These homemade buttermilk biscuits are soft and buttery with hundreds of flaky layers. This biscuit recipe only requires 6 simple ingredients and they’re ready in about 35 minutes. I originally published this recipe in 2017, and it’s been a consistent reader (& personal!) favorite since.
One reader, Marcia, commented: “Finally, a biscuit recipe that worked for me. I especially appreciated the notes which, in fact, had me change some things I had been doing. The detail at all levels, both visual and written, is very helpful. ★★★★★“
Another reader, Maggie, commented: “One of my favorite biscuit recipes! They are so consistently flaky and delicious, every single time! ★★★★★“
Biscuits. Let’s do it BIG. Big as in mega flaky, mega fluffy, mega layers, mega golden brown, and mega buttery. It’s quite serendipitous that this “side dish” may taste even more remarkable than the main event. No, no… it WILL taste more remarkable. Just look at these buttery layers! Nothing can compete.
What are Biscuits?
The term “biscuits” has different meanings depending where you live in the world. In the U.S., biscuits are similar to a dinner roll, but are denser and flakier because they aren’t (typically) made with yeast. Since there’s usually no yeast involved and the rising agent is either baking soda, baking powder, or both—biscuits are considered a quick bread, like banana bread and no yeast bread. In other parts of the world, “biscuits” are more like cookies or scones.
6 Key Ingredients in Buttermilk Biscuits
You need just 6 basic ingredients for my homemade biscuits recipe:
- All-purpose Flour
- Baking Powder
- Salt
- Cold Butter
- Cold Buttermilk
- Honey
With so few ingredients, it’s important to reach for quality ingredients and avoid any substitutions. Notice the emphasis on cold? See tip #1 below.
Success Tips for the Best Homemade Biscuits
Let me share what I’ve learned in the world of homemade buttermilk biscuit recipes. I’ve made plenty of mistakes so you don’t have to. These tried-and-true tricks will turn your flat, dry biscuits into the best biscuits ever. And that’s a guarantee.
- Cold Fat: For flaky layers and pockets, use cold butter. When little pieces of butter melt as the biscuits bake, they release steam and create little pockets of air–this makes the biscuits airy and flaky on the inside while remaining crisp on the outside. It’s the same thing that happens when making these ham & cheese scones.
- Buttermilk & Honey for Flavor: Real buttermilk and teeny drizzle of honey balance out the salt. Buttermilk creates the most tender biscuit!
- Don’t Over Mix: Never overwork biscuit dough. Overworking and over-handling biscuit dough will result in tough, hard, and flat biscuits. Mix the ingredients together *just* until combined. Dough will be crumbly; that’s normal.
- Flatten & Fold Method: The most important step of all is folding the dough together. Turn the scrappy dough out onto a work surface and flatten it with your hands. Form into a rectangle. More below.
- Don’t Twist the Biscuit Cutter: When cutting the dough with a biscuit cutter, do not twist the cutter. Press the cutter down into the dough firmly. Twisting it will seal off the biscuit edges, preventing the biscuits from rising.
- Bake Close Together: Biscuits rise up nice and tall when they are touching, pressed snuggly against one another in the oven.
How to Fold Biscuit Dough
Flattening and folding biscuit dough creates multiple flaky layers, just as it does when we make homemade croissants, rough puff pastry, mille-feuille, and croissant bread. This step will take you no more than 2 minutes and you’ll be rewarded with the flakiest biscuits in the world. First, shape dough into a rectangle:
Then fold one side into the center:
Then the other side:
Turn the folded dough horizontal, gently flatten, and begin that folding process 2 more times.
The dough should be about 3/4 inch thick and the biscuits will rise as they bake.
Honey Butter Topping
The honey butter topping is optional, but it will set your biscuits apart from the rest. When the biscuits come out of the oven, brush with a mix of melted butter + honey. You use both ingredients in the biscuit dough, keeping the count at 6 ingredients total.
Serve your homemade biscuits with jam or homemade raspberry sauce, or biscuits and gravy—I love this particular recipe!
Biscuit Variations
I bake biscuits often, and use the same process and success tips when making all of my favorite variations including cheddar biscuits and everything bagel biscuits. I also make biscuit-topped vegetable pot pie and biscuit breakfast casserole. And you can absolutely turn these into dessert with my recipes for biscuit-topped berry cobbler and homemade strawberry shortcake!
