Warm, golden, and humble.

Some recipes just feel like home, and these homemade buttermilk biscuits are one of them. They’re simple – but in that golden, time-honored, pass-down-the-recipe kind of way. A golden crust, soft crumb, and layers that steam when you pull them apart. Slather on a bit of butter, and you’ll see, these aren’t just biscuits, they’re edible love letters. Whether they’re baked for Sunday brunch, tucked into a picnic basket, or passed around the dinner table – these homemade buttermilk biscuits bring comfort in every bite.

---

Why I Make It From Scratch

Nothing quite compares to a biscuit made by hand. Store-bought might save a little time, but it will never give you that golden, flaky edge – or the way a warm biscuit melts in your mouth like a memory you didn’t know you’d missed. These homemade buttermilk biscuits make the table go quiet, just for a moment – until someone asks for another. When I pull them from the oven, I know exactly what’s in them. No shortcuts. No preservatives. No mystery. Just honest ingredients and a little faith in the process.

Baking from scratch isn’t just about the end result (though I’ll argue these are the best biscuits you’ll ever taste). It’s about slowing down. About choosing real over convenience. And knowing that, in a world rushing toward artificial, faster, and easier – I can still choose the better way. Because the truth is, nothing is better than homemade. And these biscuits? They prove it.

---

Tools you will need

(Because every good biscuit starts with the right tools, and a little love)

• Mixing bowl
• Pastry cutter or two forks
• Biscuit cutter or glass
• Cast iron skillet or baking sheet
• Pastry brush (optional)

---

Homemade Buttermilk Biscuits

Layered with love (and a whole lotta butter).

Yields: 8–10 biscuits
Prep Time: 15 minutes
Bake Time: 12–15 minutes
Total Time: 30 minutes

Ingredients

• 2 ½ cups all-purpose flour (plus more for dusting)
• 1 tbsp baking powder
• ½ tsp baking soda
• 1 tsp kosher salt
• ½ cup cold unsalted butter, cut into small cubes
• 1 cup cold buttermilk (plus 1–2 tbsp extra if needed)
• 1 tbsp honey
• Melted butter for brushing

---

Instructions

1. Preheat oven:

Preheat your oven to 425°F.

2. Mix dry ingredients:

In a large bowl, whisk together flour, baking powder, baking soda, and salt.

3. Cut in the butter:

Add the cold butter pieces and cut them into the flour using a pastry cutter or your fingers until it resembles coarse crumbs. Pea-sized pieces are perfect.

4. Add buttermilk and honey:

Stir in the cold buttermilk and honey until just combined. Don’t overmix – shaggy dough is what you want.

5. Fold and pat:

Turn the dough out onto a floured surface and gently pat it into a 1-inch thick rectangle. Fold one side in toward the center, then bring the other side over to meet it. Press it down softly into a 1-inch thick rectangle, then repeat this folding ritual two to three more times. It’s this gentle layering that creates those buttery, sky-high biscuits we all remember from grandma’s table.

6. Cut biscuits:

Use a 2 ½-inch biscuit cutter or a floured glass to cut out your biscuits. Press straight down, don’t twist! Gather scraps and cut again.

7. Brush with buttermilk:

For that perfect golden top, brush with buttermilk before baking.

7. Bake:

Place biscuits on a parchment-lined baking sheet or 10″ cast iron skillet, touching slightly for soft sides. Bake 12–15 minutes or until golden brown.

8. Brush with butter:

Brush with melted butter right out of the oven for a glossy, golden finish.

---

Tips for Success

• Keep everything cold.
Cold butter and cold buttermilk are your best friends here. They create steam pockets that puff the biscuits tall and flaky. You can even pop your flour in the freezer for 10 minutes if it’s a warm day.

•Grate the butter.
Instead of cutting it in, try grating frozen butter on a box grater. It distributes more evenly and keeps your dough tender, not tough.

• Don’t overwork the dough.
Be gentle. Think of it like handling pie dough, less is more. You want just enough mixing to bring things together.

• Fold for layers.
That simple tri-fold method (like folding a letter) adds those gorgeous, bakery-style layers. Three to four folds is perfect.

•No twisting the cutter.
When cutting biscuits, press straight down with a floured cutter, don’t twist. Twisting seals the edges and keeps them from rising properly.

• Let ‘em touch.
Place biscuits close together on the baking sheet or skillet. Snuggling helps them rise up, not out.

---

Serving Suggestions (Because Biscuits Deserve Company)

• Warm with butter + honey
• Slathered with homemade jam
• Breakfast sandwich style (egg, sausage, cheese)
• Smothered in gravy
• Dipped in soup or stew
• Biscuit shortcakes with berries + cream
• On a kid-friendly snack board
• Eaten straight off the pan (the best way)

---

Storage & Freezing

Room Temperature:

• Biscuits are best the day they’re baked. Store leftovers in an airtight container on the counter for up to 2 days. Just be sure they’re completely cool first so they don’t steam and go soggy.

Reheating:

• To bring back that just-baked magic, pop them in a 300°F oven for about 6 minutes, or split and toast them in a cast iron skillet with a little butter.

For Freezing:

• You can freeze unbaked biscuits! After cutting, place them on a baking sheet and freeze until solid. Then transfer to a zip-top bag and store for up to 3 months. Bake from frozen, just add a few extra minutes to the baking time.

• Baked biscuits also freeze well. Wrap tightly and reheat in a warm oven until soft and steamy inside.

---

Frequently Asked Questions

• Can I use regular milk instead of buttermilk?
  You can, but buttermilk gives biscuits that signature tang and tenderness. If you don’t have any on hand, stir 1 tablespoon of lemon juice or white vinegar into 1 cup of milk and let it sit for 5–10 minutes. It’s a good stand-in when the real deal isn’t in the fridge.
• Why didn’t my biscuits rise?
  A few culprits: your baking powder might be expired (it happens!), your butter may have been too warm, or you may have overmixed the dough. Also, make sure your oven is fully preheated before the biscuits go in. Heat is the secret to that sky-high rise.
• Can I make the dough ahead of time?
  Yes, cut your biscuits, place them on a baking sheet, and pop them in the fridge for a few hours or freeze them for later. Bake straight from cold or frozen, adding a couple minutes to the bake time.
• Can I use a food processor to make the dough?
  You can, but it’s easy to overmix with a machine. If you do, pulse gently just until the dough comes together. Or better yet, do it by hand. It keeps you connected to the process (and the dough knows the difference).
• What’s the best flour for biscuits?
  A soft wheat flour like White Lily (a Southern favorite) makes the most tender biscuits. But all-purpose works just fine, just don’t overwork it, and your biscuits will still turn out beautifully.
  

A Note from My Kitchen Table…

I’ve made these homemade buttermilk biscuits in all kinds of seasons. On slow weekend mornings, weeknight dinners, and sometimes just because the day needed a little homemade comfort. If you’re here for a recipe, you’ll find it. But I also hope you’ll find what I’ve found in these homemade buttermilk biscuits: a moment to slow down, something warm to share, and a reason to gather at the table, even if the rest of the day is a little undone.

---

Shop the Post

---