Buttermilk Biscuits

10 biscuits
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Buttermilk Biscuits are an amazingly flaky, buttery addition to any meal. They can be served with breakfast AND dinner, and are ready in under 30 minutes!

Biscuits are an essential part of our holiday breakfast table. We love serving them with a spread of French ToastEggs Benedict and we LOVE to use them in our Easy Strawberry Shortcake.


Buttermilk Biscuits are so seriously tender on the inside, with a golden brown and slightly crispy top that makes me want to have them for a meal all by themselves. Nothing says comfort food, or that dinner’s ready, like the mouth watering aroma of biscuits baking in the oven! They’re also a really traditional side in many southern homes, so much so that people really take pride in them. You’ll be surprised at how simple it is to get restaurant quality buttermilk biscuits from your own oven with this recipe.

The best part of southern buttermilk biscuits is that you can make them for breakfast or even serve them for dinner with a nice stew like Ultimate Slow Cooker Beef Stew and Ultimate Slow Cooker Pot Roast. Or you can go simple and just serve them with some butter, because honestly no one ever went wrong with a buttered biscuit any time of day.

These are made with only a few ingredients including creamy buttermilk, unsalted butter, baking powder and soda, all purpose flour, and just a teaspoon salt. You probably have these ingredients in your pantry already, and they only take a few minutes to throw together. The key is to use a food processor to mix your dry ingredients and combine your dough, which cuts down your prep time significantly. The most work you’ll do is rolling them out, which has an art to it, but isn’t hard to master.

Buttermilk Biscuits


There are three main tricks to making dough that makes this buttermilk biscuit recipe into restaurant quality.

  • After you roll out your biscuit dough, you want to fold it three ways so you have three layers, then lightly roll it out again. Repeat this step two more times. This creates layers in your dough that make the biscuits rise and become amazingly flaky. You can dust each layer with more all purpose flour if it becomes too sticky.
  • When cutting the biscuits, push the biscuit cutter down in one movement, making sure not to twist the cutter. This avoids sealing the edges of the layers of dough, which prevents it from rising.
  • Use cold butter when making any biscuit recipe to help achieve a tall and flaky texture. Biscuits are considered a “quick bread” which means they don’t use yeast, so they need help rising when they bake. Cold butter creates steam, which helps pull the dough up as it cooks


  • If your biscuits are burning on the bottom, your cookie sheet might be too close to the heating element in your oven. Try moving the biscuits to a higher rack to avoid burning the bottom of the bread.
  • If that doesn’t work, it might be the quality of your pan. You can try doubling up the cookie sheet to help the heat conduct better.
  • If you are having issues and you think you’ve got good quality cookware try using a silpat to help disperse the heat away from the bottom of the biscuits.


Shortening can be substituted for butter in equal amounts in this biscuit recipe. Refrigerate the shortening, just like you would with butter. A good rule is the colder your ingredients, including your dry ingredients and buttermilk, the better for making biscuit dough. You might get more crumbs if you use shortening in your dough instead of butter, but your biscuits should also bake up with a flakier texture.


  • Add the frozen unbaked biscuit to a cookie sheet and brush with buttermilk or milk.
  • Cook at 475 degrees (preheat before adding the biscuits to the oven) for 8 minutes then turn off the oven.
  • Let sit in the closed oven for 5 minutes before removing.
  • If you look through the window and the biscuits are not browned, let sit for 2-3 additional minutes in turned off oven.


If you run out of buttermilk you can substitute 1 cup of milk mixed with 1 tbsp lemon juice. The acid from the lemon juice replaces some of the acid naturally occurring in buttermilk. Typically you can do this substitute with any biscuit recipe calling for cream or buttermilk.

Stir it together and try to let it sit for a few minutes before adding it to the dough. You can do this before cutting your butter into the dough, by the time you’re done your buttermilk substitute will be ready. Vinegar will also mimic the acidity in buttermilk, if you don’t have lemon juice.



