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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Made biscuits following recipe. The biscuits were light and fluffy but two of four eating did not care for the honey flavor.
This is our go to recipe because we usually have everything on hand! It’s a crowd pleaser every time. Thank you so much!
Tastes amazing. Super easy with the freezing the butter then grating it in. But only 2 of my biscuits rose. The rest stayed flat. Idk what I did wrong!
Possibly could your baking powder be expired? That’ll do it!!
Everyone loved them, I will be making them again real soon.
Delicious and easy to make!
Amazing! Perfect recipe and easy to follow for the beginner baker! Family was asking for more! Thank you for the easy to understand instructions!
Add these twice already this week! First time I made them I did a single batch and also made the sausage gravy recipe she has posted and holy holy was it the perfect comfort food night recipe I could never find. I’m Canadian and living in Canada, so sausage and biscuits is not “typical” up here, but I made them for my MIL and she was in love!
I made a double batch this morning and made them using a little less honey (the honey I have is a bit more pungent so I added a little less to have it balance in the biscuits) and I also ran out of baking powder so I substituted 1 tsp baking powder = 1/4 tsp baking soda + 1/2 cream of tartar. I found using the baking powder substitue mentioned above did make these just a bit more light and fluffy. I’ll have to try and compare again to see if it was a difference maker or if it was just having done it once already, but I’ll have plenty of opportunities to do so because I am making sure this recipe gets committed to memory. Absolutely perfect! Thank you for sharing this recipe!
Probably the worst biscuit recipe I’ve ever made. Did not rise well at all. Heavy dough. Tasted terrible and I tried twice. All new ingredients. I’ve been baking for 20 years. As soon as I mixed it I knew something didn’t look right.
Terrible, sorry. Cooking time, ingredient ratios, awful. Did you even try this recipe?
Could you explain what went wrong exactly? We’ve been making this recipe for many years and they’re our absolute favorite biscuits. I’d love try and help you get them right.
I really wish I could post a photo so those can see this recipe does result in the amount that is stated. I wanted mini biscuits for our daughters so I made 8 good size biscuits and 10 smaller sizes. If I didn’t make the smaller ones, I have no doubt I would have been able to create the amount stated in recipe.
I chose to use your recipe for homemade buttermilk as well (vinegar and soy) and worked great. Thanks!
I also cooked these biscuits in a Gourmia air fryer at 375. For the regular biscuit size I used 11 minutes and the smaller size 9 minutes should work.
I plan on making your gravy recipe to accompany this. Thank you very much. Even tasted great with butter and cinnamon sugar topping!