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Buttermilk biscuits piled on a plate on a wire cooling rack on a towel
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5 from 6 votes

Best Homemade Buttermilk Biscuits

Nothing comes close to simple joy of flaky Homemade Buttermilk Biscuits with fluffy, buttery layers and plenty of honey, sausage gravy, or jam to go with them! These easy, from-scratch biscuits are the best way to start out a weekend!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast
Cuisine: American
Servings: 8 biscuits
Calories: 253kcal
Author: Amy Nash


  • 2 ¼ cups all-purpose flour
  • 1 ½ Tablespoons baking powder
  • ¼ teaspoon baking soda
  • 2 teaspoons granulated sugar
  • ¾ teaspoon salt
  • ½ cup salted butter very cold or even frozen
  • 1 cup cold buttermilk + more for brushing on top of the biscuits


  • Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
  • Whisk the flour, baking powder, baking soda, sugar, and salt together in a large bowl.
  • Grate the butter on the large holes of a box grater and add to the flour mixture. Mix the butter into the flour with a fork. This can also be done by adding cold cubed butter in a food processor or using a pastry cutter, pulsing or cutting the butter in until it resembles coarse crumbs. Add the buttermilk and stir just until the flour is moistened and very shaggy looking.
  • Turn the biscuit dough out onto a lightly floured surface and use your hands to press it into a rough rectangle shape. Fold one side of the dough into the center, then the other side, like folding a letter to go into an envelope. Gently press flat again, then repeat the folding process one more time, patting or rolling out the dough with a rolling pin to about ¾- to 1-inch thickness.
  • Cut out biscuits using a sharp, floured round cutter about 2 ½ inches in diameter. Press straight down and lift up to cut - do not twist the cutter. Transfer the biscuits to the baking sheet and reroll and cut out any remaining scraps of dough. Brush the biscuits with a little additional buttermilk for crispy edges on top, if desired.
  • Bake for 13-15 minutes until golden brown on top.


  • Buttermilk substitute: If you don't have buttermilk, add 1 tablespoon of vinegar or lemon juice to a 1 cup measuring cup. Fill the rest of the way with whole milk and stir to combine. Let sit for 5-10 minutes, then use in place of regular buttermilk.
  • Freezing instructions: Leftover biscuits can be frozen for 3-4 months. Just thaw in the fridge overnight and rewarm in the morning before enjoying. Or you can make the dough and freeze it for 3-4 months, wrapped tightly in plastic wrap. Thaw overnight in the fridge, then cut out and bake as directed.


Calories: 253kcal | Carbohydrates: 30g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 624mg | Potassium: 82mg | Fiber: 1g | Sugar: 3g | Vitamin A: 404IU | Calcium: 176mg | Iron: 2mg