One reader, Jen, said: “This is hands down the easiest and best recipe for biscuits! And I learned what I’ve been doing wrong my whole life – the twist! I had no idea that’s why my biscuits never turned out. These were so good we had to go back to the store for more flour so that we could make more!! ⭐️⭐️⭐️⭐️⭐️“

Another reader, LC, said: “My husband made these this morning and they are perfection! They’re buttery and flaky; I told my husband he should make them every week for us! ⭐️⭐️⭐️⭐️⭐️“

Let’s break down the simple ingredients that make these buttermilk biscuits so incredibly delicious:

• All-purpose flour: I prefer all-purpose flour because it provides the perfect balance between structure and tenderness. It’s sturdy enough to support all those beautiful, buttery layers while still giving you the tender, pull-apart texture that defines a perfect biscuit.
• Baking powder: We’re relying on this powerhouse leavener (yes, a full 2 tablespoons!) to give our biscuits that beautiful, sky-high rise. Don’t skimp on the baking powder – it’s essential for achieving the right texture.
• Sugar: Just a touch of sugar helps to balance the salt and bring out the richness of the butter. It won’t make your biscuits taste sweet, but rather adds a subtle depth of flavor and overall balance to the taste.
• Kosher salt: Enhances all the other flavors in the recipe. I prefer kosher salt over table salt for its milder taste and how evenly it blends into the dough. The larger crystals distribute more consistently, resulting in a more balanced flavor profile.
• Cold butter: For tall, flaky layers, cold butter is absolutely key. My go-to trick is grating it. (Pop your butter sticks in the freezer for about 10 minutes before grating—this makes the grating process so much easier.) As those tiny bits of butter melt in the oven, they release steam, creating little pockets of air. This steam is what gives you that tender, airy interior and a crisp, golden exterior. It’s the same technique I use in my chocolate chip scones recipe.
• Cold buttermilk: The acidity in buttermilk reacts with the baking powder to give your biscuits their signature rise. Buttermilk also keeps them wonderfully moist and tender inside, while adding just the slightest touch of tangy flavor.

No buttermilk? No problem! I’ve got you covered with the five best homemade buttermilk substitutes for baking, including dairy-free options.

See the recipe card for full information on ingredients and quantities.

4 Tips for the Best Homemade Buttermilk Biscuits

Here are four essential tips that will help you guarantee homemade biscuit success every single time:

• Grate the Butter: Grating the butter and then incorporating it into the flour mixture ensures that the fat is well distributed throughout the dough. This is crucial for creating those flaky layers that we all crave in a biscuit.
• Fold, Roll, Repeat: Folding, rolling, and re-folding the dough as directed is what allows all the layers to form. Don’t skip this step! It might seem repetitive, but it’s worth it for the ultimate flaky texture.
• Don’t Twist the Cutter: When using a cookie cutter to cut out the biscuits, press straight down, but do not twist. Twisting seals the biscuit edges, preventing them from puffing up properly in the oven.
• Chill Out: After cutting out the biscuits, it’s important to return them to the freezer for a short time so the butter gets a chance to re-solidify. This helps to create even more flakiness during baking.

Let’s walk through the simple steps for making the best buttermilk biscuits you’ve ever tasted:

1. Start with your dry ingredients. In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt. You want everything evenly distributed before adding any fat or liquid. This ensures consistent flavor and leavening throughout the dough.

2. Grate the butter. Instead of cubing the butter like you would for pie dough, I use a box grater and shred the cold butter right into the flour. This might sound a little odd, but this simple trick keeps the butter cold while also helping it distribute evenly throughout the flour. Remember: Cold butter equals flaky biscuits, so don’t skip this step.

3. Work the butter into the flour. Use your hands or a pastry blender to gently toss the grated butter with the flour until the mixture looks shaggy and the butter is fully coated. You want small, pebble-sized bits of butter distributed throughout—these little pieces of butter are what create pockets of steam and all those gloriously flaky layers as they melt in the oven.

4. Add the buttermilk. Pour in the cold buttermilk and stir just until you see a shaggy dough start to form. It should look a little rough and feel slightly sticky—that’s exactly what you want. Resist the urge to keep mixing! Over-mixing the dough can make your biscuits tough rather than wonderfully tender.

