Classic Buttery Homemade Biscuits

These golden, flaky homemade biscuits are soft on the inside with crisp buttery tops. Perfect for breakfast, alongside soup, or served warm with honey, jam, or gravy. The secret is keeping the butter cold and handling the dough gently for tall, tender layers.

Ingredients

2 cups all-purpose flour
1 tbsp baking powder
1 tbsp sugar
1 tsp salt
½ cup cold unsalted butter, cubed
¾ cup cold buttermilk
2 tbsp melted butter (for brushing)

Instructions

Preheat oven to 220°C (425°F).
In a large bowl, whisk together flour, baking powder, sugar, and salt.
Cut cold butter into the flour mixture using a pastry cutter or fork until crumbly.
Pour in cold buttermilk and stir until just combined. Do not overmix.
Turn dough onto a floured surface and gently fold it 4–5 times to create layers.
Pat dough to about 1-inch thickness.
Use a biscuit cutter or glass to cut rounds.
Place biscuits close together in a greased skillet or baking tray.
Bake for 13–15 minutes until tops are golden brown.
Brush with melted butter while warm and serve immediately.

Tips

Use very cold butter for flaky layers.
Don’t twist the cutter when cutting biscuits or they may not rise properly.
For extra softness, place biscuits touching each other while baking.

Serving Ideas

Honey butter
Sausage gravy
Strawberry jam
Fried chicken sandwiches
Breakfast egg biscuits

Q & A

Why are my biscuits dense?

Overmixing the dough can make biscuits tough. Mix only until combined.

Can I use regular milk instead of buttermilk?

Yes, but buttermilk gives the best flavor and texture. You can also make a substitute by adding 1 tbsp lemon juice to milk.

Can biscuits be frozen?

Yes. Freeze unbaked biscuits and bake directly from frozen, adding 2–3 extra minutes.

How do I make taller biscuits?

Fold the dough several times before cutting to create flaky layers and avoid flattening the dough too much.

How should leftovers be stored?

Keep in an airtight container for up to 2 days or refrigerate for 5 days. Reheat before serving.