Updated: March 28, 2026
There’s something so comforting about a warm batch of buttermilk biscuits fresh from the oven on a cozy weekend morning. I learned how to make this buttermilk biscuit recipe from my mom at a young age, and it quickly became one of my favorite breakfast meals growing up. Anytime we visit family, her sisters always request these homemade buttermilk biscuits, which tells you everything you need to know, they’re that good!
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Why you'll love this family favorite recipe!
- Soft, tender, and full of buttery flavor
- Made with simple pantry ingredients
- A true southern buttermilk biscuits recipe passed down through our family
- Easy enough for beginners, but still bakery-quality
- Perfect with sausage gravy, honey, molasses, jelly, or jam
Ingredients
This recipe comes together with just a few ingredients that are probably already in your kitchen:
- All Purpose Flour – The foundation of your biscuits, giving them structure while still keeping them tender (My mom’s favorite flour to use in her biscuits is White Lily)
- Baking Powder – A key leavening agent that helps create fluffy biscuits
- Salt – Enhances flavor and balances the richness
- Baking Soda – Works with the buttermilk to create lift and softness
- Cream of Tartar – Adds extra tenderness and helps stabilize the dough
- Granulated Sugar – Just a touch to balance flavors and lightly sweeten
- Cold Unsalted Butter (shredded) – Creates those signature flaky layers with tiny pieces of butter throughout the dough
- Cold Buttermilk – Brings everything together while adding tanginess and moisture
How to Make Buttermilk Biscuits
This easy biscuit recipe comes together in six easy steps:
STEP 1: Mix the dry ingredients – In a large bowl, combine the flour, baking powder, salt, baking soda, cream of tartar, and sugar. Stir well to evenly distribute.
STEP 2: Cut in the butter – Add the shredded cold butter to the flour mixture. Using a pastry cutter or fork, press the butter into the dry ingredients until the mixture becomes crumbly with tiny bits of butter.
STEP 3: Add the buttermilk – Pour in the cold buttermilk and gently stir with a fork until the biscuit dough starts to come together. Add a little more buttermilk if needed, just until there are no dry bits of flour at the bottom.
STEP 4: Form and fold the dough – Use a rubber spatula to remove the dough from the mixing bowl. Bring the dough together into a ball and lightly knead, just enough so it’s not sticky. On a lightly floured surface, flatten the dough, then fold it over and repeat this process about 3 times to create those flaky layers.
STEP 5: Cut the biscuits – Dip your biscuit cutter in flour and cut straight down into the dough (don’t twist). This helps the biscuits rise evenly.
STEP 6: Bake until golden brown – Place biscuits on a buttered or parchment-lined baking sheet so they slightly touch. Bake at 400°F for about 18-20 minutes, or until the tops of the biscuits are golden brown. Serve warm and enjoy!
Baking Tips for Buttermilk Biscuits
- Use cold butter and cold buttermilk for the best fluffy biscuits
- One of my favorite kitchen hacks is to cold shred butter that’s been sitting in the freezer with a cheese grater. This makes it easier for even distribution when making the dough.
- Take care to not overwork the dough. This will result in tough biscuits
- Fold the dough a couple of times to create layers
- Press the cutter straight down, twisting seals the edges
- Let biscuits touch on the pan for soft sides and higher rise
- Bake in the middle of the oven for even baking
- If you do not have buttermilk, you could also substitute buttermilk for sour cream in this recipe
Storage
- Store leftover biscuits in an airtight container at room temperature for up to 2 days
- Refrigerate for up to 5 days
- Reheat in the oven at 300°F or microwave for 15-20 seconds
- Freeze baked biscuits for up to 2 months
More Breakfast Recipes
If you loved these homemade biscuits, you’ll definitely want to try:
FAQ
Why are my biscuits not fluffy?
This usually happens if the butter wasn’t cold or the dough was overmixed.
Can I use self-rising flour?
Yes, just omit the baking powder, baking soda, and salt.
Why place biscuits touching?
This is optional, but this helps them rise taller and stay soft on the sides.
Can I make these ahead of time?
Yes, you can prep the dough and refrigerate it before baking.
Recipe Card
Soft Buttermilk Biscuit Recipe
Equipment
Ingredients
- 1 cup All Purpose Flour, (160g)
- 2 tsp Baking Powder
- ¼ tsp Salt
- ¼ tsp Baking Soda
- ¼ tsp Cream of Tartar
- 1 tsp Granulated Sugar
- ¼ cup Cold Unsalted Butter, (shredded, 55g)
- ½ cup Cold Buttermilk, (5.5 fl oz)
Instructions
- In a large bowl, combine the flour, baking powder, salt, baking soda, cream of tartar, and sugar. Stir well to evenly distribute.
- Next, add the shredded cold butter to the flour mixture. Using a pastry cutter or fork, press the butter into the dry ingredients until the mixture becomes crumbly with tiny bits of butter.
- Pour in the cold buttermilk and gently stir with a fork until the biscuit dough starts to come together. Add a little more buttermilk if needed, just until there are no dry bits of flour at the bottom.
- Bring the dough together into a ball and lightly knead. You need to knead just enough so it’s not sticky. On a lightly floured surface, flatten the dough, then fold it over and repeat this process about 3 times to create those flaky layers. You can lightly add flour in between each fold to prevent dough from sticking to to the rolling pin.
- Dip your biscuit cutter in flour and cut straight down into the dough (don’t twist). This helps the biscuits rise evenly.
- Place biscuits on a buttered or parchment-lined baking sheet so they slightly touch. Bake at 400°F for about 18-20 minutes, or until the tops of the biscuits are golden brown. Allow biscuits to cool and enjoy!
Notes
- Keep everything cold – Cold butter and cold buttermilk are key to creating those beautiful iconic layers. If your kitchen is warm, pop your butter in the freezer for 10 minutes before using.
- Don’t overmix the dough – Overworking the biscuit dough will lead to tough biscuits instead of soft, tender ones. Mix just until combined.
- Shred your butter for best results – Here’s a fun kitchen hack. Use a box grater helps create tiny pieces of butter throughout the flour mixture, giving you perfectly flaky biscuits every time.
- Adjust buttermilk as needed – Depending on your flour, you may need a little more or less buttermilk. The dough should be slightly sticky but not wet.
- Folding creates layers – Folding the dough 2-3 times is what gives you those beautiful, bakery-style flaky layers.
- Serve warm – These biscuits are best enjoyed fresh out of the oven with butter, honey, jelly, jam, or sausage gravy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Craving More?
If you try this buttermilk biscuit recipe, I’d love to see it! Tag me on Instagram @elicitfolio so I can share your beautiful biscuits. Don’t forget to follow along on Pinterest for more cozy recipes, and leave a comment below to let me know what southern classics you want to see me make next!
