Name: Easy Buttermilk Biscuits Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 2.5 cups all-purpose flour (plus extra for dusting); 1 tablespoon baking powder; 0.5 teaspoon baking soda; 1 teaspoon salt; 8 tablespoons unsalted butter (cold and cubed); 1 cup buttermilk (well-shaken)

My husband, bless his heart, is a biscuit fiend. Seriously, I think he could live on these alone. I remember one time, I made a double batch for a potluck, and I turned my back for two seconds and half of them were gone. He swears the dog got them, but I saw the crumbs on his face. Now, whenever I make them, I have to hide a little stash for myself! It’s become a Sunday morning tradition, and honestly, it just makes everyone happy. And a happy family is a good thing, right?

Why You’ll Love This Easy Buttermilk Biscuits Recipe

Okay, real talk, why YOU need these biscuits:

They’re ridiculously easy. Like, “I can make these half-asleep” easy. And some mornings, that’s exactly what happens.
Buttermilk! Adds that tang and moisture that is impossible to resist.
Flaky layers of perfection. I mean, need I say more?
They go with EVERYTHING. Breakfast, lunch, dinner, snack…midnight craving. These biscuits are your new best friend.
Seriously, they’re so good, they’ll make you want to slap your mama… kidding! But you get the idea.

How to Make It

Alright, let’s get down to business. First, preheat your oven – don’t forget! I can’t tell you how many times I’ve started baking and then realized the oven’s still cold. Aim for 450°F (232°C). Then, in a big bowl, whisk together flour, baking powder, baking soda, salt, and sugar. Now comes the fun part: cut in the cold butter. I like to use a pastry blender, but honestly, two forks work just as well. You want the butter to be in pea-sized pieces. Don’t overmix!

Next, make a well in the center of the dry ingredients and pour in the buttermilk. Stir gently until just combined. The dough will be shaggy – that’s okay! Turn the dough out onto a lightly floured surface and pat it into a rectangle. Fold it in thirds like a letter, then pat it out again. Do this a couple of times – it’s what creates those amazing layers.

Finally, use a biscuit cutter (or a glass, if you’re like me and can’t find your cutter) to cut out the biscuits. Place them on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until golden brown. That’s it. Seriously. Go eat a biscuit.

Ingredient Notes

All-Purpose Flour: The base of our delicious biscuits! Don’t use self-rising unless you want a science experiment.
Baking Powder: This is your leavening agent, responsible for helping the biscuits rise. Make sure it’s not expired, or your biscuits will be flat. Nobody wants sad, flat biscuits.
Baking Soda: Baking soda also helps with leavening. Don’t skip it – it helps create that perfect texture.
Salt: A must-have to balance the flavors. I use regular table salt, but sea salt or kosher salt works too.
Sugar: Just a touch to add a hint of sweetness. Don’t go overboard, or they’ll be too sweet.
Cold Unsalted Butter: This is KEY. Cold butter creates flaky layers. Use a good quality butter! Don’t use the cheap stuff, okay? It makes a difference! I like to cube it up and then stick it in the freezer for 10-15 minutes before using.
Buttermilk: The secret ingredient! It adds tang and moisture. If you don’t have buttermilk, you can use regular milk with a tablespoon of lemon juice or vinegar. But honestly, just go buy buttermilk. It’s worth it.

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Recipe Steps:

Preheat your oven to 450°F (232°C).
Whisk together flour, baking powder, baking soda, salt, and sugar in a large bowl.
Cut cold butter into the dry ingredients until the mixture resembles coarse crumbs.
Create a well in the center and pour in the buttermilk.
Stir gently until just combined.
Turn the dough onto a lightly floured surface.
Pat into a rectangle and fold in thirds like a letter, repeating a couple of times.
Cut out biscuits with a cutter or glass.
Place on a parchment-lined baking sheet.
Bake for 12-15 minutes, until golden brown.

What to Serve It With

Oh man, the possibilities are endless! Obviously, butter and jam are a classic. But these biscuits are also amazing with:

Fried chicken (duh!)
Sausage gravy (my personal favorite)
Scrambled eggs and bacon
Honey and cinnamon
Just plain!

Tips & Mistakes

Okay, here’s where I admit my biscuit fails.

Don’t overmix the dough! Seriously, just stir until it comes together. Overmixing will result in tough biscuits.
Cold butter is key! I can’t stress this enough. If your butter gets too warm, the biscuits won’t be flaky.
Don’t twist the biscuit cutter! Press straight down and lift straight up. Twisting seals the edges and prevents the biscuits from rising properly. I learned that one the hard way.
If you don’t have buttermilk… You can try the milk/lemon juice trick, but it’s not the same. Just sayin’.

Storage Tips

Okay, so if you have any biscuits leftover (which is rare in my house), store them in an airtight container at room temperature. They’ll be good for a day or two. If you want to keep them longer, you can freeze them. Just wrap them individually in plastic wrap and then place them in a freezer bag.

And yes, you can totally eat them cold straight out of the fridge. Don’t judge me. They’re still delicious. Especially with a little butter and jam. Or for breakfast the next day with a cup of coffee. No shame in my biscuit game!

Variations and Substitutions

Let’s get crazy!

Cheese biscuits: Add shredded cheddar cheese to the dough. Because cheese makes everything better.
Herb biscuits: Add chopped fresh herbs like rosemary, thyme, or chives to the dough.
Sweet biscuits: Add a little extra sugar and a sprinkle of cinnamon to the dough.
No buttermilk? I’ve used plain yogurt thinned with milk in a pinch. It’s not perfect, but it works.
Vegan biscuits: I haven’t tried it myself, but I’m sure you can use vegan butter and plant-based milk. Let me know how it goes! I’m always up for a challenge!

Frequently Asked Questions

I can’t have gluten… will this still work?

Okay, so gluten-free biscuits are tricky. You can try using a gluten-free flour blend, but be prepared for a different texture. They won’t be quite as flaky, but they’ll still be tasty! Just watch the liquid. You will need more flour than the original recipe to compensate for the gluten free flour!

Do I have to use a food processor to cut in the butter?

Nope! Two forks or a pastry blender work just fine. I usually use forks because I’m too lazy to get the food processor out.

Can I use regular milk instead of buttermilk?

You can, but the biscuits won’t be as tangy or moist. Try adding a tablespoon of lemon juice or vinegar to the milk and letting it sit for a few minutes to curdle before using. But seriously, buttermilk is worth it.

My biscuits are flat… what did I do wrong?

Probably one of three things: your baking powder is old, you overmixed the dough, or your butter wasn’t cold enough. Try again, and pay attention to those details!

Can I make these ahead of time?

You can cut out the biscuits and then store them in the fridge for a few hours before baking. Just add a few minutes to the baking time. Or, you can freeze the cut-out biscuits and bake them straight from frozen. They might take a little longer to bake.

Easy Buttermilk Biscuits Recipe

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