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Southern Buttermilk Biscuits

Sep 3, 2024 · 159 Comments

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These simple homemade Southern Buttermilk Biscuits are flaky and tender. They're easy to make at home from scratch. Slather them in butter and see just how deliciously light and tender they are.

These simple homemade Southern Buttermilk Biscuits are flaky and tender. Slather them in butter and see just how deliciously light and tender these biscuits are.

Biscuits stacked on a black matte plate on a white rustic wood background

Flaky Southern Buttermilk Biscuits

If you've been only eating those biscuits out of a can because you're too scared to try to make your own fluffy biscuits from scratch recipe, let me tell you, you're missing out!  Making biscuits from scratch is actually pretty simple and making them from scratch makes a world of difference.  

These Southern Buttermilk Biscuits are my favorite, and the best ever. They're made with simple ingredients, and are flaky, fluffy, and buttery.

The thing that sets these biscuits apart from the pack is buttermilk, which gives them a little extra moisture and an extra pretty color.  

Overhead view of a stack of biscuits on a black matte plate with a white potato sack linen

Tips for the Best Flaky Biscuits

These biscuits will turn out flaky, but here are some extra tips to make sure they're your flakiest biscuits ever.

  1. Cold fat. Cold butter will create more layers and pockets as it melts in the oven.
  2. Don't over mix. Mixing activates the gluten, which leads to tough biscuits. Mix only until ingredients are combined.
  3. Bake close together. When the biscuits touch each other while baking, they help each other rise higher.
  4. Make sure your baking powder is good. To check, pour 1 cup hot water over 1 teaspoon baking powder. If it bubbles up, it's still good to use. If it doesn't, toss it.

How to Make Ahead Southern Buttermilk Biscuits

Southern buttermilk biscuits are best served warm right out of the oven slathered in butter.

To make ahead, prepare and cut out biscuits according to recipe instructions. Place on a lined baking sheet in the freezer. Freeze for 1 hour, then transfer to a freezer bag until ready to use or up to 3 months.

To bake, place on a lined baking sheet, still frozen, and bake at 425°F for an additional 5 minutes, 18-25 minutes total.

Two biscuits on a black plate plate with strawberries. One biscuit is cut open with strawberry jam spread on it

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  • Biscuits and Gravy Casserole - use your biscuits in this amazing casserole based off a breakfast favorite!
  • Brie and Chive Biscuits - the brie in these biscuits makes them even more flaky!

Southern Buttermilk Biscuits Video

Biscuits stacked on a black matte plate on a white rustic wood background

Southern Buttermilk Biscuits

These simple homemade Southern Buttermilk Biscuits are flaky and tender. They're easy to make at home from scratch. Slather them in butter and see just how deliciously light and tender these biscuits are.
4.90 from 104 votes
Print Pin Rate
Course: Bread
Cuisine: American
Keyword: Buttermilk Biscuits, Flaky Buttermilk Biscuits, Southern Buttermilk Biscuits
Prep Time: 20 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 35 minutes minutes
Servings: 12 biscuits
Calories: 177kcal
Author: Michelle
Prevent your screen from going dark

Ingredients

  • 2½ cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ½ cup cold butter thinly sliced
  • 1 cup cold buttermilk

Instructions

  • Preheat oven to 425°F.
  • In a large mixing bowl, whisk together flour, baking powder, and salt.
  • Add butter and cut in with a pastry blender until pea-size clumps form.
  • Create a well in the center of the mixture by pushing the mixture toward the sides of the bowl. Pour buttermilk into the well. Mix gently with a fork until JUST combined. (Over mixing will make tough biscuits!)
  • Turn the dough out onto a floured surface and create a rectangle using your hands.
  • Fold the dough into thirds (like folding a letter). (Fold left side over center, then right side, so it's still in a rectangular shape.) Then roll back out to 1-inch thick. Repeat the folding and rolling process twice more, Rolling the dough out to ½" thick on the final time.
  • Cut out about 12 biscuits with a 2 ½"-3" cutter. Re-roll any scraps until there's about 10-12 biscuits.
  • Transfer biscuits to a baking sheet so that the biscuits are touching each other and the edge.
  • Bake at 425° for about 13-15 minutes until cooked through and golden brown on top.

Notes

  • Don't have buttermilk on hand? Try this super useful 2 ingredient buttermilk substitute.
  • Make sure baking powder is fresh for the fluffiest biscuits.
  • For crispy biscuit edges, brush unbaked tops with 2 tablespoons buttermilk, and cook in a cast iron skillet.
  • To prepare in a food processor: Combine dry ingredients in step 2 in your food processor. Pulse to combine. Then add butter. Pulse again until pea-sized crumbs form (you do not want it to turn into a dough yet!). Then transfer mixture to a large mixing bowl and continue with recipe instructions.
  • Storage: Cover leftovers tightly, and store at room temperature for up to 5 days.
  • Recommended equipment: pastry blender | biscuit cutters

Nutrition

Serving: 1biscuit | Calories: 177kcal | Carbohydrates: 22g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 285mg | Potassium: 257mg | Fiber: 1g | Sugar: 1g | Vitamin A: 269IU | Calcium: 116mg | Iron: 1mg
Did you make this recipe?I love seeing your creations. Snap a quick photo and mention @TheGraciousWife or tag #thegraciouswife on Instagram! Leave a STAR rating below!

