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A stack of homemade flaky biscuits in a white bowl.
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Homemade Buttermilk Biscuits

Flaky, tender buttermilk biscuits made from scratch with cold butter and simple folds. These Southern style biscuits rise tall, bake with crisp edges, and don’t require a biscuit cutter.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breads, Breakfast
Cuisine: American
Keyword: biscuits from scratch, buttermilk biscuits
Servings: 10 servings
Author: Dahn Boquist

Ingredients

  • 2¾ cups all-purpose flour or pastry flour, 330 grams
  • 2 teaspoons granulated sugar
  • 1 tablespoon baking powder
  • ¾ teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground white pepper or black pepper
  • 12 tablespoons butter chilled and cut into cubes
  • 1¼ to 1⅓ cups buttermilk cold, 300–315 grams

For the Top:

  • 4 tablespoons heavy cream melted butter, or egg wash

Instructions

  • Preheat the oven to 425°F. Line a baking sheet with parchment paper.
  • In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and pepper.
    Combining flour, salt, and baking soda in a mixing bowl to make biscuits.
  • Add the cubed, chilled butter to the dry ingredients. Use a pastry cutter, fork, or your fingers to quickly work the butter into the flour until you have pea-sized chunks and a crumbly texture.
    Blending cold butter into flour mixture.
  • Pour in 1¼ cups of buttermilk and stir until the dough forms a shaggy, loose mass. If it looks too dry, drizzle in a bit more buttermilk, 1 tablespoon at a time. It's ok if there are a few dry crumbs, they will come together in the next steps.
    Stirring buttermilk into the biscuit batter.
  • Turn the dough onto a lightly floured surface and gently press it into a mound, then shape it into a rectangle.
    Pushing biscuit dough into a mound on a counter.
  • Fold one third of the dough over the center, then fold the other third on top (like a letter). If any crumbs are loose, just tuck them between the layers.
    Cutting the biscuit dough and folding it over itself to make flaky layers.
  • Pat it back into a rectangle and fold it into thirds again. Each fold builds layers that will make the biscuits flaky.
    Folding biscuit dough to create flaky layers.
  • Finally, pat it into a 9” x 5” rectangle about 1 inch thick. Slice the dough in half lengthwise, then cut four vertical strips to make 10 square biscuits.
    Slicing biscuits on a counter with a bench scraper.
  • Transfer the biscuits to the prepared baking sheet. Brush the tops with cream, butter, or egg wash. Bake for 18–24 minutes, or until golden brown and baked through.
    Brushing cream on top of homemade buttermilk biscuits.

Notes

Chill before baking (if needed): If your kitchen is warm, chill the shaped biscuits in the fridge for 10–15 minutes before baking to help them rise taller.
Choose your finish: A light egg wash (1 egg + 1 tablespoon milk) gives the tops a glossy finish, while cream or butter creates a more matte, rustic look.
Grated butter option: You can grate the butter and freeze it briefly instead of cubing. This method helps incorporate it quickly into the flour.
Freeze unbaked biscuits: Cut the dough, freeze the biscuits on a tray, then bake straight from frozen. Just add a couple extra minutes to the bake time.
Storage: Store baked biscuits in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4. Reheat in a 350°F oven for 8–10 minutes to bring back the crisp edges.

Nutrition

Serving: 1 serving | Calories: 274kcal | Carbohydrates: 28g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 558mg | Potassium: 55mg | Fiber: 1g | Sugar: 1g | Vitamin A: 518IU | Vitamin C: 0.1mg | Calcium: 91mg | Iron: 2mg
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