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Side Dishes 30 Minutes or Less Scones/Biscuits
4.6 from 17 votes

Buttermilk Biscuits

Jump to RecipePrintRate
By: Joanna Cismaru •12/15/22 16 Comments

This post may contain affiliate links. Please read my disclosure policy.

pin for buttermilk biscuits.

These Buttermilk Biscuits are flaky and buttery, melt in your mouth delicious! Incredibly easy to make, completely from scratch and ready in 20 minutes.

a couple buttermilk biscuits on a plate.
Table of Contents Open
  • The Best Buttermilk Biscuits Recipe
  • Why You’ll Love These Buttermilk Biscuits
  • Ingredients You’ll Need
  • How To Make Buttermilk Biscuits
    • Preheat The Oven And Prep The Pan
    • Make The Dough
    • Cut The Biscuits
    • Egg Wash And Bake
  • Why Buttermilk?
  • No Buttermilk On Hand?
  • Can I Use Shortening Instead Of Butter?
  • Can I Make Gluten-Free Biscuits?
  • Expert Tips
  • How To Serve
  • Leftovers
    • Freeze
  • Other Delicious Biscuits Or Scone Recipes To Try
  • Buttermilk Biscuits
    • Ingredients
    • Instructions
    • Equipment
    • Notes
    • Nutrition Information
  • Did You Make This?

The Best Buttermilk Biscuits Recipe

Biscuits are one of my favorite things to bake often. This recipe for biscuits is super simple to make and with only a few ingredients, meaning you can have fresh buttermilk biscuits in only a few minutes! Who would’ve ever thought it was possible?

This recipe will make about 14 biscuits, may vary depending on size. Because of all the butter and buttermilk, they are very flaky. I love to keep these on hand for breakfast, lunch, and dinner regardless of how you serve it.

buttermilk biscuits freshly baked in a cast iron skillet.

Why You’ll Love These Buttermilk Biscuits

  • Quick and Easy! Using this simple 7-ingredient recipe you can have fresh homemade biscuits from scratch in just 20 minutes with just a few simple pantry ingredients. 
  • Classic Buttermilk! With a classic buttermilk base, these super tender buttery biscuits with flaky layers are baked to golden brown perfection and absolutely delicious with each bite.
  • Family Favorite! You can’t go wrong serving biscuits. Whether it’s with eggs and sausage gravy at breakfast or with chicken stew at dinner, your whole family will love this recipe. 

Ingredients You’ll Need

ingredients needed to make buttermilk biscuits.
  • Buttermilk – We want cold buttermilk for this recipe, be sure to shake it too before using.
  • Flour – I used all purpose, my old stand by. Be sure to keep extra flour on hand.
  • Leavening agent – We’re using both baking soda and baking powder today.
  • Salt – So important for guaranteeing we get good flavor! Don’t forget the salt.
  • Butter – Cold and unsalted. You can either cut this in cubes or shred it on a box grater. I find this easier to blend in with the flour, up to you.
  • Egg – Just for egg wash at the end.

How To Make Buttermilk Biscuits

Imagine fresh hot biscuits in 20 minutes! Well, you don’t have to imagine anymore. You just have to follow these simple steps. This is the easiest buttermilk biscuit recipe you will ever make! 

Preheat The Oven And Prep The Pan

To get started, preheat your oven temperature to 450°F (232°C) to get it ready for baking! Then grab a baking sheet and set it aside for now.

Make The Dough

process shots showing how to make buttermilk biscuits.

It’s important to measure out the dry ingredients in a separate bowl. Add the flour, salt, baking powder, and baking soda to a large bowl and stir it together well. Make sure the butter is super cold before adding it to the flour mixture. Then cut the butter into the flour using a pastry cutter until the mixture resembles coarse crumbs. You can also do this using 2 forks.

process shots showing how to make buttermilk biscuits.

Now, stir in the buttermilk and combine everything together using a wooden spoon. Then knead the dough a few times with your hands just until it barely starts to come together. Next, transfer the dough to a lightly floured surface and knead it just a few more times, being very careful not to over-knead. You don’t want the butter to start melting because it will cause the dough to begin developing gluten and become tough. 

Cut The Biscuits

process shots showing how to make buttermilk biscuits.

Once the dough is made you can start forming biscuits! First, use a rolling pin to gently roll the dough out into a rectangle that is about ½ to ¾ of an inch in thickness. Next, use a 2-inch biscuit cutter to cut the dough into biscuits. Then place the cut biscuits on the ungreased baking sheet or into a buttered skillet. Now, gather the leftover dough and use it to cut more biscuits until there is no dough left. You should get about 12 biscuits.

