Frosting By Hafsa
There is something so reassuring about Easy Homemade Buttermilk Biscuits from Scratch—those flaky buttery layers, golden brown tops, and melt-in-your-mouth middles make them a classic favorite. Whether you’re tapping into Sally’s Biscuit charm, baking with chemical-free flour, or looking for a healthy tea biscuit, this tutorial’s got you covered.
No store-bought tricks needed—this flaky biscuit recipe is simple enough for novices, but elegant enough to serve at Easter brunch, afternoon tea, or with rich dinners.
Why Buttermilk Biscuits Are a Southern Staple
From Dreamlight Valley biscuits to classic biscuit browns, buttermilk biscuits have come a long way from the breakfast plate. Their delicate crumb and crunchy edges make them the ultimate baked commodity that complements equally well honey butter, jam, sausage gravy, or ham and cheese.
They’re superior to crescent rolls, more tender than English muffins, and more crumbly than grocery-store-bought biscuit bread—especially when home-made!
Ingredients for the Perfect Buttermilk Biscuits
- 2 cups all-purpose flour (or chemical-free flour)
- 1 tbsp aluminum-free baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup cold buttermilk
- Optional: 1 tbsp honey for hint of sweetness
Optional Mix-ins & Variations
Honey biscuits: Stir in 1 tbsp honey into dough and brush tops with honey butter
Herb and cheese biscuits: Mix in shredded cheddar and dried herbs
Gluten-free buttermilk biscuits: Substitute a certified gluten-free flour blend
Biscuits using oil instead of butter: Replace butter with 1/3 cup vegetable oil
Keto buttermilk biscuits: Almond flour, baking powder, eggs, and cheese
Wondering how many calories are in butter?
- 1 tbsp butter = 102 calories
- 1/2 tbsp butter = 51 calories
Easy Homemade Buttermilk Biscuits from Scratch
Step 1: Preheat Your Oven
Preheat your biscuit oven to 450°F (232°C). A hot oven helps those fluffy layers rise high.
Step 2: Whisk the Dry Ingredients
In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt.
Step 3: Cut in the Butter
Add cubed cold butter and use a pastry cutter or your fingers to combine until you have coarse crumbs. The secret to a buttery flaky biscuit recipe is cold butter and little handling.
Step 4: Add Buttermilk
Add the buttermilk and stir only until the ingredients are just combined. The dough will be a little sticky—don’t overmix.
Want to make from-scratch biscuits with no milk? Substitute water + vinegar or experiment with no butter biscuit recipes using oil instead.
Step 5: Fold and Cut
On a lightly floured surface, flatten dough into a 1-inch-thick rectangle. Fold it in half like a letter 3–4 times to develop layers. Use a 2-inch round or square cookie cutter to cut out.
Step 6: Bake to Perfection
Position biscuits in a cast iron skillet or tightly packed on a baking sheet. Bake 12–15 minutes or until golden brown. Brush tops with melted butter for a bakery look.
Recipe Alternatives for Every Kitchen
No Buttermilk?
Employ milk powder for baking to make homemade buttermilk by stirring in 1 tbsp vinegar with 3/4 cup milk.
No Baking Powder?
Employ a biscuit recipe that uses cream of tartar instead, or prepare simple biscuit recipes without baking powder using self-rising flour.
No Butter?
Experiment with oil biscuits, ghee biscuits, or even pancake batter biscuits as creative alternatives.
Favorite Biscuit Variants to Try
Buttermilk Biscuits – A classic favorite for tender, rich biscuits
Twisted Biscuit Recipe – Add sugar and cinnamon for a sweet twist
Sourdough Cheese Biscuits – Repurpose leftover starter and shredded cheddar
3 Ingredient Drop Biscuits – Flour, cream, and baking powder make up these biscuits
Cornbread Butter Swim Biscuits – Southern-style, swimming in butter!
Frequently Asked Biscuit Questions
What’s the difference: Biscuit vs English Muffin?
Biscuits are light and soft, whereas English muffins are dense and chewy with nooks and crannies.
Biscuit vs Roll?
Biscuits rise using baking powder/soda, while rolls rise from yeast and are more chewy.
What cutter size should I use?
A 6 inch cookie cutter produces jumbo biscuits, but 2-inch round is typical for breakfast serving sizes.
Storage Tips
Freezing: Wrap unbaked or baked biscuits in plastic wrap and freeze up to 2 months.
Reheating: Bake frozen biscuits at 375°F for 15–20 mins.
Honey butter storage: Keeps 2–3 weeks refrigerated.
Also par bake biscuits and finish baking later for fresh-out-of-the-oven flavor!
Pairing Ideas: What to Serve with Biscuits
- Eggs and sausage gravy
- Ham and cheese fillings
- Serve with healthy tea biscuits for low-sugar options
- Use as buns for muffin biscuit sandwiches
- Add to biscuits and bread baskets for dinner or holidays
- Use with bisquick sour cream biscuits for quick baking substitutes
Nutritional Info (per medium biscuit)
- Calories: ~220
- Butter content: ~1 tbsp = 100 calories
- How much sugar in a biscuit: ~1–2g depending on recipe
- Carbohydrates in a scone/biscuit: ~25–30g
- Need to reduce calories? Experiment with gluten-free drop biscuit recipes or try protein biscuits with whole grains and flax.
Interesting Biscuit Facts
Biscuits are a Southern U.S. staple but are increasing in popularity worldwide.
In Dreamlight Valley, biscuits are a comfort food legend.
Biscuit crumbs are wonderful for pie crusts or as a crunchy topping..
Final Thoughts on Buttermilk Biscuit Perfection
Whether you’re baking for a lazy weekend brunch, preparing for biscuits for Easter, or whipping up a big box of biscuits for a family gathering, this Easy Homemade Buttermilk Biscuits from Scratch recipe is sure to become your new go-to.
From utilizing a split cast iron skillet for even cooking to trying digestive biscuit nutrition-friendly substitutions, there’s no end to how innovative you can become with your biscuits.
So get out the recipe, roll up your sleeves, and get ready to enjoy the wonderful experience of baking buttery, golden biscuits from scratch.
