Homestyle Buttermilk Biscuits

The Good Kind of Flaky

Hello, my name is Maegan and I’m a biscuit fanatic. Bake me up a fluffy, flaky biscuit and I simply can’t resist. I mean, even a mediocre biscuit makes a good vehicle for butter and qualifies 100% as a comfort food. And a really good biscuit? It makes everything it touches taste amazing. And these homestyle Buttermilk Biscuits are really, really good.

Served alongside a hearty stew or soup, or as the main attraction on a Fix-Your-Own Biscuit Board, these buttery, flaky, amazing biscuits bake up perfect every time. You’ll be a fanatic, too.

Simple Homemade Biscuits

I love the simplicity of a homemade biscuit. Flour, butter, a little salt, a little sugar, some baking powder, and, of course, buttermilk. So easy and so delicious. Don’t have any buttermilk? Don’t panic! I’ve got you covered. Check out my tips on how you can make buttermilk in a pinch with ingredients you likely have in your fridge and pantry.

What Do I Need to Make Buttermilk Biscuits?

(see recipe card for measurements and details)

• All-purpose flour
• Granulated sugar
• Baking powder
• Kosher salt
• Unsalted butter
• Buttermilk (you can use whole milk instead)
• Baking sheet

How to Make Homestyle Buttermilk Biscuits

• First, preheat the oven to 450°F. Then in a large bowl, whisk together the flour, sugar, baking powder and kosher salt. Cut in the butter with a pastry blender or two knives in opposite directions.
• Add the buttermilk and stir with a wooden spoon or your hands until well combined. Flatten the dough out into about an 8”x10”x1/2” rectangle on a floured surface.
• Fold in half and then in half again and flatten back out into the rectangle. Repeat the folding process again and flatten back into the rectangle.
• Using a floured 2.5-inch biscuit cutter, cut out the biscuits.
• Then place them a few inches apart on a parchment-lined baking sheet and brush with the melted butter.

How to Store Buttermilk Biscuits

Store Homestyle Buttermilk Biscuits in an airtight container at room temperature in an airtight container for up to 3 days or in the refrigerator for up to 5 days. 

To freeze, allow to cool completely and then place in an airtight container in the freezer for up to 2 months. Thaw loosely covered at room temperature.