How to Make Buttermilk Biscuits
Filed Under: Bread | How To | Savory | Side Dish | Videos

How to Make Buttermilk Biscuits

November 1st, 2022
4.92 from 36 votes
4.92 from 36 votes

How to Make PERECT Buttermilk Biscuits that are tall, flaky, and tender. Just 30 minutes to homemade biscuits your family & friends will love! Download my free biscuit guide here.

Yield: 8 to 10 biscuits

Prep Time: 20 minutes

Cook: 15 minutes

Tessa's Recipe Rundown...

Taste: Buttery tangy goodness, perfect for topping with jam, gravy, or honey.
Texture: The outside is slightly crisp, while the inside is super light and fluffy, with perfectly flaky buttery layers throughout. No hockey puck biscuits here!
Ease: Super duper easy, and I’ve included tons of tips and insights into the science of biscuits below.
Pros: Quick comfort food.
Cons: Probably not an everyday indulgence.
Would I make this again? I’ve made this recipe many times!

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Perfectly tender, buttery Buttermilk Biscuits are one of those treats where you just can’t stop at one!

Sadly I didn’t grow up eating biscuits. Really the only time we ate them was when we got a KFC family meal, and I didn’t even like those biscuits.

I didn’t learn how to make biscuits until culinary school. It was then that I realized just how amazing real, buttery homemade biscuits could be.

I’ve come a long way since those bland KFC biscuits!

I’m sharing my favorite buttermilk biscuit recipe, alongside all the tips and tricks you need to make tender, flaky, light, and golden brown biscuits. I promise these will knock your socks off!

One of my favorite ways to serve these biscuits is either with some blueberry lavender jam or with some salted honey. They also make for great mini breakfast sandwich sliders!

Tray of baked golden brown buttermilk biscuits

How to Make Perfect Buttermilk Biscuits

Do I Have to Use Buttermilk in These Buttermilk Biscuits?

  • To create the best flavor AND texture, yes. I highly recommend using real buttermilk.
  • I’ve done extensive side-by-side testing on buttermilk vs. buttermilk substitutes, including powdered buttermilk, and vs. regular milk.
  • You can read about my science of baking & buttermilk experiments here: Buttermilk 101.
  • At the end of the day, I find nothing quite compares to the tangy taste and thick texture of the real thing.
  • If you can’t use real buttermilk, you can use this substitute: 1 scant cup whole milk + 2 teaspoons distilled vinegar or lemon juice.
  • If you’re using this substitute then I’d recommend adding some other flavor additions to the dough, such as shredded cheese, diced jalapeno, garlic powder, green onion, or everything bagel seasoning.

How to Make TENDER Buttermilk Biscuits

  • This all comes down to be super gentle with the dough.
  • I usually make biscuits by hand with a pastry cutter because you’re less likely to overwork the dough and it’s still super quick and easy.
  • I’ve also included instructions for using a food processor in the recipe below, if you prefer.
  • I like my biscuits to be slightly crunchy on the outside and tender and fluffy on the inside, which is what this recipe produces.
  • However, if you like very tender biscuits, try using a southern-style flour such as White Lilly, which has a lower percentage of protein. If you can’t find that, you can create a ratio of All-purpose flour combined with pastry flour to get a similar result.
  • Whichever flour you use, make sure to MEASURE CORRECTLY. Too much flour will result in dense, dry, and tough biscuits.

Butter or Shortening for Biscuits?

I’ve also done side-by-side testing with biscuits made with butter vs. shortening and found I really prefer the taste and texture of 100% butter. However, biscuits made with shortening create a more traditional Southern-style texture. If you want, use half shortening and half butter.

How to Make TALL Buttermilk Biscuits

  • Tall biscuits require tall dough: 1-inch in height to be exact. You could even pat the Buttermilk Biscuits dough out to 1 1/4-inches for mile-high biscuits – but note you’ll end up with fewer biscuits.
  • Use a metal biscuit cutter: You want to create sharp edges when you shape the biscuit dough so nothing prevents the biscuits from rising. A round cookie cutter also works. 
  • Do NOT twist the biscuit cutter as you shape the dough. 
  • Lamination: The most important step in creating tall biscuits is to do a quick “lamination” of the dough. Basically, you pat the dough out into a rectangle, then fold it up into thirds (like you’re folding a letter to put in an envelope), then repeat that process.
  • This trick applies to scones too.
  • This step ensures your biscuits will bake up tall, with distinct layers of flaky goodness.
  • This step is optional. If you don’t want to spend the time or energy on it, the biscuits will still come out great. 
  • Take a look at the picture below to see what a difference laminating your dough makes, and then check out my How to Make Tall Scones & Biscuits article for even more tricks!

