Buttermilk biscuits made with just 6 basic ingredients are light, flaky, fluffy, breakfast perfection. We love them warm from the oven!
This homemade buttermilk biscuit recipe is simple to make and will quickly become your family’s go-to breakfast favorite. Serve it with other beloved dishes like classic poached eggs, crispy air fryer bacon, and an easy bear claw pastry.
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Why you’ll love this recipe!
📌 Only 6 ingredients that you probably already have in your kitchen.
📌 Nostalgic and delicious flavors.
📌 Perfect for making ahead to have easy grab and go breakfasts.
Buttermilk biscuit recipe ingredients
- Flour – All purpose flour.
- Baking powder – For leavening.
- Salt – Regular table salt.
- Baking soda – Also for leavening.
- Butter – Very cold butter.
- Buttermilk – If you don’t have buttermilk you can make a substitute with a mix of milk + vinegar.
How to make easy buttermilk biscuits (step-by-step)
⭐ First, whisk together the flour, baking powder, and salt. Cut the cold butter into the flour until the mixture resembles small pebbles. Add the buttermilk and mix until just combined.
⭐ Then, turn the dough out onto a lightly floured surface and pat into a rectangular shape. Fold the dough into thirds, and pat out again. Repeat this step two more times.
⭐ Next, cut out biscuits and place on a baking sheet. Fold over remaining dough and pat down again, continue to cut out biscuits until no dough remains.
⭐ Finally, bake until turning golden brown on the bottom and lightly golden on top.
Scroll down to the printable recipe card toward the bottom of this article for ingredient measurements and detailed cooking instructions.
What does buttermilk do to biscuits?
Buttermilk makes the biscuits lighter and fluffier than regular biscuits because the acidity in the buttermilk creates a reaction with the baking soda and baking powder for more leavening.
What can I substitute for buttermilk?
To create a buttermilk substitute for biscuits, combine 1 cup whole milk (2% will also work) with 1 tablespoon of white vinegar or lemon juice.
Stir, then allow the mixture to sit for about 5 minutes (it will curdle a bit). Use the mixture as a 1:1 ratio for buttermilk.
Can you make buttermilk biscuits ahead of time?
Yes! These will keep for several days at room temperature. I like to make them on Sundays for easy weekday breakfasts.
Storage and leftovers
How long do buttermilk biscuits last?
These will keep 3 – 5 days when kept at room temperature. For best results, store in an air tight container.
Can you freeze biscuits made with buttermilk?
Yes, allow the biscuits to cool then store in a freezer safe air tight container for up to 6 months. Defrost in the refrigerator or at room temperature.
Tips, tricks, and frequently asked questions
✅ If you like a more browned top, brush biscuits with remaining buttermilk, melted butter, or heavy whipping cream before baking. You can do this a second time 3 – 5 minutes before bake time ends.
✅ It’s important, crucial even, that the butter is very cold. Leave it in the fridge right up until you’re ready to use it!
✅ A sharp edged biscuit cutter will help the biscuits rise more as they won’t pinch the sides together.
✅ Absolutely, do not, never ever over mix the dough! It’s okay if the dough barely holds together. Resist the urge to knead!
✅ Make savory herb buttermilk biscuits by swapping plain butter for our compound butter recipe.
What to eat with flaky buttermilk biscuits (serving suggestions)
Oh my, oh my, oh my! Serve these with cinnamon apple butter, homemade sausage gravy, or (maybe and!) easy whipped butter.
More delicious breakfast ideas
- Cinnamon pastry twists
- Chicken minis recipe
- Easy crockpot breakfast casserole
- Slow cooker breakfast buns
- See all our breakfast recipes!
Other awesome bread recipes
- Pumpkin cream cheese bread
- Scone recipe
- Pancake muffins
- Homemade white bread
- See all our bread recipes!
Tools we love
- Baking sheets – This set is perfect, we use them for everything from roasting, to baking, and even serving.
- Silicone baking mats – I always always always line with these, nothing sticks!
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How to Make Buttermilk Biscuits
- 2 cups all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ½ cup butter cold
- ¾ cup buttermilk
- Whisk together the flour, baking powder, and salt. Cut the cold butter into the flour until the mixture resembles small pebbles.
- Add the buttermilk and mix until just combined.
- Turn the dough out onto a lightly floured surface and pat into a rectangular shape about ½ inch thick.
- Fold the dough into thirds, and pat out again to about 1/2" thick. Repeat this step two more times.
- Cut out biscuits using a 2½" round cookie or biscuit cutter and place on a baking sheet. Try to get as many out of the rectangle as you can, then fold over and pat down again, but be careful not to knead the dough too much.
- Bake at 425° F for 13 to 15 minutes.
- If you like a more browned top, brush biscuits with remaining buttermilk, melted butter, or heavy whipping cream before baking. You can do this a second time 3 - 5 minutes before bake time ends.
- To create a buttermilk substitute for biscuits, combine 1 cup whole milk (2% will also work) with 1 tablespoon of white vinegar or lemon juice. Stir, then allow the mixture to sit for about 5 minutes (it will curdle a bit). Use the mixture as a 1:1 ratio for buttermilk.
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these biscuits are amazing and I love how buttery and flaky they are! thank you for this recipe
These were so rich and delicious, easily the best biscuits I have ever had!