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Freshly baked homemade buttermilk biscuits with flaky golden tops and soft buttery layers, served warm on a rustic plate with butter and jam, a classic Southern American comfort food.

The Best Homemade Biscuit Recipe

Soft, flaky, buttery homemade biscuits with golden tops and tender layers. Perfect for breakfast, brunch, holiday meals, or serving with soups, stews, and gravy.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 biscuits
Course: Bread
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • ¾ cup unsalted butter very cold and cubed
  • 1 cup cold buttermilk
  • 2 tablespoons melted butter optional, for brushing

Equipment

  • Large mixing bowl
  • Pastry cutter or pastry blender
  • measuring cups
  • Measuring spoons
  • Biscuit cutter (2-inch)
  • Baking sheet
  • Parchment paper
  • pastry brush
  • cooling rack

Method
 

  1. Preheat oven to 425°F (220°C).
  2. Whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. Cut the cold butter into the flour until pea-sized crumbs form.
  4. Stir in the cold buttermilk just until combined.
  5. Turn the dough onto a lightly floured surface and fold it 3–4 times.
  6. Pat to ¾-inch thickness.
  7. Cut biscuits without twisting the cutter.
  8. Place on a prepared baking sheet.
  9. Bake for 12–15 minutes until golden brown.
  10. Brush with melted butter if desired.
  11. Serve warm.

Notes

Keep the butter and buttermilk very cold.
Don't overmix the dough.
Fold the dough to create flaky layers.
Bake immediately after cutting.
Freeze unbaked biscuits for quick future breakfasts.