comparison of laminated vs unlaminated scones for how to get tall flaky scones that rise high

Baking Buttermilk Biscuits

  • A great trick to further ensure tall & flaky Buttermilk Biscuits is to pop the tray of unbaked shaped biscuits in the freezer while your oven preheats.
  • This keeps the butter extra cold.
  • When the biscuits hit the heat of the oven, the steam from the water in the butter creates those tall flaky layers.
  • It’s the same idea as pie dough.
  • I prefer my biscuits to develop a golden crust, but I also know some people prefer their biscuits to be super pale and tender all the way through.
  • Adjust the baking time for your unique oven and preferences.
  • Whatever you do, just make sure your oven is fully preheated and hot enough. This is what helps the biscuits rise tall.
  • Play it safe by waiting at least 10 minutes after your oven tells you it’s preheated.
  • Learn more about ovens, and why preheating for longer than the preheat beep is important, here

    How to Laminate Biscuit Dough

    1. Turn the dough out onto a floured surface and dust the dough with flour. I like to use a powdered sugar shaker to dust the perfect amount of flour without using too much. Gently pat the dough out into a 1/2-inch thick rectangle using your hands. You don’t need to use a rolling pin if you don’t want to!

    rectangle of unbaked buttermilk biscuits dough, about to be laminated

    2. Fold the dough into thirds like a letter. Don’t worry if it’s not absolutely perfect. You want to be quick and gentle with the dough and only use as much flour as necessary to prevent it from sticking. Adding too much flour will create dense and tough biscuits. A bench scraper makes easy work of moving the dough without having it stick.

    showing an 'envelope fold' of unbaked buttermilk biscuit dough, as a part of the laminating process that makes these biscuits so tall

    3. Repeat this process two more times, rotating the dough 90 degrees before each fold. By the time you’re done, you will have created layers of butter similar to a croissant, so the biscuit bakes up perfectly tall and SO flaky!

    rectangle of laminated, unbaked biscuit dough, ready to be cut and baked

    How to Make Buttermilk Biscuits Ahead of Time

    Since Buttermilk Biscuits are best served the day they’re baked, use these instructions for making them ahead of time. You can do this with the whole batch, or whatever you don’t want to eat in a day.

    1. Place the unbaked shaped Buttermilk Biscuits dough on a parchment-lined baking sheet and freeze until solid.
    2. Remove to an airtight container and freeze for up to 2 months.
    3. Bake as directed, adding an additional 5 minutes to the baking time, or until golden brown.

    More Recipes You’ll Love

    4.92 from 36 votes

    How to make
    Perfect Buttermilk Biscuits

    Yield: 8 to 10 biscuits
    Prep Time: 20 minutes
    Cook Time: 15 minutes
    Total Time: 35 minutes
    How to Make PERECT Buttermilk Biscuits that are tall, flaky, and tender. Just 30 minutes to homemade biscuits your family & friends will love! Download my free biscuit guide here.


    • 2 cups (254 grams) all-purpose flour, plus more for dusting
    • 2 teaspoons granulated sugar
    • 1 tablespoon baking powder
    • 1/4 teaspoon baking soda
    • 1 teaspoon fine salt
    • 6 tablespoons (85 grams) very cold unsalted butter, cut into small cubes
    • 1 cup buttermilk, chilled


    1. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Using your fingertips or a pastry blender, cut the butter into the flour mixture until it resembles coarse meal. You can also do this in a food processor. The faster you do this, the better, as you want the butter to remain cold. Stir in the buttermilk until just combined. DO NOT overmix. The dough will be sticky.

    2. Turn the dough out onto a floured surface and dust the dough with flour. Gently pat the dough out into a 1/2-inch thick rectangle. Fold the dough into thirds like a letter. Repeat this two more times, rotating the dough 90 degrees before each fold.

    3. Pat the dough out into a final 1-inch thickness. If at any point the dough becomes too warm, pop it in the fridge until it’s firmed up slightly.

    4. Use a sharp 2-inch round metal biscuit cutter to push straight down through the dough to cut out circles, trying not to twist the cutter at all. If you don’t have a sharp cutter, use a knife and cut squares instead.

    5. Place the biscuits on a parchment-lined baking sheet, spacing 2-inches apart. Reform the scrap dough into 1-inch thickness, being sure to work with it as little as possible, before cutting out more circles.

