• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
She Loves Biscotti
  • Home
  • Recipe Index
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipe Index
  • About Maria
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Breakfast and Brunch » How to Make Buttermilk Biscuits: An Easy Recipe

    How to Make Buttermilk Biscuits: An Easy Recipe

    August 11, 2022 , Updated September 10, 2024 Maria 10 Comments

    • Facebook
    • Reddit
    • Flipboard
    Jump to Recipe Jump to Video
    A stack of buttermilk biscuits.

    Here’s How to Make Buttermilk Biscuits so that you get perfect results every time. The aroma of freshly baked biscuits will fill your home when you make these light and fluffy biscuits. This easy recipe is perfect for breakfast, brunch, or as an afternoon snack.

    A stack of fluffy and tender homemade biscuits.

    Making biscuits from scratch is easier than you think, and the results are well worth the effort.

    These homemade biscuits are fluffy and moist, with a golden-brown crust that’s both crispy and delicate. Best of all, they require just 6 ingredients you likely already have in your kitchen.

    There’s nothing like a freshly baked biscuit. The smell of baking biscuits is one of the most comforting aromas. And when they’re made with buttermilk, they taste even better!

    Jump to:
    • Why use Buttermilk?
    • How to Make Buttermilk Biscuits
    • Recipe Variations
    • Tips
    • FAQ
    • Serving Suggestion
    • Recipes with Buttermilk
    • Recipe origins
    • Recipe

    Why use Buttermilk?

    Buttermilk is a key ingredient in making tender, fluffy biscuits. In contrast to milk, buttermilk contains a slightly higher acidity level that breaks down the gluten in the flour. This in turn creates a more tender biscuit.

    It also reacts with the leavening agents (baking soda and powder) to create little pockets of air, which results in a lighter biscuit.

    This key ingredient can be found in the dairy section of most grocery stores. If you can’t find it, here’s how you can make 1 cup of buttermilk. Add a tablespoon of white vinegar or lemon juice to a liquid measuring cup. Then, fill the cup with milk to the 1-cup line. Stir together and let it sit for five minutes before using.

    Whether making biscuits from scratch using homemade buttermilk or store-bought, this ingredient creates the best biscuits.

    Buttermilk biscuits in a wicker basket.

    How to Make Buttermilk Biscuits

    Before combining the ingredients to make these flaky biscuits, preheat the oven to 450° F (230° C). Line a baking sheet with parchment paper and set it aside.

    A photo collage of the biscuit ingredients being combined.
    1. Sift or whisk together all of the dry ingredients in a large bowl. More specifically: 2 cups all-purpose flour, 4 teaspoons baking powder, ¼ teaspoon baking soda, and ¾ teaspoon salt.
    2. Using a cheese grater, grate ¼ cup frozen butter directly over the dry ingredients.
    3. Toss gently to incorporate the butter.
    4. Make a well with the ingredients.
    5. Pour in the cold buttermilk.
    6. With a wooden spoon, stir until just combined.
    7. Turn out onto a lightly floured work surface.
    8. Knead gently 4-5 times and then pat into a 1-1½ inch thick rectangle or round. No need for a rolling pin.
    9. Cut into rectangles or wedges with a floured bench scraper (this avoids any leftover scraps you would get by using a round cutter).

    Then, use the bench scraper to transfer to the prepared sheet pan. Place the biscuits about ½ inch apart.

    Bake at 450° F (230° C) for 15-20 minutes or until golden brown.

    Freshly baked buttermilk biscuits.

    Transfer to a wire rack to cool slightly. Serve warm with your favorite toppings.

    Recipe Variations

    A close up of garlic scapes cheese biscuits piled on top of each other.

    Garlic Scapes Biscuits

    If you’re feeling adventurous, use garlic scapes or chives combined with cheese to create a delicious savory biscuit.

    GET THE RECIPE

    Here are a few other ideas to modify this recipe:

    • Add ½ cup of shredded cheddar cheese to the dough for cheesy biscuits;
    • Stir in ½ cup of chopped bacon or ham;
    • Mix in ¼ cup of raisins;
    • Add a few teaspoons of sugar and create a biscuit for a strawberry shortcake. 

    Tips

    Now that you know how to make buttermilk biscuits, here are a few tips to ensure your biscuits turn out perfectly every single time:

    • Preheat your oven. This will ensure that it is hot enough so the biscuits will rise and create a crispy outer crust.
    • Use cold butter. This is one of the most important tips! The colder the butter, the flakier the biscuit will be. I like to place my butter in the freezer for about 20 minutes before grating it into the dry ingredients.
    • Handle the dough correctly. Overmixing will result in tough biscuits. Stir just until the ingredients are combined. When butter is too overworked into the dry ingredients, it will create a tough biscuit. To avoid this, use a light hand when mixing the sticky dough and avoid overworking it.
    • Avoid patting the dough too thin. You want your biscuits to be at least an inch thick. Making them thinner will result in biscuits that are tougher and not as fluffy.
    • Place the biscuits close together on the baking sheet. This will help them to rise and stay soft.
    • Bake the biscuits until they’re a light golden brown. You don’t want to overcook them or they’ll be dry. As every oven is different, check them a minute or two before the suggested baking time.
    • Serve warm. Biscuits are best served on the day they are made, slightly cooled, straight out of the oven.
    A sliced homemade biscuit on a white plate.

