Old Fashioned Buttermilk Biscuits From Scratch

A good biscuit is tall, golden on top and peels apart into soft, flaky layers. Making old fashioned buttermilk biscuits from scratch takes only six simple ingredients, but a few small details make a big difference: very cold butter, gentle hands, a few folds of the dough, and a hot oven.

These biscuits are perfect with butter and honey, with gravy, or as a sandwich with eggs.

Quick Facts

• Prep time: 20 minutes
• Bake time: 13–16 minutes
• Total time: about 35 minutes
• Yield: 8–9 biscuits (2½-inch)
• Difficulty: Medium
• Oven temperature: 425°F (220°C)

Ingredients

• 2½ cups (315 g) all-purpose flour, plus more for dusting
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon sugar (optional, helps browning)
• ½ cup (1 stick / 115 g) very cold unsalted butter
• 1 cup (240 ml) cold buttermilk, plus 1–2 tablespoons if needed
• 2 tablespoons melted butter (for brushing)

How to measure flour: Spoon flour into the cup and level it with a knife. Packing too much flour makes biscuits dry and dense.

No buttermilk? Mix 1 cup milk with 1 tablespoon lemon juice or white vinegar. Let it sit for 5 minutes. It works, but real buttermilk gives a richer, tangier taste.

Why Cold Butter Matters

When cold butter pieces hit a hot oven, they melt and release steam. The steam pushes the dough up and creates pockets, which become flaky layers. If the butter is soft, it simply melts into the dough, and you get flat, heavy biscuits.

How to Make Them

1. Heat the oven. Preheat to 425°F (220°C). Line a baking sheet with parchment paper.

2. Mix the dry ingredients. In a large bowl, whisk the flour, baking powder, baking soda, salt and sugar.

3. Add the butter. Grate the cold butter on the large holes of a box grater straight into the flour. (Freezing the butter for 15 minutes first makes this easier.) Toss with your fingers until the butter pieces are coated. The mix should look like rough crumbs with some pea-size pieces.

4. Add the buttermilk. Make a well in the middle and pour in the cold buttermilk. Stir gently with a fork or spatula just until the dough comes together. It will look shaggy and a little sticky. If there's still dry flour at the bottom, add 1–2 tablespoons more buttermilk.

5. Fold for layers. Turn the dough onto a floured counter. Pat it into a rectangle about 1 inch thick. Fold it in thirds like a letter. Turn it a quarter turn, pat it out again, and fold again. Repeat 3–4 times total. These folds create the flaky layers.

6. Shape. Pat the dough to about 1 inch thick. Don't use a rolling pin too much; gentle hands keep biscuits tender.

7. Cut. Dip a 2½-inch round cutter in flour. Press straight down and lift straight up. Don't twist. Twisting seals the edges, and the biscuits can't rise as high. Gently press the scraps together once and cut more.

8. Arrange. Place biscuits on the sheet so they just touch each other. Biscuits that touch help each other rise taller.

9. Chill (if your kitchen is warm). Put the tray in the fridge for 10 minutes so the butter firms up again.

10. Bake. Brush the tops with a little buttermilk. Bake for 13–16 minutes, until tall and golden brown on top and bottom.

11. Finish. Brush with melted butter right out of the oven. Serve warm.

Tips for Tall, Flaky Biscuits

• Keep everything cold. Butter, buttermilk, and even the bowl.
• Don't overmix. A shaggy dough is right. Too much mixing makes tough biscuits.
• Use fresh baking powder. Old baking powder won't lift the biscuits.
• Cut straight down. No twisting.
• Hot oven. A fully preheated 425°F oven gives the butter a quick burst of steam.

Common Problems

Flat biscuits. The butter was too warm, the baking powder was old, the dough was rolled too thin, or the cutter was twisted.

Hard or tough biscuits. The dough was mixed or kneaded too much, or too much flour was added.

Dry biscuits. Too much flour or overbaking. Measure flour carefully and check them at 13 minutes.

Pale tops. Brush with buttermilk before baking and move the tray to the upper-middle rack.

Burnt bottoms. Use a light-colored pan or put a second baking sheet underneath.

Variations

• Cheddar and chive: Add ¾ cup shredded sharp cheddar and 2 tablespoons chopped chives to the dry mix.
• Honey butter biscuits: Brush with melted butter mixed with 1 tablespoon honey after baking.
• Drop biscuits: Add 2 extra tablespoons buttermilk and drop spoonfuls onto the sheet. No folding or cutting.
• Square biscuits: Cut the dough into squares with a knife. No scraps to re-roll.

What to Serve With Them

Serve with butter and honey or jam for breakfast, with sausage gravy for a classic Southern meal, or split them for breakfast sandwiches with eggs. They're also great next to soups, chili and fried chicken. For a fun sandwich, fill a split biscuit with a few slices of homemade turkey lunch meat and a little mustard.

Storage, Freezing and Reheating

Room temperature: Keep in an airtight container for up to 2 days.

Freezer (baked): Cool completely, wrap in plastic wrap and freeze in a bag for up to 3 months. Reheat at 350°F for 10–12 minutes.

Freezer (unbaked): This is the best option. Freeze cut, unbaked biscuits on a tray, then move them to a bag. Keep for up to 3 months. Bake straight from frozen at 425°F, adding 3–5 minutes to the baking time.

Reheat: Warm at 350°F for 5–7 minutes. The microwave makes them soft and chewy.

Nutrition Estimate

Per biscuit (1/9 of the batch, including the butter brushed on top):

• Calories: about 240
• Carbohydrates: about 29 g
• Fat: about 12 g
• Protein: about 5 g
• Sodium: about 450 mg

FAQs

Can I use salted butter?

Yes. Reduce the salt to ½ teaspoon.

Why do my biscuits not rise?

The most common reasons are warm butter, old baking powder, or twisting the cutter.

Can I make the dough ahead?

Yes. Cut the biscuits and refrigerate them on a tray, covered, for up to 1 day, or freeze them.

Can I use self-rising flour?

Yes. Use 2½ cups self-rising flour and skip the baking powder and salt. Keep the baking soda.

Do I need a biscuit cutter?

No. A floured glass works, or cut squares with a sharp knife.

More Recipes to Try

• Easy Homemade Pizza Dough, No Yeast (coming soon)
• Homemade Sourdough Bread for Beginners (coming soon)
• Best Ever Fluffy Buttermilk Pancakes (coming soon)
• Homemade Turkey Lunch Meat
• Browse all recipes

A Final Note

Cold butter, a light touch and a hot oven: that's the whole secret. Once you've made biscuits from scratch a couple of times, you'll find it's easier than opening a can.