Best-Ever Buttermilk Biscuits

These flaky, fluffy buttermilk biscuits are melt-in-your-mouth good and so easy! Serve warm with brunch, soups and stews, fried chicken, and your picnic feast. This will be your go-to biscuit recipe!

Hot out of the oven, mile-high biscuits hold fuzzy memories in my family… especially these irresistible homemade variety! On a slow Sunday morning, my little girl and I love to mix up a big batch of biscuit dough, dance to music and make a mess in the kitchen. When it’s time to finally savor our hot, fluffy biscuits with butter and honey, or raspberry jam with breakfast, our home smells heaven sent and there’s no keeping us from going for seconds. It’s like creating magic in a matter of minutes!

Homemade biscuits are so simple to make – just 5 pantry ingredients, a little elbow grease, and less than an hour from start-to-finish. Biscuits are a quick bread, which means no waiting around for hours for the dough to rise. Their leavening comes from baking soda and baking powder for a light and fluffy lift.

Take care with the dough to not over-work it. Too much kneading overdevelops the gluten in the flour, so it does not need to be handled too much. Just roll out a nice thick rectangle, cut your shapes and pop on the pan! Your best-ever breakfast treat or side dish for chicken, soups, stews and saucy dishes is just minutes away.

These buttery homemade biscuits are so soft and tender they practically melt in your mouth. You will love this recipe and enjoy sharing them with the ones you love, like we do!

Best-Ever Buttermilk Biscuits

Best-Ever Buttermilk Biscuits

Yield: 6 biscuits
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes


  • 2-1/2 cups all-purpose flour
  • 1 Tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1/2 cup (1 stick) cold butter, thinly sliced
  • 1 cup cold buttermilk
  • 3 Tbsp. butter, melted


    1. Preheat oven to 425 degrees F.
    2. In a large mixing bowl, whisk together flour, baking powder, and salt.
    3. Add butter and cut in with a pastry blender until pea-size clumps form.
    4. Create a well in the center of the mixture by pushing the mixture toward the sides of the bowl. Pour buttermilk into the well. Mix gently with a fork until JUST combined. (Over-mixing will make tough biscuits!)
    5. Turn the dough out onto a floured surface and create a rectangle using your hands.
    6. Fold the dough into thirds (like folding a letter). (Fold left side over center, then right side, so it's still in a rectangular shape.) Then roll back out to 1-inch thick. Repeat the folding and rolling process twice more, Rolling the dough out to ½" thick on the final time.
    7. Cut out about 12 biscuits with a 2 ½"-3" round cutter. Re-roll any scraps until there's about 6 biscuits.
      Transfer biscuits to a baking sheet so that the biscuits are touching each other and the edge.
    8. Bake at 425° for about 13 minutes until cooked through and golden brown on top.
    9. Melt 3 Tbsp. butter and brush on top of warm biscuits.
    10. Serve and enjoy!

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  1. Loved this recipe. I have never laminated my dough before. Wonderful. I am making another batch today to take to my sister. Soooo very good.

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