of the oven. As a chef, these are one of my top comfort bakes flaky layers, buttery aroma, and that heavenly moment they break apart with a gentle pull. No meal is too simple or too fancy for a biscuit this good. Whether slathered in jam, dripping in honey, or stacked high with fried chicken, they’re always the first thing gone from the table.
“Crispy edges, fluffy middles, and a warm buttery hug in every bite.” – @BiscuitWhisperer
Why These Buttermilk Biscuits Always Steal the Show
This recipe isn’t just about taste it’s about texture. The chilled butter forms steam pockets as it bakes, giving you those signature flaky layers that lift like pastry. The buttermilk adds a subtle tang and tender crumb that makes them practically melt on your tongue.
- Flaky layers: Cold butter = biscuit magic. The key to that irresistible rise.
- Balanced flavor: Buttermilk brings tang while the sugar rounds it out with subtle sweetness.
- Golden top, soft inside: Bakes in under 15 minutes with a perfect crust every time.
- No fancy tools: Just a bowl, a grater, and a biscuit cutter (or a glass!).
- Versatile for every meal: From breakfast to dinner these biscuits pair with anything.
Already dreaming of your next bake? Pair these with our creamy cowboy soup or crisp up the edges with our crispy chicken strips for a Southern style combo that never fails.
Step by Step Guide to Perfect Buttermilk Biscuits
Ingredients
- 3 cups all purpose flour 🌾
- 1½ tablespoons baking powder 🥄
- 1 teaspoon baking soda
- 1½ to 2 tablespoons sugar
- 1½ teaspoons salt
- ¾ cup (180g) chilled butter, grated 🧈
- 1¼ cups (300mL) chilled buttermilk 🥛
Directions
1: Prep the Oven and Pan
- Preheat your oven to 450°F (230°C).
- Line a baking sheet with parchment paper or a silicone mat.
2: Mix the Dry Ingredients
- In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
3: Add the Butter
- Using a box grater, grate the cold butter directly into the flour mixture.
- Toss gently with your fingers until the mixture resembles coarse crumbs.
4: Add the Buttermilk
- Make a well in the center of the flour and pour in the cold buttermilk.
- Stir gently with a spatula or fork until just combined. The dough will look shaggy perfect!
5: Shape the Dough
- Turn the dough out onto a floured surface and knead lightly 4-5 times just to bring it together.
- Roll out to 1 inch thick. Use a biscuit cutter to cut rounds don’t twist the cutter!
- Place biscuits close together on the baking sheet for softer sides, or spaced apart for crispier edges.
6: Bake and Serve
- Bake for 12-15 minutes or until tops are golden and tall.
- Optional: Brush hot biscuits with melted butter for extra flavor and shine.
- Serve immediately and enjoy every buttery layer!
“Handle the dough like you would a kitten gently and with love and you’ll get the fluffiest biscuits ever.” – @DoughTender
Chef’s Pro Tips for Biscuit Success
Cold is King
- Butter must be cold: The steam from cold butter is what creates flakes. Always chill your butter, and even freeze it if your kitchen is warm.
- Chill the dough if needed: If your dough starts to feel warm or greasy, pop it in the fridge for 10 minutes before cutting and baking.
Don’t Overwork It
- Less mixing = fluffier biscuits: Overmixing develops gluten, which can make biscuits dense and chewy.
- Knead just to bring it together: Think of it as folding layers, not heavy kneading like bread.
Want Taller Biscuits?
- Stack and fold: For extra flakiness, fold the dough into thirds like a letter, rotate, and repeat 2-3 times before cutting.
- Don’t twist the cutter: Twisting seals the edges and prevents rise. Always cut straight down and lift up.
Looking to dive deeper into dough mastery? You’ll love our soft bread dough tutorial or the ultra fluffy milk bread recipe.
Flavor Variations and Biscuit Upgrades
Custom Biscuits for Every Occasion
- Cheddar and Chive: Fold in 1 cup of shredded cheese and 2 tablespoons chopped chives for a savory brunch twist.
- Garlic Herb: Add garlic powder and mixed herbs to the dough for a dinner friendly flavor.