I make these biscuits on almost a weekly basis, and what makes them a hit every single time, is the combination of very cold butter and buttermilk. Also, be sure to use the amount of baking powder in the recipe below, or try the baking powder and baking soda combination I explain in the recipe Note.
Bake the biscuits in a cast iron skillet, which helps the edges crisp up beautifully. Additionally, use a pastry brush to coat the tops of the biscuits with a little buttermilk before baking.
You can use a food processor to cut the cold butter into the dry ingredients, but if you do not own one, you can use a pastry cutter instead. A pastry cutter is an extremely helpful baking tool!
If you enjoy biscuits, try homemade ham & cheese scones and/or my easy no yeast cinnamon rolls.
Even More Biscuits
Homemade Buttermilk Biscuits (Popular Recipe!)
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 8-10 biscuits
- Category: Bread
- Method: Baking
- Cuisine: American
Description
These homemade buttermilk biscuits are soft and buttery with hundreds of flaky layers! This biscuit recipe only requires 6 simple ingredients and they’re ready in about 35 minutes.
Ingredients
- 2 and 1/2 cups (313g) all-purpose flour (spooned & leveled), plus more as needed for hands and work surface
- 2 Tablespoons aluminum free baking powder (yes, Tablespoons)
- 1 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, cubed and very cold (see note)
- 1 cup + 2 Tablespoons (270ml) cold buttermilk, divided
- 2 teaspoons (14g) honey
- optional honey butter topping: 2 Tablespoons melted butter mixed with 1 Tablespoon honey
Instructions
- Preheat oven to 425°F (218°C).
- Make the biscuits: Place the flour, baking powder, and salt together in a large bowl or in a large food processor. Whisk or pulse until combined. Add the cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor. Cut/pulse until coarse crumbs form. See photo above for a visual. If you used a food processor, pour the mixture into a large bowl.
- Make a well in the center of the mixture. Pour 1 cup (240ml) buttermilk and drizzle honey on top. Fold everything together with a large spoon or spatula until it begins to come together. Do not overwork the dough. The dough will be shaggy and crumbly with some wet spots. See photo above for a visual.
- Pour the dough and any dough crumbles onto a floured work surface and gently bring together with generously floured hands. The dough will become sticky as you bring it together. Have extra flour nearby and use it often to flour your hands and work surface in this step. Using floured hands, flatten into a 3/4 inch thick rectangle as best you can. Fold one side into the center, then the other side on top. Turn the dough horizontally. Gently flatten into a 3/4 inch thick rectangle again. Repeat the folding again. Turn the dough horizontally one more time. Gently flatten into a 3/4 inch thick rectangle. Repeat the folding one last time. Flatten into the final 3/4 inch thick rectangle.
- Cut into 2.5 or 3-inch circles with a biscuit cutter. (Tip: Do not twist the biscuit cutter when pressing down into the dough because this seals off the edges of the biscuit which prevents them from fully rising.) Re-roll scraps until all the dough is used. You should have about 8-10 biscuits. Arrange in a 10-inch cast iron skillet (see note) or close together on a parchment paper-lined baking sheet. Make sure the biscuits are touching.
- Brush the tops with remaining buttermilk. Bake for 18-20 minutes or until tops are golden brown.
- Remove from the oven, and then brush warm tops with optional honey butter, and serve warm.
- Cover leftovers tightly and store at room temperature or in the refrigerator for up to 5 days.
Notes
- Make Ahead & Freezing Instructions: Baked biscuits freeze well for up to 3 months. Thaw at room temperature or in the refrigerator, then warm up to your liking before serving. You can also freeze the biscuit dough. Prepare the dough in steps 2 through 4. Wrap up tightly in plastic wrap (plastic wrap is best for freshness) and freeze for up to 3 months. Thaw overnight in the refrigerator, then continue with step 5. Also, after step 4, you can wrap the dough in plastic wrap and refrigerate for up to 2 days before continuing with step 5.
