Buttermilk Biscuits
Discover the magic of homemade buttermilk biscuits! With just a few simple ingredients, you can whip up tender, flaky biscuits that are bursting with buttery flavor.
Easy Buttermilk Biscuit Recipe
If you ask my girls too name their favorite breakfast, biscuits would be at the top of their list! I love southern style biscuits too because they remind me of my favorite restaurant back home: Tudor’s Biscuit World.
Now, it’s hard to top Tudors, but these homemade biscuits come pretty close! And you don’t have to travel all the way to West Virginia to get them!
All you need is a few simple ingredients to be able to whip up these delicious buttermilk biscuits! These soft and tender biscuits are full of buttery flavor and pull apart easily into delicious flaky layers.
Perfect for breakfast, brunch, or a simple snack, these homemade biscuits are a world away from the store-bought kind. Trust me, once you taste the difference, you’ll never go back!
Related: For another classic from my home state, try our West Virginia Pepperoni Rolls too!
I’ve provided shop-able affiliate links for your convenience in re-creating this recipe; disclosure policy available here.
Ingredients
- 2 1/2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Cream of tartar
- 1 teaspoon Salt
- 2 Tablespoons Sugar
- 1/2 cup Butter — cold and cut into cubes (you may also want extra butter for brushing on top of the biscuits while they bake)
- 1 cup cold Buttermilk
Kitchen Tools Used:
- Mixing bowls
- Round cookie cutter or biscuit cutter
- Rolling pin
- 9″ round cake pan
Instructions
To Prep: Preheat your oven to 425°F and grease a 9-inch round cake pan. You can either grease with butter or use non-stick baking spray (though I prefer the butter method).
- In a large bowl, combine the flour, baking powder, salt, and sugar. Cut the cold butter into small 1/2” cubes and add to the bowl of dry ingredients. Use a pastry cutter or fork to break the butter up into the flour mixture.
- Pour in the buttermilk and stir until everything is well-combined and completely wet. Don’t over-mix!
- Turn out the dough onto a floured work surface. Roll dough out into a rectangle that is about 1 1/2 inch thickness, then cut into individual biscuits using a round cookie cutter or biscuit cutter.
- Place biscuits your prepared cake pan. You want them close or just barely touching, but not smashed together. Bake for 15 minutes, until the biscuits fluff up and the tops are golden brown. For that perfect golden crust, brush with melted butter at the 10 minute mark.
Video Demo:
Prep Tips
- Serve With – Once they’re done baking, biscuits are best enjoyed warm. My girls love them with butter and honey or jam, but you can also use them to make a breakfast sandwich or a traditional sausage gravy breakfast. Be sure to try our biscuit recipe with this delicious homemade Jalapeño Pepper Jelly! It’s the perfect combination of sweet and spicy!
- Storage – If you’re planning to enjoy your biscuits within a day or two, store the cooled biscuits in an airtight container at room temperature. They can also keep for up to a week in a container or ziplock bag in the fridge.
Frequently Asked Questions
Can you freeze biscuits?
You can freeze biscuits both before and after baking!
Making biscuit dough ahead of time and then freezing it means that you have ready-to-bake biscuits on hand whenever the mood strikes.
To do this, make the dough and cut into individual biscuits. Place on a baking sheet (not touching) and put the sheet into the freezer. Once completely frozen, you can move the biscuits to a freezer ziplock bag for long term storage.
When you’re ready to bake them, simply add a few extra minutes to your cooking time and bake them right from their frozen state.
You can also freeze already baked biscuits if you’d like to make a big batch and save some for later!
How do you reheat frozen biscuits?
To reheat previously baked biscuits, place them on a baking sheet that’s been coated in non-stick spray.
Bake at 350°F for 3-5 minutes, keeping a close eye on them so the biscuits don’t brown too much.
Remove from oven and enjoy while still warm.
Can you make biscuits without buttermilk?
If you don’t have any buttermilk on hand, you can make your own substitute using a few simple ingredients from around your pantry.
Here’s how it works:
- Mix 1 cup regular milk with 1 Tablespoon lemon juice OR 1 Tablespoon white vinegar.
- Stir together, then allow to sit until it curdles slightly.
- Add to the recipe as you would buttermilk.
You can use this quick buttermilk substitute in other baking recipes too! Just keep the ratio of 1 cup milk to 1 Tablespoon lemon juice and scale up or down as needed.
Do you have a gluten free version?
While we haven’t made this exact recipe gluten free yet, we have made lots of gluten free baked goods over the years! These “Cheater” Gluten Free Biscuits are baked in a muffin tin so they’re super easy!
Buttermilk Biscuit Recipe (Printable Recipe Card)
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Buttermilk Biscuits
Equipment
- 9-inch round baking pan
- Mixing bowls
- Rolling pin
Ingredients
- 2 1/2 cups all-purpose flour
- 2 Tablespoons baking powder
- 1 teaspoon cream of tartar
- 1 teaspoon salt
- 2 Tablespoons sugar
- 1/2 cup butter cold, cut into cubes
- 1 cup buttermilk cold
- Extra melted butter for brushing if desired (About 2 Tablespoons)
Instructions
- Preheat oven to 425°F and grease a 9" round cake pan.
- In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar.
- Cut the butter into 1/2” cubes and add to flour mixture. Use a pastry cutter or fork to break up the butter into the flour, until crumbly.
- Add buttermilk and stir until everything is well-combined and no dry spots exist, taking care not to overmix.
- Scoop dough out of bowl and onto a floured countertop.
- Roll the dough out to 1 1/2” thickness and cut into biscuits with a round cookie cutter.
- Place the cut biscuits in the prepared cake pan. They can be close or barely touching, but make sure they're not smushed together.
- Bake 15 minutes, until the biscuits raise and are golden brown on top. You can also brush them with butter at the 10 minute mark, if desired.
Video
Notes
Nutrition
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