BEST BUTTER BUTTERMILK BISCUITS

Flaky, golden, and melt-in-your-mouth delicious—your new go-to biscuit recipe.

THE BEST BUTTER BUTTERMILK BISCUITS

There’s something deeply comforting about warm, flaky buttermilk biscuits straight from the oven. When done right, they’re golden on the outside, soft and layered on the inside, with a buttery flavor that’s downright irresistible. Whether you’re serving them with jam for breakfast, drowning them in gravy, or using them to sandwich fried chicken, this recipe delivers perfect Southern-style biscuits every time.

What Makes These Biscuits the Best?

It’s all about cold ingredients, the right flour, and just enough mixing. This recipe uses only butter (no shortening or lard), giving the biscuits their rich flavor. Buttermilk provides tang and activates the baking powder for a tall, tender rise. Let’s dive into the step-by-step!

Ingredients (Makes 8–10 biscuits):

2 1/2 cups (300g) all-purpose flour, plus more for dusting
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 tablespoon sugar (optional, but balances flavor)
1/2 cup (1 stick, 113g) unsalted butter, cold and cubed
1 cup (240ml) cold buttermilk, plus more for brushing
(Optional): Melted butter for brushing after baking

Step-by-Step Instructions

1. Prep and Preheat

Start by preheating your oven to 450°F (232°C). You want it HOT to get a good rise and golden top. Line a baking sheet with parchment paper or a silicone baking mat.

2. Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Mixing these evenly ensures your leavening agents are distributed, which is key to that even rise.

3. Cut in the Butter

Take your cold, cubed butter and toss it into the flour mixture. Using a pastry cutter or your fingertips, quickly work the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter. This step is crucial—those little butter pieces will melt during baking and create steam, making the biscuits flaky.

🔥 Pro Tip: You can freeze the butter and grate it using a box grater for even distribution. Just work fast to keep everything cold!

4. Add the Buttermilk

Pour in the cold buttermilk and stir gently with a wooden spoon or spatula until the dough starts to come together. Don’t overmix—this is where tender biscuits are made or lost. The dough will look shaggy and sticky, and that’s perfect.

5. Shape the Dough

Turn the dough out onto a lightly floured surface. Pat (don’t roll) it into a rectangle about 1-inch thick. Now here’s a key trick: fold the dough in thirds like a letter, turn it 90°, pat it down again, and repeat 2–3 times. This builds layers—think of it as the lazy baker’s lamination technique.

6. Cut Out the Biscuits

Pat the dough to about 3/4- to 1-inch thick. Use a floured 2.5-inch round biscuit cutter and press straight down—no twisting! Twisting seals the edges and can prevent the biscuits from rising properly. Place the biscuits on your baking sheet touching each other—this helps them rise taller by supporting each other.

🧊 Optional but amazing: Chill the cut biscuits in the fridge for 10–15 minutes before baking. Cold dough + hot oven = maximum lift.

7. Bake!

Brush the tops with buttermilk for a golden finish and place in the oven. Bake for 13–16 minutes, or until the tops are golden brown and the biscuits look puffed and proud.

8. Finish and Serve

Remove from the oven and, if desired, brush with melted butter for extra richness. Let them cool just a few minutes before serving. They’re best warm, slathered with more butter, honey, jam, or gravy.

Tips for Biscuit Success

Cold is king. Keep your butter, buttermilk, and even your flour cold if possible.
Don’t overwork. The less you mix, the more tender your biscuits will be.
Use a sharp cutter. A dull cutter can pinch the edges and hinder the rise.
Store leftovers in an airtight container. Reheat in the oven at 300°F for 5–10 minutes to bring them back to life.

Serving Ideas

Classic breakfast: Eggs, bacon, and biscuits with honey or jam.
Southern-style: Smother with sausage gravy.
Savory sandwich: Slice open and fill with fried chicken, hot honey, and pickles.
Sweet treat: Add strawberries and whipped cream for a biscuit shortcake.

There you have it—your guide to making the best butter buttermilk biscuits from scratch. Once you taste the tender crumb and buttery layers, there’s no going back to store-bought. Whether it’s your first time baking biscuits or you’re perfecting your technique, this recipe’s a keeper.

Want to riff on the basics? Try adding shredded cheese, chives, or even a hint of garlic powder for a savory twist. Happy baking!