Buttermilk Biscuits

Buttermilk Biscuits

Homemade buttermilk biscuits are super simple to make and taste amazing! These are full of layers and are flaky bits of heaven, especially with butter and jelly. My husband and son prefer theirs with pork sausage and gravy. LOTS of gravy.

A Few Tips

I tell you in the recipe to grate your butter. This may sound odd, but there is a logic to my madness. When you make biscuits you have to cut the butter into the flour anyway. Grating it cuts the time down and is important since you need very cold butter to insure the biscuits are flaky and have plenty of layers. If you don’t want to do this step or don’t have a grater, you can cut the sticks into pats and cut those into smaller pieces. Just make sure u don’t handle the butter since the heat from your hands will raise its temperature.

I know some of you try to make biscuits and they come out hard. You work to make them wonderful and they somehow resemble hockey pucks. It happened to me in the beginning but I learned my lesson. I was over-mixing my dough. You can mix all you want before the buttermilk goes in, but once it’s in there, only mix until it’s together without any loose flour showing in the bowl. That’s the trick.

What? You don’t have buttermilk? No worries. I never can keep it on hand, so I use buttermilk substitutes. It works every time.

Come on in! Coffee’s hot!

I use this biscuit dough in other recipes, as well. I hope to share them soon but until then, use your imagination and drop me a line about what you came up with.

buttermilk biscuits

Buttermilk Biscuits

A plate of these flaky buttermilk biscuits should be a staple at everyone's table. After baking these, you will think twice about using the storebought, canned-biscuit substitutes. They are super simple to make and mouthwatering!
3.17 from 6 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings 12 biscuits
Calories 306 kcal


  • 4 cups All-Purpose Flour
  • 2 Tbsp Baking Powder
  • 2 tsp Salt
  • 1 cup Unsalted Butter or 2 sticks
  • 2 cups Buttermilk or substitute


  • Place the butter in the freezer for about 15 minutes.
  • Preheat oven to 450 degrees F.
  • Mix the flour, baking powder and salt in a large bowl until well blended.
  • Take out your butter and, using a hand grater, grate the butter into the flour mixture. Mix the butter flakes throughout the dry ingredients.
  • Add the buttermilk and mix just until you no longer see flour. Do not overmix! The dough will be sticky. Don't worry.
  • Turn dough out on a floured surface. Flip it so both sides are coated. Fold over and either roll with a rolling pin or pat down into roughly a rectangle (Careful! You do not want to melt the butter!). Fold again and repeat the process 5-6 more times.
  • Roll or pat down until about 3/4 of an inch thick. From here you can cut it into squares (no waste) or take a biscuit cutter or small glass and cut into rounds. Gather any and all scraps to pat together and keep on cutting until its all used. I always have one big one left I call the ugly biscuit. My husband claims that one every time.
    cutting biscuits
  • Place the cut dough on a cookie sheet and bake in the preheated oven for 10-15 minutes or until golden brown. Butter the tops with melted butter.
Keyword biscuits, breads, buttermilk biscuits, flaky biscuits, fluffy biscuits, home cooking, homecooking, homemade, layered biscuits, soul food, southern, southern cooking, southern food

I hope you enjoy these buttermilk biscuits as much as my family does. They are home cooking at its finest!

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