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Buttermilk Biscuits

Buttermilk Biscuits are tender, flaky and delicious. A must have for breakfast and a great addition to your favorite comfort food meals. Spread them with butter or top them with gravy!

Homemade buttermilk biscuits

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Buttermilk Biscuits

I grew up watching my mom make homemade biscuits but it took me years to make a decent homemade biscuit. With a few easy tricks, you can have flaky and delicious biscuits to serve with any meal of the day.


collage of buttermilk biscuits

How to Make Buttermilk Biscuits:

Bowl of flour with butter and buttermilk for biscuits

  • Add flour to a large bowl and mix in baking powder, sugar and salt. 

butter grated into flour for biscuits

  • Grate chilled butter into flour and mix to combine. 

pouring buttermilk into biscuit dough

  • Stir in buttermilk.

buttermilk biscuit dough

  • Mix just until dough comes together. 

Biscuit dough on a floured cutting board

  • Pour dough onto a lightly floured surface and gently pat into an even layer. 

Cut out biscuits ready to bake

  • Cut into biscuits with a bench knife or biscuit cutter. Gently press remaining dough scraps back together and cut into biscuits. 

Buttermilk biscuits on a baking sheet

  • Place on a greased baking sheet, close together with sides touching. 

pan of baked biscuits

  • Bake for 20 minutes or until lightly browned. 
  • Brush with butter if desired and serve immediately. 


  • Use 1/2 cup of shortening and 1/2 cup of butter for a softer, lighter biscuit. 
  • If using self-rising flour and skip the baking powder and reduce salt to 1/2 teaspoon. 
  • For a small batch, you can make 1/2 of the recipe. 

Tips for flaky biscuits:

  • Use well chilled butter and buttermilk for the flakiest biscuits. 
  • Don’t overwork your biscuit dough or it will be tough. 
  • Placing biscuits close together on the baking sheet so that they are touching will produce a taller, fluffier biscuit.

How to Store Biscuits:

Store cooled biscuits in an airtight container on the counter for up to 2 days or refrigerated for up to 4 days. 

Biscuit with butter and tray of biscuits

Buttermilk Biscuits are my favorite with homemade Sausage GravyChocolate Gravy and Bacon or homemade Breakfast Sausage. A tried and true family favorite for the weekends. We also love these Ham and Cheese Biscuits for an easy breakfast.

Biscuits are also the perfect side for comfort food dishes like Fried Chicken Strips, Homemade Salisbury Steak or Chicken Fried Steak Bites.

Try them for a dessert by spreading with softened butter with a drizzle of honey or your favorite jam. 

buttered biscuit on a stripe napkin with plate of biscuits

These biscuits turn out so buttery, flaky and delicious. Rather it is breakfast, lunch or dinner, try a batch for your next meal. 



If you love this Recipe as much as I do, please leave a comment and a five star review, and be sure to help me share on Pinterest!

Buttermilk biscuits in a pie tin
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4.91 from 10 votes

Buttermilk Biscuits

Buttermilk Biscuits are tender, flaky and delicious. A must have for breakfast and a great addition to your favorite comfort food meals. Spread them with butter or top them with gravy!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Keyword: homemade biscuits, scratch biscuits
Servings: 15 biscuits
Calories: 309kcal
Author: Milisa


  • 4 cups all purpose flour
  • 2 tablespoons baking powder
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt
  • 1 cup cold butter
  • 2 cups cold buttermilk


  • Preheat oven to 425°.
  • Mix flour, baking powder, sugar and salt together in a large bowl.
  • Grate butter into flour or cut in with a fork and mix until well combined.
  • Pour in buttermilk and stir just until mixture comes together.
  • Pour onto a floured surface and pat into an even layer.
  • Cut into biscuits.
  • Place biscuits on a greased baking sheet, touching.
  • Bake for 20 minutes or until lightly browned and cooked through.
  • Brush with additional butter if desired.


Serving: 1g | Calories: 309kcal | Carbohydrates: 35g | Protein: 6g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 620mg | Fiber: 1g | Sugar: 3g







Recipe originally published in 2011, updated with text and new photos. 


  1. I have tried MANY biscuit recipes. I LOVE biscuits. I have found that the Magnolia biscuits are really good and a recipe by James Beard I have used for decades. THIS RECIPE BEATS THEM ALL!!!!!!!!!!!!! I will be making these again and again. They will be my family holiday meal biscuits also. LOVE THEM!!!!!!!

  2. I think you are using the word “rather” when you mean “whether”. Love these biscuits, just like Memaws.

    1. I read an article on line that said the flour available outside the south will not produce light fluffy biscuits; It must be White Lily or Martha White or other made from southern soft wheat. Might have something to do with the problem? Good luck.

    2. Hi Vickie,
      It could be the flour, I also find that shortening makes a lighter biscuit than butter. Most of the time I do a combination of butter and shortening. I like King Arthur flour or Gold Medal for making biscuits.
      ~ Milisa

4.91 from 10 votes (10 ratings without comment)

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