5. Shape and fold. Turn the dough out onto a lightly floured surface. Gently knead it a few times until it just comes together, then shape the dough into a rectangle, about 1/2-inch thick. Fold it in half, then in half again like you’re folding a book. This quick fold creates layers without overworking the dough, which is essential for keeping the biscuits tender.

6. Roll and cut. Use a rolling pin to gently roll the dough into a rectangle that is about 3/4-inch thick, then cut out circles using a 3-inch biscuit cutter. Press straight down without twisting the cutter. Place the biscuits onto a prepared baking sheet. You can gently re-roll the scraps one time to get a few more biscuits, but don’t overdo it. Overworking the dough will result in tougher biscuits.

7. Brush and chill. Brush the tops of the biscuits with a little extra buttermilk—this helps them to brown beautifully in the oven. Then, pop the baking tray into the freezer for about 15 minutes while you preheat the oven. This blast of cold air firms up the butter again, which leads to extra flakiness during baking.

8. Bake. Bake the biscuits in a preheated oven at 425°F for about 15 minutes, or until the tops are golden brown and the biscuits have risen high and are wonderfully fluffy. Let them cool slightly on the baking sheet before serving.

Serving Suggestions

These buttery, golden homemade biscuits are practically begging for something delicious on top. Here are some of my favorite ways to serve them:

I love slathering them with my homemade honey butter, brightened with a touch of fresh orange zest and chopped chives for a sweet and savory combination. For a heartier meal, try them as the perfect base for classic biscuits and gravy when paired with my favorite homemade sausage gravy. Or, take the savory route with a stacked biscuit breakfast sandwich filled with fried eggs, smashed avocado, juicy tomato, peppery arugula, crispy bacon, and melted cheddar cheese. Yes, please!

Storage & Freezing Tips

Here are some tips for storing and freezing your homemade buttermilk biscuits to enjoy them later:

• Room temperature: Once cooled completely, store your leftover biscuits in an airtight container at room temperature for up to 3 days. I recommend wrapping them individually in foil or tucking them into a resealable bag to help keep them soft and fresh. To warm them up, simply reheat the biscuits in a 300°F oven for 5–7 minutes.
• Freezing baked biscuits: These biscuits freeze beautifully! To freeze baked biscuits, allow them to cool completely, then freeze them in a single layer on a baking sheet until solid. Once frozen, transfer them to a freezer-safe bag and store for up to 2 months. Reheat them straight from the freezer in a 325°F oven for 10–15 minutes, or until they are warmed through.

You can also freeze unbaked biscuits! After cutting out the biscuits, place them on a parchment-lined baking sheet and flash-freeze until they are solid. Once frozen, wrap them tightly in plastic wrap or stash them in a freezer-safe bag for up to 3 months. When you’re ready to bake them, simply pop them directly onto a parchment-lined baking sheet and bake in a preheated oven at 425°F for 20 to 25 minutes, or until they are puffed and golden brown.

More Biscuit Recipes to Love

Once you’ve mastered this easy buttermilk biscuit recipe, it’s just the beginning of your biscuit-baking adventures! Because once you’ve tasted a flaky, buttery, golden homemade biscuit still warm from the oven, there’s simply no going back to store-bought.

My bacon-cheddar biscuits and extra-cheesy cheddar biscuits are our go-to choices for pairing with soups, stews, and everything in between. And when the holidays roll around, my leftover turkey pot pie with a savory cheddar biscuit crust always makes a delicious appearance. You can even whip up buttermilk biscuits for dessert! Try topping them with homemade strawberry shortcake or juicy peach cobbler topped with buttery thyme biscuits. And if you need them in a hurry, my quick and easy drop biscuits have you covered.

No worries! You can use a floured drinking glass or a sharp knife to cut the dough into squares or circles. Just avoid twisting the cutter or glass when pressing down, as this can seal the edges and prevent the biscuits from rising properly.

Buttermilk adds a unique tang and helps create those tender, flaky layers. If you don’t have any on hand, you can make a quick substitute: add 1 tablespoon of lemon juice or white vinegar to 1 cup of milk, stir, and let it sit for 5 minutes before using. Need more options? I share all my favorite swaps in this post: 5 Best Buttermilk Substitutes.

That’s a good sign! A shaggy, slightly sticky dough means you haven’t overworked it, which is key to tender biscuits. Once you gently pat it out, it will come together nicely.