Pile of homemade buttermilk biscuits on cast iron.
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Homemade Buttermilk Biscuits

Homemade buttermilk biscuits - simple, flaky, tender, and full of buttery goodness. A Southern staple, perfect for any weekend breakfast.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Breakfast
Cuisine: American
Keyword: Homemade Buttermilk Biscuits
Servings: 6 Servings
Calories: 306kcal
Author: Berly's Kitchen


  • 2 cups All-Purpose flour
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 8 Tablespoon unsalted butter (very cold)
  • 3/4 cup - 1 cup buttermilk (varies depending on how wet or dry the dough is)


  • Preheat oven to 450 degrees and prepare a baking sheet.
  • In a large bowl, combine flour, baking powder, and salt. (See instructions in post for using a food processor.)
  • With a pastry cutter, mix in butter until well combined. Flour mixture will resemble a coarse cornmeal.
  • Add buttermilk and using a metal spoon combine well with flour and butter mixture. The dough will look shaggy and be sticky.
  • Remove dough from bowl and place on a well-floured surface. Pat into a flat rectangle.
  • Fold in half on top of itself and pat flat again.
  • Repeat this step 4 to 5 times.
  • Shape dough into a rectangular shape about 1/2 inch to an inch thick.
  • Use a biscuit cutter and press down firmly. Do not twist.
  • Place biscuits on prepared baking sheet or silicone baking mat.
  • Place in oven for 8 to 10 minutes or until golden brown.
  • Enjoy with your favorite jams, jellies, or honey!



I've recently added an adjustment to the buttermilk measurement. Depending on the humidity and altitude where you live, the amount of liquid required may vary. Start with the smaller amount and add more as needed.


Calories: 306kcal | Carbohydrates: 34g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 43mg | Sodium: 229mg | Potassium: 287mg | Fiber: 1g | Sugar: 1g | Vitamin A: 515IU | Calcium: 132mg | Iron: 2.1mg
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