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Homemade Buttermilk Biscuits

These Homemade Buttermilk Biscuits are tender, flaky, buttery, and sooo deliciously irresistible when served fresh-out-of-the-oven warm. The best part? They're easy to make!
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Servings: 12 (1 biscuit each)
Calories: 132kcal
Author: Michelle / Now Cook This!


  • 7 tablespoons cold butter
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon salt
  • ¾ to 1 cup cold buttermilk


  • Cut the cold butter into cubes and place in a bowl. Put in the freezer while you preheat the oven (this usually takes about 15 to 20 minutes). Don't skip this step. One of the keys to light and flaky biscuits is using cold butter - as the butter melts, it creates steam pockets which make those wonderful flaky layers.
  • Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
  • In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  • Add the cold butter to the flour mixture and combine, using a pastry blender, a fork, or two knives, until the mixture resembles coarse crumbs with bits of butter that are the size of small peas.
  • Add ¾ cup of the buttermilk and stir just until the dough starts to come together. It will be a bit shaggy at this point, and there may even be a few crumbly bits at the bottom of the bowl. This is fine and is how you want it to be. If it is super dry and not coming together, add more of the buttermilk. Note: You need to be very careful to not over-mix the dough, as this can cause your biscuits to be dense and less tender.
  • Turn the dough out of the bowl onto a floured surface. Gently gather the dough together, along with any crumbs, and shape into a rectangle (about the size of a sheet of paper). Gently fold the dough into thirds (like you would fold a letter).
  • Turn the dough 90 degrees, and shape into another rectangle. Again, fold the dough into thirds.
  • Turn the dough 90 degrees, and shape into another rectangle. Fold the dough into thirds one last time.
  • Turn the dough over so that the seam is at the bottom. Using a rolling pin, gently roll out the dough to ½-inch thickness.
  • Using a 2½-inch biscuit cutter and dipping the cutter into some flour before each cut, cut out 12 biscuits (or as many as you can). Only press the biscuit cutter straight down, and do not twist the cutter. Twisting the cutter can pinch together some of the edges, causing the biscuits to rise improperly.
    If you need to use the scraps to get a few more biscuits, gather the dough together and gently roll it out and cut out a few more. These biscuits will likely be a little more dense because you have worked the dough more. Try to get as many as you can out of that first cut.
    Alternately, you could use a knife and cut the dough into 8 to 10 squares - no scraps or re-rolling the dough!
  • Place the biscuits on the baking sheet and place in the oven. Bake for 15 minutes or until the biscuits have puffed up and are golden brown.
  • Best when served warm from the oven!

Recipe Notes

  • Once you add the butter, work as quickly as you can on the remaining steps. You want to keep the butter as cold as possible for tender, flaky biscuits. 
  • If you don't have buttermilk, you can make a substitute by combining 1 tablespoon of lemon juice or white vinegar with enough milk to make 1 cup. Let sit for 5 minutes. 
  • If desired, brush the tops of the biscuits with melted butter as soon as you take them out of the oven.
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