Name: Buttermilk Biscuits
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 12
Cuisine: American
Ingredients: 2 cups (226g) self-rising flour; pinch of salt; 1/4 cup (56g) unsalted butter, cold & cut into 1/4-inch pieces; 2/3 to 3/4 cup (158 to 177ml) buttermilk

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Sublimely flaky, perfectly tender, and ready for slathering with butter and jam, these buttermilk biscuits are a true Southern classic! Here’s how to make them.

Stack of homemade buttermilk biscuits on plate

If biscuits have never been a big part of your eating life, this is the time to change that. These buttermilk biscuits are amazingly simple to make. And, most importantly, they’re so delicious and versatile. I love to spread a little butter on a warm biscuit and then slather it with preserves. They’re also good with breakfast meats like sausage (my favorite) and bacon. You can even put them on the dinner table alongside soup or chili or a whole slew of options. If you’re a little more daring, spread on some cream cheese and top with pepper jelly. Fantastic!

(Do you love biscuits, too? Be sure to try my butter swim biscuits and sour cream and chive biscuits.)

Why You’ll Love This Buttermilk Biscuit Recipe

True Southern biscuits. As a native of Mississippi, you can trust that I wouldn’t steer you wrong! These biscuits are just like the flaky, tender biscuits you’ll find throughout the South.
Just 4 ingredients. And one of the ingredients is just a bit of salt! This is a recipe that won’t add much to your grocery list.
Easy to make. I think there’s a bit of an intimidation factor when it comes to making buttermilk biscuits, but this recipe is truly a cinch. Follow the step-by-step instructions below and you can’t go wrong!

Overhead view of ingredients for buttermilk biscuits with labels

What You’ll Need

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

Self-rising flour – This is flour that has already been combined with salt and baking powder. If you don’t have it, here’s how to make self-rising flour at home using all-purpose flour.
Salt – Just a bit, since it’s already in the flour.
Unsalted butter – While some biscuit recipes call for shortening, I prefer to use butter for the added flavor. Feel free to substitute an equal amount of shortening if you like.
Buttermilk – The key ingredient that gives these biscuits their tangy flavor and tender texture. While you can use a buttermilk substitute, I highly recommend buying a bottle for this recipe.

How to Make Buttermilk Biscuits

Butter cubes in bowl of dry ingredients for biscuits — Work in the butter.

Overhead view of buttermilk poured into dry ingredients for biscuits — Work in the butter.

Prepare. Preheat your oven to 500°F and grease a baking sheet or line it with a silicone liner.
Mix the dry ingredients. Whisk the flour and salt in a mixing bowl.
Work in the butter. Add the butter and incorporate it with a pastry blender, fork, or two knives.
Add the buttermilk. Form a well in the dry ingredients and slowly pour in the buttermilk while mixing.

Biscuit dough on floured work surface — Knead.

Overhead view of dough cut into biscuits — Knead.

Knead. Turn out the dough onto a lightly floured surface. Knead gently 2-3 times, until the dough holds together.
Roll and cut. Roll the dough into a circle and cut with a 2-inch biscuit cutter. Pat the scraps together and repeat.
Bake. Place the biscuits on the pan; they can be an inch apart for crispier sides, or almost touching if you prefer them softer. Bake 8 to 10 minutes, or until golden brown.

Tips for Success

Don’t twist the biscuit cutter. When cutting out biscuits, avoid twisting the cutter. Twisting can seal the edges and prevent the biscuits from rising properly, which results in less flaky, tender biscuits. Instead, press the cutter straight down for the best texture.
Make sure the butter is very cold. Cold butter is key to creating flaky layers in the biscuits. You can even place it in the freezer for 30 minutes before starting the recipe to ensure it’s extra cold.
Handle the dough gently and don’t over-mix. Overworking the dough can result in tough biscuits. Mix just until the the ingredients come together and the dough pulls away from the sides of the bowl, and don’t over-knead either.

Buttermilk biscuits in wooden bowl lined with tea towel

What to Serve With Biscuits

Jams, jellies, and preserves. Homemade buttermilk biscuits are a blank canvas; if you want them to lean sweet, top them with your favorite jam. This blueberry compote is also a delight with biscuits.
Honey. A drizzle of honey is another way to add a touch of sweetness.
Butter. Honey is even better when you also add butter. For a more savory option, slather your biscuit with a good European butter and then sprinkle some flaky sea salt over the top.
Sausage gravy. Biscuits and gravy is a classic Southern breakfast!
Holiday favorites. Serve biscuits as part of your holiday meal alongside the turkey or ham, mashed potatoes, and green bean casserole.
Fried chicken. Biscuits and fried chicken are a match made in heaven.

Buttermilk biscuits in bowl lined with tea towel

How to Store

Room temperature: Let the biscuits cool completely, then place them in an airtight container or zip-top bag. Store at room temperature for up to 2 days.
Freezer: To freeze, place the cooled biscuits in a single layer on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer the biscuits to a freezer bag or container and freeze for up to 3 months. Thaw at room temperature before serving.
To reheat: Place the biscuits on a sheet pan and cover them with foil. Reheat in a 350ºF oven until warm.

Buttermilk biscuit topped with butter and jam

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