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Best Homemade Buttermilk Biscuits

Best homemade buttermilk biscuits made with cold-butter layering for tall, flaky, bakery-style results. A quick fold-and-cut method creates soft, tender centers with crisp, golden edges.
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 8 servings
Course: Breakfast, Side Dish
Cuisine: Southern
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2.5 cup all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp sugar
  • 1 tsp salt
  • 0.5 tsp baking soda
Wet and fat ingredients
  • 0.5 cup unsalted butter very cold and cubed
  • 1 cup cold buttermilk
  • 2 tbsp melted butter for brushing

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat the oven to 425°F (220°C). Set a sheet pan aside ready for baking.
  2. Line a baking sheet with parchment paper. This prevents sticking and helps the bottoms brown evenly.
Mix dry ingredients
  1. Whisk together the all-purpose flour, baking powder, sugar, salt, and baking soda. Mix until the leaveners are evenly distributed.
Cut in butter
  1. Cut the very cold, cubed unsalted butter into the flour mixture until pea-sized crumbs form. Keep the butter cold so the biscuits stay tall and flaky.
Combine and shape
  1. Pour in the cold buttermilk and stir until just combined. Stop when no dry flour remains to avoid tough biscuits.
  2. Turn the dough onto a lightly floured surface. Handle gently so you preserve the flaky layers.
  3. Fold the dough over itself 4–5 times to create flaky layers. This quick folding builds lift without overworking the dough.
  4. Pat the dough to about 1-inch thickness. Keep it even so the biscuits bake at the same rate.
  5. Cut biscuits using a round biscuit cutter. Place them on the baking sheet touching slightly for taller sides.
Bake and finish
  1. Bake for 12–15 minutes until golden brown. Look for set, risen biscuits with crisp edges.
  2. Brush the tops with melted butter immediately after baking. This adds shine and extra tenderness.
  3. Serve warm. Eat the biscuits soon after baking for the best texture.

Notes

Pro tip: keep the butter and buttermilk cold and mix/stir only until just combined—this is what makes the layers flaky instead of dense. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat at 350°F (175°C) until warmed through. Freezing: yes, freeze baked biscuits up to 2 months and reheat from thawed or directly from frozen. Dietary swap: for a lower-sodium option, use reduced-salt butter and reduce added salt slightly while keeping baking powder and baking soda unchanged.