Buttermilk biscuits are an easy homemade recipe using a few ingredients found in your pantry. Serve with jam, honey or butter and enjoy!
A good buttermilk biscuit is buttery, flaky and fluffy—just what your breakfast needs. You can pair it with jam, butter, honey or whatever your tastebuds desire. This recipe is easy to follow and quick to make with ingredients found in your pantry.
Why this recipe works: It uses cold butter and buttermilk to guarantee flaky tender layers in each and every biscuit. They are easy to make ahead of time and bake later.
Buttermilk biscuit ingredients
Buttermilk biscuits require the following ingredients, most of which you can find in your kitchen!
- All purpose flour provides a base for the dough.
- Baking powder gives the biscuits rise in the baking process.
- Baking soda
- Sugar adds just a touch of sweetness to the biscuits.
- Unsalted butter cold and cut into 1/4-inch pieces. Keep the butter as cold as you can so the butter melts in the oven and not in the dough.
- Buttermilk adds a distinct tangy taste to biscuits. It also aids in rise to make them extra fluffy.
How to make biscuits from scratch without buttermilk
Buttermilk substitute is easy to make at home. All you need is milk (preferably whole or 2%) and white vinegar or lemon juice. To make 1 cup buttermilk, place 1 tablespoon vinegar (or lemon juice) in a glass liquid measuring cup. Add milk and fill to the 1 cup mark. Give the mixture a gentle stir and let sit for at least 5 minutes before adding to biscuit mixture.
How to make buttermilk biscuits
Once you have your ingredients, follow these instructions to make the biscuits. Be sure to work quickly so the butter stays cold and doesn’t get soft in the dough.
- Whisk dry ingredients together. Do this in a large bowl so you have room for more ingredients.
- Cut cold butter into dry ingredients using a pastry cutter. Continue until mixture resembles sand. Work quickly so the butter stay cold.
- Pour buttermilk into mixture. Stir until combined, but don’t over-mix.
- Press dough out on a floured surface until 3/4-inch thick. You can do this with your hands or a floured rolling pin.
- Use a 3-inch round biscuit cutter to make 12 biscuits. Re-roll dough as necessary using flour to dust the surface.
- Bake at 450° F for 10 minutes. Biscuits are done when the tops are light golden.
Can you make buttermilk biscuits ahead of time?
Yes, you can make buttermilk biscuits ahead of time. Follow the instructions up until it’s time to bake. Place the unbaked, round biscuits on a parchment lined baking sheet, close together. Tightly wrap with plastic wrap and aluminum foil. Store on a flat surface in the fridge for a few hours or in the freezer for one month. You can also individually wrap the biscuits and place in a freezer bag.
When ready to bake, place chilled biscuits directly in the preheated oven. If the biscuits were frozen, defrost them in the refrigerator for 2 to 3 hours before baking in the oven.
How to store buttermilk biscuits
Buttermilk biscuits are best when eaten the day they are baked. However, they may be kept in an airtight container at room temperature for 2 to 3 days. Reheat in the toaster oven for fresh taste.
What to serve with homemade biscuits
Homemade biscuits taste delicious with jam, honey or butter. You can also serve biscuits as a breakfast sandwich. Here are some recipes I suggest…
- Two ingredient raspberry jam – A Pretty Life in the Suburbs blog
- Honey butter – Yellow Bliss Road blog
- Best sausage gravy – A Salty Marshmallow blog
- Cheesy bacon egg biscuit sliders – Julie’s Eats and Treats blog
- Chicken biscuit sliders – Restless Chipotle blog
If you don’t have a pastry cutter or round biscuit cutter, try my buttermilk drop biscuits instead. They have just as much flavor and are simple to make! Another variation to try are my sweet potato biscuits.
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Get the Recipe: Buttermilk Biscuits
- 2 cups (250 g) all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon sugar
- ½ teaspoon salt
- ½ cup (1 stick or 113 g) cold unsalted butter,, cut into 1/4-inch pieces
- ¾ cup (178 mL) cold buttermilk1
- Preheat oven to 450 F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk together flour, baking powder, baking soda, sugar and salt.
- Add cold butter pieces to the bowl and, working quickly, use a pastry cutter to cut the butter into the flour mixture.2 Continue until the mixture resembles sand with a few larger butter clumps.
- Stir in the buttermilk using a spatula or wooden spoon. Mix just until combined and a slightly sticky ball forms. Do not over mix. Proceed with step #4 below.
Using a Food Processor
- In the bowl of a food processor, add flour, baking powder, baking soda, sugar and salt. Pulse a few times in 1-second intervals until dry ingredients are combined.
- Add cold butter pieces to the food processor.3 Cover and process with about a dozen 1-second pulses until the mixture resembles sand with a few larger butter clumps.
- Pour buttermilk into the bowl of the food processor. Cover and process until large clumps of dough form, about eight 1-second pulses. Do not over mix.
- Transfer dough to a lightly floured work surface and form into a flat disc. Be careful not to over work the dough. Gently press the dough down using your hands (or a rolling pin) until the dough is about 3/4-inch thick. Using a 3-inch biscuit cutter, cut out dough rounds and place on prepared baking sheet.4 Gather scraps and repeat once with remaining dough.
- Bake biscuits at 450° F for 10 to 12 minutes or until the tops or light golden. Serve immediately.
- Buttermilk substitute: In a liquid measuring cup, place one tablespoon white vinegar (or lemon juice). Pour milk into measuring cup up to the one cup mark. Stir gently and let stand for at least 5 minutes. Use 3/4 cup for this biscuit recipe.
- No pastry cutter? Try using two butter knives to cut the butter into the flour mixture.
- No food processor? Try using a box grater. Rub a stick of butter against the large holes over the bowl of dry ingredients.
- Chilling biscuit dough: After cutting the biscuits in to rounds, place them on the baking sheet and cover the sheet with plastic wrap or aluminum foil. Chill for 2 hours before baking.
- Freezing biscuit dough: Wrap dough rounds individually and store in a freezer bag in the freezer for up to one month.
- Storing baked biscuits: Biscuits are best when eaten immediately after they are baked, but they can be stored in an airtight container at room temperature for up to 2 or 3 days. Reheat in a toaster oven for best taste.