Butter Buttermilk Biscuits

These butter buttermilk biscuits are fluffy, tall, and perfectly flaky with those gorgeous layers you can peel apart while they’re still warm. They’re simple enough for a lazy weekend breakfast but special enough to serve with holiday meals. With just a few pantry staples, cold butter, and tangy buttermilk, you’ll have golden biscuits that are amazing with jam, honey, or smothered in gravy. Once you see how easy they are to make from scratch, you’ll never want to go back to canned biscuits again.

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup unsalted butter, cold and cut into small pieces
• 3/4 cup buttermilk

Directions

1. Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper if you like, or leave it ungreased.
2. In a large mixing bowl, whisk together the flour, baking powder, and salt until well combined.
3. Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse sand with pea-sized bits of butter throughout.
4. Make a well in the center of the mixture and pour in the buttermilk.
5. Stir gently just until the dough comes together—do not overmix; it’s okay if it looks a bit shaggy.
6. Turn the dough out onto a lightly floured surface and knead it very gently a few times just until it holds together.
7. Pat the dough out into a 1-inch thick rectangle.
8. Using a 2-inch biscuit cutter (or a floured glass), cut out as many biscuits as you can and place them on the baking sheet, with edges just barely touching for higher rise.
9. Gather the scraps, gently pat them out again, and cut more biscuits until all the dough is used.
10. Bake for 12–15 minutes, or until the biscuits are risen and golden brown on top.
11. Serve warm, ideally with butter, jam, or gravy. Enjoy!

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 190 kcal | Servings: 10

Tips

Use very cold butter and handle the dough as little as possible—those little chunks of butter are what create flaky layers when they hit the hot oven.

For extra color and a slightly crisp top, you can brush the biscuit tops with a bit of buttermilk or melted butter right before baking; store any leftovers in an airtight container and rewarm briefly in the oven.

FAQ

Can I use regular milk instead of buttermilk?
You can, but for the best flavor and rise, stick with buttermilk. In a pinch, mix 3/4 cup milk with 2–3 teaspoons lemon juice or vinegar and let sit 5 minutes.

Do I have to use a biscuit cutter?
No—you can cut the dough into squares with a knife or bench scraper. That way you don’t have to re-roll any scraps.

Why are my biscuits tough or flat?
Overworking the dough or adding too much flour can make biscuits dense. Mix just until combined and don’t knead more than a few gentle turns.

Can I make the dough ahead of time?
Yes, you can cut the biscuits and refrigerate them on a tray for a few hours before baking. Bake straight from the fridge, adding a minute or two if needed.

Can I freeze these biscuits?
You can freeze them unbaked (after cutting) or baked and cooled. For unbaked, freeze on a tray, then store in a bag and bake from frozen, adding a few extra minutes.