These Homestyle Buttermilk Biscuits bring flaky, buttery, comforting goodness to any meal. Made from simple ingredients, they’re wholesome, delicious and sure to be a crowd favorite!
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.
More of the Best Bread, Biscuit and Roll Recipes
The bread makes the meal! And my collection of The Best Bread, Biscuit and Roll Recipes is filled with easy, delicious biscuits, breads, cornbreads, and yeast rolls to make any dinner more hearty and satisfying!
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 Buttermilk in a Pinch
Need buttermilk for a recipe but don’t have any? Check out my tips and tricks for how to make buttermilk in a pinch.
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.
- Bake for 13-15 minutes or until biscuits have risen and are starting to turn a light golden brown on top. Remove and let cool for 5 minutes before serving. Enjoy!
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.
Happy baking, y’all. I hope you love these Homestyle Buttermilk Biscuits. If you make them, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. 
Have fun and enjoy!
xoxo,
Homestyle Buttermilk Biscuits
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 12
Description
These Homestyle Buttermilk Biscuits bring flakey, buttery, comforting goodness to any meal. Made from simple ingredients, they’re wholesome, delicious and sure to be a crowd favorite!
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 3 teaspoons baking powder
- 1 teaspoon kosher salt
- ½ cup (1 stick) unsalted butter, cold & cut into pieces
- 1 cup buttermilk (you can use whole milk instead)
- 2 tablespoons butter, melted, for brushing
Instructions
- Preheat the oven to 450°F. 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.
- Place biscuits a few inches apart on a parchment-lined baking sheet. Brush with the melted butter.
- Bake for 13-15 minutes or until biscuits have risen and are starting to turn a light golden brown on top. Remove and let cool for 5 minutes before serving.
- Enjoy!
Yum yum! I am not one to make biscuits often, but these were easy and tasty! Crispy edges a tender interiors. I ate 2 1/2! My husband couldn’t stop commenting.
I don’t think they rose as much as they should have but it didn’t matter. This recipe is a keeper.
Hi, Melinda! Oh yay! I’m so happy to hear that y’all enjoyed them. We can work on the rising part! Do you happen to live at a higher altitude?