These Buttermilk Biscuits are soft, flaky, buttery, and incredibly easy to make from scratch. Whether you’re serving them for breakfast, brunch, or alongside your favorite dinner, these homemade biscuits bake up tall with tender layers and a rich buttery flavor. With just a handful of pantry staples, you’ll have warm, golden biscuits ready in no time.
Why You’ll Love This Recipe
- Soft, flaky layers with a buttery texture
- Easy recipe using simple pantry ingredients
- Ready in about 30 minutes
- Perfect for breakfast, brunch, or dinner
- Delicious with honey, butter, jam, or savory meals
- Family-friendly and beginner-friendly
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 3/4 cup unsalted butter, very cold
Wet Ingredients
- 1/2 cup cold buttermilk
- 1 large cold egg
Egg Wash
- 1 large egg
- 1 tablespoon milk or water
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Grate the cold butter directly into the flour mixture using a box grater. Place the bowl in the freezer for 5–7 minutes.
- In another bowl, whisk together the cold buttermilk and egg.
- In a small bowl, prepare the egg wash by whisking together the remaining egg and milk.
- Remove the flour mixture from the freezer and gently toss the butter into the flour until evenly distributed.
- Pour the buttermilk mixture into the flour mixture all at once. Stir gently until the dough just comes together.
- Lightly knead the dough only a few times until it forms a rough ball. Avoid overmixing to keep the Buttermilk Biscuits light and flaky.
- Turn the dough onto a lightly floured surface and pat it to about 3/4-inch thickness.
- Cut biscuits with a 2½-inch biscuit cutter. Gather scraps gently to cut a few more biscuits.
- Arrange biscuits on the prepared baking sheet.
- Chill the baking sheet in the freezer for 5 minutes if the butter has softened.
- Brush the tops with egg wash.
- Bake for 10–15 minutes or until tall and golden brown.
- Serve warm with butter, honey, or your favorite jam.
Tips & Tricks
- Always use very cold butter and buttermilk.
- Freeze the butter before grating for easier handling.
- Mix the dough only until combined.
- Press the cutter straight down without twisting.
- Chill the shaped biscuits before baking for taller layers.
- Brush only the tops with egg wash for the best rise.
- Add shredded cheddar, fresh herbs, or garlic for savory variations.
Details
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 biscuits
- Category: Bread
- Method: Baking
- Cuisine: American
- Difficulty: Easy
- Dietary Notes: Vegetarian
Notes
- Substitute salted butter by reducing the added salt slightly.
- No buttermilk? Mix 1/2 cup milk with 1/2 tablespoon lemon juice or white vinegar and let it sit for 5 minutes.
- Serve alongside fried chicken, soups, stews, sausage gravy, scrambled eggs, or fresh fruit.
Nutrition (Approximate Per Biscuit)
- Calories: 295
- Protein: 5g
- Carbohydrates: 24g
- Fat: 20g
- Saturated Fat: 12g
- Fiber: 1g
- Sugar: 2g
- Sodium: 340mg
FAQ
Why are my biscuits not flaky?
Overmixing the dough or using warm butter can prevent flaky layers.
Can I make the dough ahead of time?
Yes. Refrigerate the cut biscuits for up to 24 hours before baking.
Can I freeze homemade biscuits?
Absolutely. Freeze unbaked biscuits and bake directly from frozen, adding a few extra minutes to the baking time.
Can I use salted butter?
Yes. Simply reduce the added salt in the recipe.
How do I get tall biscuits?
Use cold ingredients, avoid twisting the biscuit cutter, and chill the biscuits before baking.
Storage
Store cooled biscuits in an airtight container in the refrigerator for up to 4 days.
Freeze baked or unbaked biscuits for up to 3 months.
Reheat in a 350°F oven for 5–8 minutes or microwave for about 20 seconds until warm.
Similar Recipes
Homemade buttermilk biscuits
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 3/4 cup unsalted butter very cold
Wet Ingredients
- 1/2 cup cold buttermilk
- 1 large cold egg
Egg Wash
- 1 large egg
- 1 tablespoon milk or water
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Grate the cold butter directly into the flour mixture using a box grater. Place the bowl in the freezer for 5–7 minutes.
- In another bowl, whisk together the cold buttermilk and egg.
- In a small bowl, prepare the egg wash by whisking together the remaining egg and milk.
- Remove the flour mixture from the freezer and gently toss the butter into the flour until evenly distributed.
- Pour the buttermilk mixture into the flour mixture all at once. Stir gently until the dough just comes together.
- Lightly knead the dough only a few times until it forms a rough ball. Avoid overmixing to keep the Buttermilk Biscuits light and flaky.
- Turn the dough onto a lightly floured surface and pat it to about 3/4-inch thickness.
- Cut biscuits with a 2½-inch biscuit cutter. Gather scraps gently to cut a few more biscuits.
- Arrange biscuits on the prepared baking sheet.
- Chill the baking sheet in the freezer for 5 minutes if the butter has softened.
- Brush the tops with egg wash.
- Bake for 10–15 minutes or until tall and golden brown.
- Serve warm with butter, honey, or your favorite jam.
Notes
- Substitute salted butter by reducing the added salt slightly.
- No buttermilk? Mix 1/2 cup milk with 1/2 tablespoon lemon juice or white vinegar and let it sit for 5 minutes.
- Serve alongside fried chicken, soups, stews, sausage gravy, scrambled eggs, or fresh fruit.
Conclusion
These homemade Buttermilk Biscuits are everything a classic biscuit should be—light, flaky, buttery, and wonderfully comforting. They’re easy enough for everyday baking yet impressive enough for holiday meals and special breakfasts. Once you try this simple recipe, you’ll find yourself making these biscuits again and again.