- Special Tools (affiliate links): Pastry Cutter or Food Processor | 2.5- or 3-inch Biscuit Cutter | 10-inch Cast Iron Skillet (or Baking Sheet with Parchment Paper) | Pastry Brush
- Baking Powder: To avoid a chemical aftertaste, make sure your baking powder is labeled aluminum free. I usually use Clabber Girl brand and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste. Alternatively, you can reduce the baking powder down to 1 Tablespoon and add 1/2 teaspoon baking soda.
- Butter: Cut into 1/2-inch cubes. Keep butter as cold as possible until you need it. I recommend placing the cubed butter in the freezer for about 15 minutes before you begin.
- Buttermilk: You can substitute whole milk for buttermilk if desired. However if you’d like the tangy flavor, which I highly recommend, you can make your own sour milk substitute. Add 2 teaspoons of fresh lemon juice or white vinegar to a liquid measuring cup. Add enough milk to make 1 cup. (You need 1 cup in the recipe, plus 2 Tbsp for brushing–you can use regular milk to brush on top.) Whisk together, then let sit for 5 minutes before using in the recipe. Whole milk is best for the DIY sour milk substitute, though lower fat or nondairy milks work in a pinch. (In my testing, the biscuits don’t taste as rich or rise quite as tall using lower fat or nondairy milks.)
- Cast Iron Skillet: If your cast iron skillet isn’t well seasoned, I recommend greasing it with a little vegetable oil or melted butter. Brush a thin layer of either on the bottom and around the sides. No need to heat the cast iron skillet before using, though you certainly can. Place in the preheated oven for 15 minutes before arranging the shaped biscuits in it.
- Flavors: Try my flavorful biscuit variations: cheddar biscuits and everything bagel biscuits.
Nutrition
- Serving Size: 1 biscuit
- Calories: 212
- Sugar: 2.4 g
- Sodium: 283.5 mg
- Fat: 9.7 g
- Carbohydrates: 27.5 g
- Protein: 4.1 g
- Cholesterol: 25.4 mg
I am still in shock that I made amazing biscuits! I owe so many of my baking successes to this website!!!
In Australia we call this recipe a scone .
Many thanks for all the wonderful recipes , hints and general baking advice.
Diana
Can almond or other low carb flour be used?
Hi Penelope, it would take some recipe testing to ensure results using almond flour or other flours. Almond flour has very different baking properties than all-purpose flour and isn’t always a 1:1 swap. For best results, we recommend using a recipe that is specifically formulated to use almond flour.
I’ve made a lot of biscuits in my day but THIS has been my recipe ever since I found it a few years ago. Thanks so much, Sally!! They are perfect!
My friend made these yesterday and they are seriously the best biscuits I’ve ever had!
I made these exact to the recipe and the photographs and the look great, smell great but have a huge baking powder flavor and it coats the inside of the mouth.
Hi Daymon, what brand of baking powder did you use? Was it aluminum free? If you decide to try the recipe again, see our baking powder note and use that recommended switch. (…reduce the baking powder down to 1 Tablespoon and add 1/2 teaspoon baking soda.) Thank you for giving these a try!
I am making for the first time and only have baking powder with aluminum s9 should I do the 1 tbs and baking soda?
Hi Scott, just seeing your comment now. Yes, that would be a good idea – hope you enjoyed them!
I don’t have a cast iron skillet can I use a glass 9×13 dish?
Hi Sheryl! If you don’t have a cast iron skillet, we recommend using a parchment paper-lined baking sheet (metal) instead. The biscuits may not get as crisp if baked in a glass dish. Hope you love them!
I’m not usually one to say this, but they need more salt. It’s a good base for a biscuit.
Absolutely delicious biscuits. The book fold method resulted in a very tall rise. Quick and easy recipe. Served with chicken and gravy for dinner. The entire family loved it!
Turned out perfect!! This one’s a keeper.
Is there any harm in using bread flour in this recipe or does the higher protein content affect the texture? I understand not to work the dough too much but that seems to be true of the all purpose as well.
Hi Neri, You could use the same amount of bread flour. The biscuits will be chewy.
Regarding the butter, is the shredded frozen butter a good option on this recipe? The same method used on the scone recipe?
My flour says it is 34 grams in 1/4 cup which is 340 grams for 2 1/2 cups flour. Your recipe says 313 grams. Is your flour a brand that weighs less? Thanks!
Biscuits have long been my arch nemesis… I could never master the technique of what should have been relatively simple. These were the most amazing biscuits I’ve had, hands down.
