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buttermilk biscuits in a basket

Easy Buttermilk Biscuits Recipe

Course: Bread
Cuisine: American
Prep Time: 30 minutes
Cook Time: 22 minutes
Total Time: 52 minutes
Servings: 12 people
Calories: 148.63kcal
This easy buttermilk biscuits recipe is made with just a handful of ingredients and they come together so easily. These fluffy biscuits are a perfect accompaniment to your Thanksgiving meal.
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  • sticks 1¼ cups unsalted butter, divided
  • cups all-purpose flour
  • teaspoons baking powder
  • 2 teaspoons kosher salt
  • 2 teaspoons granulated sugar
  • ¼ teaspoon baking soda
  • 1 cup cold buttermilk
  • Flake sea salt optional


  • Heat oven to 425°F and adjust oven rack to middle position, and line a large, rimmed baking sheet with parchment paper.
  • Cut 2 sticks (1 cup) of butter into 1/2-inch pieces; set aside in the fridge.
  • Add flour, baking powder, salt, sugar and baking soda to the bowl of a food processor. Pulse the flour mixture for 2 seconds (just to incorporate).
  • Add the cold cut butter pieces (1 cup) to the flour mixture and pulse until the largest butter pieces are pea size.
  • Pour the flour/butter mixture into a large bowl. Slowly drizzle the cold buttermilk over the top while continuously tossing the mixture with a fork to incorporate.
  • Lightly knead the mixture just a few times until shaggy dough forms (the dough will look dry). Transfer the dough the a lightly floured work surface and gently pat into a 1-inch thick square.
  • Cut the square into 4 equal sections and stack the 4 sections together. Press the dough into a 1-inch thick rectangle and trim a very thin border around the sides of the rectangle. This will create the clean edges needed to see the layers.
  • Cut the dough into 12 equal squares (think of a 4x3 grid).
  • Place the biscuits, 2-inches apart, onto the prepared baking sheet. Freeze the biscuits 10-15 minutes.
  • While the biscuits are in the freezer, melt the remaining ¼ cup of butter.
  • Brush the biscuit tops with melted butter and place in the oven.
  • Reduce the temperature to 400°F and bake 20-22 minutes or until golden brown and the internal temperature of a middle biscuit reaches 205-208 degrees F.
  • Transfer cooked biscuits to a cooling rack and serve immediately.
  • Enjoy!



*Note for making up to 1 month ahead: Make the biscuits as directed and freeze, uncovered, on a baking sheet until frozen. Transfer the frozen biscuits to a freezer bag. Bake as directed 24-28 minutes or until golden. Do NOT thaw before baking.


Serving: 1biscuit | Calories: 148.63kcal | Carbohydrates: 29.88g | Protein: 4.41g | Fat: 1.02g | Saturated Fat: 0.44g | Cholesterol: 2.2mg | Sodium: 433.53mg | Potassium: 150.18mg | Fiber: 0.98g | Sugar: 1.75g | Vitamin A: 33IU | Calcium: 64.57mg | Iron: 1.76mg