Masters of kitchen
Why This Buttermilk Biscuits Recipe Is the Flaky Favorite You’ll Love
There’s something magical about pulling a tray of golden, flaky buttermilk biscuits from the oven. The crisp tops, soft centers, and buttery aroma instantly transport you to a cozy Southern kitchen, where comfort food reigns supreme.
What makes buttermilk biscuits so special isn’t just their rich flavor—it’s the texture. They’re tender yet structured, with delicate layers that pull apart beautifully. The tang from buttermilk gives them a signature bite that regular milk can’t replicate.
These biscuits are rooted in Southern tradition, often found on breakfast tables beside gravy, jam, or crispy fried chicken. But the best part? You don’t need to be a pro baker to master them.
The secret lies in three simple techniques:
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Cold fat (think butter straight from the freezer)
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Gentle mixing (no overworking the dough)
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And a hot oven that gives them a tall, proud rise
Whether it’s your first time or your hundredth, this buttermilk biscuits recipe is all about results: fluffy inside, crisp outside, and downright irresistible.
Essential Ingredients for the Best Homemade Buttermilk Biscuits
Good biscuits start with great ingredients—simple, yes, but each one plays a key role in creating those iconic layers and softness.
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All-purpose flour: This gives the biscuits structure without making them too dense. Southern cooks sometimes use a low-protein flour like White Lily for extra tenderness.
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Baking powder + baking soda: These leavening agents are responsible for that beautiful rise. Baking powder does most of the lifting, while baking soda works with the buttermilk’s acidity.
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Salt: Don’t skip it—it enhances every other flavor and balances the richness.
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Unsalted butter (or shortening): This is your flake-maker. As the cold fat melts during baking, it releases steam that forms layers.
Bold Tip: Use frozen grated butter for easy incorporation and ultimate flakiness. -
Cold buttermilk: Buttermilk adds tang, moisture, and acidity that activates the baking soda. It’s what gives these biscuits their signature Southern soul.
That’s it—just a handful of pantry staples, ready to transform into something spectacular.
Step-by-Step: How to Make the Fluffiest Buttermilk Biscuits from Scratch
Ready to bake? Follow these easy steps for the flakiest, fluffiest biscuits ever.
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Preheat the oven to 450°F (230°C). Make sure your rack is in the center. Hot oven = great lift.
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Mix dry ingredients in a large bowl: flour, baking powder, baking soda, and salt.
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Cut in cold fat: Use a pastry cutter, two forks, or your fingers to mix in the butter (or shortening) until the mixture resembles coarse crumbs.
Shortcut: Freeze the butter and grate it in for even distribution. -
Add cold buttermilk: Gently stir with a fork or spoon until the dough just comes together. Don’t overmix—it should look a little shaggy.
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Turn the dough onto a floured surface: Pat into a rectangle, then fold it in half. Repeat this fold 2–3 more times. This creates those irresistible flaky layers.
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Cut out biscuits: Roll or pat the dough to ¾-inch thick. Use a sharp biscuit cutter or glass (no twisting!) to cut straight down for an even rise.
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Bake: Arrange biscuits on a baking sheet or in a cast iron skillet. Place them close together for soft sides, or space them apart for crisp edges. Bake 12–15 minutes or until golden.
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Brush with melted butter once out of the oven. It adds flavor and that perfect finish.
Pro Tip: Let biscuits rest for 5 minutes before serving—they’ll be easier to handle and even fluffier inside.
Common Mistakes That Ruin a Buttermilk Biscuit Recipe (And How to Fix Them)
Even simple recipes have pitfalls—here are the top biscuit blunders to avoid:
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Overmixing the dough: This develops too much gluten, resulting in tough, chewy biscuits.
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Using warm butter: You’ll lose all your flake potential. Keep everything as cold as possible.
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Skipping the fold: That quick folding trick gives you tall, layered biscuits. Don’t skip it!
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Twisting the cutter: It seals the edges and keeps biscuits from rising evenly.
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Not preheating the oven: A hot oven is essential for quick lift before the fat melts.
Avoid these, and you’re on your way to biscuit greatness.
Kitchen Tools You’ll Need to Perfect Your Buttermilk Biscuits
You don’t need fancy tools—just a few kitchen basics will do:
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Large mixing bowl: Gives you room to work without overmixing.
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Pastry cutter or box grater: For incorporating cold butter easily.
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Biscuit cutter or glass: A sharp edge is key to a tall, even bake.
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Bench scraper: Handy for folding the dough and keeping your counter clean.
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Cast iron skillet or baking sheet: Skillets give golden bottoms; sheets offer crispy sides.
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Pastry brush: For that finishing touch of melted butter.
Optional: A rolling pin, but your hands are just as effective.
Delicious Buttermilk Biscuit Variations
Once you’ve mastered the classic buttermilk biscuit, the fun really begins. Here are some delicious ways to remix the recipe based on your cravings or the occasion:
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Cheddar Chive Biscuits: Add shredded sharp cheddar and chopped fresh chives to the dry ingredients before mixing in the butter. Savory, cheesy, and perfect with soups or eggs.
