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.
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.
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.
- Cold fat. Cold butter will create more layers and pockets as it melts in the oven.
- Don't over mix. Mixing activates the gluten, which leads to tough biscuits. Mix only until ingredients are combined.
- Bake close together. When the biscuits touch each other while baking, they help each other rise higher.
- 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.
More Recipes You'll Love
- Cheddar Bay Biscuits - cheesy garlic drop biscuits smothered in garlic butter.
- Southern Skillet Cornbread - classic southern cornbread in a cast iron skillet with crispy edges.
- 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
Southern Buttermilk Biscuits
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
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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Theresa @DearCreatives says
Looks so yummy. I haven't made homemade in so long. Thanks for sharing at the #InspirationSpotlight party. Shared
Arthelia Miller says
Just made the buttermilk biscuits, they came out great, getting ready to use them for chicken a la king
Marta says
Should the pan be greased or not?
Michelle says
I put parchment paper on the bottom of a baking sheet. No grease.
Carol says
Oh the memories your biscuits bring. My grandmother made light, fluffly biscuits. I do love real homemade biscuits.
Beth says
Oh, these looks amazing! I could eat these with jam all day long!!
Adriana says
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!
Tina Autry says
Granny said cut them out with something sharp or they will flatten.
chet says
smart granny...;)
Jeanette S says
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.
Sylvia Ramirez says
Hi, I used cold water since I didn't have any buttermilk and used salted butter. It came out great! Love this recipe. Thanks!
Connie Mattson says
These are so easy and taste fabulous! It was a hit with my family.
Shadi Hasanzadenemati says
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.
Amanda says
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?
Michelle says
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!
Beth says
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.
Michelle says
Oh, that's a great tip!
Jill says
Look at those flaky layers. These biscuits look wonderful. Love all your process photos.
Noelle says
A perfect buttery dinner roll, great with our dinner last night! Love this.
Dannii says
They look so light and fluffy. I definitely need to try these.
Jessica says
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.
Kate says
These biscuits look so fluffy and yummy!! Making these tomorrow for the big day! 🙂
Romina says
These look so fluffy, I can't wait to try them!
Pamilyn says
Im going to try this recipe on Sunday. Is their a preference for butter- salted or unsalted?
I shall post pics 👩🏻🍳
Michelle says
Unsalted butter since we add salt in. Looking forward to hearing how it goes! 🙂
Lisa says
These are so light, fluffy and flakey! Can't wait to slather these in butter and jam. 🙂
Cal says
My search for amazing biscuits like my Grandma made is over. These are amazing, light and fluffy. Taste I remember. Thank you!
Michelle says
You're welcome! I'm so glad you found what you were looking for! They're our favorites too 🙂
Susan L Schlais says
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.
Michelle says
Baking powder, not soda. That may be the problem
Donna says
I thought it said 2 Tablespoons of Baking Powder
Elle says
That’s bc it’s baking powder not baking soda so not exactly to a T 😂.
Brenda says
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 😊
Michelle says
Yes! This is how you make SUPER flaky pastries, such as croissants. It creates extra layers, which makes them super fluffy and flaky.
Teresa says
Hi are you sure is 2 tbsp baking powder not 2 tesp baking powder Thank you
Michelle says
Yes, I'm sure. 2 TABLESPOONS.
Laurie Smith says
In the recipe it says 1 T for baking powder? But here in the comments it says 2. Can you clarify?
Michelle says
1 Tablespoon as in the recipe
Maddie says
Is the 2 tablespoons of baking soda right? It made the whole biscuit taste like baking soda. It was really gross.
Michelle says
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.
Marce says
Hi, is that unsalted butter?
Michelle says
Yes! Unsalted is always best for baking
Malia says
So if u use salts butter don’t add salt to the recipe
Michelle says
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.
Kendall says
Maybe you could add “unsalted” in the ingredients section for us beginners! Mine looked beautiful but tasted like a salt lick! 🤪
Sylvia says
Wanted to give this recipe 5 stars. Thanks!
Tammy says
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!!!
Michelle says
You're welcome! Glad you love them! We do too 😉
Monika says
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!
Rachna says
I just love biscuits. Yours are absolutely fluffy and so appetizing. Am bookmarking this recipe to try out soon. Thanks for sharing.
Betty Peterson says
My husband and I look forward to preparing these homemade buttermilk biscuits thanks for the chance to make my Grandma's Butter milk biscuits.
Jessica Formicola says
These are the BEST buttermilk biscuits I've ever tried! Thanks so much for sharing the recipe!
Nart at Cooking with Nart says
These biscuits are so good, especially with jam and fresh fruit! Well, I might also add icecream!
Luci says
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.
Jess says
I love your tip for checking your baking powder. So smart!
Roxana says
Your recipe is so easy to read and follow. And I love those extra tips. Buttermilk biscuits are the best.
Tawnie Kroll says
The most soft, flaky, tender, melt in your mouth biscuits I've ever made. Such a great recipe!! Thank you!
Emily Liao says
Everyone loved these biscuits! Can't wait to make this again.
Terry says
I was so pleased with this recipe, the biscuits turned out perfect ! Thank you for sharing and for all the wonderful tips.
Michelle says
So glad you loved them! And it's my pleasure 🙂
Teresa says
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!
Rosi says
Made these for biscuits and gravy. Sooo fluffy and good. Really easy to make.
teresa says
Love,Love,Love this is the best biscuit recipe. So flaky and buttery. Thank You For Sharing!
