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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.
These were so good, I was missing lots of ingredients but it still worked. I used watered down sour cream in place of buttermilk (heard on the internet it worked), vegetable shortening in place of butter, and didn’t have quite enough honey but they still rose well (not exactly like the picture) and tasted fantastic!
Like others stated, my biscuits turned out flat. But I know it was due to my Baking soda and possibly the vinegar/milk substitute for Buttermilk. I’m one of those weirdos that love tasting dough, so I knew it was off when I tasted a bitter flavor. Don’t come for me! I only taste a little.
*I’m going to try fresh baking soda . Mine is only a few months old, but it was a little hard.
*Must find real buttermilk. It’s the only way to go.
Followed as written. Came out beautiful and delicious. For those stating their biscuits were flat be certain you have fresh baking powder. That is what gives the rise to biscuits. I date the top of the lid when I open and replace every six months. Advice given me by a Michelin trained chef many many years ago. Thank you for sharing anfd posting your recipe.
I followed the recipe exactly and my biscuits turned out flat, pasty white, and hard. They were absolutely nothing like the picture. I had to put an egg wash on them to get them to look even remotely appetizing. Very disappointed as typically recipes from here are great
I’m so sorry to hear that the biscuits didn’t turn out as expected. It’s disappointing when a recipe doesn’t go as planned. A few things that might help next time: make sure your baking powder is fresh, and be careful not to overwork the dough, as that can lead to tough biscuits. Also, baking them on a higher rack in the oven might help with browning. I appreciate your feedback and hope your next bake turns out better!
First attempt, came out lovely. Didn’t quite get the layers/high rise but I’m sure that was down to my technique. Flavour is top notch though, thanks for the recipe.
Your recipe is so simple and delicious. The honey makes them taste incredible. Thank you so much for sharing this.
Tried this recipe twice and couldn’t get the Biscuits to rise right. I’m sure it was something I did wrong since it was my first time making them. Taste was okay.
Just a quick note to say I’m one of those Southerners raised to prefer non-sweet biscuits and cornbread. I was looking for a good buttermilk substitute, and I found yours. I do love a pound cake made with buttermilk, and sweetened with sugar. –Anne in Oregon
This is a really good recipe to use as a starter point for add-ins as well. I love to add a bit of sharp cheddar to some or soften raisins in biling water for a few minutes and add.
Also when cutting it is a good idea to press straight down on cutter. Most of us will squash down and turn while cutting and this will destroy the lovely layers!
What a lovely honey scone recipe. Scones are made with APF, small amount of sweetener and butter.
Biscuits are made with lard or shortening and they don’t include sugar, honey or other sweeteners. And if you really want to up your biscuit game use SRF which has a lower protein flour that makes a very tender biscuit.