    FAQ

    What can I use instead of buttermilk?

    If you don’t have buttermilk on hand, you can make a quick substitute by adding a tablespoon of white vinegar or lemon juice to a liquid measuring cup. Then, fill the cup with milk to the one-cup line. Stir together and let it sit for five minutes before using.

    How can I tell when my biscuits are done?

    Biscuits should be golden brown on top and bottom when done. The sides will typically remain a little lighter than the top.

    How should I store leftover biscuits?

    Leftover biscuits can be stored in an airtight container at room temperature for one day. Alternatively, you can freeze them for up to two months. When ready to eat, simply reheat in a 350°F (175°C) oven until warmed.

    Serving Suggestion

    Strawberry rhubarb compote over a split open homemade biscuit.

    Strawberry Rhubarb Compote

    Serve your warm buttermilk biscuits with a dollop of strawberry rhubarb compote and a cup of hot coffee for a delicious breakfast or snack.

    These are also the perfect biscuits to have with this fish or potato corn chowder.

    Recipes with Buttermilk

    Are you looking for more recipes to use up that buttermilk? Here are a few of my favorites:

    • Buttermilk Cake
    • Bakery Style Chocolate Chip Muffins
    • Buttermilk Waffles
    • Oatmeal Pancakes
    • Buttermilk Pancakes
    • Irish Soda Bread
    • Black Bean Brownies
    • Almond Bundt Cake
    • Honey Wheat Bread

    Recipe origins

    I’ve adapted this recipe from Alton Brown, host of the Good Eats cooking show. Thank you, Mr. Brown.

    I started freezing the butter after I saw an episode of Chef at Home (with Michael Smith). He said that freezing the butter was a chef’s secret to obtaining a fluffy biscuit. He was right. Thank you, Chef Michael!

    Traditionally, you can use a round biscuit cutter, but I find that re-rolling the “leftover” dough creates a tough biscuit. So, at one point, I started cutting the dough into wedges, just like I did for these blueberry scones.

    Making the perfect biscuit from scratch is easier than you think, and the results are definitely worth the effort!

    These homemade buttermilk biscuits are light and fluffy with a golden-brown crispy crust. Made with just a few simple ingredients, this easy recipe is perfect for breakfast, brunch, or as an afternoon snack.

    So, give this recipe a try the next time you’re in the mood for something comforting. You’ll be glad you did!

    WELCOME! Sign up for my FREE NEWSLETTER for more delicious recipes, tips and updates!

    THANKS SO MUCH for following and being part of the She Loves Biscotti community, where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

    Ciao for now,

    Maria 

    ★★★★★ If you have made these biscuits from scratch, I would love to hear about it in the comments below and be sure to rate the recipe!

    Recipe

    Freshly baked buttermilk biscuits.

    How to Make Buttermilk Biscuits

    Here's How to Make Buttermilk Biscuits so that you get light and fluffy biscuits every time. The aroma of freshly baked biscuits will fill your home as they are baking in the oven.  This easy recipe is perfect for breakfast or as an afternoon snack.
    5 from 1 vote
    Print Save RecipeSaved! Pin Rate
    Course: Appetizer or side
    Cuisine: American
    Prep Time: 20 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 6 servings
    Calories: 246kcal
    Author: Maria Vannelli RD
    Prevent your screen from going dark

    WANT TO SAVE THIS RECIPE?

    Enter you email below and I’ll send the link to your inbox.
    PLUS, be the first to get newly published recipes!

    Ingredients

    • 2 cups flour all-purpose
    • 4 teaspoons baking powder
    • ¼ teaspoon baking soda
    • ¾ teaspoon salt
    • ¼ cup butter frozen
    • 1 cup buttermilk cold

    Instructions

    • Preheat oven to 450° F.
    • Line a baking sheet with parchment paper.
    • In a large bowl, sift or whisk together all the dry ingredients.
    • Using a cheese grater, grate frozen butter over dry ingredients.
    • Toss gently to incorporate the butter.
    • Make a well and pour in the cold buttermilk.
    • Stir until just combined (I use a wooden spoon).
    • Turn out onto a lightly floured surface.
    • Knead gently 4-5 times and then pat into a 1-1½ inch thick rectangle or round.
    • Cut into rectangles or wedges (this avoids any left over scraps you would get by using a round cutter).
    • Place close together on parchment paper.
    • Bake until fluffy and golden brown, about 15-20 minutes.
    • Transfer to a wire rack to cool slightly.
    • Serve warm with your favorite toppings.
    Enhance Your Cooking Experience!SCROLL UP for essential step-by-step photos embedded in the article above. When available, videos can be found in the next section. These visuals are designed to help you achieve perfect results every time. Happy cooking!

