There’s something undeniably comforting about pulling a warm biscuit from the oven. These buttermilk biscuits are flaky, buttery, and surprisingly easy to make. Whether you build the ultimate breakfast sandwich or enjoy one slathered with butter straight away, these homemade buttermilk biscuits deliver cozy, crave-worthy results. Below is a streamlined, natural version of the recipe and tips that make these biscuits stand out.
Recipe
Buttermilk Biscuits Recipe
Ingredients:
- 4 cups flour
- 4 tsp baking powder
- 1 tsp baking soda
- 2 tsp salt
- 1 cup cold butter, shredded with box grater
- 2 cup shredded cheddar cheese
- 2 cup cold buttermilk (You can make your own buttermilk by mixing a tsp of white vinegar into each cup of milk, let sit for 5-10 minutes at room temp)
- 4 tbsp buttermilk for brushing top of biscuits
Instructions:
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Preheat oven to 425°F (220°C).
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In a large bowl, whisk together flour, baking powder, baking soda, and salt. Add the shredded cold butter and shredded cheddar, tossing to distribute evenly.
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Make a small well in the center and pour in the cold buttermilk. Stir until a shaggy dough forms. Turn the dough out onto a lightly floured surface and shape it into a rectangle.
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With a rolling pin, roll the dough to about 1/2 inch thick. Fold the end closest to you to the middle, then fold the far end to the middle so you have a square. Turn the square 90 degrees and roll back to a rectangle. Repeat the folding process two more times—this builds flaky layers.
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Roll the dough to about 2/3 inch thickness.
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Use a round cutter or a glass to cut biscuits and place them on a parchment-lined baking sheet.
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Brush the tops with buttermilk and bake for 15–17 minutes, or until golden brown.
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Let the biscuits cool on the pan for 5 minutes, then enjoy warm with butter or jam.
Enjoy!
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Why Cold Ingredients Make All the Difference
One of the most important tricks for this buttermilk biscuits recipe is using cold ingredients: cold buttermilk and shredded, cold butter. When cold butter melts in the oven it releases steam that creates pockets, lifting the biscuit and forming flaky layers. These simple steps elevate ordinary biscuits into something special.
Pro tip: Use a box grater to shred frozen butter so it distributes evenly through the flour. The same method works for cheddar—shredded cheese blends evenly and avoids large pockets of melted cheese.
Buttermilk For Your Buttermilk Biscuits Recipe
Cold buttermilk contributes flavor and texture. If you don’t have buttermilk, make a quick substitute by adding 1 tablespoon white vinegar to 1 cup milk and letting it sit for 5–10 minutes until it curdles slightly. The acidity helps react with the leaveners to produce a light, tender crumb.
Buttermilk Biscuits Recipe: Key Ingredients You’ll Need
You don’t need many ingredients to make these homemade buttermilk biscuits. The essentials:
- Cold butter (frozen works best)
- All-purpose flour
- Cold buttermilk (or homemade substitute)
- Shredded cheddar cheese (optional, but recommended)
- Baking powder and baking soda
- Salt
- Sugar (just a pinch for balance)
Every ingredient plays a role: leaveners for rise and tenderness, a touch of sugar for color and balance, and quality butter for flavor. Cold buttermilk adds a subtle tang that complements the richness of butter and cheese.
Pro Tips for Your Buttermilk Biscuit Recipe
1. Freeze Your Butter First
Freeze butter for at least 30 minutes. Colder butter yields bigger, flakier layers.
2. Shred Your Butter and Cheese
Shredding frozen butter makes it easier to incorporate without overworking the dough. Shredded cheese disperses more evenly, too.
3. Make a Buttermilk Substitute
Mix 1 tablespoon vinegar with 1 cup milk and let stand for a few minutes to curdle slightly. It’s a reliable stand-in for buttermilk.
4. Don’t Skip the Folding
Folding the dough creates layers—roll, fold, turn, and repeat a few times for flaky biscuits.
5. Cut Into Squares
Cutting the dough into squares reduces scraps and avoids excess re-rolling, preserving texture.
6. Brush with Buttermilk Before Baking
Brushing cold buttermilk on top yields a beautiful golden finish when baked.
How to Bake These Biscuits to Perfection
Arrange biscuits on a parchment-lined baking sheet with a little space between each. Bake in a hot oven until puffed and golden—about 15–17 minutes. Check the bottoms for a deep golden color to ensure they’re fully baked. If you want extra cheddar on top, add it five minutes before the end of baking so it melts without burning. Let the biscuits cool slightly before serving so the interior sets and stays tender.
Final Thoughts On This Buttermilk Biscuit Recipe
This buttermilk biscuits recipe is a keeper—simple enough for weekday breakfasts and impressive enough for brunch. Use frozen butter, grate your butter and cheese, keep the buttermilk cold (or use a quick substitute), and bake on parchment for best results. These biscuits freeze well, so make a double batch and reheat for quick, fresh-tasting biscuits anytime.
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