- Sweet Cinnamon: Mix in cinnamon sugar and a touch more sugar for a scone like treat.
- Honey Butter Glaze: Brush the tops with melted honey butter as soon as they come out of the oven.
For something sweet on the side, pair these biscuits with our buttery shortbread cookies or go bold with a drizzle of caramel sauce.
Best Biscuit Pairings
| Meal | Dish to Pair With | Why It Works |
|---|---|---|
| Breakfast | Egg muffins | Protein packed and savory to balance the biscuit’s richness |
| Brunch | Crepes and berries | Biscuits bring texture and heartiness to a sweet brunch board |
| Lunch | Chicken and yellow rice | Biscuits help soak up all that spiced, juicy goodness |
| Dinner | Cowboy soup | Thick soup + flaky biscuit = ultimate comfort food |
| Dessert | Strawberries and cream | Split biscuit, top with berries and whipped cream = instant shortcake |
“Biscuits don’t need rules. Serve ‘em sweet or savory, morning or midnight they’re always welcome.” – @ButterBeliever
What Makes Buttermilk Biscuits So Irresistibly Flaky?
The Science Behind the Layers
You’ve heard it before, and it’s true cold butter is the cornerstone of a flaky biscuit. When the chilled fat hits the hot oven, it melts slowly, releasing steam. That steam pushes apart the layers in the dough, creating those irresistible pockets of air that make a biscuit rise tall and open like a blooming flower.
- Cold butter technique: Grating butter ensures it’s distributed evenly without overworking the dough.
- Buttermilk: Its acidity reacts with baking soda and powder, giving the biscuit a lighter crumb and signature tang.
- Layering the dough: Folding or stacking the dough before cutting introduces natural flake zones throughout the biscuit.
“It’s not just about ingredients it’s about temperature. Cold dough, hot oven, and a bit of patience.” – @BiscuitLab
Buttermilk Biscuits vs Other Bread Staples
To really understand the magic of buttermilk biscuits, let’s see how they measure up against other beloved bakes:
| Type | Main Ingredients | Texture | Rise Method | Best Use |
|---|---|---|---|---|
| Buttermilk Biscuits | Flour, butter, buttermilk, leavening | Flaky, tender, layered | Chemical leavening (baking soda/powder) | Breakfast, sides, sandwich base |
| Milk Bread | Flour, milk, sugar, yeast | Soft, pillowy | Yeast fermentation | Toast, French toast, rolls |
| Naan Bread | Flour, yogurt, yeast | Soft, chewy | Yeast + yogurt | Flatbread for dipping |
| Skillet Bread | Flour, water, baking powder | Quick, crusty | Chemical leavening | Quick dinners, soups |
| Oatmeal Bread | Flour, oats, milk, yeast | Nutty, hearty | Yeast fermentation | Breakfast toast, sandwiches |
Each bread has its place, but when you want flaky comfort with a touch of indulgence, buttermilk biscuits are unbeatable.
How to Store and Reheat Buttermilk Biscuits
You’ve made a batch (or two) of golden beauties now what? The good news is that these biscuits store and reheat beautifully. You can even prep and freeze them unbaked for emergency biscuit cravings.
- Room Temperature: Store in an airtight container for up to 2 days. Reheat in a 300°F oven for 5-7 minutes.
- Refrigerator: Keep in a sealed container for up to 5 days. Reheat the same way, adding a pat of butter if desired.
- Freezer: Freeze baked or unbaked biscuits. To reheat baked biscuits, warm from frozen at 325°F for 10-12 minutes. For unbaked, bake from frozen, adding 3-4 minutes to the total time.
For a make ahead breakfast, freeze your unbaked dough rounds alongside our breakfast egg muffins or cinnamon rolls to create a freezer friendly morning menu that feels like a Sunday every day.
“The freezer is your future self’s best friend. Double the batch now, thank yourself later.” – @BatchBakeBoss
Creative Serving Ideas and Toppings
Buttermilk biscuits are deliciously blank canvases. Dress them up or down depending on your mood or meal. Here’s how I like to serve mine:
- Classic Butter and Honey: A golden biscuit split in half with salted butter and a drizzle of honey can’t go wrong.
