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Homemade Biscuits

Homemade biscuits that bake up tall, golden, and flaky with buttery layers—made from scratch with cold buttermilk for a tender crumb. This easy biscuit recipe uses a quick fold-and-cut method for fluffy, airy biscuits with a crisp exterior.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Breakfast, Side Dish
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 1 tbsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp salt
  • 1 tbsp granulated sugar
Butter and buttermilk
  • 0.5 cup cold unsalted butter, cubed Keep cold; cubing helps create flaky layers.
  • 0.75 cup cold buttermilk Cold buttermilk keeps the dough tender and helps lift.
  • 2 tbsp melted butter for brushing Brush on top before baking for a golden finish.

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat your oven to 450°F and line a baking sheet with parchment paper.
  2. Whisk all-purpose flour, baking powder, baking soda, salt, and granulated sugar together in a large bowl.
Cut the butter and form the dough
  1. Add cold cubed cold unsalted butter and cut it into the flour until the mixture resembles coarse pea-sized crumbs with some larger butter bits.
  2. Add cold buttermilk and stir just until the dough comes together—do not overmix.
Shape, cut, and bake
  1. Turn the dough onto a lightly floured surface, fold it over on itself 3–4 times, then pat to 1-inch thickness.
  2. Cut the biscuits with a biscuit cutter (no twisting) and place them on the prepared sheet.
  3. Brush the tops with melted butter.
  4. Bake for 12–15 minutes at 450°F until deeply golden.

Notes

For extra height, keep the butter and buttermilk very cold and handle the dough as little as possible after mixing. Store baked biscuits in an airtight container at room temperature up to 2 days, or refrigerate up to 4 days; rewarm in a 350°F oven for 5–8 minutes. Freezing: freeze cooled biscuits up to 2 months and reheat from frozen. Dietary swap: use a 1:1 gluten-free all-purpose baking flour blend (with xanthan gum) for gluten-free buttermilk biscuits.