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Delicious buttermilk biscuits are deceptively simple to make. They are flaky, melt in your mouth and you won’t stop eating them. They stand tall and have the best layers.

Check out some of our best side dishes too – buttery rolls, red lobster cheddar bay biscuits, homemade garlic bread and jalapeno cornbread.

Buttermilk biscuits piled one on top of the other

Homemade Buttermilk Biscuits

If you’ve ever wanted a recipe for sky high biscuits with the perfect layers, melt in your mouth texture and really the best that there is, these homemade buttermilk biscuits tick all the boxes! You won’t wait for an occasion to make these because the family will be asking for them again and again.

There is nothing like breaking apart a warm biscuit, slathering it with butter and some honey (or maple syrup) and just digging in.

Ingredients for Buttermilk Biscuits

The list of ingredients for these biscuits is fairly short. You’ll need flour, baking powder, baking soda, butter, buttermilk, salt and sugar. Its how all of these combine that gives you the best homemade buttermilk biscuits.

Butter slathered on buttermilk buscuits

Trick to flaky, tall buttermilk biscuits

The trick to the best buttermilk biscuits is that you should have cold butter and buttermilk. So make sure that you use butter straight from the fridge. Don’t leave it out on the counter while you do other things. In fact, you can cut up the butter and then place it back in the fridge for a few minutes while you get everything else together.

It’s also important not to overwork the dough. The butter creates pockets which melt in the oven and then give these biscuits the most amazing flakiness.

We also use a technique similar to rolling croissants which works really well here. Once the dough is ready, roll it out into a rectangular, take one third and put it over the other third like an envelope. Roll it out again and repeat once more. This creates even more layers in the biscuits.

And seriously, you will be in biscuit heaven. I’m sure there is one somewhere! Serve this homemade sausage gravy or use these as a base for shortbread sundae. Yum!!

Buttermilk biscuits piled one on top of the other

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Homemade Buttermilk Biscuits

4 from 1 vote
By: Richa
Talk, flaky, melt in your mouth buttermilk biscuits - completely homemade, deceptively simple and delicious!
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 12 biscuits


  • Oven



  • Pre-heat oven to 425F/220C. Line a baking sheet and set aside.
  • In a bowl, whisk together flour, baking powder, baking soda and salt. Cut the butter into the flour mixture with a pastry cutter or a fork till it resembles coarse crumbs.
  • Add the buttermilk and use a spatula to combine till a rough dough forms.
  • Turn the dough out on a floured work bench and pat it into a rectangle. Fold the rectangle into thirds.
  • Give it a half turn, pat it back into a rectangle, fold it into thirds and repeat this once more.
  • Roll the dough out into 1/2 inch thickness. Cut 10-12 biscuits. While cutting the biscuits, don't rotate the cookie cutter.
  • Transfer the biscuits onto the lined baking sheet. Brush with buttermilk and bake for 15 minutes till the top is golden brown. Serve warm.


Calories: 169kcalCarbohydrates: 20gProtein: 3gFat: 8gSaturated Fat: 5gCholesterol: 22mgSodium: 303mgPotassium: 116mgFiber: 1gSugar: 2gVitamin A: 258IUCalcium: 55mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!


About Richa Gupta

I’m Richa, the cook, writer and photographer behind this little blog. I’ve grown up in the kitchen along side my mum and grandmothers and conversations in my family are always about the next meal. I’ve picked up their love for food along the way, and with this blog, I share my food story with you.

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Recipe Rating


    1. 4 stars
      There is nothing like breaking apart a warm biscuit, slathering it with butter and some honey (or maple syrup) and just digging in.

  1. I really enjoyed how flaky these biscuits were! In my experience, alternating the buttermilk with the dry ingredients helps to lock in moisture while allowing the outside to get crispy. Have you thought of various dishes for these biscuits? What types of foods would they go well with aside from the traditional sausage gravy? Overall, I thought that this biscuit recipe was perfect, reminding me of the ones that my grandmother used to make for breakfast.