Egg Wash And Bake

process shots showing how to make buttermilk biscuits.

Place the biscuits on an ungreased baking sheet or in a cast iron skillet and brush with the egg wash to get a nice golden color as they bake.

process shots showing how to make buttermilk biscuits.

Now let’s bake! Transfer the pan to the hot oven and bake the biscuits for 10 to 15 minutes or until golden. Then transfer the baked biscuits to a wire rack to cool.

Why Buttermilk?

First of all, the buttermilk will add complexity and depth to your dinner rolls. Secondly, it’s what makes these dinner rolls super soft and light and what keeps them from browning too quickly so that you end up with rolls that are baked perfectly on the inside yet golden on the outside.

No Buttermilk On Hand?

If you don’t have buttermilk, use a measuring cup and to it add ½ tablespoon of lemon juice or vinegar and to it add milk to make ½ cup. Stir it then let it sit for 5 minutes.

buttermilk biscuits freshly baked in a cast iron skillet.

Can I Use Shortening Instead Of Butter?

Yes! You can use vegetable shortening and the biscuits will be flaky. However, it will change the taste and they won’t be buttery. Another option is to use half butter and half shortening.

Can I Make Gluten-Free Biscuits?

Probably yes, but I’ve not tried. However, make sure to use a 1-to-1 gluten-free flour that has xanthan gum in it, which acts as a replacement for the gluten that is naturally in all-purpose flour.

Expert Tips

  1. Always use cold ingredients! This is the key to a flaky biscuits with separate layers. I usually don’t take anything out of the fridge until I’m ready to use that ingredient in the recipe.
  2. Do not over knead and be gentle. The more you work your dough, the more gluten you develop, and the more gluten you develop the tougher your biscuit will be and more prone to shrinking. Remember, treat it with love and be gentle.
  3. Use fresh ingredients, specifically your baking powder and baking soda. The baking powder is what helps the biscuit layers puff up.
a couple buttermilk biscuits on a plate.

How To Serve

The sky is the limit! You can smear these buttermilk biscuits with some jam or smother them with butter and honey and you’ll be in paradise till the very last bite. But if you want some entree accompaniments, here’s some suggestions:

  • Homemade Chicken Noodle Soup
  • Tomato Tortellini Soup
  • Beef Ragu
  • Minestrone Soup
  • Irish Lamb Stew
  • Mexican Pork Stew
  • Creamy Carbonara
  • Crispy Fried Chicken

Leftovers

These biscuits will stay fresh for up to 3 days in covered and stored at room temperature.

Freeze

These buttermilk biscuits also freeze well, just be sure to freeze them spaced evenly on a cookie sheet before placing in a freezer bag or airtight container. This method will allow them to stay fresh for up to 3 months.

buttermilk biscuits freshly baked in a cast iron skillet.

Other Delicious Biscuits Or Scone Recipes To Try

  • Copycat Red Lobster Cheddar Bay Biscuits
  • Feta Cheese And Chives Biscuit
  • Fluffy Mozzarella Biscuits
  • Cheddar Cheese Biscuits
  • Irish Scones

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

a couple buttermilk biscuits on a plate.
Print
4.59 from 17 votes

Buttermilk Biscuits

Prep 10 minutes
Cook 15 minutes
Total 25 minutes
Rate Recipe
These Buttermilk Biscuits are flaky and buttery, melt in your mouth delicious! Incredibly easy to make, completely from scratch and ready in 20 minutes.
12

Ingredients

  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 2 teaspoon baking soda
  • ¾ cup butter (unsalted, chilled and cut into pieces)
  • 1¾ cup buttermilk
  • 1 egg (beaten for egg wash)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Preheat oven to 450°F.
  • Combine dry ingredients: In a large bowl add the flour, salt, baking powder and baking soda and mix it all. To it add the cubed or grated butter.
  • Make the dough: Using a pastry cutter or 2 knives, cut in the butter until the mixture resembles coarse meal. If using grated butter, you just have to mix the butter in with the flour. Next, add the buttermilk to the bowl. Stir in the buttermilk until just moist and knead the dough a few times.
  • Cut the biscuits: Transfer the dough to a floured surface and knead it a couple times just until it comes together. Don't over-work it as it will start melting the butter. Roll out the dough to 1/2 to 3/4 inch thickness, and cut with a 2 inch biscuit cutter. You should get about 12 biscuits. Place the biscuits on an ungreased baking sheet and brush with egg wash. You can also place the biscuits into a buttered skillet.
  • Transfer the baking sheet or skillet to the oven and bake for about 10 to 15 minutes or until nice and golden.

