Homemade Buttermilk Biscuits Recipe

If you are looking for a reliable and easy bake, I’ve got you covered. This homemade buttermilk biscuit recipe is simple to pull together and ready in just 30 minutes. I was born in New York, so even though I grew up in Australia, baking the best buttermilk biscuits was one of the very first things I learned how to master.

They bake up soft and fluffy on the inside with a crisp exterior. You can fill them with whatever you want. Whether that is a simple swipe of butter and jam or serving them alongside a hearty sausage gravy, this is a quick snack you won’t be able to stop eating.

What Are Buttermilk Biscuits?

If you have never had one, a buttermilk biscuit is a classic American quick bread. Unlike traditional breads that use yeast and need hours to rise, I love that biscuits rely on baking powder and baking soda for their lift. This means they go straight from the mixing bowl to the oven without any resting time.

Why This Recipe Works

I love this method because it relies on a few clever techniques to get the perfect texture without needing any special equipment. First, grating frozen butter is a massive time saver. It ensures the butter stays extremely cold and prevents you from having to work the dough endlessly with warm hands. When those tiny, cold shreds hit the hot oven, they melt and create pockets of steam for a tall rise. Second, the simple envelope folding technique manually builds distinct, flaky layers right into the dough before cutting. Finally, baking the biscuits so their edges are barely touching forces them to support each other and rise upward rather than spreading out flat.

Ingredients

I get a lot of questions about substitutions, so here is a breakdown of the simple ingredients that you need for this buttermilk biscuit recipe and how to swap them if you are in a pinch.

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• Self-Raising Flour: I use this because it gives the biscuits their main structure and already contains leavening agents for a reliable, tall rise. You cannot skip the flour. If you need a replacement, the best match is regular all-purpose flour whisked thoroughly with 3 teaspoons of baking powder.
• Unsalted Butter: This is strictly for flavor and texture. Freezing and grating it creates those distinct, flaky layers as the cold fat melts and steams in the hot oven. You cannot skip this. If you need to replace it, salted butter is your best option, but make sure to leave the extra half teaspoon of salt out of the dry ingredients so they do not end up too salty.
• Buttermilk: The acidity in buttermilk is crucial. It reacts directly with the baking powder and baking soda to push the dough upward while baking, and it breaks down the gluten for a softer crumb. You cannot skip the liquid. The absolute best match is a homemade version: stir 1 tablespoon of white vinegar or lemon juice into 1 cup of cold milk and let it sit for 5 minutes before using.
• Vanilla Extract: I like to add a splash of vanilla to give the dough a subtle depth of flavor that tastes incredible when you serve it with butter, jam, or honey. You can absolutely skip this. If you are serving these exclusively with savory sides like sausage gravy or stew, leave the vanilla out entirely. You do not need to replace it with anything else.

Note: Find the full list of ingredients and measurements in the Recipe Card.

How To Make Buttermilk Biscuits

Start by whisking your self-raising flour, baking powder, baking soda, sugar, and salt together in a large bowl. Grab your frozen butter and grate it directly into the bowl. Toss the grated butter in the flour mixture using a pastry cutter just to coat the pieces evenly. Pour in your cold buttermilk and vanilla extract, stirring gently until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and pat it into a rectangle. You want to fold the dough into thirds like a letter by bringing the left side over the center, then the right side over the left. Gather any loose crumbs and place them on top of the dough. Turn the dough 90 degrees, roll it out into another rectangle, and repeat this folding process two more times. This specific folding technique is what builds those distinct, flaky layers inside the biscuits.

On your final roll, pat the dough to a 3/4 inch thickness. Use a floured round cutter to punch out your biscuits. If you don’t have a cutter, use a simple glass to create the shape. Place them on a lined baking sheet so their edges are barely touching. Keeping them snug against each other helps them rise up tall instead of spreading flat. Brush the tops with your remaining buttermilk and bake until browned on top. Let them cool on the baking sheet for a few minutes before serving.

What To Serve With Buttermilk Biscuits

The best part about these is how versatile they are. I LOVE pulling a tray of these out of the oven because they work for breakfast, lunch, or dinner.

If you want to keep it simple, you really cannot go wrong splitting a warm biscuit open and slathering it with soft butter, honey, or a spoonful of your favorite jam. They are also sturdy enough to hold up as a breakfast sandwich with eggs and bacon (and I personally cannot stop eating them in this way!).

When it comes to dinner, these are my absolute favorite things to serve on the side to soak up every last drop of sauce. I highly recommend pairing them with a bowl of slow-cooked stew or homemade chili. Serve them smothered in sausage gravy for a classic southern-style meal. Also, it can never go wrong with a hot plate of buttery shrimp and grits or a big bowl of creamy potato salad.

If you want to add more sweet treats to your table, a batch of fudgy red velvet brownies has been my ABSOLUTE obsession lately.

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