Classic Buttermilk Biscuits 🧈

Flaky, tender, and straight from the heart of a Southern kitchen

There’s nothing more comforting than Classic Buttermilk Biscuits fresh from the oven. These biscuits bake up tall and flaky on the outside, soft and buttery on the inside—perfect for breakfast, Sunday dinner, or anytime you need a little homemade comfort. This is the kind of recipe passed down through generations, scribbled on index cards, and remembered by feel more than measurements.

Whether you slather them with butter and jam, smother them in sausage gravy, or serve them alongside supper, these biscuits never disappoint.

Why You’ll Love These Classic Buttermilk Biscuits 🤍

• Simple pantry ingredients – no fancy extras

• Flaky, layered texture thanks to cold butter

• Soft and tender inside with crisp golden edges

• Versatile for breakfast, dinner, or holiday meals

• A true old-fashioned biscuit recipe that just works

Kitchen Equipment You’ll Need

• Large mixing bowl

• Pastry cutter or fork

• Measuring cups and spoons

• Rolling pin (optional)

• Biscuit cutter or round glass

• Baking sheet

• Parchment paper or silicone baking mat

Ingredients for Classic Buttermilk Biscuits

• 2 cups all-purpose flour

• 1 tablespoon baking powder

• 1 teaspoon sugar

• 1 teaspoon salt

• ½ cup cold unsalted butter, cubed

• ¾ cup cold buttermilk (plus more if needed)

How to Make Classic Buttermilk Biscuits 🥣

Step 1: Preheat & Prep

Preheat your oven to 425°F. Line a baking sheet with parchment paper and set aside.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking powder, sugar, and salt.

Step 3: Cut in the Butter

Add the cold butter cubes to the flour mixture. Use a pastry cutter or fork to work the butter in until the mixture resembles coarse crumbs with pea-sized bits of butter throughout.

Step 4: Add the Buttermilk

Pour in the cold buttermilk and gently stir just until the dough comes together. Do not overmix—the dough should look slightly shaggy.

Step 5: Shape the Dough

Turn the dough out onto a lightly floured surface. Gently pat it into a rectangle about ¾-inch thick. Fold the dough over itself once or twice for extra flaky layers, then pat it back out.

Step 6: Cut the Biscuits

Use a biscuit cutter or glass to cut straight down—do not twist. Place biscuits close together on the prepared baking sheet for soft sides, or spaced apart for crisp edges.

Step 7: Bake

Bake for 12–15 minutes, or until the biscuits are tall and golden brown on top.

Step 8: Serve Warm

Serve hot with butter, jam, honey, or gravy.

What to Serve With Classic Buttermilk Biscuits 🍽️

• Sausage gravy

• Scrambled or fried eggs

• Country ham or bacon

• Fried chicken

• Homemade jams or honey butter

Expert Tips for Perfect Buttermilk Biscuits 👩‍🍳

• Cold butter is key – keep it chilled until the last second

• Don’t overwork the dough or the biscuits will be dense

• Straight cuts only for maximum rise

• For extra color, brush the tops with melted butter before baking

Storage & Reheating Instructions

• Store: Keep leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days

• Freeze: Freeze baked biscuits for up to 3 months

• Reheat: Warm in the oven at 350°F or microwave briefly

Frequently Asked Questions ❓

Can I make these biscuits without buttermilk?
Yes! Mix ¾ cup milk with 2¼ teaspoons vinegar or lemon juice and let it sit for 5 minutes.

Why didn’t my biscuits rise?
Make sure your baking powder is fresh and avoid twisting the cutter.

Can I make the dough ahead of time?
Yes—cut the biscuits and refrigerate them for up to 24 hours before baking.

You May Also Like 💛

• Homemade Sausage Gravy

• Cinnamon Sugar Butter

• Whipped Vanilla Butter

• Old-Fashioned Cornbread

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Classic Buttermilk Biscuits 🧈

Classic Buttermilk Biscuits are soft, flaky, and buttery with a tender interior and golden, crisp edges. Made with simple pantry staples and cold butter, these old-fashioned biscuits come together quickly and bake up tall and layered every time. Perfect for breakfast with jam, smothered in sausage gravy, or served alongside any Southern-style meal, this is a timeless, reliable biscuit recipe you’ll come back to again and again.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 12 minutes mins

Total Time 22 minutes mins

Course Breakfast, Brunch, Side Dish

Cuisine American, Southern Cooking

Servings 8

Calories 225 kcal

Equipment

• large mixing bowl
• Pastry cutter or fork
• Rolling Pin optional
• Biscuit cutter or round glass
• Baking Sheet
• Parchment paper or silicone baking mat

Ingredients

  

1x2x3x

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon sugar
• 1 teaspoon salt
• ½ cup cold unsalted butter cubed
• ¾ cup cold buttermilk plus more if needed

Instructions

 

• Preheat your oven to 425°F. Line a baking sheet with parchment paper and set aside.
• In a large bowl, whisk together the flour, baking powder, sugar, and salt.
• Add the cold butter cubes to the flour mixture. Use a pastry cutter or fork to work the butter in until the mixture resembles coarse crumbs with pea-sized bits of butter throughout.
• Pour in the cold buttermilk and gently stir just until the dough comes together. Do not overmix—the dough should look slightly shaggy.
• Turn the dough out onto a lightly floured surface. Gently pat it into a rectangle about ¾-inch thick. Fold the dough over itself once or twice for extra flaky layers, then pat it back out.
• Use a biscuit cutter or glass to cut straight down—do not twist. Place biscuits close together on the prepared baking sheet for soft sides, or spaced apart for crisp edges.
• Bake for 12–15 minutes, or until the biscuits are tall and golden brown on top.
• Serve hot with butter, jam, honey, or gravy.

Notes

Nutritional values provided are estimates only and are calculated based on general nutritional data for the listed ingredients. Actual values may vary depending on the specific brands, measurements, and preparation methods used. For precise dietary information, please consult a registered 

dietitian or use a verified nutrition calculator with the exact ingredients you use.

Nutrition

Calories: 225kcalCarbohydrates: 26gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 420mgPotassium: 95mgFiber: 1gSugar: 2gVitamin A: 350IUCalcium: 90mgIron: 1.6mg

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