    6. Freeze the uncooked biscuits while you preheat the oven to 450°F.
    7. At this point, the unbaked biscuits can be frozen and stored in an airtight container in the freezer until ready to bake. Bake straight from the freezer, adding a couple minutes to the baking time.

    8. Bake the biscuits until golden brown, about 12 to 15 minutes.

    Recipe Notes

    Feel free to spice these biscuits up by adding fresh herbs, garlic, grated cheese, green onions, bacon, or whatever your heart desires to the dough!
    Course : Side Dish
    Cuisine : American
    Keyword : biscuits, buttermilk biscuits, homemade

    This post was originally published in 2014 and recently updated with recipe changes and improvements and new photos. Photos by Ashley McLaughlin.

    Tessa Arias
    Author: Tessa Arias

    I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

    Tessa Arias

    About Tessa...

    I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

    Find Tessa on  

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    Recipe Rating

    1. #
      Caitlin — October 29, 2023 at 1:28 pm

      This recipe is excellent – so flaky and buttery! It goes great with a spicy pumpkin soup and simply with butter and jam for breakfast. I just prepped a batch (and a half) to have in my freezer for Thanksgiving dinner. I can’t wait!

    2. #
      Dani — September 25, 2023 at 6:05 am

      These were so delicious and baked up beautifully! I wasn’t too sure about adding the sugar but the end result didn’t taste sweet at all. I’ll definitely make these again (and again)!

    3. #
      Haley — September 16, 2023 at 4:41 pm

      Literally the best biscuits I’ve ever had. This will now be my go to!

    4. #
      kathy porter — May 20, 2023 at 4:37 pm

      These biscuits!!!!! Oh, my! They are the BEST biscuits EVER!!! I’ve made a lot of biscuits!! This recipe is my new GO TO!!! I’ve made them already a few times and I highly recommend! Thank you for sharing!

      • #
        Emily — May 22, 2023 at 5:50 am

        So happy to hear that, Kathy!

    5. #
      Kathy De LaPaz — February 5, 2023 at 10:50 am

      Easy for a beginner baker. Delicious and a new family favorite.

    6. #
      Elaine — December 29, 2022 at 6:11 am

      I’d say, I found the best biscuit recipe!
      I followed all directions and it came out PERFECT! Soft and buttery inside, a little leaves a little crust on the bottom and top of the biscuit

    7. #
      christi — December 23, 2022 at 10:25 pm

      Made these with gravy tonight. Literally the best biscuits I’ve ever made. Reminded me of KFC!

    8. #
      LB — December 23, 2022 at 7:16 am

      I’m not a skilled baker by any stretch. Used bread flour, because it’s what I had, and followed the directions. Biscuits turned out perfect! Will definitely be making these again!

    9. #
      Eli — December 17, 2022 at 9:04 am

      I’ve been making homemade biscuits for a while but this tops all of the recipes. Just the right texture, flaky, a bit sweet. Buttery goodness. I wish I could post a photo they came out so beautifully! I did just post on IG @elicbrowndesigns

    10. #
      Kristin — October 26, 2022 at 8:05 am

      Great recipe. I made an almost identical recipe with a southern friend a few weeks ago (they use self rising flour) and was looking for the recipe online. Came across your recipe and the results are fantastic. Thank you!

      • #
        Haley Wehner — October 26, 2022 at 2:28 pm

        So glad you enjoyed these biscuits!

    11. #
      Frances — September 14, 2022 at 3:17 pm

      Made these twice: per the recipe and then without the sugar and with 2tbsp of a combo of thyme, rosemary, chives, parsley… both turned out fantastically and my family is clamoring for me to make them again… weekly if they had their way!

    12. #
      Mari — August 16, 2022 at 7:39 am

      I do lower the temp to 400 degrees for 20 mins (better for my oven) and I just cut into squares (less fuss) but the recipe is PERFECT!

