Easy Homemade Buttermilk Biscuits
This post may contain affiliate links. See our affiliate policy here.
Buttermilk biscuits with flaky layers, that are super easy to make. You’ll never bother with canned biscuits again! Freezer instructions included.
Step-by-step photos and instructions are below. Jump to the recipe card if you wish!
I do love a good bread side dish for dinner! Buttermilk biscuits are the best homemade biscuits because they are super easy to make, and SO good. They’re snagged from the basket as quickly as I can put them out. Much like my 30 minute dinner rolls, they’re a family favorite.
With that in mind, if your family is like mine, you might want to make a double batch so that you actually get one on your plate!
I use this recipe to top my Biscuit Chicken Pot Pie, and any place biscuit dough is needed.
If you are looking for drop biscuits, try my Red Lobster Biscuits!
Why you’ll love this
- Simple pantry ingredients, that you can pronounce.
- Easy to make, just follow the tips and you’re good!
- Delicious. Duh. That goes without saying. Homemade from-scratch buttermilk biscuits are tasty!
What to serve with Buttermilk Biscuits
These easy biscuits are great as a side for any homestyle dinner – especially Chicken Fried Steak smothered in gravy.. You can also make sausage gravy, and serve it up for breakfast! Or, just slather on some strawberry jam and snarf immediately.
Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead
Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
- Flour. Plain all-purpose flour.
- Baking Powder. Make sure it’s fresh!
- Sugar. Granulated white sugar.
- Salt. I use kosher salt.
- Butter. I use salted butter, but unsalted butter is fine too. Just be sure it’s super cold by freezing it before using. Room temperature butter will cause your biscuits to be flat.
- Buttermilk. I use low fat cold buttermilk, because that is what I have available. See the FAQs for how to make your own buttermilk.
How to make this recipe
This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
JumpGet prepped. Place the stick of chilled butter in the freezer. and preheat the oven to 425° F (218° C).
Make the biscuit dough. In a large mixing bowl add the flour, baking powder, granulated sugar and salt and mix with a whisk.
After the butter has been in the freezer for 15 minutes (or more) grate the stick of butter into the mixing bowl with the flour.
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Using a pastry cutter cut the frozen butter into the flour mixture – it shouldn’t need much as you’ve grated the butter. It should resemble coarse crumbs.
Fold the buttermilk into the flour mixture, until a sticky dough has formed (don’t overmix).
Cut the dough. Empty the dough out onto a lightly floured surface and carefully using your fingers work the dough into a rough rectangle about 1 inch thick. Fold the dough over onto itself, into thirds (like an envelope). Press out again using fingers to form another thick rectangle.
Repeat these steps about another 3 times, being careful not to overwork the dough. Folding the dough like this is for creating layers in the biscuits.
Finally, press out the dough into a ½ inch thick shape.
Take a 2-1/2 inch round biscuit cutter, cut out biscuit circles pressing straight down and straight back up again (don’t twist).
With the offcuts form another ½ inch shape and cut out more biscuits until there is no dough left.
Bake the biscuits. Place biscuits onto a prepared baking sheet (also known as a cookie sheet) with parchment paper, or into a lightly greased baking dish (as pictured). They should touch each other for taller biscuits. Brush the tops of these biscuits, lightly, with butter then add to the oven. Bake biscuits for 10-12 minutes. Remove when golden brown and brush the tops of the biscuits with melted butter again.
Kylee’s Notes
- Use cold butter and buttermilk.
- Don’t overmix your dough, this will result in a tough biscuit. We are looking for fluffy biscuits!
- When cutting, don’t twist your cutter.
What to do with leftovers
Store in an airtight container at room temp for up to 4 days.
Freezing instructions
Homemade biscuits can be frozen before or after baking.
Put them on a baking sheet and freeze separately from each other until solid (flash freezing), then put them in a freezer bag and store in the freezer until needed.
