Butter Buttermilk Biscuits: Flaky, Golden Southern Perfection

Few things are as comforting as a tray of freshly baked Butter Buttermilk Biscuits coming straight out of the oven. Golden, tender, and layered with buttery goodness, these biscuits are the heart of any Southern breakfast. Whether you enjoy them with honey, sausage gravy, or a simple pat of butter, they’re the kind of homemade treat that warms both your kitchen and your soul. I once brushed the tops with melted butter infused with a touch of garlic — and they disappeared in minutes. Perfect for brunches, holidays, or everyday meals, these biscuits are a true staple that never go out of style.

Why You’ll Love This Recipe

These Butter Buttermilk Biscuits are everything a biscuit should be: buttery, soft inside, and beautifully crisp on the edges. Made with simple pantry ingredients, they come together in minutes and rise high thanks to the magic of cold butter and tangy buttermilk. Their versatility is unbeatable — serve them as a side for soups, stews, or fried chicken, or split them for breakfast sandwiches. This is the kind of recipe you’ll return to again and again, especially once you see how easy it is to make bakery-quality biscuits at home.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-Purpose Flour – The foundation of your biscuits, providing structure while keeping them tender.
Cold Unsalted Butter – The secret to flaky layers. When baked, the cold butter melts and creates steam, forming those perfect pockets.
Buttermilk – Adds tanginess and activates the leavening agents, giving the biscuits lift and a soft crumb.
Baking Powder – Ensures the biscuits rise beautifully and stay fluffy.
Baking Soda – Works with the acidity of the buttermilk for extra lift.
Salt – Balances the flavors and enhances the buttery richness.
Sugar (optional) – Adds a subtle sweetness, especially if you’re serving them with jam or honey.
Melted Butter (for brushing) – Brushed over the top after baking for a golden finish and extra flavor.

Directions

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar. Add the cold butter cubes and use a pastry cutter or your fingertips to cut it into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter. Make a well in the center and pour in the cold buttermilk. Gently stir until the dough just comes together — don’t overmix, or your biscuits may turn tough. Turn the dough out onto a floured surface and pat it into a 1-inch thick rectangle. Fold it over itself 3–4 times to create layers, then roll it out again to about ¾ inch thick. Cut out biscuits using a 2½-inch round cutter, pressing straight down (don’t twist!). Place them close together on the baking sheet for softer sides or spaced apart for crisper edges. Bake for 12–15 minutes, until golden brown. Brush the tops with melted butter as soon as they come out of the oven.

Equipment needed :

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.

Servings and timing

This recipe makes about 10–12 biscuits, depending on the cutter size. Preparation time is 15 minutes, and baking takes around 15 minutes, making this a quick and rewarding bake from start to finish.

Storage/reheating

Store leftover biscuits in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To reheat, warm them in a 350°F oven for 5–7 minutes. For longer storage, freeze baked biscuits for up to 2 months and reheat directly from frozen.

Variations and Customizations

Cheddar Chive Biscuits – Add shredded sharp cheddar and chopped chives for a savory twist.
Honey Butter Biscuits – Brush the tops with honey butter for a sweet finish.
Garlic Herb Biscuits – Mix in dried herbs like thyme or rosemary and a touch of garlic powder.
Buttermilk Drop Biscuits – Skip rolling and simply drop spoonfuls of dough onto the baking sheet for a rustic version.
Sweet Cinnamon Biscuits – Add a sprinkle of cinnamon sugar on top for a morning treat.
Bacon Cheddar Biscuits – Fold in cooked bacon bits and cheese for a hearty breakfast version.
Whole Wheat Option – Replace half the flour with whole wheat flour for a nuttier flavor.
Jalapeño Cheddar Biscuits – Add chopped jalapeños and cheese for a spicy kick.
Herbed Parmesan Biscuits – Top with grated Parmesan and Italian herbs for dinner rolls.
Mini Slider Biscuits – Cut smaller rounds to use as bite-sized sliders for parties.

FAQs

Why is my biscuit dough sticky?

It’s normal for biscuit dough to be a little sticky — just dust lightly with flour when handling.

Can I use milk instead of buttermilk?

Yes, add 1 tablespoon of lemon juice or vinegar to 1 cup of milk and let it sit for 5 minutes to make a quick substitute.

Should the butter be cold or melted?

Always use cold butter for the dough; melted butter is for brushing after baking.

Why didn’t my biscuits rise?

Your baking powder or baking soda may be expired, or the butter may have melted too early.

Can I make the dough ahead of time?

Yes, refrigerate the dough for up to 24 hours before baking.

Can I freeze biscuit dough?

Absolutely — freeze cut biscuits on a tray, then transfer to a bag and bake from frozen.

How do I get flaky layers?

Fold the dough several times and use very cold butter for distinct, beautiful layers.

What’s the best flour to use?

All-purpose flour works best; self-rising flour can also be used (just skip the baking powder and salt).

How do I get golden tops?

Brush the biscuits with buttermilk before baking and melted butter afterward.

What’s the ideal thickness for biscuit dough?

About ¾ to 1 inch thick — too thin and they won’t rise as high.

Conclusion

Butter Buttermilk Biscuits are a true Southern classic — warm, flaky, and impossibly buttery. They’re simple yet luxurious, perfect for breakfast, brunch, or alongside dinner. Whether served plain or with your favorite toppings, they bring homemade comfort to every meal. Once you make them from scratch, you’ll never go back to store-bought biscuits again.

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