Made these with buttermilk (rather than the substitution) for the first time and they’re outstanding!! I used a thick stainless steel skillet and had a few extras I put into a 8″x1″ round aluminum pan (both with parchment), and the former took 28 minutes while the latter finished in 20, so keep an eye on ’em. Anyway, thanks again!
Can you double this recipe?
Hi Carol, for best results, we recommend making two separate batches.
In a quest to make great buttermilk biscuits I have scoured the internet and cookbooks looking for a recipe that produces an amazing biscuit. I have made this recipe about 10 times and it is excellent! Make these just the way Sally says to do it. Couple tips. You will need to flour your hands and the work surface well when you are working with the dough. Don’t get the dough too wet. It will come together as you work the scrappy dough. Freeze your butter before working with it and keep the butter and dough cold until you stick the biscuits in the oven. They will be amazing!
Can I use regular baking powder. It has sodium aluminum sulfate but it’s all I have. How much will it affect the recipe?
Why so much baking powder? I noticed the rave reviews and would like to try the recipe but I live at a high altitude over 5,000 ft. and am wondering what adjustments I will have
to make? Please advise.
Hi Patricia, baking powder gives these buttermilk biscuits their rise! I wish we could help, but have no experience baking at high altitude. Some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html
Delicious biscuits and very simple to make. Wouldn’t change a thing. Thank you for the helpful instructions!
Thank you for the recipe! They turned out perfect! I was wondering, can I cut the dough into circles and than refrigerate some of the dough to be baked a couple days later?
Hi Rayhaana, that should be fine for up to two days. See recipe notes for more make ahead details. So glad you enjoyed these biscuits!
OMG, that is so funny! I wrote to you then thought if someone does get back to me it will take months. So I popped the frozen biscuits in the oven and then got your response. You are right ! I should have thawed them . They were tough. Thanks!,
Love this recipe!!
I make mine square..they are funkier and I don’t want to over work the dough.
I have heard of people freezing the dough then freezer to oven direct. I think at a lower temp for longer time. Any advice on that ??
Thanks for a GREAT recipe!
Hi Cybele! We find they bake best from cold (not frozen) – you can certainly freeze the dough to use for later, but we recommend thawing overnight in the refrigerator before baking – see recipe notes for details.
I’ve made these biscuits several times and they’ve been consistently perfect. Great easy recipe and I appreciate all the tips.
Will all purpose gluten free flour bake well?
Hi Kat, we haven’t tested this recipe with all-purpose gluten free flour, so we’re unsure of the results. Let us know if you give anything a try!
Loved the tip about putting a little melted butter in the bottom of a cast iron skillet. I do this with cornbread so it is a great idea!
Question: When salt is listed in one of Sally’s recipes, should I assume she means table salt, unless Kosher salt is specified? (Like it this recipe.)
Thanks for another fool-proof recipe!
Hi Kelly, we’re so glad to hear you love this biscuit recipe! Correct — we use table salt unless otherwise specified.
Great recipe. Thank you for the non-twisting tip! I made the biscuits in a cast iron pan. They were crispy on top and flaky.
Just curious if sifting the flour would be of any benefit? I’ve only made biscuits one other time and while they got super high, they were a little dry. That’s why I want to try the buttermilk… see how they turn out.
Hi Brenda, We don’t find sifting necessary for this recipe. But definitely use the “spoon & level” method for your flour. Do not scoop the flour out of the container/bag with your measuring cup because you could end up with 50% more than you need which would certainly lead to dry biscuits. You can see more about measuring flour in the post How to Properly Measure Baking Ingredients.
these came out wonderful… flaky, and delicious, thank you for the recipe!
These buttermilk biscuits were perfect. Followed the instructions exactly and wouldn’t change a thing.
The recipe was great! I made it last night and it tasted like pillsbury if not better. Once I get more ingredients i definitely will make a bigger batch and will update when I do.
Hi! Love this recipe in taste, and the texture is perfect fresh out of the oven.
However if i leave the biscuits cool on the counter they collapse very flat after a few hours. Any way to prevent this? I live 8500 ft above sea level if that helps .
Hi KC! So glad you love these biscuits. Sounds like an elevation issue. We have no experience baking at high altitude, but some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html