Classic Buttermilk Biscuits

Why You’ll Love Classic Buttermilk Biscuits Recipe

• Only three ingredients required

• No special tools needed

• Quick and easy to prepare

• Buttery, flaky texture every time

• Great for breakfast, brunch, or dinner

• Freezer-friendly for make-ahead baking

• Versatile base for sweet or savory toppings

• Authentic Southern flavor

• Perfect rise and golden crust

• No yeast, no fuss

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 cups self-rising flour

• 1/2 cup (1 stick) unsalted butter, frozen

• 1 cup cold buttermilk

Directions

1. Preheat Oven: Set your oven to 450°F (232°C).

2. Prepare Flour: Spoon 2 cups of self-rising flour into a measuring cup and level with a knife. Sift into a large mixing bowl.

3. Incorporate Butter: Grate the frozen butter directly into the flour. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs.

4. Add Buttermilk: Pour the cold buttermilk into the flour mixture. Stir gently until a sticky dough forms.

5. Knead Dough: Lightly flour a work surface and turn the dough out. Gently knead a few times, folding the dough over itself to create layers. Do not overwork.

6. Shape Biscuits: Pat the dough to about 1-inch thickness. Use a floured biscuit cutter to cut out biscuits and place them close together on a baking sheet.

7. Bake: Bake for 10-12 minutes or until the tops are golden brown.

8. Serve: Remove from oven and serve warm with your favorite toppings.

Servings and timing

Servings: Makes about 8 biscuits
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Calories: Approximately 200 kcal per biscuit

Variations

• Cheddar Biscuits: Fold in 1/2 cup shredded sharp cheddar before adding buttermilk.

• Herb Biscuits: Add 1 tablespoon of fresh chopped herbs like rosemary or thyme to the flour mixture.

• Garlic Butter Topping: Brush biscuits with melted garlic butter right out of the oven.

• Sweet Version: Mix in 1 tablespoon of sugar and a pinch of cinnamon for a sweet twist.

• Whole Wheat: Substitute half of the flour with whole wheat self-rising flour.

• Vegan: Use vegan butter and plant-based buttermilk (like almond milk + vinegar).

• Mini Biscuits: Cut smaller biscuits for appetizers or kids’ portions.

• Buttermilk Drop Biscuits: Skip kneading and drop spoonfuls of dough directly onto the baking sheet.

• Stuffed Biscuits: Add a cube of cheese or cooked sausage in the center of each biscuit.

• Gluten-Free: Use a gluten-free self-rising flour blend designed for baking.

Storage/Reheating

Storage: Store cooled biscuits in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.

Freezing: Freeze baked biscuits in a sealed container for up to 2 months. Reheat from frozen at 350°F (175°C) for 10-15 minutes.

Reheating: Warm biscuits in the oven at 350°F for 5-10 minutes or microwave for 15-20 seconds for quick reheating.

FAQs

How do I make self-rising flour at home?

You can make self-rising flour by combining 1 cup of all-purpose flour with 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt.

Why do you freeze the butter?

Freezing the butter helps create flaky layers. As it melts in the oven, it releases steam, which lifts the dough and creates a tender, airy texture.

Can I use regular milk instead of buttermilk?

Yes, but the acidity of buttermilk is key for flavor and tenderness. You can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk.

Can I make the dough ahead of time?

It’s best to bake the biscuits right after making the dough. However, you can cut and freeze unbaked biscuits, then bake straight from frozen.

Why should the biscuit sides touch on the baking sheet?

Placing the biscuits close together helps them rise taller as the sides support each other during baking.

Can I use salted butter?

Yes, but reduce or omit additional salt if you’re making your own self-rising flour.

What’s the best way to knead the dough without overworking it?

Fold the dough gently just a few times. Overworking will make the biscuits tough.

How do I get taller, flakier biscuits?

Use cold ingredients, don’t overwork the dough, and ensure your oven is fully preheated before baking.

Can I bake these in a cast iron skillet?

Yes, a cast iron skillet works great for biscuits. Preheat it slightly before placing the biscuits in for an extra crispy bottom.

What’s the best way to serve these biscuits?

They’re delicious with butter, honey, jam, sausage gravy, or even sliced for breakfast sandwiches.

Conclusion

These classic buttermilk biscuits are a timeless comfort food that’s incredibly easy to make with just three ingredients. Whether you’re a baking beginner or a seasoned cook, this recipe delivers consistently fluffy, flaky results that’ll win over any crowd. Keep a batch on hand for breakfast, brunch, or a side at dinner—you’ll be glad you did.

Classic Buttermilk Biscuits

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Classic Southern-style biscuits made with just self-rising flour, butter, and buttermilk, resulting in tender, flaky layers perfect for any meal.

• Author: Emily
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 8 biscuits
• Category: Breakfast
• Method: Baking
• Cuisine: Southern
• Diet: Vegetarian

Ingredients

• 2 cups self-rising flour
• 1/2 cup (1 stick) unsalted butter, frozen
• 1 cup cold buttermilk

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Instructions

1. Preheat your oven to 450°F (232°C).
2. Measure 2 cups of self-rising flour by spooning it into a measuring cup and leveling it off. Sift the flour into a large mixing bowl.
3. Grate the frozen butter into the flour. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
4. Pour the cold buttermilk into the flour mixture and gently stir until a sticky dough forms.
5. Lightly flour a work surface and turn the dough out onto it. Gently knead the dough a few times, folding it over itself to create layers. Do not overwork the dough.
6. Pat the dough out to about 1-inch thickness. Use a floured biscuit cutter to cut out biscuits and place them on a baking sheet with the sides touching.
7. Bake for 10-12 minutes, or until the biscuits are golden brown on top.
8. Remove from the oven and serve warm with your favorite toppings.

Notes

• Keep butter frozen for easier grating and flakier layers.
• Do not overmix or overknead the dough to ensure tenderness.
• Placing biscuits close together helps them rise higher.
• Serve with butter, honey, or jam for added flavor.

Nutrition

• Serving Size: 1 biscuit
• Calories: 200
• Sugar: 2g
• Sodium: 400mg
• Fat: 11g
• Saturated Fat: 7g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 30mg