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These easy buttermilk biscuits are flaky, buttery, and perfectly golden on the outside with soft, tender layers inside. If you’ve ever wanted to master Southern buttermilk biscuits, this simple recipe will show you exactly how to make them from scratch!
My Bisquick Biscuits and Copycat Red Lobster Cheddar Bay Biscuits are reader favorites too!
Why you’ll love this Southern biscuit recipe!
Buttermilk biscuits are a classic Southern breakfast food, along with other favorites like grits, chicken and waffles, and fried eggs. I’ve shared butterswim, classic biscuits, and even sour cream biscuits, but I haven’t shared my easy buttermilk biscuit recipe yet. It’s definitely time!
Let me tell you, nothing compares to the taste and texture of homemade biscuits. Not only are they delicious, but they’re also incredibly easy to make. You can customize them with herbs and cheese, and they freeze well too! So, you can always have some on hand when that biscuit craving strikes.
- Perfectly Flaky Layers: Cold butter creates soft, tender layers in every bite.
- Simple Ingredients: Made with pantry staples you likely already have on hand.
- Quick and Easy: Ready in under 30 minutes from start to finish.
- Classic Southern Flavor: These southern buttermilk biscuits are rich, buttery, and comforting.
- Freezer-Friendly: Make a batch now and save extras for later.
Table of Contents
Ingredient Notes
See recipe card below this post for ingredient quantities and full instructions.
- All-purpose flour – Provides structure and keeps the biscuits light.
- Baking powder – Helps the biscuits rise and become fluffy.
- Salted butter – This needs to be very cold; cold butter is key to flaky layers.
- Honey – Adds a subtle touch of sweetness.
- Buttermilk – You can make your own by adding a tablespoon of white vinegar or lemon juice to a liquid measuring cup, then adding whole milk until it reaches the 1 cup mark. Whisk, and let sit for 5 minutes, or until the mixture thickens.
- Heavy cream – Here’s how to make heavy cream.
Variations
You can fold shredded cheddar cheese or fresh minced herbs like thyme, chives, or rosemary into the dough if you’d like.
How to Make Buttermilk Biscuits
- Mix the dry ingredients: Combine flour, baking powder, and salt. Add cold butter and mix until the texture resembles coarse crumbs.
- Add the buttermilk: Stir in buttermilk and honey until a soft dough forms.
- Shape the dough: Turn onto a floured surface and gently pat to about ¾-inch thick. Use a biscuit cutter to cut rounds, reworking scraps as needed.
- Bake: Place biscuits in the pan, brush with cream, and bake at 425ºF for 15–20 minutes until golden brown. Let cool slightly and enjoy warm.
Serving Suggestions
Buttermilk biscuits are a great side for any meal!
- Serve them with eggs and bacon for a classic Southern breakfast plate, or use them as the base for sliders or old-fashioned biscuits and gravy.
- They can be served alongside soups and salads as an alternative to bread, or as a side with other down-home favorites like collard greens with ham hocks.
- Biscuits are also amazing when split open and topped with melted butter and your favorite jam.
- Honey butter is great with buttermilk biscuits too!
How to Store Leftovers
If you have leftover biscuits, store them in an airtight container at room temperature for up to a week.
You can also freeze the extra biscuits for up to two months. Place them in a freezer bag or airtight container. To reheat, wrap each biscuit in a damp paper towel, and heat on high in the microwave for 15-20 seconds.
Frequently Asked Questions
Buttermilk gives biscuits a rich and tangy flavor, as well as a hint of sweetness. Buttermilk also helps tenderize the dough, giving it an irresistibly soft, fluffy texture.
The main difference between scones and biscuits is the texture. For instance, scones are usually a bit more dense and dry than biscuits. Meanwhile, biscuits tend to be fluffier and lighter. Scone recipes also often include extra ingredients like dried fruit and spices, while biscuit recipes typically use just a few simple ingredients. Buttermilk provides both of these baked goods with a delicious, rich flavor.
For a light and fluffy biscuit, we recommend using all-purpose flour. This type of flour is versatile and easy to find anywhere. You can also try white whole wheat or gluten-free flour, but the texture and taste will be slightly different.
No, eggs are not typically used in buttermilk biscuit recipes. The acidity of the buttermilk helps to activate the leavening agent (baking powder or baking soda) and gives the biscuits their signature rise.
More Breads, Biscuits, and Rolls
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Buttermilk Biscuits
Ingredients
- 2 ½ cups all purpose flour
- 1 tablespoon baking powder
- ½ cup cold salted butter
- 1 cup cold buttermilk
- 1 Tablespoon honey
- 2 Tablespoons heavy cream
Instructions
- Preheat your oven to 425 degrees F and grease a 10” cast iron skillet.
- Add the flour, baking powder and cold butter into a food processor and pulse until the mix looks like coarse crumbles. Pour the mix into a large bowl.2 ½ cups all purpose flour, 1 tablespoon baking powder, ½ cup cold
- Pour the buttermilk and honey into the bowl and knead the dough together with a rubber spatula or by hand. The dough will look a little shaggy which is good. You do not want to overmix or the biscuits will be too tough. Stop mixing once the dough just starts sticking together.1 cup cold buttermilk, 1 Tablespoon honey
- Sprinkle a flat work surface with a little flour then pat the dough flat with your hands until it is about ¾ of an inch thick. You can use a rolling pin but roll gently, the dough is very soft!
- Cut the dough into 3 inch circles using a cookie cutter. Place the biscuits in the greased skillet. The biscuits should be touching inside the skillet but not completely crushed- you want that circular shape!
- Re-roll any scrap dough and cut out more biscuits.
- Brush the biscuits with the heavy cream and then place the skillet in the oven. Bake for 15-20 minutes.2 Tablespoons heavy cream
- Let the biscuits cool in the skillet for about 10 minutes. Pull apart the biscuits and serve while nice and warm.
These baked up great. I will definitely make them again!