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Easy Southern
homemade Buttermilk Biscuit Recipe 

Whip up perfect flaky buttermilk biscuits in minutes with our easy recipe! Freeze for later use - ideal for Once-A-Month Cooking (OAMC). Enjoy homemade goodness anytime with this convenient and delicious solution. Give it a try today!

Easy Buttermilk Biscuits

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  • 2 cups all-purpose flour

  • 1 tablespoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1/2 cup unsalted butter, cold and cut into small cubes

  • 1 cup fresh buttermilk (cold)

  • 4 tablespoons additional all-purpose flour (for dusting and adjusting consistency)

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How do you make Easy Homemade Buttermilk Biscuits in Minutes?


​Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper.

  • In a large mixing bowl, whisk together 2 1/4 cups all-purpose flour, baking powder, baking soda, and salt.

  • Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, quickly cut the butter into the flour mixture until it resembles coarse crumbs. The butter should be pea-sized or smaller.

  • Make a well in the center of the mixture and pour in the cold fresh buttermilk. Stir the mixture until just combined. If the dough seems too sticky, gradually add the additional 4 tablespoons of flour until it comes together. Do not overmix; it's okay if there are some lumps.

  • Turn the dough out onto a floured surface and gently knead it a couple of times until it comes together. Pat the dough into a rectangle about 1/2 to 3/4 inch thick.

  • Use a round biscuit cutter to cut out biscuits from the dough. Place the biscuits on the prepared baking sheet, leaving a little space between each.

  • Gather any remaining dough, gently pat it out again, and cut out more biscuits until you've used all the dough.

  • Bake in the preheated oven for 10-12 minutes or until the biscuits are golden brown on top.

  • Optional: Brush the tops of the biscuits with melted butter immediately after removing them from the oven for added flavor.

  • Allow the biscuits to cool slightly before serving. Enjoy them warm with butter, jam, or your favorite toppings!

Flavor Enhancements:
  • Herbs: Add chopped fresh herbs such as parsley, chives, or thyme to the dough for a savory twist.

  • Cheese: Fold in grated cheese like cheddar, parmesan, or a blend of your favorites for a cheesy flavor.

  • Garlic Butter Glaze: Mix melted butter with minced garlic and brush it over the warm biscuits for a delicious garlic butter flavor.

  • Honey Butter: Prepare a honey butter mixture by combining softened butter and honey. Spread it on warm biscuits for a sweet and savory taste.

Breakfast Recipes

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Tips and Tricks for Flawless, Fluffy Biscuits!

Chilled Cookie Cutter:

  • Place your normal-sized round cookie cutter in the freezer for a few minutes before cutting the biscuits. This helps create cleaner edges and prevents the dough from sticking.

Flour the Cutter:

  • Dip the edges of the cookie cutter in flour before each cut to prevent sticking and ensure a smooth release of the biscuit dough.

Press Straight Down:

  • When cutting the biscuits, press the cookie cutter straight down into the dough without twisting. Twisting can seal the edges and affect the biscuits' rise.

Size Consistency:

  • Using a normal-sized cookie cutter ensures more standard-sized biscuits. Apply uniform pressure when cutting to maintain consistent sizing for even baking.

Dust with Flour Between Cuts:

  • After each biscuit cut, dip the cookie cutter in flour again to prevent sticking. This ensures a clean cut for each biscuit.

Flour the Work Surface:

  • Keep the work surface well-floured to prevent the dough from sticking. This helps in easy transfer of the cut biscuits to the baking sheet.

Gather and Re-roll Scraps:

  • After cutting out as many biscuits as possible, gather the remaining scraps, gently pat them out, and cut additional biscuits. Try to minimize the number of times you re-roll the scraps to maintain flakiness.

Close Placement on Baking Sheet:

  • Arrange the normal-sized biscuits relatively close together on the baking sheet. This encourages the biscuits to support each other as they rise during baking.

Adjust Baking Time:

  • Normal-sized biscuits may require a standard baking time. Keep an eye on them, and once the tops are golden brown, they should be ready.

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Biscuits for Once-A-Month Cooking (OAMC) and freezing

Prepare the Dough:

  • Follow the biscuit recipe until you have a well-mixed dough.

Roll Out the Dough:

  • On a floured surface, roll out the biscuit dough to the desired thickness.

Cut Out Individual Biscuits:

  • Use a round biscuit cutter to cut out individual biscuits from the rolled-out dough. If you're aiming for a specific number of servings, count and cut accordingly.

Place on a Baking Sheet:

  • Arrange the cut-out biscuits on a baking sheet lined with parchment paper. Make sure they are not touching each other.

Flash Freeze:

  • Place the baking sheet in the freezer for about 1-2 hours or until the individual biscuits are firm.

Wrap and Store:

  • Once the biscuits are firm, remove them from the freezer.

  • Individually wrap each biscuit in plastic wrap or place them in a single layer in a resealable plastic bag.

  • Label the bag with the date and any baking instructions.

Freeze for Long-Term Storage:

  • Store the wrapped or bagged biscuits in the freezer. They can be stored for several weeks to a few months.

Baking Instructions for Frozen Individual Biscuits:Preheat your oven to the temperature specified in the original recipe.

  • Take the desired number of frozen individual biscuits from the freezer.

  • Unwrap them and place on a baking sheet, allowing some space between each biscuit.

  • Bake according to the original recipe instructions, adding a few extra minutes to account for the biscuits being frozen.

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