UPDATE INFO: This recipe was originally published in October 2016. It has been republished with new pictures, detailed instructions and tips, and a video in November 2019.

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Breads & Grains, Recipes, Side Dishes Biscuit Recipe, Bread Recipe, Buttermilk Biscuit Recipe, Side Dishes Recipe

Reader Interactions

Comments

  1. Theresa @DearCreatives says

    October 27, 2016 at 5:06 pm

    Looks so yummy. I haven't made homemade in so long. Thanks for sharing at the #InspirationSpotlight party. Shared

    Reply
    • Arthelia Miller says

      July 22, 2022 at 3:06 pm

      Just made the buttermilk biscuits, they came out great, getting ready to use them for chicken a la king

      Reply
    • Marta says

      March 17, 2024 at 8:24 am

      Should the pan be greased or not?

      Reply
      • Michelle says

        March 17, 2024 at 1:32 pm

        I put parchment paper on the bottom of a baking sheet. No grease.

        Reply
  2. Carol says

    October 28, 2016 at 11:07 am

    Oh the memories your biscuits bring. My grandmother made light, fluffly biscuits. I do love real homemade biscuits.

    Reply
  3. Beth says

    November 21, 2019 at 11:25 am

    Oh, these looks amazing! I could eat these with jam all day long!!

    Reply
  4. Adriana says

    November 21, 2019 at 11:27 am

    Absolutely love biscuits and more when flaky. Yours look so good. I will try your recipe as I am in a baking mode right now looking for homemade biscuits like this!

    Reply
    • Tina Autry says

      July 13, 2023 at 1:10 pm

      Granny said cut them out with something sharp or they will flatten.

      Reply
      • chet says

        July 18, 2023 at 9:53 pm

        smart granny...;)

        Reply
      • Jeanette S says

        February 18, 2024 at 12:46 pm

        When you cut out your biscuits do not twist the cutter. Why? Because you will loose all the layers you folded. That’s the pretty presentation to.

        Please use Baking powder NOT baking soda! To very different ingredients.

        Tip. The perfect Flaky pie crust is cold butter & very cold water, do not over work the dough!

        This Biscuit recipe is Devine! Please follow the recipe to T! Absolutely delicious!
        Making them again next week. Great with homemade preserves made from scratch, or try HM honey butter. Enjoy!
        I tried adding fresh mince chives & sharp grated cheddar cheese delicious too.
        Pastry Chief.

        Reply
    • Sylvia Ramirez says

      July 10, 2024 at 11:07 am

      Hi, I used cold water since I didn't have any buttermilk and used salted butter. It came out great! Love this recipe. Thanks!

      Reply
    • Connie Mattson says

      May 26, 2025 at 9:10 am

      These are so easy and taste fabulous! It was a hit with my family.

      Reply
  5. Shadi Hasanzadenemati says

    November 21, 2019 at 11:33 am

    We made this the oGoing to make it again for a family gathering this weeI made this recipe last weekend and it was incredible! Thanks so much for sharing.

    Reply
    • Amanda says

      October 01, 2020 at 5:57 am

      Your biscuits are delicious!
      Have you ever tried to freeze them unbaked and pull a couple out at a time to bake? Have you had any luck with this?

      Reply
      • Michelle says

        October 04, 2020 at 11:45 am

        I haven't tried it with this recipe, but I do it with drop biscuits all the time, so I think it would probably work. To try it, follow baking instructions in the recipe, adding on an additional 2-4 minutes to the cook time to account for them being frozen. Watch them closely at the end.
        Let me know how it goes if you try it!

        Reply
        • Beth says

          December 08, 2024 at 7:17 am

          This recipe is so easy! In the Grocery store years ago, an older Southern woman pointed out powdered buttermilk to me & it's been a game changer for these types of recipes. I find it in the baking aisle & keep it in the fridge.

          Reply
          • Michelle says

            December 09, 2024 at 8:30 am

            Oh, that's a great tip!

  6. Jill says

    November 21, 2019 at 11:51 am

    Look at those flaky layers. These biscuits look wonderful. Love all your process photos.

    Reply
  7. Noelle says

    November 21, 2019 at 1:09 pm

    A perfect buttery dinner roll, great with our dinner last night! Love this.

    Reply
  8. Dannii says

    November 27, 2019 at 8:17 am

    They look so light and fluffy. I definitely need to try these.

    Reply
  9. Jessica says

    November 27, 2019 at 8:45 am

    Whenever I think of Southern cooking, I think of fluffy biscuits like these! Thanks for the tip about working with cold butter and baking the biscuits close together. I didn't know this before.

    Reply
  10. Kate says

    November 27, 2019 at 9:02 am

    These biscuits look so fluffy and yummy!! Making these tomorrow for the big day! 🙂

    Reply
  11. Romina says

    November 27, 2019 at 9:17 am

    These look so fluffy, I can't wait to try them!

    Reply
    • Pamilyn says

      November 05, 2022 at 3:53 am

      Im going to try this recipe on Sunday. Is their a preference for butter- salted or unsalted?