      • #
        Kiersten @ Handle the Heat — August 16, 2022 at 1:36 pm

        So happy to hear that works so well for you, Mari!! 🙂

    13. #
      Jan — August 14, 2022 at 12:42 pm

      These did not rise for me either. Flavor was good but they were flat

      • #
        Kiersten @ Handle the Heat — August 15, 2022 at 9:21 am

        Hi Jan! Oh no, it definitely sounds like something went wrong here! Just in case you’re interested in troubleshooting at all, here are a few thoughts as to why these might have failed to rise.
        – One or both of your leavening agents could no longer be active. If your baking/soda powder are not fresh, they won’t do their jobs and your baked goods cannot rise properly. Tessa talks about the science behind leavening agents, and how to test for leavener freshness, in this article here!
        – How do you measure your ingredients? By volume (using cups), or by weight (using a digital kitchen scale)? It’s so easy to add extra flour/sugar/etc to a recipe and throw off the entire chemistry of a recipe if measuring by volume. Tessa talks about how to best measure ingredients to ensure accuracy every time, in this article here!
        – Did you use real buttermilk, or a DIY substitute? In our experience, the DIY version won’t work as well to activate the baking soda, and will therefore fail to rise much.
        – If you have not already done so, I recommend reading all the tips Tessa has included on this recipe page, in the pink tip box above the recipe. There’s so much incredibly helpful information there, as well as the lamination technique Tessa developed that adds so much height to these biscuits!
        I hope something here is helpful! If not, please feel free to reach back out to us – we are always more than happy to help!! Happy baking 🙂

    14. #
      Sarah — July 27, 2022 at 1:28 pm

      How many times can the scrap be re-used? If at all?

      • #
        Kiersten @ Handle the Heat — July 27, 2022 at 1:53 pm

        Hi Sarah! We recommend just re-using the scraps once. You can absolutely try baking off anything that remains after that, but just know that it likely will have gotten overworked and be less flaky and tougher than the first ones. Let us know what you think when you try these! 🙂

    15. #
      Kimberly — June 5, 2022 at 7:16 pm

      This is a great recipe. My husband loves biscuit style chicken pot pie, but he was diagnosed with celiac a few years ago. I’ve tried dozens of biscuit recipes and this is the first one that actually makes fluffy, tender, tall, gluten free biscuits. I can hardly tell the difference. Thank you so much!!

      FYI I usually just use cup4cup all purpose mix.

      • #
        Kiersten @ Handle the Heat — June 6, 2022 at 2:14 pm

        So happy that worked for you, Kimberly!! 🙂

    16. #
      Margaret Hovas — March 7, 2022 at 1:06 am

      Amazing! This has become a family Favorite with my grandchildren. I plait the biscuit dough so it is in flaky layers. I use the smallest of my biscuit cutters and they are just perfect for toddler hands! I LOVE THEM!

      • #
        Emily — March 8, 2022 at 11:05 am

        Aw, so fun! Happy to hear you’re baking memories with your grandkids 🙂

    17. #
      Terri — March 5, 2022 at 11:18 am

      Flaky, tender biscuits!! Will make again!
      A bit challenging to bring dough together once I added the buttermilk. Didn’t want to work it too much.
      Only two of the 8 biscuits browned nicely because I put them in a springform pan that was too deep. However, they all tasted great!

      • #
        Emily — March 8, 2022 at 11:29 am

        So happy you enjoyed this recipe!

    18. #
      MeKenzie — February 28, 2022 at 8:02 pm

      I made these tonight to go with chicken pot pie soup and my husband said, these are the best biscuits I’ve ever had
      Already planning on making them again this week for a friend!

      • #
        Emily — March 1, 2022 at 9:00 am

        That sounds like the ultimate cozy meal, yum!! So happy your husband loved these biscuits!

    19. #
      Jackie — February 13, 2022 at 10:47 am

      These biscuits are so good and easy to make. They get requested so much. My friends love them. The hardest thing is deciding what to put on them. Easy and delicious!! I make them at least once a week. Checking out your website for other recipes after this recipe is one of my favorites.

      • #
        Emily — February 14, 2022 at 11:59 am

        So happy you love this recipe so much! Thanks so much for taking the time to comment 🙂

    20. #
      Cathy — February 3, 2022 at 6:23 pm

      Turned out great! Did substitute buttermilk with cup of milk and a tablespoon of vinegar!

    21. #
      Theresa — August 2, 2021 at 1:27 pm

      Turned out fabulous, your directions are easy to follow and spot on, Thank You.
      Happy I’m wearing elastic waste band pants.

      • #
        Emily — August 2, 2021 at 2:55 pm

        haha! So happy to hear you love these biscuits, Theresa! Thanks for the comment 🙂

    22. #
      Cavet — July 22, 2021 at 9:55 pm

      Love it !!

    23. #
      Lucinda — July 11, 2021 at 4:18 pm

      I love how these biscuits taste! They are wonderful and so fluffy. Unfortunately, every time I have made them, the bottoms are burned. I’ve tried reducing the time and reducing the temp. None of the things that I try have made the perfect finish. Thanks for the recipe.

