Buttermilk Biscuits

Our homemade Buttermilk Biscuits are perfectly soft, flaky, and buttery, made completely from scratch with simple pantry ingredients.

Ready IN

30 mins

Servings

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By Lauren Allen

November 07, 2025Updated:June 29, 2026

View the print-ready version of this recipe.

Buttermilk Biscuits bliss, and they’re easier than you think.

There’s nothing better than a warm, flaky buttermilk biscuit straight from the oven, These are the best buttermilk biscuits that bake up perfect every time. Folding the dough creates those beautiful layers, giving the biscuits a crisp, golden top and a soft, tender inside. Instead of sugar, I sweeten the dough with a touch of honey, which adds the most subtle sweetness and makes them even softer. These biscuits are incredibly versatile, whether you’re slathering them with butter and homemade strawberry jam, pairing them with soup or eggs, or piling on sausage gravy, they always feel like comfort food done right.

Try my other bread recipes, like Cinnamon Roll Biscuits, Buttermilk Cornbread, Cinnamon Rolls, and Garlic Rolls.

How to Make Biscuits

Combine Dry Ingredients: In a large bowl mix flour, baking powder, and salt. Grate in frozen butter, then use a pastry blender or two forks to cut it into the flour. until there are no large pieces of butter. Place the bowl in the fridge for 10 minutes (keeping the ingredients cold helps create those signature flaky layers).

Add Wet Ingredients: In a measuring cup combine buttermilk and honey (or use a buttermilk substitute if needed). Pour into the chilled flour mixture and stir just until combined. Turn the dough onto a floured surface and gently form it into a ball.

Shape Dough and Cut Out Biscuits: With your hands, press the dough into a 1/2-inch thick rectangle. Fold it into thirds like a brochure, then repeat the folding once more—this step builds layers for that soft, flaky texture. Roll the dough to about 3/4 inch thick and cut with biscuit cutters.

Bake and Serve: Place biscuits on a parchment-lined baking sheet and bake at 400 degrees F for 10-12 minutes, until golden. Enjoy warm with butter and jam, sausage gravy, alongside soup, or even topped with strawberries and cream for a quick shortcake.

This article was originally published on tastesbetterfromscratch.com. Follow on Instagram.

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Buttermilk Biscuits

Lauren Allen

Time

30 mins

(Prep 20 minsCook 10 mins)

Servings

Prep Time

20 mins

Cook Time

10 mins

Total Time

30 mins

Servings

ingredients

2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons butter, frozen
3/4 cup buttermilk
3 tablespoons honey

Instructions

STEP 1

Preheat oven to 400 degrees F.

STEP 2

Combine flour, baking powder, and salt in a large bowl. Grate the frozen butter into the flour mixture and then use a pastry blender or fork to incorporate it until mixture resembles coarse meal. Chill in refrigerator for 10 minutes.

STEP 3

Stir honey into buttermilk until well blended.

STEP 4

Add buttermilk mixture to flour mixture and stir just until moist. Turn dough out onto a lightly floured surface and form gently into a ball. Roll or pat the dough into a rectangle 1/2 inch thick.

STEP 5

Fold the dough into thirds (as if folding a piece of paper to fit into an envelope). Gently re-roll dough into a rectangle, 1/2 inch thick. Fold dough into thirds one more time. Gently roll to a 3/4-inch thickness.

STEP 6

Cut dough with a biscuit or cookie cutter to form 10 to 12 biscuits. Place them 1 inch apart on a baking sheet lined with parchment paper.

STEP 7

Bake at 400 degrees F for 10 to 12 minutes or until golden and cooked through. Remove from pan and cool on wire racks.

STEP 8

Store biscuits at room temperature for 1 to 2 days, or for best results, wrap in plastic wrap and freeze leftover biscuits in an airtight container for up to 3 months.

Notes

Buttermilk: If you don't have some on hand, make your own Buttermilk Substitute by mixing milk and lemon juice or vinegar.

Make Ahead Instructions: Prepare biscuits dough as directed, but before cutting the dough to bake, cover the dough tightly in plastic wrap and refrigerate for up to 2 days, before cutting and baking.

Freezing Instructions: Prepare dough up until baking. Place cut out biscuit dough on a parchment lined baking sheet, cover lightly with plastic wrap and freeze for 30 minutes. Transfer to a freezer safe bag or container and freeze for up to 3 months. Place frozen biscuits on a baking sheet, covered, to thaw overnight in the fridge before baking. Baked biscuits also freeze well, stored in an airtight container in the freezer for up to 3 months.

Nutrition

Calories: 172kcal, Carbohydrates: 25g, Protein: 3g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 17mg, Sodium: 287mg, Potassium: 56mg, Fiber: 1g, Sugar: 6g, Vitamin A: 205IU, Vitamin C: 0.03mg, Calcium: 85mg, Iron: 1mg

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