Buttermilk Biscuits 5 ★

35 min | intermediate | vegetarian

Platter of tall, flaky buttermilk biscuits with golden-brown tops on a white marble surface; a smaller plate of biscuits sits in the background beside a rumpled white cloth.

Published Jul 30, 2025

Prep Time	Cook Time	Total Time
20 min	15 min	35 min

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Introduction

These classic buttermilk biscuits bake up sky-high, tender inside, and beautifully golden on top.

They are perfect for lazy weekend breakfasts, holiday brunches, or an easy side with cozy weeknight dinners.

Cold grated butter and tangy buttermilk create flaky layers, while a brush of melted butter adds that irresistible bakery-style finish.

Close-up of tall, flaky buttermilk biscuits on a parchment-lined baking sheet, with a pastry brush spreading melted butter over a golden-brown biscuit in the foreground.

How to Make Buttermilk Biscuits

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Preheat the oven and prepare the pan

Preheat your oven to 425°F and line a large baking sheet with parchment paper.
If your kitchen is warm, chill the baking sheet while you mix the dough.
Mix the dry ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
Use a whisk or fork to evenly distribute the leavening so the biscuits rise evenly.

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Add the frozen grated butter

Add the frozen grated butter to the flour mixture and toss gently to coat the shreds.
Work quickly so the butter stays cold and distinct, which creates flaky layers.
Combine the buttermilk mixture with the dry ingredients

In a measuring cup, whisk together the cold buttermilk and sour cream until smooth.
Pour the mixture over the flour and butter and gently stir with a fork until a shaggy dough forms.
Stop stirring as soon as you no longer see big dry pockets of flour.
Shape and fold the dough

Turn the dough out onto a lightly floured surface, scraping the bowl gently to get every crumb.
Pat the dough into a rectangle about 1 inch thick, using your hands rather than a rolling pin.
Fold the rectangle in thirds like a letter, turn it, and pat it out again to about 1 inch thick.
Repeat the folding and patting 2 to 3 more times to build tall flaky layers.

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Cut the biscuits

Pat the final dough slab to about 1 inch thick, keeping the top as level as you can.
Using a sharp 2 to 2 ½ inch biscuit cutter, cut straight down without twisting.
Gather the scraps gently, press together, and cut more biscuits, taking care not to overwork the dough.
Arrange the biscuits close together on the prepared baking sheet so they help each other rise tall.
Bake and finish

Bake for 12 to 15 minutes, until the tops are deep golden brown and the sides look set.
Remove from the oven and immediately brush the hot biscuits with melted butter.
Let them cool on the pan for at least 5 minutes before serving so the crumb can set.

Stack of about eight tall buttermilk biscuits on an oval plate; biscuits have flaky layered sides and glossy deep golden-brown tops, photographed close up on a light marble surface.

Substitutions

Buttermilk -> Milk and lemon juice: Use 1 cup whole milk mixed with 1 tablespoon lemon juice or white vinegar, then let it sit 5 minutes. This brings tangy flavor and tender crumb, very close to traditional buttermilk.
Sour cream -> Plain Greek yogurt: Swap the sour cream with an equal amount of full fat plain Greek yogurt. The biscuits stay rich and tangy, with a slightly lighter texture.
Unsalted butter -> Half butter, half shortening: Use 4 tablespoons cold unsalted butter and 4 tablespoons cold vegetable shortening instead of all butter. This combo gives extra flaky layers and a slightly higher rise, with a bit less buttery flavor.

Split buttermilk biscuit on a plate, layered with a pat of butter and glossy blueberry jam; a second jam-topped biscuit and a small jar of jam are blurred in the background.

Tips

Keep everything very cold: Cold butter releases steam in the oven, which creates those tall, flaky biscuit layers. If the butter softens, pop the dough in the fridge for 10 minutes before cutting.
Do not overmix the dough: Stop mixing as soon as the dough comes together, even if it looks a little rough and shaggy. Overmixing develops gluten and makes biscuits tough instead of tender.
Cut straight down, never twist: Press the cutter straight down and lift it cleanly to keep the edges from sealing shut. Clean cuts help the biscuits rise straight up in the oven.
Bake biscuits close together: Arrange the biscuits so their sides almost touch for higher, softer sides. If you want crispier sides, leave a little more space between them.
Use the right flour: All purpose flour gives sturdy yet tender biscuits that hold up well to gravy or jam. For extra fluffy biscuits, you can use a soft southern style self rising flour and adjust the salt.

Nutrition Facts ^*

Energy	261	kcal
Protein	6	g
Total Fat	13	g
Carbohydrates	33	g
Dietary Fiber	0	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

Why did my biscuits not rise very high?: Usually low rise comes from warm butter or overworked dough. Make sure the butter and dairy are very cold before mixing. Handle the dough gently and avoid twisting the cutter, which can seal the edges. Check that your baking powder is fresh and not expired.
How do I keep the bottoms from overbrowning?: Use a light colored baking sheet, since dark pans brown the bottoms faster. Line the pan with parchment and bake on the middle rack, not the bottom rack. If they brown too quickly, lower the oven temperature by 25°F next time.
Can I make the biscuit dough ahead of time?: Yes, you can cut the biscuits and refrigerate them on a tray for up to 1 day. Bake straight from the fridge, adding 1 or 2 extra minutes if needed. You can also freeze unbaked biscuits and bake them from frozen, adding a few minutes.
What is the best way to reheat leftover biscuits?: Place biscuits on a baking sheet and warm at 325°F for about 8 to 10 minutes. You can wrap them in foil to keep them softer, or leave uncovered for crisper edges. Avoid microwaving, which makes biscuits tough and chewy as they cool.

Serving Suggestions

Fresh buttermilk biscuits on the table make any simple meal feel cozy and welcoming.

Try them split and topped with honey butter, pimento cheese, or a fried egg for a fun twist.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

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Reviews

Rated 5 ★ (out of 5) based on 4 reviews.

Post your review and pictures below! ⬇︎

Marion Heath, Tampa: Have been making biscuits for over 50 years, this recipe, by far has the best taste, texture and easiest recipe I have tried! Thank you for sharing Eunice! Today was my second time using this recipe, I know I will be using it very often! — 5 ★

Eunice: Happy to hear it's become a regular, Marion!
Teri, O'Fallon: For breakfast, split biscuits while still warm and spread with honey butter. Serve with jam on the side for extra sweetness. Brush tops with a little more melted butter if you like. — 5 ★

Eunice: Lovely serving idea, Teri!
timu: Yummy and so easy. Will make these again and again. — 5 ★

Eunice: So glad you’ll make them again!
its.ericka, Salem: This is the only biscuit recipe that ALWAYS works . I followed the instructions exactly using all purpose flour , and I have also tried it with a little whole wheat mixed in and it still came out so good with nice layers. I have been making these about every weekend and get a tray of perfect biscuits EVERY TIME . Thank you for this great recipe . — 5 ★

Eunice: So happy this recipe stays reliable for you, Ericka!