      I shall post pics 👩🏻‍🍳

      Reply
      • Michelle says

        November 05, 2022 at 8:01 am

        Unsalted butter since we add salt in. Looking forward to hearing how it goes! 🙂

        Reply
  12. Lisa says

    November 27, 2019 at 9:26 am

    These are so light, fluffy and flakey! Can't wait to slather these in butter and jam. 🙂

    Reply
  13. Cal says

    June 16, 2020 at 2:26 pm

    My search for amazing biscuits like my Grandma made is over. These are amazing, light and fluffy. Taste I remember. Thank you!

    Reply
    • Michelle says

      June 16, 2020 at 2:59 pm

      You're welcome! I'm so glad you found what you were looking for! They're our favorites too 🙂

      Reply
    • Susan L Schlais says

      September 29, 2022 at 6:16 pm

      Should it be 2 teaspoons baking soda? Made these , followed recipe to a T. And they tasted like baking soda. Just fluffy baking soda. Inedible.

      Reply
      • Michelle says

        September 30, 2022 at 7:03 am

        Baking powder, not soda. That may be the problem

        Reply
      • Donna says

        October 28, 2022 at 1:41 am

        I thought it said 2 Tablespoons of Baking Powder

        Reply
      • Elle says

        January 08, 2023 at 10:01 am

        That’s bc it’s baking powder not baking soda so not exactly to a T 😂.

        Reply
  14. Brenda says

    June 28, 2020 at 2:53 pm

    I am curious about the reasoning behind the rolling in a rectangle, folding in thirds, and rolling out again? Can you tell me why this is done? I have never heard of that 😊

    Reply
    • Michelle says

      June 29, 2020 at 9:38 am

      Yes! This is how you make SUPER flaky pastries, such as croissants. It creates extra layers, which makes them super fluffy and flaky.

      Reply
  15. Teresa says

    June 30, 2020 at 1:59 pm

    Hi are you sure is 2 tbsp baking powder not 2 tesp baking powder Thank you

    Reply
    • Michelle says

      June 30, 2020 at 4:05 pm

      Yes, I'm sure. 2 TABLESPOONS.

      Reply
      • Laurie Smith says

        January 07, 2024 at 10:43 am

        In the recipe it says 1 T for baking powder? But here in the comments it says 2. Can you clarify?

        Reply
        • Michelle says

          January 07, 2024 at 3:49 pm

          1 Tablespoon as in the recipe

          Reply
  16. Maddie says

    June 30, 2020 at 9:32 pm

    Is the 2 tablespoons of baking soda right? It made the whole biscuit taste like baking soda. It was really gross.

    Reply
    • Michelle says

      July 01, 2020 at 9:44 am

      It's baking powder, not soda, which I'm guessing was the problem. Yes, it's 2 tablespoons. We make these all the time with the 2 tablespoons baking powder, and there's no weird flavor.

      Reply
  17. Marce says

    July 11, 2020 at 8:22 am

    Hi, is that unsalted butter?

    Reply
    • Michelle says

      July 11, 2020 at 10:19 am

      Yes! Unsalted is always best for baking

      Reply
  18. Malia says

    July 12, 2020 at 8:30 pm

    So if u use salts butter don’t add salt to the recipe

    Reply
    • Michelle says

      July 12, 2020 at 11:14 pm

      When using salted butter, you can't control the salt content. Also, unsalted butter is usually fresher. That's why it's usually recommended to use unsalted butter for best results.

      Reply
      • Kendall says

        February 23, 2022 at 8:20 am

        Maybe you could add “unsalted” in the ingredients section for us beginners! Mine looked beautiful but tasted like a salt lick! 🤪

        Reply
      • Sylvia says

        July 10, 2024 at 11:13 am

        Wanted to give this recipe 5 stars. Thanks!

        Reply
  19. Tammy says

    August 16, 2020 at 12:55 pm

    Oh my word!!! These are SO easy to make and are delicious! This summer I made blueberry, raspberry and peach jelly and to put them on these biscuits...YUMMMM! Thank you!!!

    Reply
    • Michelle says

      August 19, 2020 at 11:39 am

      You're welcome! Glad you love them! We do too 😉

      Reply
  20. Monika says

    September 02, 2020 at 8:01 am

    These biscuits were incredible! I can highly recommend this recipe for its ease and the end result.
    I realised that I only had about a third of the unsalted butter that I needed and only had salted left to make up the rest, so I reduced the salt by around half. They were super delicious!

    Reply
  21. Rachna says

    September 13, 2020 at 10:43 am

    I just love biscuits. Yours are absolutely fluffy and so appetizing. Am bookmarking this recipe to try out soon. Thanks for sharing.

    Reply
    • Betty Peterson says

      September 17, 2023 at 10:26 pm

      My husband and I look forward to preparing these homemade buttermilk biscuits thanks for the chance to make my Grandma's Butter milk biscuits.

      Reply
  22. Jessica Formicola says

    September 13, 2020 at 11:11 am

    These are the BEST buttermilk biscuits I've ever tried! Thanks so much for sharing the recipe!

    Reply
  23. Nart at Cooking with Nart says

    September 13, 2020 at 11:20 am

    These biscuits are so good, especially with jam and fresh fruit! Well, I might also add icecream!

