Oh, let me tell you about my love affair with homemade buttermilk biscuits—it started years ago in a cozy kitchen filled with the laughter of my kids and the smell of warm, flaky goodness. From the very first batch of homemade buttermilk biscuits I baked, I knew these flaky little treasures would become a staple in our household. There’s just something about pulling those biscuits fresh from the oven—the smell, the soft yet slightly crunchy texture, and that perfect buttery flake—that wraps up comfort and joy in every bite. I still remember one chaotic Saturday morning when I tried my hand at an easy biscuit recipe using buttermilk, hoping to whip up a quick breakfast. Between chasing the kids and wrestling with soggy layers, I learned a vital lesson: the magic really happens when you handle your dough gently and trust in baking with buttermilk to give you the fluffiest buttermilk biscuits possible.
Over time, those baking adventures have turned into a full-on family tradition. My kids love them fresh with a pat of butter or a drizzle of honey, and on busy mornings, these quick homemade biscuits have saved me more than once. My philosophy in the kitchen has always been simple—good food should be joyful and nourishing, and it should never feel like a chore. That’s why if you’re here looking for homemade buttermilk biscuits, you’re in exactly the right place. Whether you’re new to southern biscuits, or a seasoned baker wanting a reliable, fluffy buttermilk biscuits recipe, I promise you’ll find something to love here. And if you’re a fan of shortcuts or saving time, I’ve got tips and tricks to help you whip these up without stress.
If you want to see a beautiful twist on quick homemade biscuits, you might also enjoy my baked pumpkin seeds recipe to snack on while your biscuits bake! And for some inspiration from other kitchen experts, I highly recommend checking out this 3-Ingredient Buttermilk Biscuits – Southern Style Fail-proof Recipe—it’s a gem for those who love simplicity and authenticity in baking with buttermilk. So grab your apron, because I’m about to guide you through making homemade buttermilk biscuits that will quickly become a family favorite, just like they did in my home.
What You’ll Need for This Homemade Buttermilk Biscuits
Let’s chat about what ingredients you really need to pull off these heavenly homemade buttermilk biscuits. Over the years, I’ve learned that the quality of your ingredients makes a world of difference, especially when you’re baking with buttermilk. Here’s what I always keep handy for my fluffy buttermilk biscuits:
- 2 cups all-purpose flour (I prefer unbleached for a tender crumb)
- 1 tablespoon baking powder (the leavening magic for that fluffy rise)
- 1/2 teaspoon baking soda (works wonders with buttermilk’s acidity)
- 1 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into small cubes (always use real butter, never margarine for that flaky texture)
- 1 cup cold buttermilk (the star ingredient that keeps these southern biscuits tender and moist)
When shopping for ingredients for your homemade buttermilk biscuits, you can usually find good-quality buttermilk in the dairy section of most grocery stores. Pro tip: if you’re in a pinch, you can make a quick homemade buttermilk substitute by adding a tablespoon of lemon juice or white vinegar to a cup of milk and letting it sit for 5 minutes—though fresh buttermilk really is the best for that true southern biscuits flavor.
I also love to keep a batch of baking powder and baking soda well-stocked; these pantry staples make quick homemade biscuits a breeze anytime I want them. Here’s a homemade buttermilk biscuits trick I learned early on—always keep your butter as cold as possible, sometimes even chilling your flour if it’s a warm day in the kitchen. This prevents the butter from melting too soon and keeps your biscuit layers beautifully flaky.
For busy families, pre-measuring your dry ingredients into a jar for a “biscuit mix” can save you precious time on hectic mornings—that way, your homemade buttermilk biscuits will come together in no time at all! And, if you happen to have leftover buttermilk, it freezes beautifully in ice cube trays, so no waste here.
Before you dive into these biscuits, take a look at this Fluffy Southern Buttermilk Biscuits – melissassouthernstylekitchen.com for some inspiring ingredient insights and tips that I swear by in my kitchen. Ready to get your hands floury? Let’s jump in!
Let’s Make This Homemade Buttermilk Biscuits Together
I’m so excited to guide you through making these irresistible homemade buttermilk biscuits. They’re truly worth every minute of attention—and I promise, once you get the hang of this easy biscuit recipe, you’ll be making these fluffy buttermilk biscuits whenever the craving hits.
