Buttermilk Biscuits

The fluffiest, flakiest buttermilk biscuits recipe! They are perfect for breakfast, lunch or dinner and easy to make, you will love them!

Are you still in search of the perfect buttermilk biscuits? These are one of the best so far. Serve them with honey butter and you’ve entered a dream world!

These biscuits are big, soft, and have just the perfect crumb to them. Biscuits are also far easier to make than rolls, but I hardly think to do it. Not to mention, I’ve made a few hard and dry biscuits in my time, so sometimes I worry they will turn out like that again. But never fear, we’ve practiced these over and over and they turn out perfect every time!

Two buttermilk biscuits on a white plate. One biscuit is cut in half and spread with honey butter. A bite has been taken out of one biscuit half.

Ingredients Needed for Buttermilk Biscuits

You don’t need many ingredients to make these perfect biscuits. In fact, you might already have everything in house already. Fingers crossed…

  • Flour
  • Baking Powder
  • Baking Soda
  • Sugar
  • Salt (Cold)
  • Butter
  • Buttermilk

Do you have everything? Maybe you’re missing buttermilk. That’s one of those things that I use often enough that I always have it on hand.

The measurements for each ingredient can be found in the recipe card below.

A pan full of buttermilk biscuits. They are baked to a golden brown.

How to Make Buttermilk Biscuits

Have you been intimidating by making homemade biscuits? I’ve heard many people think they are difficult to make, but there couldn’t be anything more untrue! Let me prove it…

  1. Preheat the oven.
  2. Place all the dry ingredients in a large bowl (or food processor) and whisk to combine.
  3. Cut in the butter with a pastry blender.
  4. Make a well in the dry ingredients and add the buttermilk.
  5. Stir to combine.
  6. Turn out onto the counter and knead a few times.
  7. Roll out and cut with a biscuit cutter.
  8. Place on cookie sheet and bake.
  9. Brush the tops with melted butter.

The detailed instructions can be found in the recipe card below.

A pan full of golden brown buttermilk biscuits. Butter is being brushed on the top of a biscuit with a pastry brush.

What are Biscuits?

In the United States, biscuits are similar to a dinner roll but they are a little more dense and flakey. They are typically not made with yeast so the rising agent is usually baking powder or baking soda or a combination of the two. They are considered a quick bread like soda bread or banana bread.

In other countries, cookies and scones are called “biscuits”.

What Can You Substitute For Buttermilk?

For each cup of buttermilk, you can use 1 tablespoon of white vinegar or lemon juice plus enough milk to measure 1 cup.

Or, you can also use 1 cup of plain yogurt or 1-3/4 teaspoons cream of tartar plus 1 cup milk.

Two buttermilk biscuits on a small white plate. One biscuit is broken in half and has been buttered.

How Long Will Buttermilk Biscuits Keep?

Buttermilk biscuits will keep for days at room temperature.

They should be covered or stored in a plastic storage bag.

Can Biscuits Be Frozen?

Absolutely! Biscuits can be frozen either before or after baking them. If you freeze them before baking, prepare the dough, cut the biscuits out, and then place them on a baking sheet lined with parchment. Cover them with plastic wrap and then place them in the freezer. Once they are completely frozen, transfer them to a ziploc bag. They will keep in the freezer for up to 3 months.

When you are ready to eat them, let them thaw in the fridge, and then bake as directed.

If you freeze them after baking them, let them thaw in the fridge and then reheat them in the oven for about 5 minutes on 350 degrees.

Two buttermilk biscuits on a plate. One biscuit is broken in half and has been spread with honey butter. A bite has been taken from one of the halves.

Tips for Making Perfect Biscuits

Here are a few tips for making tall, fluffy biscuits perfectly every time:

  • Cold butter: Your butter should be straight from the fridge cold and blend it in as fast as you can so it doesn’t get too soft.
  • Fresh rising agents: Make sure your baking soda and powder are fresh or you won’t get the fluffy rise you want.
  • Don’t over mix: The dough should be lumpy and just barely combined when you mix the wet and dry ingredients together.
  • Push cutter straight down: When you cut out the biscuit, push the biscuit cutter straight down. Don’t twist the cutter. That seals off the edges and doesn’t let the steam escape to create the rise and fluffiness.

What to Eat with Buttermilk Biscuits?

I’m a firm believer that it doesn’t need to be meal time to eat a perfect biscuit. Put a little homemade strawberry jam on one of these and you’ll never regret it! But if you are looking for some main dish ideas to go with biscuits, here are a few of our favorites:

Breakfast

Dinner

Tell us what meals you love to eat biscuits with! We would love to hear!

 

Can’t you just smell and taste them now?! Run to the kitchen and make these little pillows of buttery deliciousness! Buttermilk biscuits are on the menu, baby!

 

More BREAD SIDES You’ll Love:

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Two buttermilk biscuits on a white plate. One biscuit is cut in half and spread with honey butter. A bite has been taken out of one biscuit half.

Print

Buttermilk Biscuits

Course 200+ Easy Side Dish Recipes Every Mom Needs, Yeast Bread Recipes and Quick Bread Recipes
Keyword biscuits, bread, buttermilk
Prep Time 10 minutes
Cook Time 10 minutes
Servings 12
Calories 154kcal
Author Sweet Basil

Ingredients

  • 4 Cups All-Purpose Flour Unbleached
  • 2 Tablespoons Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1 Teaspoon Sugar
  • 1 1/2 Teaspoons Salt
  • 1 Cup Butter Cold Unsalted, cut into 1/4 inch cubes
  • 1 1/2 Cups Buttermilk
  • 2 Tablespoons Buttermilk
  • 1/4 Cup Melted Butter

Instructions

  • Adjust oven rack to middle and heat to 425.
  • Place the flour, baking powder, baking soda, sugar, and salt in a large bowl or food processor fitted with a metal blade to combine, or whisk in a large bowl.
  • Cut in the butter until it resembles coarse meal with a few slightly larger bumps. Make a well in the center of the flour mixture.
  • Stir in 1 1/2 cups buttermilk with a rubber spatula or fork until just starts to come together then turn out onto a counter top. Knead 3-4 times, but it should still look lumpy.
  • Roll out about 1″ thick. Place a 3 1/2″ cutter in flour then cut straight up and down through the dough.
  • Arrange with sides of the biscuits touching on a parchment lined baking sheet and brush with the remaining 2 tablespoons buttermilk, bake 8-10 minutes.

    Remove from the oven and brush with melted butter.

Nutrition

Serving: 1biscuit | Calories: 154kcal | Carbohydrates: 17g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 226mg | Potassium: 109mg | Fiber: 1g | Sugar: 1g | Vitamin A: 258IU | Calcium: 51mg | Iron: 1mg

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Two buttermilk biscuits on a white plate. One biscuit is cut in half and spread with honey butter. A bite has been taken out of one biscuit half.

READ: Buttermilk Biscuits