Few things evoke Southern comfort quite like Classic Buttermilk Biscuits — tall, buttery, and irresistibly flaky. With their golden crusts and soft, cloud-like interiors, these biscuits are perfect for breakfast, brunch, or dinner. Whether paired with honey butter, sausage gravy, or jam, each bite melts in your mouth with warm, homey goodness.

This recipe captures that old-fashioned charm and delivers biscuits that are tender, flavorful, and beautifully layered — just like grandma used to make. Simple ingredients, minimal effort, and absolute perfection in every bite!

Why I Love This Recipe

I love this recipe because it’s pure comfort in edible form. The process of cutting cold butter into flour, watching the dough rise in the oven, and smelling that warm, buttery aroma feels like therapy.

The result? Golden, flaky biscuits that taste like love and nostalgia. They’re incredibly versatile — great on their own, with jam, or alongside hearty stews.

Why You Must Try This Dish

You must try these Classic Buttermilk Biscuits because they’re a foundation of Southern baking — simple yet iconic.

Unlike store-bought versions, homemade biscuits have that perfect flaky texture and authentic buttery flavor.

Preparation & Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 12–15 minutes
• Total Time: 30 minutes
• Servings: 10 biscuits
• Calories: ~220 per biscuit

Course & Cuisine

• Course: Breakfast / Side Dish / Snack
• Cuisine: American (Southern)

Ingredients

Dry Ingredients

• 2 cups (250g) all-purpose flour
• 1 tbsp baking powder
• ½ tsp baking soda
• 1 tsp salt
• 1 tbsp granulated sugar (optional for slight sweetness)

Wet Ingredients

• ½ cup (1 stick or 113g) unsalted butter, very cold
• ¾ cup (180ml) cold buttermilk, plus extra for brushing

Cooking Directions

1. Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
3. Cut cold butter into small cubes and add it to the flour mixture.
4. Using a pastry cutter or your fingertips, cut butter into the flour until it resembles coarse crumbs with pea-sized pieces.
5. Pour in cold buttermilk and stir gently until dough just comes together.
6. Turn dough onto a lightly floured surface. Gently pat or roll into a ¾-inch thick rectangle.
7. Fold the dough over itself 2–3 times for flaky layers.
8. Cut biscuits using a 2½-inch round cutter — press straight down without twisting.
9. Place biscuits close together on the prepared sheet for soft edges or spaced apart for crisper edges.
10. Brush tops with a bit of buttermilk.
11. Bake for 12–15 minutes, until golden brown.
12. Cool slightly before serving warm with butter or jam.

Step-by-Step Preparation Method

Step 1: Chill butter and buttermilk — cold ingredients create flaky biscuits.
Step 2: Whisk all dry ingredients together in a large mixing bowl.
Step 3: Cut in butter using a pastry cutter or fork until mixture looks like coarse crumbs.
Step 4: Pour in buttermilk and stir until just combined — the dough should be soft and slightly sticky.
Step 5: Gently knead and fold the dough to create layers.
Step 6: Cut out biscuits with a sharp cutter, pressing straight down.
Step 7: Arrange on a baking sheet and brush with buttermilk.
Step 8: Bake at 450°F until golden and puffed, then serve warm.

How to Serve

Serve your Classic Buttermilk Biscuits warm from the oven with:

• Butter and honey or jam for a simple breakfast.
• Sausage gravy for a Southern-style brunch.
• Alongside fried chicken, soups, or stews for dinner.
• Split and filled with scrambled eggs, bacon, and cheese for breakfast sandwiches.

Recipe Tips

• Cold butter is key! Keep your butter and buttermilk chilled until ready to use.
• Don’t overwork the dough. Handle it gently for light, fluffy biscuits.
• Fold, don’t knead. Folding creates the flaky layers you love.
• Avoid twisting the cutter. Twisting seals the edges, preventing proper rise.
• Brush tops with buttermilk before baking for a golden sheen.

Variations

1. Cheddar & Chive Biscuits: Add ½ cup shredded cheddar and 2 tbsp chopped chives to the flour mixture.
2. Garlic Herb Biscuits: Mix in 1 tsp garlic powder and 1 tsp Italian herbs.
3. Sweet Biscuits: Add 2 tbsp sugar and serve with berries or whipped cream.
4. Bacon Biscuits: Fold in ¼ cup cooked crumbled bacon for a savory twist.
5. Whole Wheat Version: Replace half of the flour with whole wheat flour for a hearty texture.

Freezing & Storage

• Storage: Keep leftover biscuits in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
• Reheat: Warm in a 350°F (175°C) oven for 5–7 minutes.
• Freezing (Unbaked): Freeze cut biscuits on a baking sheet until solid, then store in a freezer bag for up to 2 months. Bake from frozen, adding 2–3 minutes to bake time.
• Freezing (Baked): Freeze cooled biscuits for up to 3 months. Reheat in oven or toaster.

Special Equipment Needed

• Mixing bowls
• Pastry cutter or fork
• Rolling pin
• 2½-inch biscuit cutter
• Baking sheet
• Parchment paper
• Pastry brush

FAQ

Q1: Can I make these without buttermilk?
Yes! Mix ¾ cup milk with 1 tbsp lemon juice or vinegar and let sit for 5 minutes as a substitute.

Q2: Why did my biscuits not rise properly?
Your butter or buttermilk may not have been cold enough, or you may have overworked the dough.

Q3: Can I make the dough ahead of time?
Yes, refrigerate the dough (wrapped tightly) for up to 24 hours before baking.

Q4: Can I use self-rising flour?
Yes, omit baking powder, baking soda, and salt if using self-rising flour.

Q5: How do I make them extra flaky?
Fold the dough 3–4 times before cutting — this creates beautiful buttery layers.

Conclusion

These Classic Buttermilk Biscuits are a timeless favorite — flaky, buttery, and irresistibly soft. Whether you enjoy them fresh out of the oven with a drizzle of honey or use them as the base for a hearty breakfast sandwich, they never fail to impress. Made with simple ingredients and love, they represent true Southern comfort. Once you bake these from scratch, you’ll understand why they’ve stood the test of time — every bite is warm, fluffy perfection!