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This deceptively simple buttermilk biscuit recipe can come out a million different ways with some very minor variations on the ingredients and amounts. This one's my favorite — flaky, but not dry; chewy, but not tough; and crisp in just the right spots. Ice-cold butter and some extra dough folding are key to having lots of flaky layers in each golden brown buttermilk biscuit.

Recipe Summary

20 mins
15 mins
35 mins
12 biscuits

Every baker needs a good buttermilk biscuit recipe in their repertoire. If you don't have a go-to yet, you're in luck! Chef John's take on classic buttermilk biscuits is a favorite in the Allrecipes community. Best of all, it's easy to make with ingredients you probably have on hand. 

Buttermilk Biscuits vs. Cream Biscuits

Buttermilk is used in biscuit-making for its acid and fat content. Its acidity works with the leaveners to help the dough rise, producing a taller and fluffier biscuit. Buttermilk also adds a subtle tang. 

Cream biscuits are made with heavy cream. Cream biscuits are beloved because they're incredibly easy-to-make. But, since cream is much milder than buttermilk, they won't be quite as flavorful (unless you incorporate more spices and seasonings). Also, cream biscuits will likely not rise as high as buttermilk biscuits, especially if the recipe doesn't contain enough leavener. 

How to Make Buttermilk Biscuits

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make these from-scratch buttermilk biscuits: 

Mix Dry Ingredients

Whisk together the flour, baking powder, baking soda, and salt in a large bowl.

Add Wet Ingredients

Cut cold butter slices into the flour mixture with a pastry blender until the dough resembles coarse crumbs. Next, make a well in the center of the dough. Pour cold buttermilk into the well and gently stir until combined. 

Fold and Roll Dough 

Turn the dough out on a floured surface and pat it into a rectangle. Fold the rectangle in thirds, then turn dough a half turn. Gather any crumbs and flatten back into a rectangle. Repeat the process two more times. 

Roll the dough on the floured surface until it's about ½-inch thick. 

Cut and Bake Biscuits

Use a round biscuit cutter to cut the biscuits. Re-roll the scraps and continue cutting until the dough is gone. 

Transfer the biscuits to a lined baking sheet. Use your thumb to press an indent into the top of each biscuit. Brush the tops with buttermilk.

Bake until the biscuits are golden brown. 

What to Serve With Buttermilk Biscuits

Not sure what to serve with your buttermilk biscuits? We've got you covered. Check out our collection of 10 Ways to Dress Up Your Homemade Biscuits. If you're looking for something a little heartier, biscuits pair well with any of Our 20 Top-Rated Soups Give You Comfort By the Bowlful. You can also use them to make biscuits and gravy, breakfast sandwiches, and so much more. 

How to Store Buttermilk Biscuits

Store homemade buttermilk biscuits at room temperature for about two days or in the fridge for up to a week. Either way, you'll need to make sure they're in an airtight container or wrapped tightly in foil to prevent them from drying out. 

Can You Freeze Buttermilk Biscuits?

Yes, you can definitely freeze buttermilk biscuits — and it's a great idea if you won't eat the whole batch within a week. Allow the biscuits to cool completely, then wrap them individually in one layer of storage wrap and one layer of foil. Store in the freezer for up to three months. 

There's no need to thaw frozen biscuits. Simply transfer them to a baking sheet and bake at 350 degrees F for about 15-20 minutes, or until they're warmed through. 

Allrecipes Community Tips and Praise 

"​​Whipped up a double batch of these beautiful buttermilk biscuits," says Bitchnkitchen. "Chef John, you never let me down. I watched the video to make sure I had a handle on the technique. My husband and daughter loved them; my grandfather proclaimed that surely the way to a man's heart is paved with these biscuits. The only change I made was to instead of cutting rounds and handling the dough that much more I used a pizza cutter to slice equal sized squares."

"This recipe is absolutely perfect," raves Noah Ribaric. "I have never had scratch biscuits that turned out so well; this recipe has found a home in my cooking hall of fame."

"No need to look any further for a perfect biscuit, this is the only recipe you will ever need," according to Vintage American Male. "Awesome, high-rising, flaky, buttery rich flavor! What more could you want in a biscuit? Follow directions exactly and you won't be disappointed."

Editorial contributions by Corey Williams


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.

  • Whisk flour, baking powder, baking soda, and salt together in a large bowl. Add cold butter slices and cut into the flour with a pastry blender until the mixture resembles coarse crumbs.

  • Make a well in the center of the mixture. Pour cold buttermilk into the well and stir gently until just combined.

  • Turn dough onto a floured work surface and pat it together into a rectangle.

  • Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing the dough a total of three times.

  • Roll dough on a floured surface to about 1/2 inch thick. Use a 2 1/2-inch round biscuit cutter to cut biscuits. Reroll any scraps to cut more biscuits; you should get 12 total.

  • Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb. Brush buttermilk over the tops.

  • Bake in the preheated oven until biscuits are flaky and golden brown, about 15 minutes.


Make sure you use cold butter and cold buttermilk for this recipe!

Nutrition Facts

143 calories; protein 2.8g; carbohydrates 17g; fat 7.1g; cholesterol 18.5mg; sodium 321.3mg. Full Nutrition