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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How much sugar could I substitute for the honey? My grandson can’t eat honey just yet.
I would do 2 Tbs. of sugar and add a tiny bit of liquid (like a tsp.) if you feel the dough is dry! Enjoy!!
I live in Denmark now, however my years in Tennessee made me LOVE bisquits and gravy – and these are the BEST!!! Thank you for bringing the south all the way to Denmark!
Sooooo good!! Love all your recipes
Like making homemade things from scratch this is perfect site
Do you have to use the honey or can you leave it out?
Great recipe, but it only makes around 5 biscuits at the specified height. I noticed that the 10-12 it said it would make does not angle when you press the 2x and 3x ingredient buttons, so it’s possible the author just tried to go for the average. Either way keep that in mind.
Very Good
Family tradition on Sunday for the past year. Everyone loves these!
The biscuits are great in flavor but the recipe does not make the amount it says with the hight it says to roll out to. I started rolling into a square to the correct hight. Then I cut off a thin edge around the sides and make square biscuits It makes 9 and they rise on all sides because of the cutting.
These were a lot easier to make than anticipated. My husband LOVED them. They were easy and delicious.