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homemade buttermilk biscuits on a cooling rack

Buttermilk Biscuits

  • Author: Deborah Harroun
  • Prep Time: 20 minutes
  • Cook Time: 16 minutes
  • Total Time: 36 minutes
  • Yield: about 12 biscuits 1x
  • Category: Breakfast
  • Method: Baked
  • Cuisine: American


These Buttermilk Biscuits bake up with the perfect tender layers. You won’t believe how easy these are to make at home – you’ll feel like an expert in the kitchen!



  • 1/2 cup unsalted butter
  • 2 1/2 cups sifted all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup cold buttermilk
  • 2 tablespoons heavy cream (can substitute for more buttermilk)
  • 1 tablespoon butter, melted


  1. Cut the butter into cubes and place in the freezer for 15 minutes.
  2. Meanwhile, preheat the oven to 475ºF.
  3. In a large bowl, mix together the flour, baking powder and salt. Add the cold butter, and working with a pastry cutter or your hands, work the butter into the flour until it resembles a coarse meal. There will still be some chunks of butter, but they shouldn’t be more than about the size of a pea.
  4. Add the buttermilk and stir just until the dough starts to come together.
  5. Flour a counter or work surface and turn the dough out onto it. Knead the dough just enough to bring it all together.
  6. Using your hands or a rolling pin, roll the dough into a rectangle about 10 inches wide and 5 inches tall. Fold 1/3 of the dough on one side over into the middle, then fold the opposite side over. (See photos above for reference.)
  7. Pat the dough into another rectangle, this time 5 inches wide and 10 inches tall. Fold each side of the dough to the middle again.
  8. Pat the dough into another rectangle 10 inches wide by 5 inches tall. Use a round cookie cutter or a biscuit cutter to cut out the biscuits.
  9. Take any scraps and form into a new rectangle. The more you work with the dough, the tougher the biscuits will become, so I only fold the scraps once instead of twice. Cut out the remaining biscuits.
  10. Place the biscuits on a baking sheet that is lined with parchment paper or a silpat liner.
  11. Brush the biscuits with the heavy cream.
  12. Place the baking sheet into the oven and bake just until the biscuits have risen tall and browned, about 16 minutes.
  13. Remove from the oven and brush with the melted butter.

Recipe Notes:

To reduce waste and eliminate re-rolling dough, you can use a sharp knife and cut the dough into squares instead of using biscuit cutters.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.


  • Serving Size: 1 biscuit
  • Calories: 184
  • Sugar: 1 g
  • Sodium: 338 mg
  • Fat: 9 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 0 g
  • Protein: 3 g
  • Cholesterol: 27 mg

Keywords: Buttermilk biscuits, biscuits, baking, breakfast