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Homemade Buttermilk Biscuits Recipe


Homemade buttermilk biscuits are a classic comfort food that are perfect for breakfast, brunch, or as a side to any meal. These biscuits are flaky, buttery, and have a delightful tang from the buttermilk. They are incredibly easy to make and come together quickly, making them a go-to recipe for any occasion.



  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • ¼ teaspoon baking soda
  • 7 tablespoons unsalted butter, chilled in freezer and cut into thin slices
  • ¾ cup cold buttermilk
  • 2 tablespoons buttermilk for brushing


Step 1: Preheat the Oven

  1. Preheat Oven:
    • Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper or a silicone baking mat.

Step 2: Prepare the Dry Ingredients

  1. Mix Dry Ingredients:
    • In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and baking soda until well combined.

Step 3: Cut in the Butter

  1. Add Butter:
    • Add the chilled, sliced butter to the bowl with the dry ingredients.
  2. Cut in the Butter:
    • Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs. The butter pieces should be about the size of small peas.

Step 4: Add the Buttermilk

  1. Add Buttermilk:
    • Pour the cold buttermilk into the bowl and stir gently with a wooden spoon or spatula until the dough begins to come together. Be careful not to overmix.

Step 5: Form the Dough

  1. Knead the Dough:
    • Turn the dough out onto a lightly floured surface and knead it gently a few times until it comes together. Pat the dough into a rectangle about 1 inch thick.
  2. Fold the Dough:
    • Fold the dough into thirds like a letter, then turn it 90 degrees and pat it out again into a rectangle. Repeat this folding process two more times. This folding technique helps create flaky layers.

Step 6: Cut the Biscuits

  1. Cut Out Biscuits:
    • Pat the dough out to about 1/2 inch thickness. Using a floured biscuit cutter or a glass, cut out biscuits and place them on the prepared baking sheet. Gather any scraps, re-pat the dough, and cut out more biscuits until all the dough is used.

Step 7: Bake the Biscuits

  1. Brush with Buttermilk:
    • Brush the tops of the biscuits with the additional 2 tablespoons of buttermilk.
  2. Bake:
    • Bake the biscuits in the preheated oven for 12-15 minutes, or until they are golden brown and risen.

Step 8: Serve

  1. Cool and Serve:
    • Remove the biscuits from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack. Serve warm with butter, jam, or your favorite topping.

Cooking Notes and Variations

Flavor Enhancements

  • Herb Biscuits:
    • Add 1 tablespoon of chopped fresh herbs (such as rosemary, thyme, or chives) to the dry ingredients for an herby twist.
  • Cheese Biscuits:
    • Stir in 1/2 cup of shredded cheddar cheese to the dry ingredients for cheesy biscuits.

Texture Variations

  • Flaky Biscuits:
    • Ensure the butter is very cold and handle the dough as little as possible to maintain flakiness.
  • Soft Biscuits:
    • For softer biscuits, pat the dough out thicker and avoid over-baking.

Tips for Success

  • Cold Ingredients:
    • Keep the butter and buttermilk as cold as possible to ensure the biscuits are flaky.
  • Avoid Overmixing:
    • Mix the dough just until it comes together to prevent tough biscuits.
  • Biscuit Cutter:
    • Use a sharp biscuit cutter and press straight down without twisting to ensure the biscuits rise evenly.

Homemade buttermilk biscuits are a delightful addition to any meal. They are simple to make and incredibly versatile, perfect for both sweet and savory toppings. Enjoy these biscuits fresh from the oven for the best flavor and texture.



Can I Use a Food Processor to Cut in the Butter?

Yes, you can use a food processor to cut in the butter. Pulse the dry ingredients and butter together until the mixture resembles coarse crumbs.

Can I Freeze the Dough?

Yes, you can freeze the unbaked biscuits. Place them on a baking sheet and freeze until solid, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.

Can I Substitute Buttermilk?

If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.

How Do I Store Leftover Biscuits?

Store leftover biscuits in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. Reheat in the oven or microwave before serving.

Can I Make These Biscuits Gluten-Free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Ensure the baking powder and baking soda are also gluten-free.

Enjoy your delicious homemade buttermilk biscuits!