Homemade Buttermilk Biscuits

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.

Homemade biscuits

Biscuits. Let’s do it BIG. Big as in mega flaky, mega fluffy, mega layers, mega golden brown, mega buttery, and mega nerdy as we dive deep into this side dish sensation. And 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 US, 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. In other parts of the world, “biscuits” are cookies or even scones.

Homemade biscuits

Ingredients in Buttermilk Biscuits

You only need 6 basic ingredients for my homemade biscuits recipe:

  1. All-purpose Flour
  2. Baking Powder
  3. Salt
  4. Cold Butter
  5. Cold Buttermilk
  6. 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.

How to make buttery flaky buttermilk biscuits on sallysbakingaddiction.com

How to make buttery flaky buttermilk biscuits on sallysbakingaddiction.com

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.

  1. 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.
  2. Buttermilk & Honey for Flavor: Real buttermilk and teeny drizzle of honey balance out the salt. Buttermilk creates the most tender biscuit!
  3. 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.
  4. Fold & Flatten Method: The most important step of all is folding the dough together. Turn the scrappy looking dough out onto a work surface and mold it together with your hands. Form into a rectangle. More below.
  5. 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.
  6. 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

Folding and flattening biscuit dough creates multiple flaky layers, as if we were making homemade croissants. 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:

How to make buttery flaky buttermilk biscuits on sallysbakingaddiction.com

Then fold one side into the center:

How to make buttery flaky buttermilk biscuits on sallysbakingaddiction.com

Then the other side:

How to make buttery flaky buttermilk biscuits on sallysbakingaddiction.com

Turn the folded dough horizontal, gently flatten, and begin that folding process 2 more times.

How to make buttery flaky buttermilk biscuits on sallysbakingaddiction.com

The dough should be about 1 inch thick and will rise tall when they bake.

Homemade biscuits

Homemade biscuits

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, give them a brush of melted butter + honey. Both ingredients you already used in the biscuit dough, keeping the count at 6 ingredients total.

Serve your homemade biscuits with jam or biscuits and gravy— I love this particular recipe!

Homemade biscuits

I know you’ll enjoy my strawberry biscuit cookies, too. 🙂

Homemade biscuits

Homemade Buttermilk Biscuits

  • Author: Sally
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 9-12 3-inch biscuits
  • Category: Bread
  • Method: Baking
  • Cuisine: American


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.


  • 2 and 1/2 cups (312g) all-purpose flour, (spoon & leveled)*
  • 2 Tablespoons baking powder (yes, Tablespoons!)
  • 1 teaspoon salt
  • 1/2 cup (115g) unsalted butter, very cold and cubed*
  • 1 cup + 2 Tablespoons (270ml) cold buttermilk, divided
  • 2 teaspoons honey
  • optional for spreading: 2 Tablespoons melted butter + 1 Tablespoon honey


  1. Preheat oven to 425°F (218°C). 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. Pulse until coarse crumbs form. See photo above for a visual. If you used a food processor, pour the mixture into a large bowl.
  2. Make a well in the center of the mixture. Pour 1 cup of buttermilk (240ml) on top, then the honey. Stir everything together until just about combined– do not overwork the dough. The dough will look like shreds and be very crumbly. See photo above for a visual.
  3. Turn the dough out onto a lightly floured work surface and gently mold it into a rough looking rectangle using your hands. Use the photos above as a guide. Fold one side into the center, then the other side. Turn the dough so it’s long horizontally. Gently flatten. Repeat the folding again. Turn the dough so it’s long horizontally once more. Gently flatten. Repeat the folding one more time.
  4. Gently roll the dough out with a rolling pin until it’s 1 inch thick. Cut into 3-inch circles. Re-roll any scraps until you have 9-12 biscuits. Arrange in a 10-inch cast iron skillet or close together on a parchment paper-lined baking sheet. (Make sure they’re touching.)
  5. Brush the tops with remaining buttermilk. Bake for 15 minutes or until biscuits are golden brown on top.
  6. Remove from the oven and, if desired, brush with melted butter and honey mixture. Enjoy warm. Cover leftovers tightly and store at room temperature or in the refrigerator for up to 5 days.


  1. Make Ahead & Freezing Instructions: Baked biscuits freeze well for up to 3 months. Thaw overnight in the refrigerator and warm to your liking before enjoying. You can also freeze the biscuit dough. Prepare the dough through step 3. Wrap up tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator and continue with step 4. Also, after step 3, you may wrap up the dough in plastic wrap and refrigerate for up to 2 days before continuing with step 4.
  2. Special Tools: KitchenAid Food Processor | Glass Mixing BowlsPastry Blender | Wooden Rolling PinRound Biscuit Cutters | Pastry Brush | Cast Iron Skillet
  3. Flour: Starting with cold flour helps guarantee taller biscuits. If you can remember, place the flour in the freezer 30 minutes before beginning. You won’t regret it!
  4. Butter: While you’re placing the flour in the freezer (note above), place the cubed butter in there too! Partially frozen butter is the BEST for biscuits.
  5. Use either a pastry cutter or food processor for combining the ingredients. Both are great, but the food processor is quicker.

Adapted from All Recipes

Bonus: How to Get Crispy Biscuit Edges!

Want a crisp edge on your buttermilk biscuits? I have you covered with these 2 steps:

  1. Brush the tops with a little buttermilk, which helps achieve a slightly crispier top crust.
  2. Bake biscuits in a cast iron skillet, which promises a crispy biscuit bottom.