- Savory Sandwich: Fill with scrambled eggs, sharp cheddar, and bacon or sausage.
- Sweet and Tangy: Slather with cream cheese and a spoonful of strawberry jam.
- Southern Comfort: Top with sausage gravy and freshly cracked black pepper.
- Mini Biscuit Sliders: Use smaller biscuit rounds to make pulled chicken sliders or veggie burger bites.
Pair any of these with our cool and crunchy cucumber salad or some crispy bites from our potato onion pancakes for a meal that hits every texture and tastebud.
Flavor Boosters You Can Mix Into the Dough
Want to take your biscuits to the next level? These mix ins blend seamlessly into the dough while baking up beautifully:
| Mix In | Amount | Flavor Boost | When to Add |
|---|---|---|---|
| Shredded Cheddar | 1 cup | Cheesy richness | After butter, before buttermilk |
| Chopped Jalapeños | ¼ cup | Heat and zing | Fold in at the end |
| Fresh Herbs (like rosemary) | 1-2 tablespoons | Earthy, fragrant notes | With dry ingredients |
| Cooked Bacon Crumbles | ½ cup | Smoky umami | After mixing in buttermilk |
| Maple Syrup | 2 tablespoons | Slight sweetness | Mixed into buttermilk |
“The base recipe is your ticket in but the flavors you fold in? That’s your signature.” – @CustomCrumbClub
Calories and Nutrition (Per Biscuit – Based on 10-12 Biscuits)
- Calories: 220
- Total Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 24g
- Sugar: 2g
- Protein: 3g
- Sodium: 390mg
- Fiber: 1g
“You get flavor, flake, and comfort all for just 220 calories? That’s Southern magic.” – @BiscuitScience
Frequently Asked Questions About Buttermilk Biscuits
Can I use milk instead of buttermilk?
Technically yes, but the results won’t be quite the same. Buttermilk adds acidity that activates the baking soda and gives the biscuits a slight tang and superior tenderness. If you don’t have buttermilk, mix 1 tablespoon of lemon juice or vinegar with 1¼ cups of milk and let it sit for 10 minutes as a substitute.
Why did my biscuits turn out tough?
Overmixing or overworking the dough is the main culprit. The more you mix, the more gluten you develop great for bread, but not for tender biscuits. Stir just until the ingredients come together and knead very lightly.
How do I make my biscuits rise higher?
Make sure your baking powder is fresh, and your oven is fully preheated. Also, cutting the dough straight down with a sharp biscuit cutter (not twisting!) helps the sides rise evenly. For added height, you can chill the cut biscuits before baking.
Can I freeze biscuit dough?
Absolutely! After cutting the biscuits, place them on a tray and freeze. Once solid, transfer to a zip top freezer bag. When ready to bake, no need to thaw just add 2-3 extra minutes to the baking time.
Should biscuits touch when baking?
That depends on your texture preference. Placing biscuits close together (edges touching) creates softer sides, while spacing them out gives crispier edges. I often do a mix soft sides for breakfast, crisp for dinner.
Can I add cheese, herbs, or other mix ins?
Yes! Stir in shredded cheese, fresh herbs, crumbled bacon, or even a touch of honey for flavor customization. Just be careful not to overmix when adding extras.
What’s the best way to store leftover biscuits?
Cool completely, then store in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days or freeze up to 2 months. Reheat in the oven at 300°F (150°C) to refresh.
Why use grated butter?
Grating cold butter makes it easier to distribute evenly through the flour. This technique helps create tiny steam pockets as the butter melts during baking resulting in ultra flaky layers.
How thick should I roll my biscuit dough?
Roll to about 1 inch thick. Thinner dough results in flat biscuits, while thicker dough gives that beautiful, bakery style rise.
Can I make mini biscuits with this recipe?
Yes! Use a smaller cutter (about 2 inches) and reduce the baking time to 9-11 minutes. They make perfect sides for brunch buffets or snack sized sandwiches.