Our homemade Buttermilk Biscuits are perfectly soft, flaky, and buttery, made completely from scratch with simple pantry ingredients.
Buttermilk Biscuits bliss, and they're easier than you think.
Buttermilk Biscuits bliss, and they're easier than you think.There’s nothing better than a warm, flaky buttermilk biscuit straight from the oven, These are the best buttermilk biscuits that bake up perfect every time. Folding the dough creates those beautiful layers, giving the biscuits a crisp, golden top and a soft, tender inside. Instead of sugar, I sweeten the dough with a touch of honey, which adds the most subtle sweetness and makes them even softer. These biscuits are incredibly versatile, whether you’re slathering them with butter and homemade strawberry jam, pairing them with soup or eggs, or piling on sausage gravy, they always feel like comfort food done right.
Try my other bread recipes, like Cinnamon Roll Biscuits, Buttermilk Cornbread, Cinnamon Rolls, and Garlic Rolls.
How to make Biscuits:
Combine Dry Ingredients: In a large bowl mix flour, baking powder, and salt. Grate in frozen butter, then use a pastry blender or two forks to cut it into the flour. until there are no large pieces of butter. Place the bowl in the fridge for 10 minutes (keeping the ingredients cold helps create those signature flaky layers).
Add Wet Ingredients: In a measuring cup combine buttermilk and honey (or use a buttermilk substitute if needed). Pour into the chilled flour mixture and stir just until combined. Turn the dough onto a floured surface and gently form it into a ball.
Shape Dough and Cut Out Biscuits: With your hands, press the dough into a ½-inch thick rectangle. Fold it into thirds like a brochure, then repeat the folding once more – this step builds layers for that soft, flaky texture. Roll the dough to about ¾ inch thick and cut with biscuit cutters.
Bake and Serve: Place biscuits on a parchment-lined baking sheet and bake at 400°F for 10-12 minutes, until golden. Enjoy warm with butter and jam, sausage gravy, alongside soup, or even topped with strawberries and cream for a quick shortcake.
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Recipe
Buttermilk Biscuits
Ingredients
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 5 Tablespoons butter , frozen
- 3/4 cup buttermilk*
- 3 Tablespoons honey
Instructions
- Preheat oven to 400°
- Combine flour, baking powder, and salt in a large bowl. Grate the frozen butter into the flour mixture and then use a pastry blender or fork to incorporate it until mixture resembles coarse meal. Chill in refrigerator for 10 minutes.2 cups all-purpose flour, 2 ½ teaspoons baking powder, ½ teaspoon salt, 5 Tablespoons butter
- Stir honey into buttermilk until well blended.¾ cup buttermilk*, 3 Tablespoons honey
- Add buttermilk mixture to flour mixture and stir just until moist. Turn dough out onto a lightly floured surface and form gently into a ball. Roll or pat the dough into a rectangle ½ inch thick.
- Fold the dough into thirds (as if folding a piece of paper to fit into an envelope). Gently re-roll dough into a rectangle, ½ inch thick. Fold dough into thirds one more time. Gently roll to a 3/4-inch thickness.
- Cut dough with a biscuit or cookie cutter to form 10-12 biscuits. Place them 1 inch apart on a baking sheet lined with parchment paper.
- Bake at 400° for 10-12 minutes or until golden and cooked through. Remove from pan and cool on wire racks.
- Store biscuits at room temperature for 1-2 days, or for best results, wrap in plastic wrap and freeze leftover biscuits in an airtight container for up to 3 months.
Notes
Nutrition
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*I originally shared this recipe April 2013. Updated December 2018 and March 2022, November 2023 and November 2025.
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Best biscuits I’ve ever eaten! I used whipping cream instead of butter milk and they came out fluffy and tasty, best part is this recipe doesn’t have that oily after taste like the canned biscuits has.
If I roll this dough to 3/4 inch thickness, I get 5 biscuits if I’m lucky. To get 11 I had to roll it out to 1/2 inch thickness. I’ve never been able to get 12.
Baking powder, is it 2 half spoons or 2 and a half spoons.
It’s 2 and 1/2 teaspoons.
Followed these instructions was left with a sticking mess that never formed up. Could never fold the dough over, was nearly impossible to roll out…. Had to use a lot of flour on the surface to even begin to handle things so I could cut them. Not sure what went wrong but clearly something didn’t pan out. Bummed.
Same here. I followed everything exactly, got to the “roll” stage and just started laughing. No way this sticky mess is rolling. I ended up making drop biscuits with the batter, they were pretty awful.
Next time be sure to use a floured countertop and flour on top of the batter!
This is a great, simple recipe for delicious biscuits!
Used vegan butter (Earth Balance) & agave instead of honey. These biscuits worked well, & I’ll definitely make them again!
They turned out great. Loved this recipe.
These are delicious. Very flaky.
Holy moly this ended up being perfect!!!
Worked really well! Love the taste of these biscuits.
I made these to exact specifications and my biscuits did not rise, did not like the sweet back-taste and would not use this recipe again. Needed more salt, less sweet – wish I had left the honey out!