homemade buttermilk biscuits

These homemade buttermilk biscuits are delicate and rich with many flaky layers! These biscuits formula just requires 6 straightforward fixings and they’re prepared in around 35 minutes.

Large as in mega flaky, mega cushioned, super layers, mega brilliant brown, and uber-rich. It’s very fortunate that this “side dish” may taste much more momentous than the headliner. Simply take a gander at these rich layers! Nothing can contend.

What are Biscuits?

The expression “biscuits” has various implications relying upon where you live on the planet. In the US, biscuits are like a dinner roll, yet are denser and flakier on the grounds that they aren’t (regularly) made with yeast. Since there’s (generally) no yeast included and the rising specialist is either baking pop, baking powder, or both–biscuits are viewed as speedy bread. In different areas of the planet, biscuits are treats or even scones.

Recipe by: Sally


  • 1 tsp. salt
  • 2 tbsp. (270ml) cold buttermilk, divided
  • 2 tsp. honey, nectar
  • 2 and ½ cups (313g) all-purpose flour, or more as needed
  • ½ cup unsalted butter, cubed
  • 2 tbsp. aluminum free baking powder

How To Make

homemade buttermilk biscuits


  • Preheat the stove to 425°F (218°C).
  • Place the flour, baking powder, and salt together in a huge bowl or in an enormous food processor. Whisk or heartbeat until joined. Add the cubed margarine and cut into the dry fixings with a cake shaper or by beating a few times in the processor. Cut/beat until coarse pieces structure. See photograph above for a visual. If you utilized a food processor, empty the combination into an enormous bowl.
  • Make a well in the focal point of the blend. Pour 1 cup (240ml) buttermilk and sprinkle nectar on top. Crease everything along with a huge spoon or elastic spatula until it starts to meet up. Try not to exhaust the batter. The batter will be shaggy and brittle for certain wet spots. See photograph above for a visual.
  • Pour the dough (batter) and any mixture disintegrates onto a floured work surface and tenderly unite with liberally floured hands. The mixture will become tacky as you unite it. Have additional flour close by and use it regularly to flour your hands and work surface in this progression. Utilizing floured hands or a floured moving pin, smooth into a ¾ inch thick square shape overall quite well.
  • Crease one side into the middle, then, at that point, the opposite side. Turn the batter on a level plane. Tenderly level into a ¾ inch thick square shape once more. Rehash the collapsing. Turn the batter on a level plane once again. Tenderly level into a ¾ inch thick square shape. Rehash the collapsing one final time. Smooth into the last ¾ inch thick square shape.
  • Cut into 2.75 or 3-inch circles with a bread roll shaper. (Tip: Do not turn the bread roll shaper when pushing down into the batter; this seals off the edges of the bread roll which keeps them from completely rising.) Re-roll scraps until all the mixture is utilized. You ought to have around 8-10 biscuits . Orchestrate in a 10-inch cast iron skillet (see note) or near one another on a material paper-lined baking sheet. Ensure the biscuits are contacting.
  • Brush the tops with outstanding buttermilk. Prepare for 15-20 minutes or until the tops are brilliant brown.
  • Eliminate from the stove, brush warm tops with discretionary nectar spread, and appreciate warm.
  • Cover extras firmly and store at room temperature or in the cooler for as long as 5 days.

Fixings in Buttermilk Biscuits

You just need 6 essential elements for my custom-made bread biscuits/rolls formula,

  • Salt
  • Baking Powder
  • Nectar or Honey
  • Cold Butter
  • All-purpose Flour
  • Cold Buttermilk

With not many fixings, go after quality fixings and keep away from any replacements.

Try more dessert recipes

Tips for the Best Homemade Biscuits

homemade buttermilk biscuits

Allow me to share what I’ve realized in the realm of hand-crafted buttermilk bread roll plans. I’ve committed a lot of errors so you don’t need to. These time-tested stunts will turn your level, dry bread biscuits into the best biscuits of all time. What’s more, that is an assurance.

Cold Fat – For flaky layers and pockets, utilize cold spread. At the point when little bits of spread soften as the bread biscuits heat, they discharge steam and make little pockets of air–this makes the bread biscuits vaporous and flaky within while staying fresh outwardly.

Buttermilk and Honey for Some extra zing – Real buttermilk and a minuscule shower of nectar balance out the salt. Buttermilk makes the most delicate roll!

Don’t Over Mix – Never exhaust roll mixture. Workaholic behaviour and over-taking care of roll mixture will bring about extreme, hard, and level biscuits. Combine the fixings as one *just* until joined. The mixture will be brittle; that is ordinary.

Smooth and Fold Method – The main advance of everything is collapsing the mixture together. Turn the crude batter out onto a work surface and level it with your hands. Structure into a square shape. More beneath.

Try not to Twist the Biscuit Cutter – When cutting the batter with a bread roll shaper, don’t contort the shaper. Press the shaper down into the batter solidly. Contorting it will close the roll edges, keeping the bread biscuits from rising.

Prepare Close Together – Biscuits ascend overall quite tall when they are contacting, squeezed snuggly against each other in the stove.

Nectar Butter Topping

The nectar spread fixing is discretionary, however, it will separate your bread biscuits from the rest. At the point when the biscuits emerge from the broiler, brush with a blend of liquefied spread and nectar. You utilize the two fixings in the roll mixture, keeping the count at 6 fixings all out.

Serve your custom-made bread biscuits with jam or bread biscuits and sauce — I love this specific formula!


Make Ahead and Freezing Instructions – Baked biscuits freeze well for as long as 90 days. Defrost at room temperature or in the cooler, then, at that point, warm-up however you would prefer prior to serving. You can likewise freeze the bread roll batter. Set up the batter in stages 2 through 4. Wrap up firmly in cling wrap (saran wrap is best for newness) and freeze for as long as 90 days. Defrost for the time being in the fridge, then, at that point, proceed with stage 5. Additionally, after stage 4, you can enclose the mixture by saran wrap and refrigerate for as long as 2 days prior to proceeding with stage 5.