A closeup photo showing the finished biscuit recipe
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5 from 10 votes

Buttermilk Biscuits

These Homemade Buttermilk Biscuits are soft, flaky, and buttery. They’re a perfect compliment to both sweet and savory add-ons!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast, Brunch, Side Dish
Cuisine: American
Keyword: buttermilk biscuits
Servings: 12
Calories: 177
Author: Jennifer Farley


  • 12 3/4 ounces all-purpose flour (3 cups or 360 grams)
  • 1 teaspoon kosher salt
  • 1 tablespoon baking powder
  • 1 tablespoon granulated sugar
  • 3 ounces unsalted butter, cold and cubed (plus more for serving, if desired)
  • 1 cup buttermilk, cold, plus more for on top (preferably whole, not skim)


  • Place an oven rack on or near the center shelf and preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  • In a large bowl, whisk together the flour, kosher salt, baking powder, and sugar. With a pastry blender, a large fork, or two knives, cut the butter into the dry ingredients until the mixture looks like bread crumbs, with a few larger pieces here and there. (alternately, you can grate frozen butter. After grating, chill the butter for 10 minutes before using).
  • Pour in the buttermilk, then use a spatula to quickly and gently mix the dough approximately 15 times until just barely combined.
  • Pat the dough into a rectangle about 3/4" thick. Fold it into thirds like a letter, turn, pat down gently, and repeat the process 1-2 times. Roll gently with a floured rolling pin until the dough is 3/4" thick again, working the dough as little as possible.
  • Cut into circles with a biscuit cutter for traditional round biscuits. Do not twist the cutter, press straight down and up. Or, to avoid leftover dough scraps, cut the dough into squares or diamonds with a bench scraper. Place biscuits on the prepared baking sheet.
  • Optionally, you can brush the tops of the biscuits with buttermilk to enhance browning.
  • Bake for 15 to 20 minutes, until they're lightly browned on top. Remove from the oven, and serve warm (brushed with melted butter, if you're so inclined).
  • Wrap leftover biscuits and store at room temperature for several days. Freeze for up to 3 months. Re-warm before serving.


Please read my post for additional biscuit tips! Adapted from King Arthur Flour.


Calories: 177kcal | Carbohydrates: 25g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 217mg | Potassium: 160mg | Sugar: 2g | Vitamin A: 210IU | Calcium: 73mg | Iron: 1.5mg