Easy Buttermilk Biscuit Recipe

4 Min Read

Buttermilk biscuits are a classic comfort food that pairs perfectly with breakfast, brunch, or dinner.

These biscuits are fluffy, tender, and buttery, with a slight tanginess from the buttermilk.

With just a few simple ingredients, you can whip up a batch of homemade biscuits that will impress your family and friends.

Whether you serve them with butter and jam or use them to make breakfast sandwiches, these easy buttermilk biscuits are sure to become a staple in your kitchen.


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


Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

In a large mixing bowl, whisk together the flour, baking powder, and salt.

Add the cold, cubed butter to the flour mixture and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.

Pour the cold buttermilk into the flour mixture and stir until just combined.

Be careful not to overmix.

Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together.

Pat the dough into a rectangle about 1/2-inch thick.

Use a biscuit cutter or a glass to cut out biscuits, then place them on the prepared baking sheet, spacing them about 2 inches apart.

Gather any remaining dough scraps, pat them together, and cut out additional biscuits.

Bake the biscuits in the preheated oven for 12-15 minutes, or until they are golden brown on top.

Remove the biscuits from the oven and serve warm.

Nutritional Facts

This easy buttermilk biscuit recipe yields approximately 12 biscuits.

Here are the nutritional facts per biscuit:

  • Calories: 140
  • Protein: 3g
  • Fat: 5g
  • Carbohydrates: 20g
  • Fiber: 1g
  • Sugars: 1g
  • Sodium: 340mg


Can I use salted butter instead of unsalted butter?

Yes, you can use salted butter, but you may want to reduce the amount of salt called for in the recipe.

Can I substitute regular milk for buttermilk?

While buttermilk is preferred for its tangy flavor and acidity, you can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 3/4 cup of milk. Let it sit for 5-10 minutes before using.

Can I freeze the unbaked biscuit dough?

Yes, you can freeze the unbaked biscuit dough. Place the cut-out biscuits on a baking sheet and freeze until solid, then transfer them to a freezer bag. When ready to bake, place the frozen biscuits on a baking sheet and bake as directed, adding a few extra minutes to the baking time.

How do I store leftover biscuits?

Store leftover biscuits in an airtight container at room temperature for up to 2 days. To reheat, wrap the biscuits in foil and warm them in a 350°F (175°C) oven for 5-10 minutes.

Can I add cheese or herbs to the biscuit dough?

Yes, you can customize the biscuit dough by adding shredded cheese, chopped herbs, or spices for extra flavor. Fold them into the dough just before shaping and cutting out the biscuits.

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