Equipment

  • 12-inch Cast Iron Skillet
  • Glass Mixing Bowl Set (3 piece)
  • Pastry Cutter
  • 2-inch Cookie Cutter

Notes

  1. Always use cold ingredients! This is the key to a flaky biscuits with separate layers. I usually don’t take anything out of the fridge until I’m ready to use that ingredient in the recipe.
  2. Do not over knead and be gentle. The more you work your dough, the more gluten you develop, and the more gluten you develop the tougher your biscuit will be and more prone to shrinking. Remember, treat it with love and be gentle.
  3. Use fresh ingredients, specifically your baking powder and baking soda. The baking powder is what helps the biscuit layers puff up.
  4. These biscuits will stay fresh for up to 3 days in covered and stored at room temperature.
  5. They also freeze well, just be sure to freeze them spaced evenly on a cookie sheet before placing in a freezer bag or airtight container. This method will allow them to stay fresh for up to 3 months.

Nutrition Information

Serving: 1biscuitCalories: 281kcal (14%)Carbohydrates: 34g (11%)Protein: 6g (12%)Fat: 13g (20%)Saturated Fat: 8g (50%)Polyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 48mg (16%)Sodium: 421mg (18%)Potassium: 201mg (6%)Fiber: 1g (4%)Sugar: 2g (2%)Vitamin A: 432IU (9%)Calcium: 95mg (10%)Iron: 2mg (11%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

a couple buttermilk biscuits on a plate.

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
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16 Comments
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Les Newell
Les Newell
Posted: 20 days ago

5 stars
Can you refrigerate the uncooked biscuit dough and cook as needed for the next several days

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Les Newell
Posted: 20 days ago

Well wrapped, your biscuit dough could last 3 to 5 days in the fridge.

0
Reply
Lori Felber
Lori Felber
Posted: 25 days ago

Can self rising flour be used instead?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Lori Felber
Posted: 25 days ago

Yes, then you can just reduce the leavening agents because it already comes with it.

0
Reply
Steve Young
Steve Young
Posted: 2 months ago

5 stars
If you use Bulgarian Butter it will change your life. After you spread or roll you doe fold it over and spread it or roll it and cut your biscuits, it will give you a ready made split. PS Perrygold butter is pretty good. Ground blackPepper biscuits are great with gravy

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Steve Young
Posted: 2 months ago

I’ll have to look for it and see if I can find it.

0
Reply
Sharon Everett
Sharon Everett
Posted: 11 months ago

5 stars
Excellent and fluffy biscuits. We enjoyed these for breakfast and dinner.

0
Reply
Diane Wenzel
Diane Wenzel
Posted: 11 months ago

Have been enjoying making recipes from your Quick and Easy Meals cookbook I received for christmas. My Romanian daughter-in-law introduced me to your recipes, and have been enjoying them ever since. Wonder if there might be error in buttermilk recipe saying makes only 12 biscuits. With 4 cups of flour, just over 1/2 inch thickness, just over 2 inch cutter, i got 26 biscuits! Checking other recipes including your cheddar buttermilk biscuits which uses 2 cups flour and makes 14-16 biscuits, i think a count of 24 for 4 cups of flour makes more sense. Biscuits are great btw.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Diane Wenzel
Posted: 11 months ago

It depends on how thick you make them, and how big. If you roll out the dough a bit too much you definitely will get more biscuits. Glad you’re enjoying my book.

0
Reply
Susan Becker
Susan Becker
Posted: 3 years ago

I made the biscuits today. I grated the butter and then so easy to incorporate into the flour. I have never tried that before. With the egg wash, the biscuits browned beautifully and were delicious. I had 2 today and can hardly wait for breakfast as I will have another one.

0
Reply
Lynn
Lynn
Posted: 8 years ago

Would this be 4 www pts+?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Lynn
Posted: 8 years ago

Not sure Lynn, I don’t have access to the ww calculator anymore.

0
Reply
Star Fashion Addict
Star Fashion Addict
Posted: 10 years ago

5 stars
Thanks for your biscuit recipe to try.

0
Reply
kabamaiga
kabamaiga
Posted: 10 years ago

Thanks a lot. I’ve never thought that way.

0
Reply
kabamaiga
kabamaiga
Posted: 10 years ago

5 stars
Great. Aren’t they calles scones? If not, what is the difference?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  kabamaiga
Posted: 10 years ago

I always thought the difference between a scone and a biscuit is that scones are sweet, they have sugar in them and maybe some sort of fruit, and biscuits are the savory kind, with cheese, or buttermilk.

0
Reply

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Hey there!

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
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