Easy Buttermilk Biscuits are the perfect addition to any breakfast, lunch, or dinner! This easy homemade buttermilk biscuit recipe makes warm, flaky, fluffy biscuits that will melt in your mouth. Serve them fresh from the oven with honey, jam, gravy, or extra butter to complete any meal!
Buttermilk Biscuits Recipe
Is breakfast really complete without a side of southern style Buttermilk Biscuits? Inviting families to the kitchen table for generations, these biscuits are perfectly flaky and fluffy. Top them with your favorite jams, jellies, preservatives, or honey for a sweet treat. Or serve them smothered in sausage gravy for an even heartier breakfast!
Complete lunch or dinner with a batch of homemade buttermilk biscuits served with flavored butter. You might even want to make a double batch just to make sure there’s plenty of these tried and true biscuits to go around!
Top these delicious homemade biscuits with this sweet and tangy Homemade Lemon Curd!
More Delicious Baked Goods
- Cranberry Almond Scones
- Baked Pumpkin French Toast
- Apple Cinnamon Bread
- Blueberry Coffee Cake
- Lemon Berry Bread Pudding
Buttermilk Biscuit Recipe Ingredients
Buttermilk Biscuits are a southern staple at the dinner table and are easier to make than you might think! As always, you can find the full printable recipe with complete instructions in the recipe card at the end of this post. Let’s take a look at what you’ll need…
- flour – Regular all purpose flour is all you need for this buttermilk biscuit recipe.
- baking powder and baking soda – These act as leavening agents that work with the acidity in the buttermilk for tall, fluffy, flaky biscuits.
- salt – Preferably kosher or sea salt.
- butter – Unsalted and very cold.
- buttermilk – This is what really makes these homemade buttermilk biscuits stand out. Buttermilk gives them that fluffy, light texture and delicious taste.
- egg – Just one plus a little water create an egg wash that gets brushed on top of the biscuits.
- optional – Honey or sugar for a touch of sweetness.
How to Make Buttermilk Biscuits
- Preheat your oven to 390°F. Line a large baking sheet (or multiple if necessary) with parchment paper. Set aside.
- Combine the flour, baking powder, baking soda, and salt in a large bowl. Whisk until fully incorporated.
- Grate the cold butter into the flour mixture and stir to combine.
- Make a well in the middle of the flour and butter mixture. Slowly pour the buttermilk (and honey if using) into the well.
- Use a spatula or your hands to mix just until the dough forms. Be careful not to overmix the dough.
- Sprinkle flour over a cutting board or your countertop to create a nonstick surface. Place the biscuit dough on top.
- Roll (or press) out the dough until its about 1-1 ½ inches thick.
- Cut out as many biscuits as you can using a 2-2 ½ inch biscuit cutter or cookie cutter. Reroll the scraps to continue cutting as many biscuits as possible.
- Transfer the biscuits onto the prepared baking sheet.
- Mix the egg and water together to create an egg wash. Brush over the tops of all the biscuits.
- Bake for 12-15 minutes until the tops are golden brown. Enjoy!
For taller biscuits, make sure to arrange them so they touch on the baking sheet. This also helps create softer sides to the biscuits.
Trish’s Tips and Tricks
- To keep your butter from completely melting in your hands as you grate it, try dipping the stick in the flour mixture first. You can also use the butter wrapper to hold the butter as you grate as well. The key is to keep it as cold as possible.
- If your mixture isn’t quite coming together as a dough, add additional buttermilk one tablespoon at a time. Don’t over handle the dough otherwise your biscuits will turn out tough and chewy.
- For taller biscuits, make sure to arrange them so they touch on the baking sheet. This also helps create softer sides to the biscuits.
- If you don’t have a cookie or biscuit cutter you can use the mouth of a mason jar or the lid as a stand in. You can also use a knife and cut them into square biscuits instead of round.
- You can double this recipe if you’re serving a large crowd.
Store any leftover biscuits in an airtight container on the counter at room temperature for 2-3 days. Heat them up in the microwave or in the oven until warmed through.
You can also freeze these biscuits! If you’d like to freeze them prior to baking, place the cut biscuit dough on the baking sheet and freeze for 1-2 hours until they are frozen solid. Store the frozen dough in a freezer safe container for up to 3 months. You can then bake them directly out of the freezer just be sure to add a couple extra minutes to your cook time.
To freeze after baking, let the biscuits cool completely. Store them in a freezer safe container for up to 3 months. When ready to eat, thaw the biscuits to room temperature. To reheat, warm in the microwave or oven until heated through.
What Does The Buttermilk Do To The Biscuits?
Buttermilk is the key ingredient in making your biscuits tall, fluffy, and flaky. The acidity in buttermilk reacts with leavening agents in baking powder and soda to really make those biscuits rise. The flavor also adds a nice tang to the overall taste.
If you find yourself craving buttermilk biscuits but don’t have a chance to get to the store and pick up buttermilk you can use a few tricks to create a similar product.
- 4 tablespoons of milk and enough sour cream to create ¾ cup.
- 2 tablespoons of milk and enough plain yogurt to create ¾ cup.
- 1 tablespoon of white vinegar and enough milk to create ¾ cup. Let this mixture sit for 5-10 minutes.
- 1 tablespoon of lemon juice and enough milk to create ¾ cup. Let this mixture sit for 10 minutes. It will curdle, stir to combine.
More Breakfast Recipes
- Yogurt Parfaits
- Cranberry Orange Muffins
- Lemon Blueberry Crepes
- Cranberry Almond Scones
- Pumpkin Muffins
- Aloha Smoothies
How To Make Buttermilk Biscuits
- 2 ⅓ cups all purpose flour spooned and leveled
- 1 tablespoon baking powder 3 teaspoons
- ½ teaspoon baking soda
- ½ teaspoon kosher salt or sea salt
- 10 tablespoons unsalted butter very cold
- ¾ cup buttermilk
- 1 tablespoon honey or sugar, optional
Egg Wash (Optional)
- 1 egg small
- 1 teaspoon water
- Preheat the oven to 390°F. Line a large baking sheet with parchment paper and set aside.
- Combine all of the dry ingredients together in a large bowl and whisk to combine.
- Grate the cold butter into the bowl with the dry ingredients. (Tip: Dip the stick of butter into the flour mixture to make it easier to hold and keep the butter from melting from the heat of your hands. You can also use the butter wrapper to hold the butter.)
- Stir the butter into the dry ingredients until combined.
- Next, make a well in the middle and pour in the buttermilk and honey (if using). Use a stiff spatula or your hands to mix just until a dough has formed. Be careful not to overmix.
- Dust a large cutting board or your countertop with some flour and place the biscuit dough on top.
- Press or roll out the dough until it’s about 1 to 1 ½ inches thick.
- Using your biscuit cutter, cut out as many biscuits as possible, rerolling the scraps once, using a 2 to 2 ½ inch biscuit cutter. Transfer the biscuits to the prepared baking sheet.
- In a small bowl, whisk together the egg and water and then brush the top of the biscuits with the egg wash.
- Bake for 12 to 15 minutes or until the top is golden. Remove and enjoy!