Homemade Buttermilk Biscuits Recipe for Flaky, Tender Biscuits

With only six simple ingredients and under an hour of active time, these Easy Homemade Buttermilk Biscuits come together quickly and easily.

Warm, buttery, and flaky straight from the oven. Many biscuit recipes use shortening, but this one relies on butter for rich flavor and tender layers.

What you need to make these Easy Homemade Buttermilk Biscuits…

Flour – Unbleached all-purpose flour is recommended for best texture.
Baking powder – Provides lift for light, fluffy biscuits.
Granulated sugar – A small amount rounds out the flavor.
Salt – Finely ground table salt works well.
Unsalted butter – Use very cold unsalted butter so the butter flavor shines and you can control the salt level.
Whole milk buttermilk – Shake well before measuring. Buttermilk adds tenderness, lift, and a subtle tang.

No buttermilk? No problem.

Make a substitute by adding 1 tablespoon white vinegar or lemon juice to 1 cup of milk.
Stir and let sit for about 10 minutes until slightly curdled, then use as directed.

Let’s get started on your Easy Homemade Buttermilk Biscuits.

Chill the butter in the freezer for about 20 minutes so it stays very cold for flakier biscuits.
Preheat the oven to 425°F (220°C).
Line a cookie sheet with parchment paper and set aside.

In a large bowl, whisk together the flour, baking powder, sugar, and salt until evenly combined.
Remove the chilled butter and cut it into very small pieces, or use a box grater to shred it directly into the flour mixture.

Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

Pour in the buttermilk and gently stir with a wooden spoon or spatula until the dough just comes together. Avoid overworking the dough to keep it tender.

Turn the dough onto a well-floured surface and gently bring it together with your hands, forming a small rectangle. If sticky, add a bit more flour.
Fold the dough in half over itself, press gently to flatten, rotate 90 degrees and fold again. Repeat this folding process 5 to 6 times to create layers without overworking the dough.

Use your hands to gently flatten the dough to about 1 inch (2.5 cm) thick. Do not use a rolling pin.
Lightly flour a 2 ¾” round biscuit cutter and press straight down into the dough. Make close cuts and do not twist the cutter.
Place each biscuit on the prepared baking sheet, about 1/2″ apart. Gently rework scraps to cut additional biscuits until you have at least six.

Bake at 425°F (220°C) for 10–12 minutes, until the tops are just turning lightly golden.
Brush the hot biscuits with melted salted butter as soon as they come out of the oven. Serve warm.

What pairs well with these biscuits?

They make a delicious base for breakfast sandwiches.
Serve alongside fried chicken for a classic Southern meal.
Top with sausage gravy for a hearty comfort dish.
Or simply enjoy with butter and your favorite jam.

Easy Homemade Buttermilk Biscuits

With six ingredients and about thirty minutes total time, these biscuits are buttery, flaky, and simple to make.

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings 6 biscuits

Author Rosemary Stelmach

Ingredients

2 cups unbleached all-purpose flour (250 grams)
1 tablespoon baking powder
1 tablespoon granulated sugar
1 teaspoon salt
6 tablespoons unsalted butter, very cold (85 grams / 3 ounces)
3/4 cup whole milk buttermilk

Instructions

Chill the butter in the freezer about 20 minutes so it stays very cold for flaky biscuits.
Preheat oven to 425°F (220°C). Line a cookie sheet with parchment paper.
Combine flour, baking powder, sugar, and salt in a large bowl. Cut cold butter into small pieces or grate it into the flour, then cut in with a pastry cutter until the mixture resembles coarse crumbs.
Add the buttermilk and stir with a wooden spoon or spatula until just combined. Avoid overworking the dough.
Turn dough onto a floured surface, gently form a rectangle, and fold it over itself several times (about 5–6 folds) to create layers. Pat to 1″ thickness—do not roll.
Cut biscuits with a floured 2 ¾” cutter, pressing straight down without twisting. Place on the baking sheet about 1/2″ apart. Rework scraps to cut additional biscuits.
Bake 10–12 minutes until lightly golden on top. Brush with melted salted butter and serve warm.