These buttermilk biscuits have been my go to biscuit recipe for years. They’re a weekly staple in my household and come together in no time at all!

One of the main reasons I love this buttermilk biscuit recipe so much is because of how versatile the biscuits are. Whether you pair these homemade biscuits with sausage gravy, jam, chicken pot pie, or fried chicken you’ll be satisfied. You can even use these buttermilk biscuits for breakfast sandwiches!

These are truly the best buttermilk biscuits I’ve ever made and I’m so thrilled to share this recipe with you!

Ingredients:

For these southern buttermilk biscuits, you’ll need:

• Flour
• Baking powder
• Baking soda
• Cream of tartar
• Butter
• Egg
• Buttermilk
• Salt

For this recipe, I use all purpose flour instead of bread flour or self rising flour.

I’ll typically use unsalted butter in my buttermilk biscuits, but if you only have salted butter on hand use it and omit the added salt. Regardless of the type of butter you use, make sure that you’re using cold butter! Melted butter will not work with these buttermilk biscuits!

How to Make Buttermilk Biscuits

To start, preheat your oven to 450 degrees Fahrenheit.

Mix the buttermilk and egg in a small mixing bowl and set to the side. Then, take the unsalted butter out of the fridge and cut it into small cubes. Set the butter cubes back into the fridge for now. Alternatively, you could use a cheese grater and grate your butter, but I typically stick with cubes.

In a large bowl, mix the flour, baking soda, baking powder, cream of tartar, and salt together until combined. Remove the cold butter from the fridge and mix into the flour mixture with a pastry cutter. Once you see small, pea-sized butter clumps throughout your flour mixture, you’re done!

Add the buttermilk mixture to the flour and stir until just combined. Sprinkle your work surface with flour and place the biscuit dough onto the flour. Using your hands, kneed the dough until it forms into a ball. This is how you’ll get those delicious flaky layers within your biscuits.

Press the biscuit dough into a circle until it’s 3/4 inch thick and use a biscuit cutter to create your biscuits!

Pro tip: If you don’t have a biscuit cutter, you can also use the rim of a cup to get those perfect little biscuit circles you’re after. This method is a bit tougher as sometimes the dough can get stuck inside of the cup, but a gentle tap typically helps the dough to fall out.

Transfer the biscuits to a baking sheet and make sure that they’re all touching. By doing this, the biscuits will cling to each other ensuring that they all rise bigger (and taller) together!

Before you put them in the oven, brush the buttermilk biscuits with a bit of buttermilk.

Bake until they’re golden brown and enjoy!

Frequently asked questions

Have a question now answered below? Feel free to leave it down in the comment box and I’ll do my best to answer it 🙂

Can you freeze buttermilk biscuits?

Yes! Frozen buttermilk biscuits will last for up to three months if kept in an airtight container.

Why are my buttermilk biscuits so dry?

Most likely the ratio of ingredients is off. Adding too much flour and not enough butter can make buttermilk biscuits dry. Or, you might be baking them for far too long!

How should I store buttermilk biscuits?

Store your southern buttermilk biscuits in a plastic bag on the counter for four days or place them in the refrigerator for up to a week!

Easy Buttermilk Biscuits

Print Recipe

Pin Recipe

★★★★★

5 from 1 review

Skip the store bought canned biscuits and make your own! These homemade biscuits are soft, buttery, flaky, and come together in no time!

• Author: Kayla
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 16 biscuits 1x

Ingredients

Scale 1x2x3x

• 2 cups all purpose flour (plus more for the work surface)
• 3/4 cups buttermilk
• 1/2 cup (1 stick) cold salted butter
• 1 egg
• 1 TBSP baking powder
• 1/2 TSP cream of tartar
• 1/4 TSP baking soda
• 1/4 TSP salt

Cook Mode Prevent your screen from going dark

Instructions

1. To start, preheat your oven to 450 degrees Fahrenheit.
2. Mix the buttermilk and egg in a small mixing bowl and set to the side. Then, take the unsalted butter out of the fridge and cut it into small cubes. Set the butter cubes back into the fridge for now. 
3. In a large bowl, mix the flour, baking soda, baking powder, cream of tartar, and salt together until combined. Remove the cold butter from the fridge and mix into the flour mixture with a pastry cutter. Once you see small, pea-sized butter clumps throughout your flour mixture, you’re done!
4. Add the buttermilk mixture to the flour and stir until just combined. Sprinkle your work surface with flour and place the biscuit dough onto the flour. Using your hands, kneed the dough until it forms into a ball. This is how you’ll get those delicious flaky layers within your biscuits.
5. Press the biscuit dough into a circle until it’s 3/4 inch thick and use a biscuit cutter to create your biscuits.
6. Transfer the biscuits to a baking sheet and make sure that they’re all touching. By doing this, the biscuits will cling to each other ensuring that they all rise bigger (and taller) together!
7. Brush the biscuits with a bit of buttermilk and bake for 15 minutes or until they’re golden brown. Enjoy!

Notes

You can also use a cheese grater to cut the butter, but this is not necessary!
If you don’t have a biscuit cutter, you can use the lid of a cup to get those perfectly round biscuit shapes.

Keywords: biscuits, breakfast