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Honey Butter Biscuits: After baking, brush with a mix of melted butter and honey for a brunch-ready biscuit with a sweet twist.
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Garlic Herb Biscuits: Stir in a little garlic powder, dried thyme, or rosemary for a flavorful side dish that pairs beautifully with hearty stews or roasts.
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Bacon and Cheese Biscuits: Fold in crumbled cooked bacon and shredded cheese for a biscuit that basically doubles as breakfast.
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Mini Biscuits: Use a smaller cutter to create bite-sized versions—ideal for parties, sliders, or dipping into gravy.
Pro Tip: When adding extras like cheese or bacon, reduce the salt slightly to balance the flavor.
How to Store and Freeze Biscuits
Biscuits are best the day they’re baked, but you can still enjoy them later with the right storage.
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Room Temperature: Store cooled biscuits in an airtight container for 2–3 days.
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Reheating: Warm in a 350°F oven for 5–7 minutes to restore the crisp edges and fluffy centers. Avoid the microwave—it can make them rubbery.
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Freezing:
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Before baking: Freeze unbaked biscuits on a tray, then transfer to a freezer bag. Bake straight from frozen, adding a few extra minutes.
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After baking: Cool completely, wrap individually, and freeze. Reheat directly in the oven.
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Best Tip: Wrap frozen biscuits in foil before reheating to help retain moisture.
Expert Tips for the Fluffiest Biscuits Every Time
Want to make bakery-worthy biscuits at home? Here are a few foolproof tips to elevate your biscuit game:
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Use very cold ingredients: Butter should be straight from the freezer, and buttermilk should be icy cold. Cold fat = flakier texture.
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Handle the dough as little as possible: Overworking the dough makes biscuits tough. Mix just until combined.
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Use a sharp biscuit cutter: Dull edges press down the layers. And remember—don’t twist when cutting!
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Bake biscuits close together: Want soft sides? Nestle them together on the tray. Prefer crisp edges? Space them apart.
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Chill the dough before cutting: Pop the dough in the fridge for 15–20 minutes after mixing. It helps the butter stay cold and gives a better rise.
Bonus Tip: Grate your butter instead of cubing it—it’s quicker and gives more even distribution.
What to Serve with Buttermilk Biscuits
Buttermilk biscuits are so versatile, they work with almost any meal. Here are a few delicious serving ideas:
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Smothered in sausage gravy for a classic Southern breakfast
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With fried chicken or eggs and bacon for brunch
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Spread with honey butter, fruit preserves, or whipped apple butter for a cozy snack
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As a base for breakfast sandwiches—layer with eggs, cheese, and sausage or bacon
They also make an amazing side for soups, stews, or holiday dinners.
Hosting tip: Serve biscuits warm in a napkin-lined basket for that homey, bakery feel.
FAQs – People Also Ask
What is the secret to high-rising biscuits?
A: Keep your fat and buttermilk cold, don’t overmix, and fold the dough to create layers. A hot oven also gives a strong initial rise.
Can I substitute milk for buttermilk?
A: Yes! Mix 1 tablespoon of lemon juice or white vinegar with 1 cup of milk. Let it sit for 5–10 minutes to curdle before using.
Should biscuit dough be sticky?
A: Slightly sticky dough is totally fine—it leads to softer, moister biscuits. Just lightly flour your hands and surface.
What flour is best for biscuits?
A: All-purpose flour is the standard, but low-protein flours like White Lily make biscuits even softer and more tender.
Why are my biscuits dense or flat?
A: Common culprits include overmixing the dough, using warm butter, or baking in an oven that’s not hot enough.
Bbuttermilk Biscuits Recipe
Equipment
- Large mixing bowl
- Pastry cutter or box grater
- Biscuit cutter or glass
- Rolling pin or hands (for patting dough)
- Bench scraper (optional)
- Cast iron skillet or baking sheet
- Pastry Brush
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 6 tablespoons cold unsalted butter or shortening
- ¾ cup cold buttermilk plus more if needed
- Optional: melted butter for brushing
Instructions
- Preheat the oven to 450°F (230°C) and prepare your baking surface (skillet or lined baking sheet).
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Cut in the cold butter using a pastry cutter or grate frozen butter directly into the bowl. Toss to coat in flour until mixture resembles coarse crumbs.
- Pour in the cold buttermilk and gently stir until a shaggy dough forms.
- Turn dough onto a floured surface. Gently pat and fold the dough over itself 3 times to create layers.
- Pat or roll to about ¾-inch thickness. Cut with a sharp biscuit cutter—don’t twist!
- Place biscuits close together for soft sides or spaced out for crispier edges.
- Bake for 12–15 minutes or until golden brown on top.
- Brush with melted butter while warm, if desired.
- Let cool for 5 minutes before serving.
Notes
- Make ahead tip: Freeze unbaked biscuits for up to 2 months. Bake straight from frozen.
- Buttermilk substitute: Mix 1 tbsp lemon juice or vinegar with 1 cup milk, let sit 5–10 minutes.
- Cheesy twist: Add ½ cup shredded cheddar and 2 tablespoons chopped chives to the dry mix.
- For taller biscuits, chill the dough before cutting and use a sharp, non-serrated cutter.