Buttermilk Biscuits


Buttermilk Biscuits are such a classic that will likely never fade. No matter how advanced food becomes; could buttermilk biscuits be replaced with something greater? They are a simple, home cooked friendly side that anybody can make. They require minimal ingredients and minimal effort. If you are ever looking for a quick side that will satisfy everybody at the dinner table, biscuits are a great place to turn.

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I have tried several recipes for biscuits and I’m quite certain these are my new favorite. Their preparation method may seem strange and different from what you are used to. The reason behind it is that I was recently reading Saveur magazine and they mentioned grating the butter for the biscuits. Who knows why, I haven’t thought of that before but it was a genius tip. I used the idea when creating this recipe but I also decided to take the chilling a few steps further. I thought if I’m going to add in well chilled butter I may as well chill the rest of the ingredients well, including the dry ingredients like flour. Chilling the ingredients helps the dough to not become overworked, and what is one of the main keys to really good, fluffy biscuits? Don’t overwork the dough, the batter shouldn’t be near smooth (in my opinion anyway), just mix until it everything comes together. I also wouldn’t recommend using a rolling pin. Pat the dough out with the palms of your hands and treat it gently.

These buttery, buttermilk biscuits are fluffy on the inside and deliciously crisp on the outside. You can slather them with honey and butter or homemade jam, but their flavor is so divine they really don’t need anything. Enjoy!

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Buttermilk Biscuits

Yield: 12 small biscuits

Prep Time: 15 minutes
Cook Time: 20 minutes


  • 3 cups (440g) all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 1/2 Tbsp granulated sugar
  • 1 tsp salt
  • 10 Tbsp butter , divided (I used salted)
  • 1 1/2 cups buttermilk
  • 2 Tbsp milk


  1. In a mixing bowl, whisk together flour, baking powder, baking soda, sugar and salt for 30 seconds. Cover with plastic wrap and chill in freezer for 1 hour, place 1 stick of butter (8 Tbsp) in freezer to chill 1 hour as well. After 30 minutes of freezing, pour buttermilk into an airtight container and freeze 30 minutes (so they should all complete freezing at the same time).
  2. Preheat oven to 425 degrees. Melt remaining 2 Tbsp butter in a microwave safe bowl, set aside. Remove butter from freezer and grate butter using the smaller holes of a box grater, then remove flour from freezer and toss grated butter into flour using a wooden spoon, until butter is evenly distributed. Remove buttermilk from freezer, stir and pour over flour mixture. Mix using a wooden spoon and one hand until mixture begins to come together adding 2 Tbsp milk (chilled from fridge) as needed toward end of mixing to help mixture come together.
  3. Pat mixture over a floured surface to about 1-inch thick. Cut into circles using a biscuit cutter and transfer to a Silpat lined baking sheet. Spread tops generously with melted butter and bake in preheated oven 18 - 22 minutes until tops are nicely golden. Serve warm.
  4. Recipe Source: Cooking Classy


  • Averie @ Averie Cooks: I had buttermilk to use up about a week or so ago, and was *SO * close to making biscuits with it but couldn’t decide on a recipe…so just made quickbread and a cake/bread. I still have a biscuit craving & yours are gorgeous!

    grating the butter and also freezing it are tips I’ve also read! February 12, 2013 at 8:21pm Reply

    • Jaclyn: Thanks Averie =)! February 12, 2013 at 10:35pm Reply

      • Ivy: What’s the purpose of freezing the milk? I understand the butter July 28, 2017 at 12:58pm Reply

  • Kayle (The Cooking Actress): These biscuits are gorgeous!! I always try to keep all my ingredients pretty chilled for biscuits, and I just tried out the grating method recently and was a big fan! February 13, 2013 at 7:36am Reply

    • Jaclyn: Thanks so much Kayle! February 14, 2013 at 9:16am Reply

  • Wendy: Biscuits should look like yours. Light, fluffy, and buttery. I’ve made my share of hockey pucks masquerading as biscuits :( Thanks for the recipe and grated butter tip! February 13, 2013 at 11:01am Reply

  • Steve: I could eat fifty of these. They are heaven right out of the oven! February 16, 2013 at 12:21am Reply

    • Jaclyn: Yes – I’d say eating them warm is a MUST! They dry when cooled and basically taste different. A key to good biscuits – serve warm =). February 16, 2013 at 1:13am Reply

