An Easy Buttermilk Biscuit Recipe

Welcome to the world of homemade goodness! If you’re craving the warm, flaky delight of buttermilk biscuits fresh from your oven, you’re in the right place.

In this article, we’ll walk through a simple yet irresistible buttermilk biscuit recipe that will have you enjoying the taste of home in no time.

Say goodbye to store-bought biscuits and hello to the satisfaction of baking your own golden-brown beauties.

1. Gathering Your Ingredients

Before we dive into the baking process, let’s make sure we have everything we need:

  • 2 cups of all-purpose flour
  • 1 tablespoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1 teaspoon of salt
  • 1/2 cup of unsalted butter (cold, and cut into small cubes)
  • 3/4 cup of cold buttermilk

2. Preparing Your Workspace

Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.

Clear off your countertop and dust it lightly with flour to prevent sticking.

3. Mixing the Dry Ingredients

In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, and salt.

Whisk them together until well incorporated.

4. Incorporating the Butter

Add the cubed cold butter to the dry ingredients.

Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs.

Don’t overwork the dough – you want small, pea-sized pieces of butter throughout.

5. Adding the Buttermilk

Create a well in the center of the flour mixture and pour in the cold buttermilk.

Gently stir the mixture until it comes together into a soft dough.

Again, avoid overmixing to maintain those tender, flaky layers.

6. Rolling and Cutting

Transfer the dough onto your floured countertop.

With a floured rolling pin, gently roll out the dough until it’s about 1/2 inch thick.

Using a round biscuit cutter or the rim of a glass, cut out your biscuits.

Don’t twist the cutter – this can seal the edges and prevent proper rising.

7. Baking Your Biscuits

Place the cut biscuits onto the prepared baking sheet, leaving a little space between each one.

Brush the tops with a bit of melted butter for that extra golden finish.

Pop them into the preheated oven and bake for 10-12 minutes, or until they’re beautifully golden brown on top.

8. Enjoying the Fruits of Your Labor

Once your biscuits are done baking, remove them from the oven and let them cool for a few minutes on the baking sheet.

Then, transfer them to a wire rack to cool completely – if you can resist diving in right away, that is!


Congratulations, you’ve just mastered the art of homemade buttermilk biscuits! With a few simple ingredients and a little bit of love, you can enjoy the unbeatable taste of freshly baked biscuits whenever the craving strikes.

Experiment with adding cheese, herbs, or spices to customize your biscuits to your liking. Happy baking!


Can I use margarine instead of butter?

While margarine can be substituted for butter in this recipe, the flavor and texture may be slightly different.

Butter typically yields a richer, more flavorful biscuit.

Can I make buttermilk at home if I don’t have any?

Yes! Simply add 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and let it sit for 5-10 minutes until it curdles slightly.

This homemade buttermilk substitute works well in most recipes.

Can I freeze the unbaked biscuits for later?

Absolutely! Once you’ve cut out your biscuits, place them on a baking sheet lined with parchment paper and freeze them until solid.

Then, transfer them to a freezer-safe bag or container for long-term storage.

When ready to bake, simply place the frozen biscuits on a baking sheet and bake as directed, adding a few extra minutes to the baking time.

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that the texture may be slightly denser and the flavor more pronounced.

You may need to adjust the amount of liquid slightly to achieve the desired consistency.

How should I store leftover biscuits?

Leftover biscuits can be stored in an airtight container at room temperature for up to 2 days.

To refresh them, simply reheat in a 350°F (175°C) oven for 5-10 minutes until warm and crisp on the outside.

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