    Reply
  24. Luci says

    September 13, 2020 at 11:46 am

    Yum! These homemade Southern Buttermilk Biscuits are delicious! They were the perfect side dish for dinner! The biscuits even reminded me of a recipe my mom used to make when I was younger.

    Reply
  25. Jess says

    September 15, 2020 at 11:52 am

    I love your tip for checking your baking powder. So smart!

    Reply
  26. Roxana says

    September 15, 2020 at 12:04 pm

    Your recipe is so easy to read and follow. And I love those extra tips. Buttermilk biscuits are the best.

    Reply
  27. Tawnie Kroll says

    September 15, 2020 at 12:25 pm

    The most soft, flaky, tender, melt in your mouth biscuits I've ever made. Such a great recipe!! Thank you!

    Reply
  28. Emily Liao says

    September 15, 2020 at 12:30 pm

    Everyone loved these biscuits! Can't wait to make this again.

    Reply
  29. Terry says

    November 01, 2020 at 4:47 pm

    I was so pleased with this recipe, the biscuits turned out perfect ! Thank you for sharing and for all the wonderful tips.

    Reply
    • Michelle says

      November 02, 2020 at 9:48 am

      So glad you loved them! And it's my pleasure 🙂

      Reply
  30. Teresa says

    December 21, 2020 at 10:10 pm

    Made these for breakfast and they are so delish. This is the best recipe I've ever made for a biscuit. They were so buttery good! So moist!

    Reply
  31. Rosi says

    December 28, 2020 at 8:23 pm

    Made these for biscuits and gravy. Sooo fluffy and good. Really easy to make.

    Reply
  32. teresa says

    January 01, 2021 at 5:44 pm

    Love,Love,Love this is the best biscuit recipe. So flaky and buttery. Thank You For Sharing!

    Reply
  33. Red says

    January 03, 2021 at 4:34 pm

    I made these for Christmas brunch and everyone raved over them. Baked up beautifully; lots of tender layers. Yummmm

    Reply
  34. Sue says

    January 10, 2021 at 8:12 pm

    Made for the first time. Delicious with butter and homemade jam. I could probably eat them all while they are warm. Thanks for the recipe., Michelle.

    Reply
  35. Naziya says

    January 11, 2021 at 5:30 pm

    Tried this recipe twice and both the times they turned out just perfect 👌🏼 thank you 😊

    Reply
  36. Jess says

    January 17, 2021 at 6:16 am

    Delicious and easy. Just have to keep the butter cold. Best biscuit recipe I’ve found so far.

    Reply
  37. Lora says

    February 13, 2021 at 4:24 pm

    This recipe is pure AWESOMENESS!! I made some & they were absolutely delicious!! I was so proud of myself, because this was the third time I made biscuits, & they were perfect!! Thanks for sharing this GREAT recipe!!
    😁💞👍👍💯

    Reply
  38. Judy Southerland says

    March 26, 2021 at 9:24 pm

    I just made these today......they are awesome. I did not have buttermilk but used powdered buttermilk and mixed it in before adding butter and milk. They were tender, delicious. I also did not have a biscuit cutter so I took my rectangle and cut it in 12 squares and put it on a cookie sheet and baked them . Will make these again.

    Reply
  39. Tess says

    April 09, 2021 at 6:28 am

    Perfect recipe! My grands are going to love them.. Thanks..

    Reply
  40. Cathy Bentley says

    July 25, 2021 at 8:27 pm

    Very happy with this recipe!! Big and fluffy biscuits! Especially LOVE the biscuit calculator so that I can make BIG batches for our large family.

    Reply
  41. Wes K says

    September 07, 2021 at 7:29 pm

    These are fantastic. I replace the flour with gluten free cup4cup and make gluten free biscuits. My family loves them!

    Reply
  42. Sandra Parker says

    September 10, 2021 at 7:23 pm

    I had not made biscuits for awhile Looked through recipes glad I tried this one , best biscuits I have in a long time !

    Reply
    • Michelle says

      September 12, 2021 at 1:07 pm

      Glad you loved it!

      Reply
  43. Susan says

    September 18, 2021 at 5:45 pm

    These are the best biscuits I've ever made and the best I've ever eaten! Crispy on the bottom, fluffy inside! I loved the "rough puff" folding-- I think it really added. These will be my go-to biscuits for sure.

    Reply
  44. Mary says

    October 02, 2021 at 5:23 pm

    Excellent, flaky!! They were perfect with 11minutes bake time

    Reply
  45. Bob says

    October 03, 2021 at 7:42 am

    These biscuits are terrific! Best recipe I've found.
    2 tips: Put butter in freezer for 2 hours prior to mixing and grate butter using a cheese grater. Brush melted butter on top before cooking. Also, if biscuits don't brown satisfactory on top, turn oven to broil for about a minute near the end. Watch closely!

    Reply
  46. Lisa L says

    January 16, 2022 at 12:42 pm

    We make these all the time one of our favorite recipes. I have made ahead of time and frozen them but learned by trial and error when baking if you freeze them. If frozen, Preheat oven to 400 and bake for 20-25 mins close together. When done brush with butter and they come out as if you had just made them!

