Go Back
three buttermilk biscuits stacked on top of each other on a small white plate.

Buttermilk Biscuits

Course: Bread, Breakfast
Cuisine: American
Keyword: buttermilk biscuit recipe, buttermilk biscuits, buttermilk biscuits recipe, homemade buttermilk biscuits
Prep Time: 10 minutes
Cook Time: 12 minutes
Servings: 9
Calories: 257kcal
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!
Print Recipe


  • 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!


Tip: If the mixture isn’t coming together to form a cohesive dough, add a tablespoon of buttermilk at a time until it does. Do not overhandle the dough.
Storage Information:
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.


Calories: 257kcal | Carbohydrates: 28g | Protein: 5g | Fat: 14g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 362mg | Potassium: 74mg | Fiber: 1g | Sugar: 3g | Vitamin A: 448IU | Vitamin C: 1mg | Calcium: 113mg | Iron: 2mg