Southern-Style Buttermilk Biscuits

Soft, Flaky Buttermilk Biscuits — 7 Ingredients, 35 Minutes

These homemade biscuits are soft, buttery, and layered with hundreds of flaky pockets. Made with just 7 simple ingredients, they can be made in about 35 minutes—perfect for breakfast, brunch, or any time you crave warm comfort.

Serve with sausage gravy, or a side of egg bites and bacon for an awesome breakfast.

Why These Biscuits Are Irresistibly Flaky and Tender

• Cold butter and buttermilk are essential. Keeping ingredients cold ensures the butter releases steam in the oven, creating flaky layers.  Without that steam, your biscuits will be flat. 
• Folding, not overworking. Gently fold the dough multiple times to create laminations (layers)—giving you distinct layers—without toughening the biscuits. If you over work, the gluten in the flour will over develop and your biscuits will be tough instead of tender and flaky. 
• Leavening combo. Baking powder + baking soda react with tangy buttermilk for soft structure and light rise. Make sure your baking powder and baking soda are not out of date. 

Ingredients (Makes 12-15 Biscuits)

5 cups (616g) All-purpose flour (spooned & leveled)

2 Tablespoons Baking powder

1 teaspoon Baking soda

2 teaspoons Kosher Salt

1 cup butter, cold 

2 cups Cold buttermilk + 2 Tbs

2 Tablespoons Honey

Step-by-Step Instructions

1. Preheat oven to 425°F (218°C). Line a baking sheet with parchment
2. In a large bowl or food processor, whisk flour, baking powder, baking soda, and salt until combined.
3. Cut in cold butter with a pastry cutter or pulse in the food processor until mixture resembles coarse crumbs with pea‑sized butter bits 
4. Make a well, pour in 2 cups buttermilk and drizzle honey over the top. Fold together just until it starts to be cohesive—do not overmix. Dough should be shaggy.
5. Turn onto a floured surface. Flour has, and use hands to bring dough together gently, adding flour to handle stickiness.
6. Flatten to ¾″ thickness rectangle. Fold the sides in, until folded into thirds, rotate 90°, flatten again. Repeat 2 more times for flakiness. This creates layers, and will result in high rise flaky biscuits. 
7. Press to ¾″ thickness. Cut with floured 2.5–3″ biscuit cutter, pressing straight down—no twisting. Twisting seals the edges, and stops the biscuits from rising properly.  
8. Arrange biscuits on baking sheet so they are touching. Brush tops with remaining 2 Tbsp buttermilk.
9. Bake 18–20 minutes, until golden brown. Remove and enjoy!

Pro Tips for Flaky Layers and Tender Texture

• Butter stays cold. Freeze or refrigerate cubed butter right before using. This makes for taller, flakier biscuits. 
• Minimal handling. Overmixing develops gluten—flatten & fold only.
• Space matters. Biscuits baked touching one another rise taller.
• Cut straight down. Twisting the cutter seals the edges and limits rise 

Make-Ahead & Freezing Instructions

• Freeze unbaked biscuits. Arrange cut biscuits on a tray, freeze solid, then store in a bag for up to 1 month .
• Baking from frozen? Bake directly—just add 3–5 minutes to baking time.
• Reheat baked biscuits. Wrap in foil and warm at 350°F for 5–7 minutes—fresh as the day you baked them. Brush with milk or butter to soften. 

Variations & Serving Ideas

• Honey-drizzle biscuits: Brush fresh biscuits with melted butter and a drizzle of honey.
• Savory add-ins: Mix in cheddar, herbs, or cooked bacon for flavor boosts.
• Sweet twist: Serve with jam or whipped cream for dessert-style biscuits.
• Classic pairing: These pair beautifully with sausage gravy or use to make fried chicken sandwiches 

FAQ

Can I substitute regular milk for buttermilk?
Yes—add 1 Tbsp lemon juice or vinegar to milk and let sit 5–10 minutes.

Why include baking soda?
It reacts with buttermilk to help biscuits rise and brown better.

How do I store leftovers?
Keep in a covered container at room temperature for 1–2 days or refrigerate up to 4 days. For longer storage, freeze unbaked or baked biscuits.

This recipe delivers soft, buttery biscuits with that signature layered flakiness—effortless and foolproof. Ideal for busy mornings, brunch gatherings, or cozy dinners. Make them ahead, freeze them, customize them—you can’t go wrong.

Other great recipes

• Instant Pot Biscuits and Sausage Gravy
• Cheddar Bay Biscuits
• Flaky Buttermilk Biscuits

Southern-Style Buttermilk Biscuits

Fluffy, buttery, and perfectly tender—these homemade buttermilk biscuits are easy to make and absolutely irresistible. Great for breakfast, dinner, or anytime in between!

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Course: Side

Cuisine: American

Keyword: biscuits, buttermilk biscuits, southern style buttermilk biscuits

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Servings: 15

Calories: 290kcal

Author: Rachael

Ingredients

• 5 cups All-purpose flour (spooned & leveled)
• 2 Tablespoons Baking powder
• 1 teaspoon Baking soda
• 2 teaspoons Kosher Salt
• 1 cup Butter cold
• 2 cups Cold buttermilk + 2 Tbs to brush on the top
• 2 Tablespoons Honey

Instructions

• Preheat oven to 425°F (218°C). Line a baking sheet with parchment
• In a large bowl or food processor, whisk flour, baking powder, baking soda, and salt until combined.
• Cut in cold butter with a pastry cutter or pulse in the food processor until mixture resembles coarse crumbs with pea‑sized butter bits
• Make a well, pour in 1 cup buttermilk and drizzle honey over the top. Fold together just until it starts to be cohesive—do not overmix. Dough should be shaggy.
• Turn onto a floured surface. Flour has, and use hands to bring dough together gently, adding flour to handle stickiness.
• Flatten to ¾″ thickness rectangle. Fold the sides in, until folded into thirds, rotate 90°, flatten again. Repeat 2 more times for flakiness. This creates layers, and will result in high rise flaky biscuits.
• Press to ¾″ thickness. Cut with floured 2.5–3″ biscuit cutter, pressing straight down—no twisting. Twisting seals the edges, and stops the biscuits from rising properly.
• Arrange biscuits on baking sheet so they are touching. Brush tops with remaining 2 Tbsp buttermilk.
• Bake 18–20 minutes, until golden brown. Remove and enjoy!

Notes

To keep Butter cold, freeze or refrigerate cubed butter right before using. This makes for taller, flakier biscuits. 
Minimal handling makes more tender biscuits. Over mixing develops gluten—flatten & fold only.
Space matters. Biscuits baked touching one another rise taller.
Cut straight down. Twisting the cutter seals the edges and limits rise 

Nutrition

Calories: 290kcal | Carbohydrates: 36g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 36mg | Sodium: 516mg | Potassium: 255mg | Fiber: 1g | Sugar: 4g | Vitamin A: 431IU | Vitamin C: 0.01mg | Calcium: 116mg | Iron: 2mg

Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.

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