If baked – warm in the oven until heated through.
If unbaked – cook as directed, adding a few extra minutes.
FAQs
Typically, if they came out like that then the dough was overworked.
It’s a tricky fine-line you have to be careful not to cross when making these biscuits. Try to work as quickly as you can.
Yes, they freeze well. Check the notes for instructions.
If you don’t have buttermilk, mixing your own is a great alternative. You can add 2-3 teaspoons of vinegar or lemon juice to whole milk. Let it sit until it starts to sour, about 5 minutes.
More recipes to love
- Naan Bread. Easy to make, and super yummy! We use yogurt to make this Indian style flatbread soft and fluffy, and it’s done in just a few hours.
- Homemade Bagels. Fresh, warm and chewy, topped with whatever you fancy – these bagels are easy to make and absolutely delicious!
- Oatmeal Bread. Hearty, delicious and perfect for toasting, sandwiches, or eating with soup. Perfect for Fall! Yum!
- Hamburger Buns. These soft rolls are so easy to make, taste amazing and go perfectly with burgers! Make these ahead for burger night!
Get free recipes in your inbox!
Find me on Pinterest, Facebook & Instagram.
If you make this recipe, please comment and let me know how it turned out and leave a star rating! ⭐⭐⭐⭐⭐
Homemade Buttermilk Biscuits
Equipment
Ingredients
- 8 tablespoons butter 1 stick + extra for brushing
- 2.5 cups all-purpose flour
- 2 tablespoons baking powder
- 2 teaspoons white sugar
- 1 teaspoon kosher salt
- 1 cup buttermilk cold
Instructions
Get prepped
- Place the 8 tablespoons butter in the freezer.
- Preheat the oven to 425°F (218°C)
Make the dough
- In a large mixing bowl add 2.5 cups all-purpose flour, 2 tablespoons baking powder, 2 teaspoons white sugar, and 1 teaspoon kosher salt and mix with a whisk.
- After the butter has been in the freezer for 15 minutes (or more) grate the stick of butter into the mixing bowl with the flour.
- Using a dough cutter cut the butter into the flour mixture – it shouldn’t need much as you’ve grated the butter.
- Fold 1 cup buttermilk into the flour mixture, until a sticky dough has formed (don’t overmix).
Cut the dough
- Empty the dough out onto a lightly floured surface and carefully using your fingers work the dough into a rough rectangle, that’s about 1 inch thick. Fold the dough over onto itself, into thirds (like an envelope). Press out again using fingers to form another rectangle.
- Repeat these steps about another 3 times, being careful not to overwork the dough.
- Finally, press out the dough into ½ inch thick shape.
- Take a 2-1/2 inch biscuit cutter, cut out biscuit circles by pressing straight down and straight back up again (don’t twist).
- With the offcuts form another ½ inch shape and cut out more biscuits until there is no dough left.
Bake the biscuits
- Place these biscuit dough circles into a lightly greased baking dish (they can touch each other).
- Brush the tops of these biscuits, lightly, with butter then add to the oven. Bake for 10-12 minutes.
- Remove when golden brown and brush the tops with melted butter again.
Notes
Don’t overmix your dough, this will result in a tough biscuit. We are looking for fluffy biscuits!
When cutting, don’t twist your cutter. What to do with leftovers Store in an airtight container at room temp for up to 4 days. Freezing instructions This recipe can be frozen after baking. Put them on a baking sheet and freeze separately from each other until solid (flash freezing), then put them in a freezer bag and store in the freezer until needed. Warm in the oven until heated through.
Would you like to save this recipe?
We’ll email this post to you, so you can come back to it later!
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?
Make sure to follow @kyleecooks on Instagram for more and tag me #kyleecooks so I can see!
About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
Best biscuits ever… They were easy to make and delicious. Thanks for the recipe we will be making these for Christmas morning breakfast.
Lov ❤️the biscuits, thanks for that recipe,