    Video

    Notes

    • Preheat your oven. This will ensure that it is hot enough so the biscuits will rise and create a crispy outer crust.
    • Use cold butter. This is one of the most important tips! The colder the butter, the flakier the biscuit will be. I like to place my butter in the freezer for about 20 minutes before grating it into the dry ingredients.
    • Handle the dough correctly. Overmixing will result in tough biscuits. Stir just until the ingredients are combined. When butter is too overworked into the dry ingredients, it will create a tough biscuit. To avoid this, use a light hand when mixing the sticky dough and avoid overworking it.
    • Avoid patting the dough too thin. You want your biscuits to be at least an inch thick. Making them thinner will result in biscuits that are tougher and not as fluffy.
    • Place the biscuits close together on the baking sheet. This will help them to rise and stay soft.
    • Bake the biscuits until they’re a light golden brown. You don’t want to overcook them or they’ll be dry. As every oven is different, check them a minute or two before the suggested baking time.
    • Serve warm. Biscuits are best served on the day they are made, slightly cooled, straight out of the oven.
    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 
    *Adapted slightly from Alton Brown

    Nutrition

    Serving: 1serving | Calories: 246kcal | Carbohydrates: 35g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 449mg | Potassium: 367mg | Fiber: 1g | Sugar: 2g | Vitamin A: 300IU | Calcium: 170mg | Iron: 2.2mg
    SIGN UP for Email updates!YES! Send me FREE RECIPES!

    This post was originally published on October 6, 2015, and republished on August 11, 2022, with updated content, photos and a video. Thanks for sharing!

    WANT TO SAVE THIS RECIPE?

    Enter you email below and I'll send the link to your inbox.
    PLUS, be the first to get newly published recipes!

    • Facebook
    • Reddit
    • Flipboard

    Filed Under: Breads, Breakfast and Brunch

    About Maria

    Maria Vannelli is a retired dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Julie

      April 25, 2024 at 11:31 am

      Made these yesterday, absolutely wonderfully light and fluffy. If I wanted to make them cheese biscuits, how much cheese would you suggest adding. Thanks for sharing your amazing recipes!

      Reply
      • Maria

        May 03, 2024 at 10:14 am

        Thanks so much Julie! I would add 1 cup of shredded cheddar cheese. Enjoy!

        Reply
    2. Fran

      August 20, 2022 at 8:19 am

      Hi Maria
      These looks so easy. Does anyone know if you can substitute oat milk for buttermilk?

      Reply
      • Maria

        August 20, 2022 at 8:25 am

        Thanks for your interest, Fran. Although I have never tried it, you should be able to mimic buttermilk with oat milk. Here is what I would do, add a tablespoon of white vinegar or lemon juice to a liquid measuring cup. Then, fill the cup with oat milk to the one-cup line. Stir together and let it sit for five minutes before using. I would love to hear about your results if you decide to try it. Thanks again for stopping by ♥

        Reply
    3. Alicia Theoduloz

      June 06, 2020 at 6:25 pm

      Last week I made the lemon blueberry scones, every body loved them so much that I just finished making another bunch, I actually had to double the recipe, thanks so much for sharing with us

      Reply
      • Maria

        June 06, 2020 at 10:41 pm

        My pleasure Alicia. Thanks so much for taking the time to share.

        Reply
    4. Ur pal val

      February 16, 2018 at 8:10 pm

      5 stars
      I love the tip on grating the butter… it actually works! Tried these buttermilk biscuits last week-end and they were really light and fluffy. Thanks for sharing 🙂

      Reply
      • Maria

        February 20, 2018 at 6:46 am

        My pleasure Val! I am always amazed at how light and airy these biscuits turn out. Thanks so much for stopping by, appreciate your comment.

        Reply
    5. Louise

      January 16, 2018 at 4:09 pm

      Made them today and they were very lovely and so fluffy. Thanks for the recipe, Maria.

      Reply
      • Maria

        January 16, 2018 at 5:13 pm

        My pleasure Louise! This is one of our favorite recipes… so glad you liked it! Thanks so much for stopping by ♥♥♥

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Maria from She loves biscotti

    Hi, I'm Maria! a dietitian (retired) and full-time content creator. Join me as I share traditional Italian recipes from my youth to modern twists on classics using fresh and seasonal ingredients.

    More about me →

    Subscribe and Follow

    • Facebook
    • Twitter
    • Pinterest
    • Instagram
    • YouTube

    STRAWBERRY RECIPES

    • Strawberries and ricotta in a dessert glass.
      Easy Strawberry Ricotta Dessert
    • Baked strawberries in a baking dish.
      Roasted Strawberries: From Ordinary to Amazing!
    • Lemons and fresh strawberries surround a white dish of macerated berries.
      Macerated Strawberries: A Simple Recipe
    • A close up of icy cold frozen strawberry halves set on ice.
      How to Freeze Strawberries: 6 Easy Steps!
    Banner of sites featuring She Loves Biscotti including Buzzfeed, Huffpost, etc.

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • About
    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 She Loves Biscotti INC

    Copyright © 2025

    We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it. Read moreOkNo