  • Janice Darnell: Grating also works wonders for pie dough as well as making scones. February 19, 2013 at 9:59am Reply

  • Heidi Medina: I moved from the South, where good biscuits are easy to find and I always created dismal ones. Now living out west, I can’t find good ones and it’s time to learn how to make them on my own. Your recipe looks and sounds wonderful, I look forward to giving it a try. Thanks for sharing. February 19, 2013 at 4:10pm Reply

  • Dawn: Maybe it’s just to early in the morning for me, but I do not see an oven temp in your recipe. 375? 400? 425? February 20, 2013 at 5:41am Reply

    • Jaclyn: Thanks Dawn =), sorry about that! February 24, 2013 at 9:41am Reply

  • Delo: These biscuits are absolutely gorgeous!!! WOW! Can’t wait to try them with my grandkids. They are biscuit eaters and I’m sure they will love these. March 14, 2013 at 7:54am Reply

    • Jaclyn: Thanks Delo =), I hope you and your grandkids enjoy them! March 14, 2013 at 3:57pm Reply

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  • Nandita: Hello Jaclyn,

    This is my first time on your space and I am absolutely in love with your blog. I just fell for this recipe. I am bookmarking this and following you as well. Keep the good food coming in :) April 24, 2013 at 7:27am Reply

    • Jaclyn: Thanks Nandita! I’m so glad you love my blog! I hope you love what you try, thanks for your comment! April 24, 2013 at 8:37am Reply

  • Stephanie @ I really take the cake: I just found your blog and this recipe via Pinterest and you got me hooked! Thanks for sharing, those look delicious! May 7, 2013 at 8:44am Reply

    • Jaclyn: Glad you found my blog Stephanie :)! Thanks for your comment! May 7, 2013 at 8:58am Reply

  • jhondhrey: Made this today. I want to ask if what I did wrong. I had a hard time mixing the dough after I put the buttermilk. There all sticky. When I baked the bottom turn golden brown too quickly while the top was white. They still taste good though. August 14, 2013 at 1:14pm Reply

    • Jaclyn: Did you use a dark non-stick pan? If so I’d recommend using a baking sheet that isn’t coated or I’d just recommend placing them higher up in the oven. I hope that helps! August 20, 2013 at 4:20pm Reply

  • Kellie@foodtoglow: I live in the UK via Tennessee and Florida. And I miss delectable buttermilk biscuits such as these. *sigh* September 6, 2013 at 1:40pm Reply

  • Amanda: Hi, these look amazing! This will be my first time making biscuits. I only have heavy cream in my fridge…can I substitute it for the buttermilk? November 14, 2013 at 9:57am Reply

    • Jaclyn: I would maybe do 1 part cream to 2 parts water and maybe even add in some vinegar (as if doing the buttermilk substitution which is 1 Tbsp vinegar to 1 cup milk). November 14, 2013 at 11:12am Reply

  • How To Write a Recipe For the Internet | Cookin' With Robyn: […] This is the way I wish everyone would do it. It’s from Jaclyn over at Cooking Classy: […] March 31, 2014 at 11:53am Reply

  • Kausar waris: What is the temperature I should bake these biscuits at? Would love to try these.. They look lovely.. January 9, 2015 at 8:18pm Reply

    • Jaclyn: Sorry I’m not sure with these, I never took the internal temp. January 15, 2015 at 9:05pm Reply

  • Bobbie: I always grate frozen SALTED butter for my buttermilk biscuits. Another trick I do is bake them in a cast iron skillet. Add a pat of butter to the skillet and put it in the oven while it’s heating up. This will give your biscuits an awesome crisp bottom. June 23, 2015 at 6:25am Reply

  • Matt Avila: I just made these biscuits. Like Tony the Tiger would say, “They’re Great”. I thought they weren’t done when I took them out of the oven. They seemed too soft. But they were just so light and fluffy. Wonderful! January 2, 2016 at 1:10pm Reply

    • Jaclyn: I’m so glad you liked them Matt! January 2, 2016 at 3:26pm Reply

  • Alyssa: These look really good, I have never tried the grated butter method for biscuits before, so it should be an adventure! January 27, 2016 at 6:15pm Reply

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