Learn how to make fluffy, buttery homemade biscuits with optional freezer-friendly dough. Perfect for breakfast, brunch, or dinner sides, ready in under 30 minutes.
There’s nothing quite like the aroma of freshly baked homemade biscuits wafting through your kitchen. Fluffy, buttery, and golden on top, these biscuits are perfect for breakfast, brunch, or as a side to your favorite dinner. By using cold butter and buttermilk, you’ll get tender layers with a lightly crisp exterior—a true classic comfort food.
Why You’ll Love These Biscuits
- Flaky & Tender – Grating cold butter into the flour creates layers that puff up beautifully in the oven.
- Quick to Make – Ready in under 30 minutes from start to finish.
- Customizable – Add herbs, cheese, or spices for a twist on the classic.
- Kid- and Crowd-Friendly – Perfect for family breakfasts or brunch gatherings.
- Freezer-Friendly – Make the dough ahead and bake fresh whenever you need it.
Ingredients That Make Them Special
- All-Purpose Flour – Provides structure for the biscuits. For a slightly softer texture, you could substitute part of the flour with pastry flour.
- Baking Powder – Helps the biscuits rise and become fluffy.
- Sugar – Adds a touch of sweetness and balances the flavors.
- Salt – Enhances all the other flavors.
- Cold Butter – Chilled or slightly frozen butter creates pockets of steam as the biscuits bake, which leads to flakiness. You can also use frozen butter grated directly into the flour for best results.
- Buttermilk – Adds moisture, tang, and tenderness. You can substitute with milk plus a teaspoon of lemon juice or vinegar if needed.
Step-by-Step Instructions
- Preheat Oven – Set to 425°F (220°C).
- Mix Dry Ingredients – Combine flour, baking powder, sugar, and salt in a large bowl.
- Incorporate Butter – Grate cold butter into the flour mixture and mix until evenly distributed.
- Add Buttermilk – Stir until dough just comes together. Dough should be slightly sticky but manageable.
- Fold & Layer – Transfer dough to a floured surface. Roll, cut into thirds, stack, roll again, and repeat to create layers.
- Shape Biscuits – Roll dough to about 1 inch thick, cut into 6 rectangles using a bench scraper or knife. Use edges to form an extra biscuit if desired.
- Bake – Place on a prepared baking sheet and bake 12 minutes or until lightly golden on top.
- Optional Finish – Brush with melted butter and sprinkle with flaky salt immediately after baking. Serve warm.
Freezing Option
- Freeze Before Baking: After shaping the biscuits, place them on a baking sheet lined with parchment paper and freeze until solid (about 1–2 hours). Once frozen, transfer to a freezer-safe bag or container.
- Bake from Frozen: Preheat oven to 425°F. Place frozen biscuits on a baking sheet and bake 14–16 minutes (a few minutes longer than fresh biscuits) until lightly golden.
Variations & Tips
- Cheese Biscuits – Fold in shredded cheddar or parmesan for extra flavor.
- Herbed Biscuits – Add fresh or dried herbs like rosemary, thyme, or chives.
- Sweet Biscuits – Mix in a teaspoon of cinnamon or a handful of raisins.
- Buttery Finish – Brushing with butter right after baking gives a soft, shiny top.
Frequently Asked Questions
Can I freeze the biscuit dough ahead of time?
Yes! You can freeze shaped biscuits on a baking sheet until solid, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
How do I store leftover biscuits?
Store cooled biscuits in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
Can I make them ahead for breakfast?
Yes! Freeze the dough or fully bake the biscuits and reheat them in the oven for 5–7 minutes at 350°F.
Can I make these biscuits dairy-free?
Yes. Use a plant-based butter and substitute buttermilk with unsweetened plant-based milk plus a teaspoon of vinegar or lemon juice.
Can I make them larger or smaller?
Absolutely. Adjust baking time slightly—larger biscuits need a few more minutes; smaller biscuits bake faster.
Homemade Flaky Buttermilk Biscuits
Learn how to make fluffy, buttery homemade biscuits with optional freezer-friendly dough. Perfect for breakfast, brunch, or dinner sides, ready in under 30 minutes.
Ingredients
- 2 cups all purpose flour
- 1 tbsp baking powder
- 1 tbsp sugar
- 1 tsp salt
- 1/2 cup cold butter I put in freezer for 30 minutes prior to using
- 3/4 cup butter milk
Instructions
- Combine flour, baking powder, sugar, and salt in a large bowl and mix well.
- Grate your cold butter using a cheese grater, then add to the flour mixture and mix to combine.
- Add buttermilk and stir until combined.
- Transfer your dough to a well-floured surface and gently work the dough together. If the dough is too sticky, add flour until it is manageable.
- Use a rolling pin to roll the dough to about 1/2” thick, cut into thirds and stack on top of each other. Then use the rolling pin to flatten to 1/2” again, cut into thirds and stack on top of each other.
- Finally roll the to 1″ thick, lightly dust a bench scraper with flour or a knife.
- Cut off the edges of the dough so that you have a nice rectangle, press the bench scraper straight down into the dough being careful to not move the scraper side to side and divide the dough into 6 biscuits.
- Place the biscuit onto your prepared baking sheet.
- You can then carefully form edges that you cut off your dough into a biscuit. This one will not look as pretty as the others, but will still taste amazing.
- Bake the biscuits for 12 minutes or until tops are beginning to just turn lightly golden brown.
- If desired, brush with melted butter and sprinkle with flakey salt immediately after removing from oven. Serve warm and enjoy.
Nutrition
Calories: 315kcal | Carbohydrates: 36g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 754mg | Potassium: 90mg | Fiber: 1g | Sugar: 4g | Vitamin A: 522IU | Calcium: 163mg | Iron: 2mg
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