Red says
I made these for Christmas brunch and everyone raved over them. Baked up beautifully; lots of tender layers. Yummmm
Sue says
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.
Naziya says
Tried this recipe twice and both the times they turned out just perfect 👌🏼 thank you 😊
Jess says
Delicious and easy. Just have to keep the butter cold. Best biscuit recipe I’ve found so far.
Lora says
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!!
😁💞👍👍💯
Judy Southerland says
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.
Tess says
Perfect recipe! My grands are going to love them.. Thanks..
Cathy Bentley says
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.
Wes K says
These are fantastic. I replace the flour with gluten free cup4cup and make gluten free biscuits. My family loves them!
Sandra Parker says
I had not made biscuits for awhile Looked through recipes glad I tried this one , best biscuits I have in a long time !
Michelle says
Glad you loved it!
Susan says
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.
Mary says
Excellent, flaky!! They were perfect with 11minutes bake time
Bob says
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!
Lisa L says
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!
Helen Fuller says
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.
Michelle says
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.
Pamela Fruechting says
What brand of aluminum free baking powder do you use? I’ve never bought this kind but want to try it.
Michelle says
I use Argo double acting.
Donna says
Nothing off about the taste of mine. They were absolutely delicious. Followed the recipe as written. Husband and the neighbors loved every single one
Martha says
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!!
Michelle says
I'm so glad you and your family enjoyed them! ❤
Carolyn says
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.
Dana H says
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!!
Harti says
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
Michelle says
I'm so glad you enjoyed them!
KK says
OMG! These biscuits were amazing!! They were simple to make and tasted so good. This is my new go-to biscuit recipe!!!
Dk says
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 ?
Michelle says
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?
Shandrea L Holloway says
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.
Michelle says
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.
Deborah says
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
Stacie says
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!
Xochitl "Sochi" says
easy, memorably delicious and remarkably easy to adjust for different flavors or quantity.
Susan says
I just made these biscuits and they are to die for! Absolutely perfect! Thank you!
Donna says
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.
Carol d. says
Soooooo goood! So easy. High, fluffy and light. Just like I remember Grandma making. Thanks so much for the great memories!
Cheryl Taylor says
The best buttermilk biscuits ever! Thank you for sharing.
Donna says
These are the best biscuits I have ever tasted, you will not be sorry that you made these.
Shannon says
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!
Susan says
I made these today. Delicious, perfect biscuit recipe!
Bee says
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!
Ila says
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.
Shemika says
Can I use self-rising instead of all-purpose?
Michelle says
Probably, but I've never tried it. Definitely let us know how it goes if you do try it!
Lori says
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!
Regan says
Delicious--quickly threw these together and they turned out better than any biscuits I've ever made.
Gloria S says
These biscuits are light and flaky. I baked them in my air fryer and they taste amazing..
Katarina Irwin says
Delicious recipe! Mine don’t rise very high. Any ideas? (Baking powder was fresh from the store)
Julie says
These biscuits were easy to make, and my family enjoyed them.
Debbie says
Best biscuits I've ever made! Light and fluffy with perfect flaky layers.
Red says
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!!!
Michelle says
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!
Brittany says
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?
Michelle says
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!
Tammy says
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
Michelle says
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.
Yacine M. says
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 !
Dayna says
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!!
Cliff says
Best biscuit recipe I have ever used. I will be making my own biscuits from now on.
Kristie says
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.
j says
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!
Daphne Mize says
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.
Barbara says
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!
steph says
I only had almond milk unsweetened - biscuits were still delicious. Best recipe I have tried.
Sharon says
These are by far the best biscuits I have ever made. Just delicious!!
kat says
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!
Kyle says
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.
Tia says
Love them, but I added sugar—that made them the best EVER! 🤩👍
Joy says
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?
Michelle says
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!
Michele says
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.
Chalana L Pitts says
Quickest and best biscuits ever! Thanks for sharing this recipe!
Chalana L Pitts says
Quickest and best biscuits ever! Thanks for sharing this recipe!
Holly says
Fix this for my husband. He loved them esaid don't lose how you made them.
Michelle says
😂 So funny! Glad you guys loved them! ❤️
Sherrie says
Flaky and delicious, best recipe for biscuits I've ever tasted!
F says
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.
Michelle says
So glad you enjoyed them!
MGB says
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!!
Ilona Khachaturova says
I doubled the recipe and made 8 Large ones. They were perfect. Great recipe!
Rhonda says
Can you make dough ahead of time and put in fridge till ready to cut out?
Michelle says
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.
Roberta says
Easy and Best I have ever made !! Thanks!!
Holly M says
Delicious! Soft and fluffy.
Cassie says
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.
Bentley says
Wonderful result and such a simple recipe. My family really enjoyed these.
Robin Paulsen says
Wowza! Love this site you have and these biscuits!! I’ll send a photo soon. 👏🏻👏🏻👏🏻🤍✨
Roger Wentworth says
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!
Deb says
Been looking for this type of recipe in like forever. Thank you
Adriana says
Simple, quick, and delicious! This is the best recipe I have ever used for consistently perfect buttermilk biscuits.
Anna Davis says
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!
Lakeshia Redic says
Delicious! My family loved them 🤗
Tamara says
Haven’t made yet … I have self rising White Lily fliur can I use this instead ?
Michelle says
I've never used self rising flour, but I think it would work fine. Let us know how it goes if you try it!
Jesse says
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!!