Buttermilk Homemade Biscuits Recipe

Preheat oven and prepare pan

Position a rack in the center of the oven and preheat to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.

In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, granulated sugar, and fine salt until evenly combined.

Cut the cold unsalted butter into roughly 1/2-inch cubes. Using a pastry cutter, two forks, or your fingertips (work quickly), cut the butter into the dry mixture until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. You should still see small bits of butter — this creates flaky layers.

If using a food processor, pulse 6–8 times until pea-sized pieces form; do not over-process.

Make a well in the center of the dry mixture and pour in 1 1/4 cups cold buttermilk. Using a wooden spoon or rubber spatula, fold the mixture gently until the dough just comes together and is shaggy but holds when pressed. Do not overmix; small dry spots are okay.

If the dough seems very dry, add additional buttermilk 1 tablespoon at a time until it holds together. The dough will be slightly sticky but manageable.

Turn the dough out onto a lightly floured surface. Gently pat the dough into a rectangle about 1-inch thick. Fold the dough onto itself (one fold) and gently pat again to 1-inch thickness — this creates layers. Repeat 1 more time if you want taller, flakier biscuits, being careful not to compress too hard.

Using a 2 1/2-inch round biscuit cutter (or a floured drinking glass), press straight down into the dough without twisting. Twisting seals the edges and prevents rise. Gather scraps, gently reshape once, and cut remaining biscuits. You should get about 8–10 biscuits depending on cutter size.

Place the cut biscuits on the prepared baking sheet so the sides touch slightly for taller biscuits, or spaced apart for crisper sides.

Brush the tops of the biscuits with 2 tablespoons heavy cream or extra buttermilk for color and shine. Optionally sprinkle a tiny pinch of flaky salt on top.

Bake in the preheated 425°F (220°C) oven for 12–15 minutes, or until the tops are golden brown and the centers are cooked through. Rotate the pan halfway through baking for even color if your oven has hot spots.

Remove from oven and immediately brush again with a little melted butter if desired for extra flavor.

Transfer biscuits to a wire rack and let cool 5 minutes before serving. Serve warm with butter, honey, jam, or gravy as desired.

Store cooled biscuits in an airtight container at room temperature for up to 2 days or freeze individually wrapped for up to 1 month. Reheat in a 350°F (175°C) oven for 8–10 minutes from refrigerated or 12–15 minutes from frozen.