Breads & Rolls

Buttermilk Biscuits

Incredible flakey, mile high buttermilk biscuits that have tender layers on the inside and a perfectly crispy exterior. Make classic or savory style and top with butter, jam, or honey for the perfect side to any meal! 

plate of buttermilk biscuits

Perfect Buttermilk Biscuits

Buttermilk biscuits are simple to make, and with a few tricks you may not have used with previous biscuit recipes in the past, your biscuits will be next level! So, what makes a biscuit so amazing and flakey? My 5 rules for perfect biscuits: 

1. COLD ingredients
2. FRESH buttermilk
3. Not over HANDLING the dough
4. FOLD the dough to create layers
5. Bake at a HIGH temperature 

VIDEO TUTORIAL: Head to my Instagram’s IGTV for a full video tutorial. 

Classic or Savory Biscuits

These biscuits are stars on its own, but I also love them savory style. With the same basic dough and few simple adders, you can transform your biscuits to be a highlight side at the dinner table. You can just add herbs or you can go with my favorite – cheddar herb style. Add the following ingredients to the dough during it’s final gentle folds when you’re mixing the dough. 

1 cup shredded sharp cheddar cheese
1/3 cup freshly chopped herbs or 3 TB dried herbs of choice
(Italian seasoning, parsley, chives, oregano, etc.)

Making Ahead & Storing

Can I make the dough in advance? 

Yes! Biscuits dough (formed or unformed) can be stored in the refrigerator for a few days, or frozen for up to 3 months. If you freeze, unthaw by placing them in the refrigerator the night before, then bake as directed. 

Storing & reheating tips:

Baked biscuits can be stored at room temperature for 3 days for best freshness. They can also be frozen for up to 3 months. To reheat, thaw and bake at 350 degrees F for about 10 minutes or until warm.

How to Make

1. Mix together dry ingredients
2. Pulse in butter using a pastry blender, fork, or food processor
3. Roll out till close to 1 inch thick
4. Fold in both sides like a letter
5. Cut using a biscuit cutter, cookie cutter, or drinking glass. 
6. Bake at 425 degrees F for 12-15 minutes until golden brown
7. Top with butter, jam, or honey! Enjoy!

aerial view of bowl of flour, cup of buttermilk, pastry cutter and biscuit cutter
aerial view of biscuit dough, pastry cutter and biscuit cutter
aerial view of folded biscuit dough, pastry cutter, biscuit cutter, and bench scraper
aerial view of folded biscuit dough, pastry cutter, biscuit cutter and bench scraper
aerial view of cutting biscuit dough and bench scraper
a single buttermilk biscuit with a bowl of buttermilk biscuits in the background
buttermilk biscuits with jam

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If you make this recipe, make sure you tag @loskitchenco on Instagram and leave a comment below! You can also save for later by clicking the ‘Pin Recipe’ button on the recipe card. Happy baking! 

Buttermilk Biscuits

Lori Vaughn
Flakiest homemade biscuits that are easy to make, rise high, have a crispy exterior, and an incredibly soft and flaky interior. Uses simple ingredients and little time!
5 from 1 vote
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Servings 10 biscuits

Ingredients
  

  • 2 ½ cups (300 g) all purpose flour (weighed or spooned & leveled)
  • 1 tsp salt
  • 1 tbsp baking powder
  • 1/4 tsp baking soda
  • 1/2 cup unsalted butter, cold
  • 1 cup buttermilk, shaken & cold
  • 2 tsp honey

Instructions
 

  • Preheat oven to 425° F. Prepare a baking sheet lined with parchment or a cast iron pan.
  • Combine flour, salt, baking powder, and baking soda in a bowl or food processor. Add cold butter in cubes. Using a pastry blender or a food processor, chop the butter into the flour until it's in small pea sized pieces evenly through the flour.
  • Add buttermilk and honey. Using a spatula, gently fold the dough together until no dry flour remains. Do not stir vigorously or overwork the dough.
  • Flour a clean work surface and place biscuit dough. Press into a rectangle that's about 1/2 inch thick. Fold one side over until it meets about the middle, then fold the other side over on top like a letter. Gently press the dough together.
  • Using a biscuit cutter or round glass, cut out circles. Do not twist the cutter as that will seal the ends and prevent the biscuits from rising as well. Just sharply cut through and remove the circle. Bring together the remaining biscuits scraps, then cut out remaining dough.
    *You can also use a sharp knife to cut into squares as well
  • Place biscuits close together on a baking sheet or cast iron pan so they are gently touching (this will help them rise better). For extra flakiness, you can brush the tops with additional buttermilk. Bake for about 12-15 minutes, until tops and bottoms are golden and crispy.
  • Remove from oven and if desired, brush the tops with melted butter. Serve with butter, jam, or honey. Enjoy!
    Store leftovers airtight for up to 3 days for best freshness. You can also freeze for up to 3 months. Reheat by placing defrosted biscuits in a 350° F oven for about 10 minutes, or until warm.

Notes

TIPS:
  • If your hands are warm and the butter in the dough starts to soften, you can place your formed biscuits in the freezer for a few minutes prior to baking to get them cold again. 
  • Make sure all your ingredients are cold! You don't have to, but I love using flour from the freezer so even that is nice and cold. 
  • You can store unbaked formed biscuits in the freezer for up to 3 months. Defrost in the fridge then bake as directed. 
  • Out of honey? While I prefer honey, you can replace with equal parts sugar.  
  • Fresh buttermilk is always best, but in a pinch you can substitute buttermilk with 1 cup milk (fattiest you have around) and 2 tsp vinegar or lemon juice. 
HERB VERSION: 
  • Make into savory herb biscuits by adding 1/3 cup freshly chopped herbs or about 2-3 TB dried herbs. Some recommended herbs include rosemary, thyme, basil, chives, parsley, or oregano. Want it cheddar herb? Add 1 cup shredded cheddar cheese and gently fold into the dough with the herbs. 
5 1 vote
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Arriel
Arriel
3 months ago

5 stars
We love these biscuits. We’ve made them twice this week and they’re perfect both times. We didn’t have buttermilk on hand so we subbed the diy buttermilk (milk+vinegar) and it worked perfectly.