    Reply
  47. Helen Fuller says

    January 30, 2022 at 10:09 am

    Followed recipe exactly as written. All my ingredients were fresh, biscuits had an off flavor. I always put a small amount of baking soda as well as baking powder when l use buttermilk. I've never put 2 Tbls of baking powder in anything. Really think the off taste is due to so much baking powder.

    Reply
    • Michelle says

      January 30, 2022 at 11:49 am

      I can honestly say I've never had this issue. In fact, the last time I made these someone impromptu commented that they were the best biscuits they've ever had in their life. It's hard to say without seeing/smelling/tasting, but if I had to guess, I would wonder if your baking powder maybe wasn't aluminum free.

      Reply
      • Pamela Fruechting says

        December 25, 2023 at 7:07 pm

        What brand of aluminum free baking powder do you use? I’ve never bought this kind but want to try it.

        Reply
        • Michelle says

          December 28, 2023 at 3:19 pm

          I use Argo double acting.

          Reply
    • Donna says

      October 28, 2022 at 1:48 am

      Nothing off about the taste of mine. They were absolutely delicious. Followed the recipe as written. Husband and the neighbors loved every single one

      Reply
  48. Martha says

    February 06, 2022 at 1:14 pm

    Hi Michelle

    I finally found a biscuit recipe that was simple and so easy to make. I made them this morning for my family. I've been wanting a biscuit that was soft and flaky to make biscuits and gravy and this was perfect my husband love them he said this is the best biscuit he's ever eaten. Thank you so much for sharing your recipe.This is a keeper!!

    Reply
    • Michelle says

      February 06, 2022 at 8:09 pm

      I'm so glad you and your family enjoyed them! ❤

      Reply
  49. Carolyn says

    February 25, 2022 at 4:40 pm

    I just finished making a batch of these biscuits. For me, I found them too salty. Next time I make them, I will use only 1/2 tsp salt. No, I did not use self rising flour nor baking soda.
    Hope the next time less salt works. They did rise nicely and were tender.

    Reply
  50. Dana H says

    March 27, 2022 at 5:28 pm

    This is the best biscuit recipe I have come across. I have made many!! My search is over. Soooo good. I made biscuits and gravy for Sunday morning breakfast and Strawberry shortcake for Sunday evening desert. Husband love them both!!

    Reply
  51. Harti says

    April 02, 2022 at 1:24 pm

    Thank you for sharing the best biscuits recipe Gracious Lady I just made it me and husband enjoyed your biscuits. The best part you gave details instructions how make the best biscuits

    Reply
    • Michelle says

      April 02, 2022 at 3:44 pm

      I'm so glad you enjoyed them!

      Reply
  52. KK says

    August 23, 2022 at 9:47 am

    OMG! These biscuits were amazing!! They were simple to make and tasted so good. This is my new go-to biscuit recipe!!!

    Reply
  53. Dk says

    August 24, 2022 at 7:57 pm

    I have made them twice now and I have had to add 1/4 cup extra butter milk and baking at 425 for 15 min leaves them raw still. Is the temp correct or the time incorrect ?

    Reply
    • Michelle says

      August 28, 2022 at 8:06 am

      Adding more buttermilk makes them wetter which will increase the cooking time and mess with the chemistry of wet vs dry ingredients. Why are you adding more buttermilk, may I ask?

      Reply
  54. Shandrea L Holloway says

    November 14, 2022 at 7:24 pm

    Great recipe but mine didn't brown even though I coated them in buttermilk. Should I broil them or cook them longer? I did 20 minutes.

    Reply
    • Michelle says

      November 16, 2022 at 9:32 am

      I think maybe I would cook them a little longer. It's possible your oven runs a little cooler. I would maybe experiment a little with the temperature too, by adding 25-degrees F and seeing if that helps at all.

      Reply
  55. Deborah says

    December 22, 2022 at 3:52 pm

    Hello I would like to thank you for your biscuit recipe.Ive had trouble with other biscuit recipes but with yours I've had success. I cannot thank you enough. My family loved my biscuits finally.lol do you do other recipes? I will be looking for other recipes from you. Hope you have a great new year and thanks for the great biscuit recipe. Deborah Coon south carolina

    Reply
  56. Stacie says

    January 01, 2023 at 7:30 pm

    These were FANTASTIC! instead of bothering with a biscuit cutter and working the extra pieces together to use up the rest of the dough, I cut them into squares. Easy peasy!
    Will definitely use this recipe again!

    Reply
  57. Xochitl "Sochi" says

    January 15, 2023 at 10:28 am

    easy, memorably delicious and remarkably easy to adjust for different flavors or quantity.

    Reply
  58. Susan says

    January 29, 2023 at 1:20 pm

    I just made these biscuits and they are to die for! Absolutely perfect! Thank you!

    Reply
  59. Donna says

    February 04, 2023 at 8:05 am

    These are the BEST biscuits I have ever made. Had them with a nice bowl of soup absolutely delicious. Next morning warmed them had raspberry jam on them so yummy. This is my go to biscuit recipe.

    Reply
  60. Carol d. says

    February 16, 2023 at 12:00 pm

    Soooooo goood! So easy. High, fluffy and light. Just like I remember Grandma making. Thanks so much for the great memories!

