A platter of buttermilk biscuits
Bakery, Bread, Breakfast

Buttermilk Biscuit Recipe



Buttermilk Biscuit RecipeIngredients

  • 1 stick of unsalted butter, melted and divided
  • 2 cups of flour
  • 3 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 4 Tbsp of cold unsalted butter, cut into pieces
  • 3/4 cup buttermilk


Preheat the oven to 450F degrees.

Melt 2 Tbsp of butter in the microwave then brush the melted butter onto a baking sheet.

Blend flour, baking powder, baking soda, salt and sugar in a large mixing bowl.

Use a pastry blender to cut the 4 Tbsp of cold butter pieces into the dry mixture. Mix until pea-sized lumps form.

Slowly add buttermilk while tossing mixture with a fork.

Add just enough buttermilk to make soft dough that holds together for a few seconds. Then measure out an additional ½ Tbsp of buttermilk and add to the dough. Blend well.

Flour your hands and knead the dough 6 times in the bowl or on a floured surface. Do not over-work the dough or it will result in tough, chewy biscuits.

Flour a flat surface and pat out the dough in the flour to form a rectangle about 1/2 inch thick.

Cut out the biscuits with a round cutter and place them on the buttered baking sheet.

Bake 10 minutes or until a nice golden brown.

Melt the rest of the stick of butter and brush the tops of the biscuits after removing them from the oven.

Serves 12.

Fluffy Southern Buttermilk Biscuits

Recipe by Donnie Caves
0.0 from 0 votes
Course: Brunch, BreakfastCuisine: Southern, AmericanDifficulty: Easy


Prep time


Cooking time




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Enjoy these classic Southern buttermilk biscuits that are perfectly fluffy, buttery, and easy to make. They are ideal for breakfast or brunch and can be enjoyed with jam, honey, or gravy.

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  • 2 cups all-purpose flour

  • 1 tablespoon baking powder

  • 1/2 teaspoon baking soda

  • 1 teaspoon salt

  • 1/2 cup unsalted butter, cold and cubed

  • 3/4 cup buttermilk, cold

  • 1 tablespoon honey (optional)


  • Preheat Oven:
  • Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper.
  • Mix Dry Ingredients:
  • In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
  • Cut in Butter:
  • Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
  • Add Buttermilk:
  • Make a well in the center of the dry ingredients and pour in the cold buttermilk and honey (if using). Stir until just combined; do not overmix. The dough should be slightly sticky.
  • Shape Dough:
  • Turn the dough out onto a lightly floured surface. Gently knead the dough 2-3 times until it comes together. Pat the dough into a rectangle about 1-inch thick.
  • Cut Biscuits:
  • Use a biscuit cutter or round cookie cutter to cut out biscuits. Place them on the prepared baking sheet, making sure the biscuits are touching.
  • Bake:
  • Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown on top.
  • Serve:
  • Remove from the oven and brush the tops with melted butter, if desired. Serve warm with your favorite toppings.

Recipe Video


  • Butter Substitutes: If you prefer, you can use margarine or plant-based butter instead of unsalted butter.
  • Flour Variations: You can use self-rising flour and omit the baking powder and salt.
  • Storage: Store any leftover biscuits in an airtight container at room temperature for up to 2 days. Reheat in the oven for best results

Nutrition Facts

  • Serving Size: 1g
  • Total number of serves: 12
  • Calories: 200kcal
  • Carbohydrates: 25g
  • Protein: 4g
  • Fat: 9g
  • Sodium: 450mg
  • Fiber: 1g
  • Sugar: 2g

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