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buttermilk biscuits

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.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast, Side Dish, Snack
Cuisine American, Comfort food
Servings 12 people
Calories 260 kcal

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.

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
Keyword buttermilk biscuits recipe, easy biscuit recipe, flaky biscuits, homemade biscuits, quick breakfast recipe
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