    Reply
    • Cheryl Taylor says

      February 19, 2023 at 7:05 am

      The best buttermilk biscuits ever! Thank you for sharing.

      Reply
  61. Donna says

    February 25, 2023 at 3:02 pm

    These are the best biscuits I have ever tasted, you will not be sorry that you made these.

    Reply
  62. Shannon says

    February 26, 2023 at 12:23 pm

    Didn’t have buttermilk, subbed in some keifer. They were amazing. I’ve made the recipe with buttermilk before, but I think I like it better with keifer!

    Reply
  63. Susan says

    March 04, 2023 at 7:59 pm

    I made these today. Delicious, perfect biscuit recipe!

    Reply
  64. Bee says

    March 09, 2023 at 2:17 pm

    Hello, my family really loves these biscuits. My husband asked me to use the recipe to make larger biscuits for breakfast sandwiches. If I use a 4 inch cutter, how long and at what temperature would you recommend baking them?

    Thank you!

    Reply
  65. Ila says

    March 12, 2023 at 8:04 pm

    Just made these delicious biscuits. I followed the recipe. The biscuits were tall and flaky. I will be making these and following the recipe to freeze them for future meals.

    Reply
  66. Shemika says

    March 19, 2023 at 10:14 am

    Can I use self-rising instead of all-purpose?

    Reply
    • Michelle says

      March 19, 2023 at 12:48 pm

      Probably, but I've never tried it. Definitely let us know how it goes if you do try it!

      Reply
  67. Lori says

    April 16, 2023 at 8:24 pm

    Super easy, Super delicious! I tried baking mine with your suggestions of the cast iron skillit & brushing the buttermilk on top before baking - the crispy edges with the light, moist, fluffy insides were to die for!
    Thank You so much for this recipie!

    Reply
  68. Regan says

    May 21, 2023 at 2:25 pm

    Delicious--quickly threw these together and they turned out better than any biscuits I've ever made.

    Reply
  69. Gloria S says

    May 22, 2023 at 6:36 pm

    These biscuits are light and flaky. I baked them in my air fryer and they taste amazing..

    Reply
  70. Katarina Irwin says

    June 04, 2023 at 4:35 pm

    Delicious recipe! Mine don’t rise very high. Any ideas? (Baking powder was fresh from the store)

    Reply
  71. Julie says

    June 18, 2023 at 3:25 am

    These biscuits were easy to make, and my family enjoyed them.

    Reply
  72. Debbie says

    July 04, 2023 at 11:53 am

    Best biscuits I've ever made! Light and fluffy with perfect flaky layers.

    Reply
  73. Red says

    July 04, 2023 at 1:51 pm

    Hi hi all - just made and ate about half of recipe!!! Some feedback, from hubby - who's palate is way better than mine, and I take total advantage of it, as he's rarely wrong!!!
    - too much salt! We will try with 1/2 tsp next time. I agree with him on this one, just tasting the biscuit without any butter or Jam, and the salt is the thing that comes to the surface.
    - dough is too crumbly, could not pat/fold as suggested. I ended up adding a 1/4 cup more of the Buttermilk just to get it to stick together! Unfortunately the extra Buttermilk made the baked biscuits crumbly too. Suggestions appreciated.
    Beyond that - they were light, fluffy, and tasted awesome with Jam! With slight modification - this is a keeper!!!

    Reply
    • Michelle says

      July 05, 2023 at 6:28 am

      Usually, I get the opposite complaint that the dough is too sticky. So I would guess your flour is getting too packed when you're measuring. If you have a food scale, 1 cup of all-purpose flour is 120g. This will give you the best most consistent results. Second to that, make sure to spoon the flour into the measuring cup. Then gently level off the top so that the flour does not get packed into the cup. This will result in too much flour, too dense biscuits, and a crumbly dough mixture. I hope that helps!

      Reply
      • Brittany says

        September 04, 2023 at 1:08 pm

        Hi! I attempted these yesterday and the dough came out way too sticky, it was sticking to my rolling pin and my silicone mat. My husband accidentally grabbed Bulgarian Buttermilk and I weighed my flour (250g so I was short 50g) instead of measuring 2.5 cups. I also grated my butter instead of slicing it because I don't have a pastry blender. I know now that I was short flour but would either of the other things contribute to the sticky problem?

        Reply
        • Michelle says

          September 05, 2023 at 10:01 am

          The flour was definitely a problem. The dough is a little sticky in the first place so not enough flour would push it over the edge.
          As for the Bulgarian buttermilk, I think that would actually be okay. Then main difference between Bulgarian and regular buttermilk is active cultures, like yogurt. Also be sure to LIBERALLY sprinkle flour on your work surface, on top of the dough when you roll it out (not as much as the work surface), and the rolling pin. I hope this helps!

          Reply
  74. Tammy says

    August 06, 2023 at 10:16 am

    Just made these and liked the flavor and texture but they just did not rise tall like in the photos. My baking powder is fresh, the oven hot, the butter cold...I don't get it. When I mixed the buttermilk in, I did not want to overmix but when turned out onto the counter, the mix was crumbly and was hard to get it to hold together. Should I have added a bit more buttermilk? Help

    Reply
    • Michelle says

      August 06, 2023 at 11:39 am

      It's possible you needed more buttermilk. Baking can be variable depending on sea level also. And my last suggestion is to make sure your biscuits are touching when you bake them. It helps them pull each other up and rise higher.

