Homemade Buttermilk Biscuits
Few things are as comforting as freshly baked buttermilk biscuits straight from the oven. With their crisp golden tops, tender layers, and rich buttery flavor, these biscuits are a timeless favorite—perfect for breakfast with honey or jam, served alongside soups and stews, or used to make hearty biscuit sandwiches.
This homemade version uses simple pantry ingredients and a quick mixing method that creates beautiful flaky layers without any special equipment. The key is cold butter and cold buttermilk, which steam in the oven and give the biscuits their signature rise. From start to finish, you’ll have warm biscuits on the table in under 30 minutes.
Prep time: 10 minutes
Chilling time (optional but recommended): 10 minutes
Baking time: 12–15 minutes
Total time: 22–35 minutes
Ingredients (Makes 8–10 biscuits)
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon salt
1 tablespoon sugar (optional, for slight sweetness)
½ cup cold unsalted butter, cubed
¾ cup cold buttermilk (plus extra for brushing)
Step-by-Step Instructions
Preheat the Oven
Preheat your oven to 220°C (425°F). Line a baking tray with parchment paper or lightly grease it.
Mix the Dry Ingredients
In a large bowl, whisk together:
flour
baking powder
baking soda
salt
sugar (if using)
This ensures even distribution and a consistent rise.
Cut in the Butter
Add the cold cubed butter to the flour mixture.
Using your fingertips or a pastry cutter, rub the butter into the flour until the mixture looks like coarse crumbs with pea-sized butter bits.
Those butter pieces are what create flaky layers.
Add the Buttermilk
Pour in the cold buttermilk and gently stir with a fork until the dough just comes together.
Do not overmix—the dough should look slightly shaggy.
Shape the Dough
Turn the dough onto a lightly floured surface.
Gently pat it into a rectangle about 2–2.5 cm (1 inch) thick.
Optional for extra layers:
Fold the dough in half, then in half again, and gently pat flat.
Cut the Biscuits
Use a round biscuit cutter or glass to cut out biscuits.
Press straight down—do not twist, as twisting prevents proper rising.
Place biscuits close together on the baking tray for soft sides.
Chill (Optional but Recommended)
Place the tray in the fridge for 10 minutes.
This keeps the butter cold and improves flakiness.
Bake
Brush the tops lightly with buttermilk.
Bake for 12–15 minutes, or until:
tall and risen
golden brown on top
Finish & Serve
Remove from oven and brush with melted butter if desired.
Serve warm with:
butter & jam
honey
gravy
fried chicken or eggs
Tips for Perfect Biscuits
Keep all ingredients cold
Handle the dough as little as possible
For crisp edges, space biscuits apart; for softer sides, place them touching
Leftovers freeze well before baking or after baking
Final Thoughts
These homemade buttermilk biscuits are simple, reliable, and incredibly satisfying. Whether you’re baking for a cozy family breakfast or a special weekend brunch, this recipe delivers tall, tender, and buttery biscuits every time. Once you try them from scratch, store-bought won’t compare