Classic Buttermilk Biscuits
Classic buttermilk biscuits made from scratch—flaky, golden, and buttery. Ready in under 40 minutes, this easy Southern recipe yields 12 soft, fluffy biscuits. Perfect for breakfast, brunch, or dinner!
Classic Buttermilk Biscuits – Flaky, Golden & Comforting
There’s nothing quite like the smell of homemade buttermilk biscuits baking in the oven. Warm, golden, and irresistibly flaky, these biscuits are the perfect companion to breakfast, dinner, or a cozy afternoon snack. Whether you enjoy them with a drizzle of honey, a pat of butter, or alongside hearty stews, this recipe will give you bakery-style biscuits right from your own kitchen.
Equipment
- Mixing bowls (large + medium)
- Whisk
- Cheese grater (for frozen butter)
- Measuring cups and spoons
- Wooden spoon or spatula
- Rolling Pin (optional, can press dough by hand)
- Biscuit cutter (or a round glass/cookie cutter)
- Baking sheet or greased baking pan
- Pastry brush (for brushing buttermilk on top)
- Cooling rack
Ingredients
- 2 sticks (1 cup) unsalted butter frozen
- 4 cups (560g) all-purpose flour plus more for dusting
- 1 tbsp baking powder
- 1 tsp baking soda
- 2 tsp kosher salt
- 2 cups cold buttermilk plus extra for brushing
Instructions
- Preheat your oven to 430°F (220°C)
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- Using a cheese grater, grate the frozen butter directly into the flour mixture. Toss lightly to coat.
- Pour in the cold buttermilk and mix gently until the dough just begins to come together (don’t overwork it).
- Turn the dough out onto a lightly floured surface.
- Fold the dough over itself several times (about 5–6 folds), sprinkling a little extra flour as needed to prevent sticking. This layering creates the classic flaky texture.
- Gently press the dough into a flat slab at least 1½ inches thick (the taller the dough, the taller your biscuits).
- Using a biscuit cutter, cut out biscuits by pressing straight down without twisting.
- Place the biscuits close together in a greased baking pan.
- Brush the tops with additional buttermilk for a golden finish.
- Bake at 430°F for 20–25 minutes, or until the biscuits are puffed and golden brown.
Video
Notes
Serving Suggestions: These biscuits are heavenly fresh out of the oven with a smear of butter or jam. Pair them with fried chicken, gravy, or scrambled eggs for a hearty meal. They also freeze beautifully—reheat in the oven when you’re ready to enjoy.
Pro Tip: Keep your butter and buttermilk as cold as possible—this is the key to tall, flaky layers.
Nutrition
Calories: 260kcalCarbohydrates: 25gProtein: 4gFat: 12gSodium: 448mg
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