      Reply
  75. Yacine M. says

    August 11, 2023 at 6:29 pm

    Im French so I am not used to make that kind of american classics and used that receipe for the first time couple days ago, it was a success ! I followed the receipe (did use baking powder only) and my boyfriend loved it so did I hehe 🙂 I shaped the biscuits with my own hand so the shape was a little off but next time Ill buy a biscuit cutter. MANY THANKS !

    Reply
  76. Dayna says

    September 10, 2023 at 8:54 pm

    I made this last minute tonight (thanks pregnancy cravings). It was so easy to quickly squeeze these in for dinner. I have a ninja blender that has a food processor attachment, so I used that to mix the dry ingredients and quickly cut the butter in. Followed the rest of the directions exactly as written, and cooked in a greased pie pan, so the biscuits were really close together.

    Everything was completely cooked and lightly browned (my preferred doneness) by 15 minutes. So fluffy, and flavorful!! I made chicken and gravy with peppered gravy to toss over these biscuits. This recipe will absolutely become a weekly made item in this house, you won't be disappointed to try it!!

    Reply
  77. Cliff says

    September 17, 2023 at 12:11 pm

    Best biscuit recipe I have ever used. I will be making my own biscuits from now on.

    Reply
  78. Kristie says

    October 05, 2023 at 8:47 am

    Tried this recipe..Biscuit came out great however I would recommend to bake on less temp maybe 350...less salt as it tasted a bit salty, but it could have just been the type of salt I use.Other than that I enjoyed my biscuits.

    Reply
  79. j says

    October 09, 2023 at 9:53 pm

    really great recipe! i did have to add a bit extra buttermilk just to make the dough less crumbly and to help it all stick together but it turned out fabulous. Lightest softest tastiest biscuits i've ever attempted! thank you for the recipes and tips!

    Reply
  80. Daphne Mize says

    October 11, 2023 at 9:17 am

    I was skeptical at first because of the two table spoons of baking powder…. BUT THESE WERE SO GOOD.

    The first time I have made biscuits light and fluffy the way I like them. I have tried so many other recipes.

    Thank you for the baking powder trick of resting the freshness. As well as the video and trick of not over mixing the dough.

    Reply
  81. Barbara says

    November 01, 2023 at 1:55 am

    Nice and fluffy, and raised very high! But way too salty! I used salted butter with 3/4 tsp. salt. I wish I knew you used unsalted butter. But I will definitely make them again without adding extra salt. I can use these for biscuits and gravy and use less salt in the gravy to make up for it. Thank you so much for the wonderful recipe. It is a 5 star recipe!!!!! Minus the salt!

    Reply
  82. steph says

    November 05, 2023 at 2:58 pm

    I only had almond milk unsweetened - biscuits were still delicious. Best recipe I have tried.

    Reply
  83. Sharon says

    November 05, 2023 at 5:03 pm

    These are by far the best biscuits I have ever made. Just delicious!!

    Reply
  84. kat says

    November 13, 2023 at 6:28 pm

    i've made this biscuit recipe at least five times now and each time they are amazing. they are soft in the middle and flaky on the top. adding butter just makes them melt in your mouth! it has become such a popular dish in my family that i'm gonna make it on thanksgiving!

    Reply
  85. Kyle says

    December 09, 2023 at 6:04 am

    These biscuits turned out AMAZING! I'm going to use your recipe to make them from now on. The only thing I did differently was use Bisquick instead of regular all-purpose flour.

    Reply
  86. Tia says

    December 16, 2023 at 2:38 pm

    Love them, but I added sugar—that made them the best EVER! 🤩👍

    Reply
  87. Joy says

    December 17, 2023 at 12:01 pm

    I just made these and they tasted great but they barely rose 🙁 I came to the comments to see what I could’ve missed and i’m seeing others comments about using 2 tablespoons of baking powder. Your ingredient list says 1 tablespoon of baking powder however, which is what I used… is this why they did not rise ? Am I reading it wrong?

    Reply
    • Michelle says

      December 17, 2023 at 1:08 pm

      No, I tested it again recently and changed it to 1 tablespoon. I used just the 1 tablespoon in my test and they rose the same. So since some were saying they could taste the baking powder and it didn't seem to be affecting the outcome, I changed it. Without being there with you, it's hard to say. Here are my guesses:
      1. Did you do the folding into thirds and rolling out? This layering really helps the flakiness and the rise, so skipping it results in denser, lower biscuits.
      2. Did you place your biscuits close together? Placing them together and against the edge of your baking sheet will actually help them rise higher as they have something to grab onto to rise higher.
      3. How new is your baking powder? Baking powder goes bad in 3 to 6 months. The holiday baking season is a great time to swap it out if your haven't in a while!

      I hope this helps and let me know if you have any other questions!