- Preheat your oven to 450°F (232°C). I always line my baking sheet with parchment paper for an easy clean-up.
- Mix the dry ingredients. In a large bowl, whisk together your flour, baking powder, baking soda, and salt until evenly combined.
- Cut in the cold butter. Using a pastry cutter or your fingers, quickly work the cold butter cubes into the flour mixture until it resembles coarse crumbs with some pea-sized chunks of butter. Don’t overmix here! I learned the hard way with homemade buttermilk biscuits that if you warm your butter up too much, your biscuits lose that beautiful flaky texture.
- Add the cold buttermilk. Pour the buttermilk all at once into the dry mixture and gently stir with a wooden spoon just until the dough comes together. It will be a little sticky—that’s perfect.
- Turn the dough out onto a floured surface. Lightly flour your hands and gently pat the dough into a rough rectangle about ¾ inch thick. Here’s a family-tested trick: avoid kneading too vigorously. Folding the dough over on itself a couple of times helps create those layers.
- Cut out your biscuits. Use a 2½-inch biscuit cutter (or the rim of a glass) to cut into the dough. Press straight down without twisting to keep edges flaky and layers puffed up.
- Place biscuits close but not touching on your baking sheet. This helps them rise up tall and soft.
- Bake for 12-15 minutes until golden brown on top. Your kitchen should smell like a warm embrace of buttery, slightly tangy goodness by now.
- Serve warm. If you can, brush the tops with melted butter right out of the oven to keep those flaky buttermilk biscuits extra moist.
In my kitchen, homemade buttermilk biscuits usually takes about 30 minutes from start to finish, which is pretty quick for such a comforting treat. While the biscuits are baking, I like to get a pot of homemade gravy simmering or chop fresh fruit to balance out the richness.
Sometimes, when I’m pressed for time, I find using a stand mixer with the paddle attachment for step 3 can speed up the process without overworking the dough—a tip I picked up from Ridiculously Easy Buttermilk Biscuits – The Café Sucre Farine that I know you’ll appreciate!
Don’t stress if your biscuits aren’t perfectly uniform—the beauty of homemade buttermilk biscuits is their rustic charm and flaky layers that come from love and simple ingredients.
How I Love to Serve This Homemade Buttermilk Biscuits
Now, let’s talk about the best part—the eating! My family absolutely adores these homemade buttermilk biscuits at breakfast smothered in thick sausage gravy, but trust me, they’re equally fantastic for dinner alongside a bowl of my homemade chicken stew or even just a hearty slice of butter and your favorite jam. There’s something about southern biscuits that turns any meal into a warm, inviting event.
I like to serve our biscuits warm, fresh from the oven, with a little side of scrambled eggs or crispy bacon for an easy breakfast. If I’m hosting, you better believe these quick homemade biscuits make an appearance on the holiday brunch table alongside my lemon cream pie—a family-favorite you can find right here on my blog. For casual dinners, they’re perfect with pulled pork or a savory pot roast.
One trick I learned is to stack and wrap leftover homemade buttermilk biscuits in foil and reheat them gently in the oven wrapped in a damp towel. They come out almost as fluffy as fresh! Leftovers can also be sliced in half, toasted, and turned into delicious biscuit sandwiches.
For a fun seasonal twist, I sometimes add a sprinkle of fresh rosemary or a touch of garlic powder to the dough for savory homemade buttermilk biscuits that perfectly complement fall soups and stews.
Friends always ask for this homemade buttermilk biscuits recipe whenever they visit; honestly, they’re convinced it’s my “secret” to feeling cozy at home. And if you love a little crunch with your biscuits, pair them with my baked pumpkin seeds for an easy snack while your southern biscuits finish baking. If you want to impress guests with a sweet surprise after your biscuits, try my Halloween Swirl Oreo Cream Cheese Brownies right here on Delilita.
Your Homemade Buttermilk Biscuits Questions Answered
You know how making homemade buttermilk biscuits brings all sorts of questions—I’ve been there too! Here are some of the ones I hear most often, answered with love (and honestly, a few mishaps I’ve learned from along the way).
