Buttermilk Biscuits

Growing up on a farm, my mother made homemade buttermilk biscuits from scratch weekly. She then made them for us! The flaky layers just soaked up the butter and honey. Now this buttermilk biscuit recipe is made in our home.

Nobody can turn down freshly made buttermilk biscuits! And these biscuits can be on the table in less than 30 minutes! Now all y’all need to worry about is should you make a double, or triple batch! If you make extra, you can save for biscuit egg sandwiches through out the week!

No biscuit cutter? No problem! Just cut them into squares with a bench scraper or a knife!

Ingredients needed for these Buttermilk Biscuits:

Sugar: Adds a touch of sweetness to enhance the overall flavor of the biscuits.

All-purpose flour: Provides the structure and bulk of the biscuits, giving them their characteristic texture.

Baking powder: Acts as a leavening agent, creating air pockets in the dough, resulting in a light and fluffy biscuit.

Salt: Enhances the flavor of the biscuits, balancing the sweetness from the sugar and adding depth to the taste.

Cream of tartar: When combined with baking soda, it helps activate the leavening process, contributing to the biscuits’ rise and texture.

Baking soda: Another leavening agent that reacts with the acidic components in the recipe (buttermilk) to create carbon dioxide bubbles, making the biscuits rise.

Salted butter: Provides flavor and contributes to the richness and tenderness of the biscuits.

Buttermilk: Adds a tangy flavor and acidity to the dough, which reacts with the baking soda to produce carbon dioxide and create a lighter texture in the biscuits.

Melted butter: Brushed on top of the biscuits after baking, it adds a delicious buttery flavor and a shiny golden-brown appearance.

Freshly cracked pepper (optional): For those who prefer a hint of spiciness and some extra flavor, the cracked pepper can be added to the dough to give the biscuits a subtle kick.

These ingredients work together to create a balanced, tender, and flavorful buttermilk biscuit. The combination of leavening agents (baking powder, baking soda, cream of tartar) with buttermilk ensures the biscuits rise and have a light texture. The sugar adds a hint of sweetness, while salt enhances the overall flavor. The use of all-purpose flour and butter contributes to the biscuit’s structure and richness. Finally, the optional freshly cracked pepper offers an extra layer of taste for those who enjoy a little kick in their biscuits.

Big fluffy biscuits

Buttermilk Biscuits

Get these flaky biscuits on the table in no time!
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 28 minutes
Course: bread, Breakfast
Cuisine: American
Keyword: banana bread cinnamon citrus pecans, biscuits, bread rolls, buttermilk
Servings: 10 biscuits
Calories: 167kcal
Author: Bruce and Dina Miller


  • large mixing bowl
  • pastry cutter
  • Parchment paper
  • sheet pan


  • 1 teaspoon sugar
  • 1 2/3 cup all purpose flour
  • 2 teaspoon baking powder
  • 1 1/2 teaspoon salt
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/3 cup salted butter
  • 1 cup buttermilk
  • 2 tbsp butter melted
  • Freshly cracked pepper optional


  • Pre heat oven to 475 degrees F.
  • Measure all dry ingredients into a bowl. Whisk to combine.
    1 teaspoon sugar, 1 2/3 cup all purpose flour, 2 teaspoon baking powder, 1 1/2 teaspoon salt, 1/4 teaspoon cream of tartar, 1/2 teaspoon baking soda
  • Cut cold butter into slices and add to the dry mixture. Using a pastry cutter, cut butter into dry ingredients. You may also use a food processor at this point, but we prefer the pastry cutter.  Look for pea size butter pieces.
    1/3 cup salted butter
  • Pour buttermilk into mixture. Gently work the buttermilk into the flour just until it comes together. Do not over mix.
    1 cup buttermilk
  • Scoop mixture out onto a floured surface. Roll out dough till about an inch thick, and fold over. Roll out again, and repeat this one more time.
  • Using a biscuit cutter, cut out shapes and place on parchment lined rimmed cookie sheet. Space biscuits at least 1 inch apart, as they will expand when baked.
  • Brush tops with melted butter. Add fresh cracked pepper to some for pepper biscuits.
    2 tbsp butter, Freshly cracked pepper
  • Bake for 12 minutes, spinning half way through. Ovens vary, so check for doneness by gently pulling up on one biscuit between the layers. If it is still doughy, bake for another few minutes, covering with foil lightly if already browned.


Serving: 1biscuit | Calories: 167kcal | Carbohydrates: 18g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 25mg | Sodium: 581mg | Potassium: 70mg | Fiber: 1g | Sugar: 2g | Vitamin A: 299IU | Calcium: 80mg | Iron: 1mg
Tried this recipe?Let us know how it was!

Check out these recipes to serve with these biscuits:

Dina and Bruce at the Golden Gate Bridge

Hi, we are Bruce and Dina Miller. We love to cook every night. We enjoy making a few healthy dishes, and also comfort food. We love crafting cocktails too! Come take a look, we would love to share our recipes with you.


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