Buttermilk Biscuits From Scratch Recipe

Buttermilk biscuits
Brian Hagiwara/Photolibrary/Getty Images
Prep: 40 mins
Cook: 15 mins
Total: 55 mins
Servings: 14 servings
Nutrition Facts (per serving)
121 Calories
6g Fat
14g Carbs
2g Protein
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Nutrition Facts
Servings: 14
Amount per serving
Calories 121
% Daily Value*
Total Fat 6g 8%
Saturated Fat 4g 18%
Cholesterol 16mg 5%
Sodium 269mg 12%
Total Carbohydrate 14g 5%
Dietary Fiber 0g 2%
Total Sugars 1g
Protein 2g
Vitamin C 0mg 1%
Calcium 58mg 4%
Iron 1mg 5%
Potassium 41mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Making buttermilk biscuits from scratch is not that hard, and having warm buttermilk biscuits fresh from the oven is such a special treat. Be sure to use a light touch because overmixing will toughen the biscuits dough.


  • 2 cups all-purpose flour

  • 2 teaspoons baking powder

  • 1/4 teaspoon baking soda

  • 1 teaspoon salt

  • 7 tablespoons unsalted butter, cut into thin slices and frozen

  • 3/4 cup cold buttermilk 

Steps to Make It

  1. Preheat oven to 425 F.

  2. In a mixing bowl, whisk together the dry ingredients to thoroughly combine.

  3. Cut in the ice cold butter slices using a wire pastry blender, until the mixture has the texture of coarse crumbs.

  4. Make a well in the center and pour in the cold buttermilk. Stir the dry ingredients into the buttermilk with a fork until a loose, sticky dough is formed. Stop as soon as the mixture comes together.

  5. Form into a ball and turn the dough out onto a floured work surface.

  6. With floured hands, pat the dough into a rectangle (about 8 x 4 in inch-thick). Fold dough in thirds (like folding a letter-sized piece of paper). Repeat this process twice more.

  7. On a lightly floured surface, roll or pat the dough out about 1/2-inch thick. Cut with a round biscuit cutter, and place on a parchment or silicon mat-lined baking sheet, a few inches apart. You can gather up any extra dough after cutting, and repeat to get a few more biscuits, although the texture may suffer from the extra working.

  8. Make a slight depression in the center of each biscuit with your thumb (to help them rise evenly). Brush the tops lightly with buttermilk.

  9. Bake for about 15 minutes, or until risen and golden brown.

  10. Cool on a rack for 10 minutes before serving.