Fluffiness comes down to handling and ingredients. Make sure your butter is cold and don’t overmix your dough. Also, baking powder and baking soda have to be fresh—as I learned when my first batch barely rose! If you want more tips, check out this Fluffy Southern Buttermilk Biscuits guide.
Buttermilk is essential because its acidity reacts with the baking soda to give that tender crumb. If you don’t have buttermilk, make a substitute with milk and lemon juice as I mentioned earlier. It’s not quite the same, but better than nothing!
Cool completely, then wrap tightly in plastic wrap or foil. Store at room temp for a couple of days or freeze for up to a month. I like to warm mine in a skillet with a little butter.
Try adding a pinch of sugar or a drizzle of honey on top before baking. I once made a batch with cinnamon and sugar rolled into the dough—our version of a biscuit cinnamon roll!
Absolutely! Use a sharp knife to cut the dough into squares or drop spoonfuls onto the baking sheet for a more rustic look.
Not quite. Dense biscuits often mean the dough was overworked or the flour to liquid ratio was off. Remember, quick homemade biscuits like these should be handled gently and baked promptly.
Bake them close together so they rise up tall and keep the edges softer, or spaced apart for crispier edges. I like mine touching because that traditional southern biscuits effect yields soft sides that you can pull apart easily.
I also love pointing readers to this 3-Ingredient Buttermilk Biscuits – Southern Style Fail-proof Recipe for easy twists and to expand their homemade buttermilk biscuits repertoire. Whenever my readers send me notes about their biscuit success (or fun fails), I always remind them: the best homemade buttermilk biscuits come with practice and love!
My Final Thoughts on This Homemade Buttermilk Biscuits
After years of making homemade buttermilk biscuits, this recipe has grown into a delicious tradition that wraps our family in warmth and nostalgia. Every time I pull those fluffy buttermilk biscuits out of the oven, I’m transported back to those first cozy mornings and all the joy that a simple meal can bring.
1. Keep your butter cold—this is key to flaky layers.
2. Don’t overmix the dough—gentle folding makes all the difference.
3. Use fresh baking powder and soda for the best rise.
I’ve also enjoyed trying three fun variations with my family: cheddar and jalapeño biscuits for a savory kick, sweet honey-butter biscuits with a cinnamon swirl, and herbal rosemary biscuits perfect for cooler months. My kids go crazy for the cheddar version, while my husband swears by the classic fluffy buttermilk biscuits with homemade gravy.
If you make this homemade buttermilk biscuits recipe your own, whether with mix-ins or classic simplicity, I hope it fills your kitchen with the same warmth and smiles it has in mine. There’s truly nothing like the comfort of southern biscuits made from scratch. And hey, if you want a little inspiration for what to bake next, check out my delicious breads and pies like lemon cream pie or my favorite Halloween Swirl Oreo Cream Cheese Brownies for a sweet finish after your biscuits feast.
So, what are you waiting for? Grab your flour and buttermilk, and let’s get baking. Your homemade buttermilk biscuits journey starts today—and I’m cheering you on every buttery step of the way!
If you’re tempted to save this recipe or come back for more baking joy, don’t forget to visit some of my other favorites:
- Delight in crunchy baked pumpkin seeds for snacking while you wait for your biscuits.
- Treat yourself to a luscious lemon cream pie after a savory biscuit meal.
- Or dive into some rich Halloween Swirl Oreo Cream Cheese Brownies for your next party.
Homemade Buttermilk Biscuits
Fluffy and tender homemade buttermilk biscuits that are perfect for breakfast or as a savory side. These classic biscuits combine a flaky texture with a rich, buttery flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 biscuits
- Category: Breakfast
- Method: Baked
- Cuisine: American
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 6 tablespoons cold unsalted butter, cubed
- 1 cup cold buttermilk
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Pour in the cold buttermilk and gently stir until just combined. Do not overmix.
- Turn the dough onto a floured surface and gently fold it over 3-4 times to create layers.
- Roll the dough out to about 1-inch thickness and cut biscuits using a floured round cutter.
- Place biscuits onto the baking sheet, close but not touching.
- Bake for 12-15 minutes until golden brown on top.
- Remove from oven and allow to cool slightly before serving.
Notes
For extra flaky biscuits, use a sharp cutter without twisting when cutting the dough. Serve warm with butter, honey, or jam.