Buttermilk Biscuits
Tall, flaky, and buttery with a golden-brown crust and a soft, pillowy interior. These classic Southern-style buttermilk biscuits come together in under 30 minutes using just a handful of pantry staples. The key is cold butter and a light touch — no kneading, just gentle folding for those irresistible flaky layers.
For 8 servings
- prep
Preheat oven and prepare the baking sheet.
Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- mix · ~1 min
Mix the dry ingredients.
In a large bowl, whisk together the flour, baking powder, and salt until well combined.
TIPWhisking well now ensures the baking powder is evenly distributed for a uniform rise. - prep · ~2 min
Grate the frozen butter into the flour.
1.Using the large holes of a box grater, grate the cold frozen butter directly into the flour mixture.2.Toss the butter shreds gently with your fingers to coat them in flour — stopping to work quickly so the butter stays cold.TIPCold butter equals flaky layers. If the butter starts softening, pop the bowl in the freezer for 5 minutes. - mix · ~1 min
Add buttermilk and bring the dough together.
1.Pour the cold buttermilk into the flour-butter mixture.2.Stir with a fork just until the dough starts to come together into a shaggy mass — do not overmix.TIPStop mixing the moment the dough holds together. Overworking develops gluten and makes biscuits tough. - prep · ~2 min
Fold the dough for flaky layers.
1.Turn the dough out onto a lightly floured surface.2.Pat it into a rectangle about 1 inch thick.3.Fold the dough in thirds like a letter, then pat it out again into a 1-inch-thick rectangle.4.Repeat the folding and patting process 2 more times for a total of 3 folds.TIPThe folding action creates stacked butter layers that puff into flaky sheets during baking. - prep · ~2 min
Cut out the biscuits.
1.Pat the dough to a final thickness of 1 inch.2.Dip a 2½-inch round biscuit cutter in flour and press straight down without twisting.3.Gather scraps, re-pat gently, and cut remaining biscuits — you should get 8 total.TIPNever twist the cutter — twisting seals the edges and prevents the biscuits from rising tall. - prep · ~1 min
Arrange biscuits on the baking sheet.
Place the biscuits on the prepared baking sheet with sides touching for soft edges, or spaced 1 inch apart for crisper sides.
TIPPlacing biscuits close together helps them rise skyward rather than spreading outward. - bake · ~13 min
Bake until golden brown.
Bake at 425°F for 12 to 15 minutes, until the tops are golden brown and the biscuits have risen tall.
TIPRotate the baking sheet halfway through for even browning. - garnish · ~1 min
Brush with melted butter and serve warm.
Remove from the oven and immediately brush the tops with the melted butter. Serve warm.
TIPBrushing while hot lets the butter soak into the golden crust for extra richness.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Grate the butter directly into the flour to keep it cold and create flaky layers.
- 2Do not twist the biscuit cutter; press straight down for the tallest rise.
- 3Place biscuits touching on the baking sheet to encourage upward growth.
- 4Work quickly and handle the dough as little as possible to avoid tough biscuits.
- 5Chill the dough for 10 minutes if it feels sticky or the butter softens.
- 6Use a sharp, floured biscuit cutter for clean edges and maximum height.
- 7Store leftover biscuits in an airtight container at room temperature for up to 2 days; reheat in a 350°F oven for 5 minutes.
Adapt it for your goals.
Cheddar and Chive
Add 1 cup shredded sharp cheddar and 2 tablespoons chopped fresh chives to the dry ingredients before adding buttermilk for a savory, cheesy biscuit perfect alongside soups or stews.
Sweet Honey ButterSweet Honey Butter
Replace the melted butter brushed on top with a mixture of 2 tablespoons melted butter and 1 tablespoon honey for a subtly sweet, glazed finish that pairs beautifully with jam or fruit.
Herb and Black PepperHerb and Black Pepper
Add 1 teaspoon dried thyme, 1 teaspoon dried rosemary, and 1 teaspoon cracked black pepper to the flour mixture for aromatic, peppery biscuits ideal alongside roasted meats or eggs.
Gluten FreeGluten-Free
Substitute the all-purpose flour with a 1:1 gluten-free baking blend (containing xanthan gum) for a tender gluten-free version that still rises tall and flaky.
Why this is on our healthy list.
Source of Calcium
Buttermilk provides a good amount of calcium, which is essential for strong bones and teeth, making these biscuits a tasty way to support bone health.
Contains Probiotics
Traditional buttermilk contains live cultures that can aid digestion and support a healthy gut microbiome, though pasteurized versions may have fewer active probiotics.
Low in Added Sugar
These biscuits contain no refined sugars, relying only on natural dairy sugars from buttermilk and butter, making them a lower-sugar option compared to many baked goods.
Butter in Moderation
While butter adds flavor and flakiness, using unsalted butter allows you to control sodium levels, and serving biscuits as part of a balanced meal keeps them a reasonable treat.
Frequently asked questions
Dense biscuits usually result from overmixing the dough or using butter that was too warm. Handle the dough as little as possible and keep your butter and buttermilk very cold for the best rise.