Biscuits and jam


  1. Second time around making these, they were perfect! My only taste testers were my two boys (3yo and 9m) but they both devoured them. I also made the gravy from the recipe you recommended and it turned out great. Can’t wait to make these for my husband and hopefully get his approval. He’s the picky one!

      1. Made them again for my husband and he rated them a 9 out of 10.. but that’s only because he doesn’t want me to get a big head. he definitely loved them!

  2. The best buttermilk biscuit recipe I’ve made in many years. My 89 year old father in law loves bread of any sort and these were crispy and flakey..the honey butter and folding did make a difference!

  3. Can I make these ahead, put them in the fridge, and then bake them later in the evening? or are they best baked right away?

    1. Hi Abby! They are best baked right away, however you can definitely make the dough and shape ahead of time, keep in the refrigerator or freezer before baking!

  4. I am the worlds worst biscuit maker. Seriously.
    I tried these and they’re great! For the first time in my 45 years, I made edible and delicious biscuits! Thank you from the bottom of my heart.
    Mine didn’t rise too well, but that was my fault. You know what I did. Lol

  5. made these yesterday with dinner and everyone loved them. I am making them again tonight and putting cheddar cheese in them for a change.

  6. They were absolutely delicious, but I ended up with burnt bottoms! I don’t know which instruction I missed. I used parchment paper on a baking sheet. The tops and middles came out glorious! I just had to peel the bottoms off to enjoy 🙁

    Any tips to avoid burnt bottoms? I’d call my first batch a 90% success haha

    1. Do you happen to live in Utah? I find that just about all the recipes I try come out just like yours! I’ve tried cutting the baking time back by 2 minutes and that seems to do the trick on *most* recipes!

  7. These biscuits are heavenly! They rise so well in the oven and are so tender and flaky! One thing I do before baking is freeze the biscuits while the oven is preheating to make sure they are EXTRA cold before going into the oven!

    1. For the best biscuit texture I recommend sticking with all purpose. If you are interested in a whole wheat roll I love this recipe: https://sallysbakingaddiction.com/whole-wheat-rolls/

    1. These biscuits are not overly sweet. I recommend keeping the honey in the dough but for the top you can brush them with just plain melted butter instead of honey butter. Enjoy!

  8. Made these as a surprise for my husband, he loves biscuits. Rated these as one of the best ever. They are beautiful in color and taste great with my apricot jam!
    Thank you!

  9. These are lovely biscuits and the addition of the honey is delightful. I used 1 tsp of kosher salt and they are on the saltier side…They were perfect with gravey but alone they tended to need something sweet added to cut the salt.

  10. I’m a pretty seasoned baker and also a woodworker—maybe herein lies my issue with this recipe! I rolled out to half inch thick, which upon reading this direction seamed really thin for a flaky biscuit recipe and my proof was when I ended up with 17 biscuits versus 9-12. To think in terms of math: incorrect thickness yielded more biscuits than recipe called represented, because surface area was increased by roughly 30% more than it should have been. I think maybe I’ll try rolling out to 1.25-1.5 thick next time (what I generally roll out for biscuit dough). Maybe you should use a ruler and measure the actual thickness of finished dough and correct recipe accordingly?

      1. Hi Melissa Lou, The dough should be rolled to 1 inch thick (see recipe step 4). You can watch the video to see what this would look like – if you try it again I think you will find it works much better! 🙂

      2. …I see where the instructions on the blog post say “the dough should be 1/2 inch thick and will rise tall when they bake” . Its below the 4th picture of the folded dough. The printable instructions however say the dough should be 1 inch thick.

  11. Fabulous recipe- exactly what I was craving this morning. I may have lost count and folded a couple of extra times. 😉

    Thank you so much for another hit. 🙂

    1. Hi Carol– the biscuits are truly the best with buttermilk, however you can try almond milk with a splash of lemon juice for a bit of tang.

      1. Forgot I am non-GMO as much as possible. So with the butter I will use GHEE. My mother use to use lard instead. Guess I need to go to the store.

  12. I am not a biscuit maker. Just took these out of the oven and like what I see, although they aren’t quite as perfect as yours, great for a first time! I was worried I had done something wrong when your directions said they would make 9-12 biscuits. I got 7 plus a little one, but then I watched your video and you got 8. Score!

  13. First time making biscuits from scratch, and these were a huge hit with my family! Will definitely be making them on a regular basis and now I have to figure out something else to do with my Pillsbury biscuits in the can. Maybe monkey bread? I don’t think I can bring myself to make those again. Will have to keep these in the freezer so we can have them in a hurry on busy mornings. I would like to work on making them more flaky. I think maybe I rolled the dough too much, which you cautioned against. Thanks for sharing this delightful recipe with us!

  14. Would it be okay if I made these a few hours before serving? How would you suggest I reheat them so that they’re warm when we’re ready to eat? Planning for a potluck requires some serious strategic skill lol!

    1. Hi Caroline! I’m happy to help. You can definitely make these a few hours before serving (I usually do!). I just stick them back in a 300F oven (covered with foil) for about 10 minutes to reheat.

  15. Sorry to be a hide-bound traditionalist, biscuit dough should Never Ever Never be mixed in a food processor – only by hand, you can cheat with a pastry knife but only half-way, finish off by hand!!! No need fr a rolling pin either, the dough can be hand patted into size and shape. The texture of the baked biscuit is totally different in favor of the handmade product!

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally