Butter Buttermilk Biscuits Recipe

A peaceful Saturday afternoon brought on the craving. Not for something fancy—but for something warm, simple, and comforting. I’d just finished reorganizing my spice cabinet (a long overdue task), when I glanced over at the carton of buttermilk sitting quietly in the fridge.

It had only a few days left, and my mind went straight to biscuits. Not the dry kind you find in the freezer aisle—real ones. Buttery. Flaky. With just the right rise.

The memory of a cafe down in Tennessee flickered in my head. They served buttermilk biscuits that felt like a hug—soft on the inside, golden on the outside, and just begging for a swipe of honey or a spoonful of jam. I’d never tried making them from scratch before. I was always intimidated by the idea of cutting cold butter into flour, and the fear of flat, hockey puck-shaped disasters kept me from trying.

But that afternoon, I decided it was time. With soft jazz playing in the background and my favorite apron tied on, I rolled up my sleeves. It wasn’t just about making biscuits—it felt like reclaiming a little joy, one buttery bite at a time. What followed was a pleasant surprise: golden, flaky, cloud-light biscuits that looked and tasted like something straight out of a Southern kitchen.

Short Description

Soft, buttery, and golden brown, these homemade buttermilk biscuits are incredibly easy to make. They’re crisp on the outside, tender on the inside, and perfect for breakfast, brunch, or any cozy meal.

Key Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 6 tablespoons unsalted butter
• 3/4 cup buttermilk

Tools Needed

• Large mixing bowl
• Whisk
• Pastry cutter or fork (or your hands!)
• Rolling pin
• Biscuit cutter or round glass
• Baking sheet
• Parchment paper

Cooking Instructions

Step 1: Preheat the Oven
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and help the bottoms crisp up nicely.

Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures everything is evenly distributed before the butter joins the party.

Step 3: Cut in the Butter
Add the cold, cubed butter to the dry mixture. Use a pastry cutter, fork, or clean fingers to cut the butter into the flour until the mixture looks like coarse crumbs.

Step 4: Add Buttermilk and Combine
Pour in the cold buttermilk. Gently stir with a wooden spoon or spatula just until the dough comes together. Don’t overmix—it should look a little shaggy.

Step 5: Fold and Shape the Dough
Turn the dough out onto a floured surface. Lightly flour your hands and pat the dough into a rough rectangle.

Gently fold it over itself 4-5 times to build layers. Pat or roll it out to about 1-inch thickness.

Step 6: Cut the Biscuits
Use a biscuit cutter or floured glass to cut out biscuits. Press straight down—don’t twist, or you’ll seal the edges and prevent a good rise. Gather scraps and re-roll once, if needed.

Step 7: Bake Until Golden
Place the biscuits on the prepared baking sheet, sides just touching for softer edges or spaced apart for crispier sides. Bake for 12–15 minutes, or until the tops are golden brown.

Step 8: Serve Warm
Remove from the oven and let them cool for 5 minutes. Serve warm with butter, honey, or jam. Or go savory with gravy or scrambled eggs.

Why You’ll Love This Recipe

– Buttery, flaky texture without a ton of effort

– No special equipment needed—just basic tools

– Done in under 30 minutes

– Kid-friendly and great for brunch spreads

– Freezer-friendly (make ahead!)

– Easily adaptable with herbs, cheese, or spices

Mistakes to Avoid & Solutions

Overmixing the dough
This toughens the biscuits. Stir until just combined. The dough should be shaggy, not smooth.

Using warm butter
Warm butter melts too early and won’t give you flaky layers. Always use cold butter—straight from the fridge.

Twisting the biscuit cutter
Twisting seals the edges and stops the biscuits from rising tall. Press straight down, then lift.

Not preheating the oven
A hot oven is essential for a good rise. Make sure it’s at 425°F before your biscuits go in.

Handling the dough too much
Overhandling = tough biscuits. Be gentle and quick when folding and shaping.

Serving and Pairing Suggestions

– Serve warm with salted butter and local honey for a cozy breakfast

– Pair with fried or scrambled eggs and bacon for a classic Southern meal

– Spoon sausage gravy over split biscuits for hearty comfort food

– Slice and fill with ham or fried chicken for delicious biscuit sandwiches

– Add them to brunch boards alongside jams, spreads, and cheeses

– Ideal for family-style or plated meals

Storage and Reheating Tips

Storing:
Let biscuits cool completely, then store in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a zip-top bag for up to 2 months.

Reheating:
To reheat, place in a 350°F oven for 8–10 minutes until warmed through. For frozen biscuits, add an extra 5 minutes. Avoid the microwave if you want to keep the crisp edges.

FAQs

1. Can I make these biscuits ahead of time?
Yes! Prepare the dough, cut out the biscuits, then freeze them unbaked. Bake from frozen, adding 2–3 minutes to the bake time.

2. Can I substitute milk for buttermilk?
You can, but they won’t be quite as tender or flavorful. For a homemade buttermilk alternative, mix 3/4 cup milk with 2 1/4 tsp lemon juice or vinegar and let sit 5 minutes.

3. How do I make the biscuits fluffier?
Use fresh baking powder, don’t overmix, and make sure your butter and buttermilk are cold. Also, folding the dough adds layers and flakiness.

4. What flour is best for biscuits?
All-purpose flour works well, but for extra tenderness, you can use a mix of all-purpose and cake flour.

5. Why didn’t my biscuits rise?
Check your leavening agents—expired baking powder won’t work. Also, be careful not to overwork the dough or twist the cutter.

Tips & Tricks

– Freeze your cubed butter for 10 minutes before using for extra flakiness

– Brush biscuit tops with a little buttermilk before baking for a golden finish

– Chill the cut biscuits for 10 minutes before baking to help them keep their shape

– Add a handful of shredded cheddar or chopped chives for a savory twist

– Use a sharp biscuit cutter for clean edges and better rise

Recipe Variations

1. Cheddar Herb Biscuits

Add 3/4 cup sharp cheddar and 1 tbsp chopped fresh chives to the dry ingredients.

Follow the same steps. Great with soups or chili.

2. Sweet Cinnamon Biscuits

Add 2 tbsp sugar and 1 tsp cinnamon to the dry mix.

Drizzle baked biscuits with a simple glaze (powdered sugar + milk).

3. Garlic Parmesan Biscuits

Add 1/4 tsp garlic powder and 1/2 cup grated Parmesan cheese.

Brush with melted butter and garlic after baking.

4. Whole Wheat Biscuits

Use 1 cup all-purpose and 1 cup whole wheat flour.

May need 1–2 tbsp more buttermilk to keep the dough from drying out.

Final Thought

It’s satisfying when making biscuits from scratch. Not because it’s complicated, but because it’s beautifully simple. These butter buttermilk biscuits are soft and flaky with a golden crust that welcomes any topping or filling. It’s the kind of recipe you return to on slow weekends, or pull out when guests are over and you want to offer something fresh from the oven. The smell alone invites comfort.

I didn’t grow up baking biscuits, but now I feel like they’ve carved out a little place in my kitchen. A good biscuit doesn’t just fill your belly—it feels like a warm invitation. So if you’ve got a few pantry staples and a little time, I say give it a go. You might be surprised how something so humble can bring so much joy.