      Reply
  88. Michele says

    December 25, 2023 at 10:04 am

    I made these for Christmas for breakfast. They were absolutely delicious. Make sure you do the folding of the dough just like it says as it makes them so flaky and layered. I baked them in an iron skillet close together. I will use these as my new go to recipe. Thank you for sharing this recipe.

    Reply
  89. Chalana L Pitts says

    January 06, 2024 at 8:01 am

    Quickest and best biscuits ever! Thanks for sharing this recipe!

    Reply
  90. Chalana L Pitts says

    January 06, 2024 at 8:04 am

    Quickest and best biscuits ever! Thanks for sharing this recipe!

    Reply
  91. Holly says

    January 07, 2024 at 7:06 pm

    Fix this for my husband. He loved them esaid don't lose how you made them.

    Reply
    • Michelle says

      January 07, 2024 at 7:14 pm

      😂 So funny! Glad you guys loved them! ❤️

      Reply
  92. Sherrie says

    January 14, 2024 at 8:08 pm

    Flaky and delicious, best recipe for biscuits I've ever tasted!

    Reply
  93. F says

    March 19, 2024 at 8:22 pm

    Learning to bake, this was easy and the best recipe I have tried so far. The biscuits are moist, flaky, buttery and delicious! Just perfect!! Thank you.

    Reply
    • Michelle says

      March 20, 2024 at 9:25 am

      So glad you enjoyed them!

      Reply
  94. MGB says

    March 24, 2024 at 8:42 am

    I love this recipe. Use it often. And they are perfect. Can I make the dough earlier in day and cut them then store them in fridge unbaked until I’m ready to bake them? Thanks!!

    Reply
  95. Ilona Khachaturova says

    April 07, 2024 at 12:59 pm

    I doubled the recipe and made 8 Large ones. They were perfect. Great recipe!

    Reply
  96. Rhonda says

    June 03, 2024 at 9:36 pm

    Can you make dough ahead of time and put in fridge till ready to cut out?

    Reply
    • Michelle says

      June 05, 2024 at 6:20 pm

      Leaving them in the fridge alters the dough moisture and will alter the reactivity with the baking powder. To make ahead, there are freezer directions in the post. You can fully prep them, cut them out, and freeze, and then bake from frozen.

      Reply
  97. Roberta says

    June 13, 2024 at 11:39 am

    Easy and Best I have ever made !! Thanks!!

    Reply
  98. Holly M says

    July 23, 2024 at 3:42 am

    Delicious! Soft and fluffy.

    Reply
  99. Cassie says

    August 28, 2024 at 3:47 pm

    Perfection. This one’s going in the rotation. I did make a couple ring adjustments such as grating my butter. I had salted on hand so I felt like I needed a pinch of sugar to balance once I added the salt the recipe calls for. And finished it off in a buttered cast iron. Very fluffy perfect crispy bottoms.

    Reply
  100. Bentley says

    October 10, 2024 at 5:34 pm

    Wonderful result and such a simple recipe. My family really enjoyed these.

    Reply
  101. Robin Paulsen says

    November 17, 2024 at 7:08 am

    Wowza! Love this site you have and these biscuits!! I’ll send a photo soon. 👏🏻👏🏻👏🏻🤍✨

    Reply
  102. Roger Wentworth says

    November 25, 2024 at 9:21 am

    This is an excellent (and easy) 5-star recipe. My results using this procedure to make my first ever buttermilk biscuits were A+ and loved by my family. Two of us went with just butter on warm biscuits, another wanted strawberry jam and the fourth went with maple syrup. (Number 4 definitely has Canadian genes, maple syrup goes on almost everything.)

    - If you're going to put the buttermilk in the freezer to make it even colder, be warned that it freezes VERY fast. 10 minutes in the freezer will get you a buttermilk slushie. I now know this from experience. So maybe 5 minutes or so would be better.

    - I've ordered a pastry blender and biscuit cutters, but to make this first batch I took a stick of butter from the freeze and used the larger holes on a cheese grater for the butter. I used a drinking glass that was about 2.75" to cut out the biscuits.

    Thank you for sharing this recipe!

    Reply
  103. Deb says

    March 02, 2025 at 2:34 pm

    Been looking for this type of recipe in like forever. Thank you

    Reply
  104. Adriana says

    April 02, 2025 at 8:52 pm

    Simple, quick, and delicious! This is the best recipe I have ever used for consistently perfect buttermilk biscuits.

    Reply
  105. Anna Davis says

    April 20, 2025 at 12:48 am

    I've tried for years to make fluffy, tender biscuits. After finding this recipe & following it pretty closely, I've been thrilled, as well as my family! Thank you!

    Reply
  106. Lakeshia Redic says

    April 20, 2025 at 4:58 pm

    Delicious! My family loved them 🤗

    Reply
  107. Tamara says

    May 01, 2025 at 8:38 am

    Haven’t made yet … I have self rising White Lily fliur can I use this instead ?

    Reply
    • Michelle says

      May 02, 2025 at 8:54 am

      I've never used self rising flour, but I think it would work fine. Let us know how it goes if you try it!

      Reply
  108. Jesse says

    May 29, 2025 at 4:20 pm

    As many in the South , I was raised on biscuits , and these are the real deal . Love trying new recipes and this one is a hit !!!! Thanks so much!!

    Reply

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