Go Back

Homemade Biscuits

Homemade biscuits made from scratch with buttermilk for tall, flaky layers. This easy biscuit recipe uses cold butter and minimal mixing for a golden, tender crumb with airy interior pockets.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Breakfast, Side Dish
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 1 tbsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp salt
  • 1 tbsp granulated sugar
Butter and buttermilk
  • 0.5 lb unsalted butter Cold, cubed (1 stick).
  • 0.75 cup buttermilk Cold.
  • 2 tbsp melted butter For brushing.

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat oven to 450°F and line a baking sheet with parchment paper.
Mix the dry ingredients
  1. Whisk all-purpose flour, baking powder, baking soda, salt, and granulated sugar together in a large bowl.
Cut in the butter
  1. Add cold cubed unsalted butter and cut it into the flour using a pastry cutter or fingers until the mixture resembles coarse pea-sized crumbs with some larger butter bits.
Bring dough together
  1. Add cold buttermilk and stir just until the dough comes together—do not overmix.
Fold, shape, and cut
  1. Turn the dough onto a lightly floured surface, fold it over on itself 3–4 times, then pat to 1-inch thickness.
Bake
  1. Cut biscuits with a biscuit cutter (no twisting), place on the sheet, brush with melted butter, and bake for 12–15 minutes until deeply golden.

Notes

For the tallest, flakiest biscuits, keep butter and buttermilk cold and handle the dough as little as possible after adding the liquid. Store baked biscuits in an airtight container at room temperature for up to 2 days, or refrigerate up to 4 days; rewarm in a 300°F oven until warm. Freezing is yes: freeze baked biscuits up to 2 months and reheat from frozen. For a lighter option, use low-fat buttermilk and expect slightly less richness but similar rise.