I remember the first time my kids asked for homemade buttermilk biscuits at breakfast. It started on a chilly weekend morning when I wanted something warm and comforting on the table, something that would bring us all together even before the day got busy. I tried a simple recipe online, hoping to get those fluffy homemade biscuits just right. When the warm, golden biscuits came out of the oven, their faces lit up, and I knew this was going to be a permanent part of our meal rotation.
What surprised me was how these homemade buttermilk biscuits turned a regular breakfast into a joyful, connected moment. My family gathered around the table, savoring the flaky layers as we passed around butter, honey, and jam. It was one of those quiet wins that didn’t require fancy ingredients or long prep time—just a love for good food made with care.
Over time, I learned a few biscuit baking tips that made my homemade buttermilk biscuits even better. The kind that puff up beautifully and stay tender in the middle. Now, I make biscuits confidently, and they never fail to bring my family to the table with smiles. These biscuits pair perfectly with everything from scrambled eggs to a hearty bowl of soup.
If you want to add a classic, crowd-pleasing recipe to your kitchen that feels like a warm hug on a plate, this homemade buttermilk biscuits recipe is a wonderful place to start. It’s straightforward enough for busy weeknights and special enough for those moments you want to slow down and enjoy food with the people you love.
Ready to bring a homemade touch to your table? Let’s get into the ingredients so you know exactly what you need for your homemade buttermilk biscuits.
What You’ll Need
Making homemade buttermilk biscuits doesn’t require a long list of ingredients, which is one reason I love this recipe. Here’s everything you’ll need to get started:
- 2 ½ cups all-purpose flour (I usually use unbleached, fresh flour for the best texture)
- 1 tablespoon baking powder (this gives the biscuits their lift)
- ½ teaspoon baking soda (works with the buttermilk for tender results)
- 1 teaspoon salt (balances the flavors perfectly)
- 6 tablespoons cold unsalted butter, cut into small cubes (cold butter is key to those flaky layers)
- 1 ¼ cups cold buttermilk (fresh buttermilk makes a big difference in flavor)
Trust me, this homemade buttermilk biscuits ingredient list keeps things simple without sacrificing flavor. You’ll find everything on this list at your local grocery store, often right in the baking or dairy aisle.
If you don’t have buttermilk on hand, you can make a quick substitute by stirring 1 tablespoon of white vinegar or lemon juice into 1 ¼ cups of milk, then letting it sit for 5 to 10 minutes. This works well in the easy biscuit dough and still gives that signature tang.
For butter, I always recommend using cold, high-quality unsalted butter for homemade buttermilk biscuits. My family prefers the flavor and the flaky texture it helps create. It’s a little extra work to keep it cold, but this homemade buttermilk biscuits secret makes all the difference.
If you want a slightly richer biscuit, you can replace a tablespoon or two of the butter with shortening, but I find butter alone gives the best flavor.
Prep tip: Get your baking tray ready, and preheat your oven to 450 degrees Fahrenheit while you mix your dough. Biscuit baking tips like this help your biscuits rise quickly and brown perfectly.
For more info on fluffy homemade biscuits, I often check out recipes like this Fluffy Southern Buttermilk Biscuits from Melissa’s Southern Style Kitchen, which inspired some of my own tweaks over time.
How to Make It
Making homemade buttermilk biscuits is easier than you might think, especially when you know what to look for along the way. Here’s the method I follow every time:
- Start by mixing dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. This dry mix forms the base of your homemade buttermilk biscuits.
- Add the cold butter: Toss those cold butter cubes into the dry mix. Use a pastry cutter, two forks, or your fingers quickly to cut the butter until the mixture looks like coarse crumbs with pea-size bits. Here’s where many home cooks struggle, but keep the butter cold and don’t overwork it. The bits of butter create flaky pockets as the biscuits bake.
- Pour in the cold buttermilk: Make a well in the center and pour in your cold buttermilk. Stir gently with a wooden spoon until dough clumps come together. This is your easy biscuit dough. Don’t overmix! You want it just combined, with some rough edges.
- Turn the dough out gently: Flour your surface lightly and pat or fold the dough a few times to bring it together. I fold it twice to create layers, but don’t flatten it too much. Rough, rustic edges are perfect for homemade buttermilk biscuits.
- Cut the biscuits: Use a floured biscuit cutter or a round glass to cut out your biscuit shapes. Press straight down instead of twisting to help them rise evenly. Gather the scraps, gently pat them again, and cut more biscuits as needed.
- Bake at 450°F: Place your biscuits on a parchment-lined baking sheet, close but not touching. Bake for about 12 to 15 minutes, or until the tops are golden brown. Your kitchen will smell amazing while this homemade buttermilk biscuits cooks.
- Serve warm: Take them out and let them cool just a bit before serving. The moment you hear the flaky inside and taste the tender crumb, you’ll understand why homemade buttermilk biscuits are a family favorite here.
This process typically takes me about 30 minutes from start to finish, which makes it practical even for busy mornings.
Don’t worry if your homemade buttermilk biscuits look a little uneven or rustic. That only means they’re made with love and will taste delicious. If you’re curious about other takes on Southern style biscuits, Chef John’s Buttermilk Biscuits recipe on Allrecipes also offers helpful baking pointers.
