These buttery and tender Flakey Buttermilk Biscuits can be easily made in under 30 minutes whenever you need some delicious biscuits to go with a meal!
There's nothing better than a fresh homemade biscuit with flakey and buttery layers fresh out of the oven with a pot of homemade soup or stew! That's comfort food at its finest. Like my Cheddar Garlic Butter Biscuits, these classic buttermilk biscuits are the perfect accompaniment for a hearty homemade soup.
While you will find mostly sweet desserts and baking recipes on my site, I also have a few tasty savory breads, rolls, scones, and biscuits as well to balance it all out. Try my Rosemary Garlic Focaccia Bread or Garlic Herb Breadsticks if you are looking for a yeast dough recipe. My Sundried Tomato & Smoked Cheddar Scones or Cheddar Jalapeño Scones are great quicker options made with baking powder as the leavening agent.
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⭐️ Why You Need to Make This Recipe
- Layered & Soft - If you are careful not to overmix the dough you will get biscuits that have wonderful soft, light, and flakey layers.
- Quick & Easy - You can make these biscuits in under 30 minutes including baking time.
- Buttery - Using all butter to make biscuits gives them a great flavor.
🧈 Ingredients
Here are the ingredients needed to make these old-fashioned buttermilk biscuits.
- Flour - Regular all-purpose flour works great in biscuit recipes.
- Butter - I use salted butter in most of my baking but unsalted butter works too with an additional ½ teaspoon of salt added to the recipe for every cup of butter used.
- Buttermilk - If you don't have any buttermilk, Beth over at The First Year Blog has a great resource on making homemade buttermilk.
See the recipe card for the full list of ingredients with measurements.
📃 Instructions
Step 1: Whisk together the flour, sugar, salt, baking powder, and baking soda.
Step 2: Add in the cold cubes of butter.
Step 3: Cut the butter in using a pastry cutter until the pieces of butter are the size of small peas.
Step 4: Whisk together the buttermilk and egg.
Step 5: Add to the flour/butter mixture.
Step 6: Mix until a loose dough begins to form. Turn onto a clean counter and gently knead until the mixture comes together.
Step 7: Roll the dough out to a ¾-inch thickness. Cut into biscuits using whatever shape or size of cutter you prefer. I use a 2 or 2 ½-inch diameter cutter.
Step 8: Arrange the biscuits on a baking sheet lined with parchment paper.
Bake in a preheated oven for 10-15 minutes or until lightly golden brown. Serve fresh out of the oven.
💡 Top Tip
To avoid lopsided biscuits where one side rises more than the other, try to push the cutter directly down into the dough and avoid spinning the cutter to release the dough. This helps the biscuit dough to rise high evenly.
❓ Recipe FAQs
You can make a homemade buttermilk with regular milk and vinegar or lemon juice. Check out this helpful tutorial on how to make homemade buttermilk.
Yes. Simply add an additional ½ teaspoon of salt to the recipe for every cup of butter.
Biscuits are best served fresh out of the oven but leftovers may be stored in an airtight container at room temperature for up to 3 days.
Homemade biscuits are great served with soup, stew, chili, roast dinner, or traditional sausage gravy.
🍞 More Recipes for Soup Accompaniments
Looking for breads, rolls, and scones to serve with soup for a cozy meal? Try these:
If you tried these Flakey Homemade Buttermilk Biscuits or any other recipe on my website, please leave a ⭐️ star rating and write a little note telling me how it went in the comments below. Thank you!!
📖 Recipe
Flakey Buttermilk Biscuits
Equipment
- baking sheet
- parchment paper
- mixing bowls
- measuring cups & spoons
- whisk
- pastry cutter
- 2 or 2.5-inch cookie cutter
Ingredients
- 3 cups all-purpose flour
- 2 tablespoons white sugar
- ½ teaspoon salt
- 4 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ cup cold salted butter * cubed
- 1 cup buttermilk *
- 1 egg
Instructions
- Preheat the oven to 425℉. Line 2 baking sheet with parchment paper.
- Whisk the flour, sugar, salt, baking powder, and baking soda together in a large bowl. Cut the cold cubed butter into the flour mixture using a pastry cutter until the pieces of butter are the size of peas.
- In another bowl, whisk together the buttermilk and egg. Add to the flour/butter mixture and gently fold with a spatula until the dough just starts to come together. Turn the contents of the bowl onto the countertop and gently knead just until the dough comes together. Do not overmix!
- Roll the dough out on a lightly floured counter to about ¾-inch thickness. Cut out the biscuits using a lightly floured medium-sized cookie cutter (2 or 2.5-inch diameter). (Try to push the cutter directly down into the dough and avoid spinning the cutter to release the dough.) Place the biscuits on the prepared baking sheets, leaving at least 1 inch between each biscuit.
- Bake in the preheated oven for 10-15 minutes or until lightly golden. Serve warm with butter. Enjoy!
Notes
- If using unsalted butter, add an additional ½ teaspoon of salt to the recipe for every cup of butter used.
- If you don't have any buttermilk, here is a great resource on making homemade buttermilk.
Elizabeth C.
These biscuits are absolutely delicious. Flaky and golden perfection!
Naomi Andres
Thank you so much, Elizabeth!
Naomi
Makayla Wildey
This is the best biscuit recipe I have ever tried. I didn't have salted butter so I used 1tsp instead of the 1/2 tsp and it tasted great!
Naomi Andres
I’m so glad you enjoyed this recipe, Makayla! Great substitution. Thank you for taking the time to leave a comment!
Katrina McAllister
I made these biscuits with soup last night. They are perfect! Easy and fast to make and so flaky and delicious right out of the oven. We ate the rest for breakfast with jam the next morning....still delicious!
Naomi Andres
Thank you so much, Katrina! I am so happy to hear that you enjoyed this recipe!