  • Chill your flour for at least 30 minutes before making your biscuits.
  • Use unsalted butter in this recipe. We’re adding salt separately so we can control how much goes into the recipe.
  • Be careful not to overwork the biscuits, or they’ll turn out too dense. You want to stop when the flour is just mixed with the butter.
  • Place your biscuits on the cookie sheet so the sides are just touching. As they rise, they’ll help pull each other up, making them taller and flakier.
  • If you don’t have a biscuit cutter, you can use a drinking glass lightly dusted with flour. But the biscuit cutter is better because it’s sharper, and the better cut helps the biscuits rise.
  • Carefully measure your leavening ingredients, baking powder and baking soda, before adding them to the flour. Like we said before, this is a quick bread recipe, so there’s no yeast to give them rise. You can learn more about leavening agents here.
  • Brushing the tops of the biscuits with buttermilk at the end gives them that nice golden brown color, don’t skip this! You can use buttermilk, milk, or melted butter for this step.

Easy Homemade Biscuits

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Buttermilk Biscuits

Buttermilk Biscuits are an easy, flaky, buttery addition to any meal. Serve them with breakfast or dinner, ready in under 30 minutes!
Yield 10 biscuits
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Bread, Side Dish
Cuisine American
Author Sabrina Snyder


  • 2 1/8 cups flour
  • 1 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 cup unsalted butter cubed (even better if frozen)
  • 3/4 cup cold buttermilk plus a bit more for brushing


  • Preheat oven to 425 degrees and line your baking sheet with parchment paper.
  • Add the dry ingredients to a food processor and pulse two to three times until combined.
  • Add in the butter and buttermilk and pulse until combined.
  • Put the mixture onto a floured surface and pat into a ball then roll it out ½ inch thick.
  • Fold dough over on one side, then the other so you have three layers. Roll it out gently, then fold it over three ways and roll gently again. Repeat folding once more and roll it out. 
  • Using a 3 inch cutter stamp out 10 biscuits.
  • Place the biscuits on a cookie sheet, brush with remaining buttermilk and bake for 15-17 minutes.


Note: click on times in the instructions to start a kitchen timer while cooking.


Calories: 190kcal | Carbohydrates: 21g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 26mg | Sodium: 281mg | Potassium: 133mg | Vitamin A: 315IU | Calcium: 62mg | Iron: 1.3mg
Keyword: buttermilk biscuits

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. Haven’t made these yet. Will do so in about 10 minutes, but I wanted to tell you that your recipes are always so good and so doable. Thank you so much

  2. These sound delicious! I want to make these ahead of time for Saturday morning breakfast, can’t wait. Can these be put in the refrigerator overnight then bake in the a.m.?

  3. I know you are a chef and amazing for sure! I am old and like shortcuts. I have been cooking for over 50 years and can make a pan of biscuits by hand in about 5 minutes and have them in the oven, cooked and on the table in under 15, according to how many on the pan. No putting you down or bragging, but growing up, we had chores and many waiting to eat, no mixers or gadgets, we just got it over with. I put the flour, shortening, milk (it can be buttermilk, regular milk, 2%, low fat, canned, powdered, anything) by adjusting the shortening, no rolling it out on anything. Stir it up with a spoon, my mother-in-law used her hand! Sprinkle flour over the top and form spoonfuls into a biscuit and place it onto a greased pan. One bowl, one spoon, one pan to clean. The best pan I have is the lid from a old lard bucket blacked from use over the years. It is clean, believe me, just old. Biscuits are melt in your mouth good. I don’t blame anyone for upgrading over the years, but old ways have worked for me. I like your cooking skills and learn from them too. Keep up the good work ma’am. 🙂

  4. I’ve never been able to make a successful biscuit, but these turned out amazing!! I made a chicken pot pie filling to go over them and they were a big hit! Thanks for the great recipe!

    1. You’ll be better at whisking together 2 cups flour, 1 tablespoon baking powder, 1/3 cup shortening, and 1 teaspoon of salt.

  5. If you don’t have a fancy machine to make these biscuits can you make them by hand and a regular hand held mixer?

    1. You can’t mix it with a hand mixer. You would need to cut the butter into the flour mixture with a pastry cutter instead. You’ll want them to be small pea sized pieces. I think I bought my food processor for around $30 (it’s really not fancy, lol) but a total time saver in the kitchen. Good luck!

    1. I bought this one a few years ago from Costco. I don’t see that they have it available online anymore. It’s called Nordic Ware Prism Bakeware.

    2. Delicious! Definitely follow the instructions to use unsalted butter. I’m so happy I found this site!

      1. Definitely baking sheet is best. I have used round cake pan and a 9×13 pan. They just seem to bake and rise better on a baking sheet. I have been practicing with these biscuits with good results. Now to work on sausage gravy.