Serving Ideas
Our family loves homemade buttermilk biscuits for all kinds of occasions. They show up at breakfast with eggs and sausage, around the dinner table beside my Southern maple sweet potato casserole, and even as mini sandwiches for a casual lunch.
This homemade buttermilk biscuits is perfect for those nights I want something really satisfying that pairs well with everything from comforting soups to hearty stews. For example, it’s fabulous with Mexican street corn soup, another family favorite that fills bellies and warms hearts.
To make homemade buttermilk biscuits feel a bit special, I brush them with melted butter right out of the oven. It adds a glossy finish and extra richness that everyone notices. When guests come over, I sometimes split them open and serve with homemade jams or honey butter.
If you have leftovers, you can save homemade buttermilk biscuits in an airtight container for 2-3 days. For a warm treat later, pop them in the microwave for 15 seconds or reheat briefly in the oven. They’ll taste almost as good as fresh.
I’ve tried adding shredded cheddar or herbs like chives to the dough for a twist, and my family loved those versions too. A reader recently told me her kids couldn’t get enough of homemade buttermilk biscuits served with homemade chocolate croissants from MomsGate—a great pairing when you want something sweet and savory!
This biscuit is a crowd-pleaser whether it’s a weekday breakfast or a special family gathering.
Your Questions Answered
Can I make this homemade buttermilk biscuits ahead of time?
Absolutely! You can prepare the dough, cut the biscuits, then freeze them on a baking sheet. Once frozen, transfer to a bag. Bake straight from frozen, adding a few extra minutes. It’s a real time-saver!
What if I don’t have cold butter for homemade buttermilk biscuits?
Cold butter is best for flaky biscuits, but if you only have room temperature butter, chill the dough before baking. It won’t be as flaky but still tasty.
How do I store leftover homemade buttermilk biscuits?
Keep leftovers in an airtight container at room temperature for up to 3 days. You can reheat them gently in the oven or microwave.
Can I use self-rising flour instead of all-purpose?
You can, but then reduce or omit baking powder and baking soda. The texture might vary slightly. I stick to all-purpose because it’s easy to control the rise.
Why are my homemade buttermilk biscuits sometimes dense or flat?
Common reasons are overmixing the dough or using warm butter. Also, don’t twist the cutter when cutting biscuits; press straight down to get good rise.
Can I add flavors like cheese or herbs?
Definitely. Adding sharp cheddar or fresh herbs is a nice variation. Just fold them into the flour mixture before adding buttermilk.
Where can I find other trusted Southern style biscuit recipes?
I found Southern Buttermilk Biscuits Recipe from The Gracious Wife really helpful for authentic flavor and technique. It’s always fun to compare a few recipes to find what suits your family best.
I hope these answers help you feel ready to make your own batch of homemade buttermilk biscuits for your family!
The Final Word
This homemade buttermilk biscuits recipe has earned a permanent home in my kitchen because it’s one of those real meal wins that feels cozy and impressive all at once. I love how easy biscuit dough comes together with simple ingredients, yet produces biscuits so fluffy and tender they bring everyone to the table.
My Homemade Buttermilk Biscuits Tips:
– Always keep your butter cold and don’t overwork your dough.
– Press your biscuit cutter straight down without twisting to help them rise beautifully.
– Use fresh buttermilk or a good substitute for best flavor and texture.
I’ve tried adding cheese, herbs, and even making mini biscuit sandwiches, and my family loves each version. My kids especially enjoy the cheddar herb biscuits, while I’m all about the classic flaky batch served with homemade jams.
If you want some inspiration alongside your biscuits, visits to MomsGate’s Southern maple sweet potato casserole or Mexican street corn soup recipes will pair wonderfully with this classic biscuit. And for a fun breakfast treat, homemade chocolate croissants are a great sibling recipe to try.
I hope your homemade buttermilk biscuits bring as much joy to your family table as they have to mine. Warm, tender, and perfectly fluffy, these biscuits have a way of making every meal feel a little more special.
Take a breath, roll up your sleeves, and know you’re ready to make homemade buttermilk biscuits that your family will love. Happy baking!
Homemade Buttermilk Biscuits
Fluffy and tender homemade buttermilk biscuits perfect for breakfast or as a side. These classic biscuits combine a flaky texture with a rich, buttery flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baked
- Cuisine: American
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into small pieces
- 3/4 cup cold buttermilk
Instructions
- Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Cut in the cold butter using a pastry blender or your fingers until mixture resembles coarse crumbs.
- Make a well in the center and pour in the cold buttermilk. Stir gently until just combined.
- Turn dough out onto a floured surface and gently knead 3-4 times until it comes together.
- Pat dough into a 1-inch thick rectangle and fold it over 3 times to create layers. Repeat patting to 1-inch thickness.
- Use a 2.5-inch round cutter to cut out biscuits, avoiding twisting the cutter to allow rise.
- Place biscuits on prepared baking sheet and bake for 12-15 minutes until golden brown.
- Remove from oven and serve warm, optionally with butter, honey, or jam.
Notes
For extra flaky biscuits, chill the dough for 15 minutes before cutting and avoid overworking it.