      • #
        Tessa — July 12, 2021 at 3:38 pm

        Lucinda, what kind of baking pan are you baking them on, is it light or dark colored? Are you baking them on the middle rack? You could try using parchment paper to see if it’d help with your browning. The bottoms do get more brown than the rest of the biscuit, but they shouldn’t burn!

    24. #
      Karen B — June 25, 2021 at 12:01 pm

      I’ve been baking for over 40 years. This is by far, the best biscuit recipe I’ve ever made.

      • #
        Tessa — June 28, 2021 at 1:07 pm

        What an honor, Karen! I’m absolutely thrilled to hear this!! 🙂

    25. #
      Haley Devine — June 5, 2021 at 7:35 am

      I’ve been wanting to make these for months and just did this morning. Oh my gosh. SO good!!! They were so light and fluffy! I added strawberry butter to mine and it was heavenly. My husband is a picky biscuit eater and he declared “they were the best!” You never fail me with your recipes! I know anything I make is going to be great. Now off to make your bakery style chocolate chip cookies! Yummm!

      • #
        Tessa — June 7, 2021 at 2:20 pm

        omg strawberry butter SOUNDS heavenly! I’m so happy to hear your biscuits were such a hit! Thank you for your sweet comment 🙂

    26. #
      Megan — May 22, 2021 at 7:17 pm

      Hi! I made this and they are delicious! They weren’t very tall though, I think the dough wasn’t tall enough when I cut them, so I will try again. Also, I cooked them on a cookie sheet with parchment. Is this ok or do you recommend cooking them on a plain greased or ungreased cookie sheet? Thanks!!!

    27. #
      Caroline — April 19, 2021 at 11:46 am

      Hi I am just wondering because this always confuses me. If there is baking soda in the mix does it have to be used straight away as it is activated once the liquid is added? I would really appreciate some advice!

      • #
        Tessa — April 19, 2021 at 3:06 pm

        Hi Caroline, yes, once baking soda has been activated, it begins to leaven as soon as it touches liquid/acid (I talk about that in this article) so if you wait too long before baking, you may notice a decrease in leavening effect. Definitely no refrigerating overnight with this specific recipe; however, I did not notice a change in freezing the biscuits, so no problems with rise or texture. It definitely makes planning meals ahead much easier!

    28. #
      MaryLouise Henley — March 17, 2021 at 9:08 pm

      Hi Tessa, I made these biscuits this morning and they were yummy. Last night I measured and stirred the dry ingredients in a bowl. Then I cut the butter into small cubes and added it to the bowl. I covered it with plastic wrap and put it in the fridge overnight. This morning I preheated my oven, cut the butter into the dry ingredients, added not quite all of the buttermilk and proceeded as the recipe stated. So easy and they turned out great! I made them square. Next time, and there definitely will be a next time, I will do the same thing but I will also cut the butter into the dry. Saves so much time then in the morning add buttermilk and proceed with the folding and baking. Thanks so much for this recipe, it will be my go to for biscuits!!

      • #
        Tessa — March 18, 2021 at 9:52 am

        So happy you tried this recipe out!

    29. #
      Kara — March 14, 2021 at 4:56 pm

      I was craving biscuits this morning and decided to make these. They came out so tall and fluffy. They came together very quickly and tasted amazing.
      Thanks for another great recipe!

      • #
        Tessa — March 15, 2021 at 2:05 pm

        I’m so glad you enjoyed these biscuits!

    30. #
      Ryan — February 28, 2021 at 1:57 pm

      Perfect! I’m not sold on “biscuits need to be round” though and just cut into clean rectangles- no waste, less handling. Perfect recipe

    31. #
      Carrie — February 28, 2021 at 10:44 am

      OMG the best biscuit recipe! Buttery, flakey goodness! Yummy <3

      • #
        Tessa — March 1, 2021 at 11:37 am

        I’m so glad you enjoyed these biscuits!

    32. #
      Heather — February 20, 2021 at 7:27 am

      Super easy and delicious. My husband put them in the, “Make that again” list.

      • #
        Tessa — February 22, 2021 at 3:09 pm

        Woohoo! That’s wonderful to hear.

    33. #
      Caroline Graham — January 27, 2021 at 5:20 pm

      Ive tried to make biscuits before and they’ve always turned out like hockey pucks and I end up putting them in the trash funny but true… however, these turned out fantastic even better better than the ones you buy in the “can” and I couldn’t be more happy.

      • #
        Tessa — January 28, 2021 at 3:26 pm

        This makes me so happy!

    34. #
      Sara — January 24, 2021 at 3:04 pm

      WOW! These are so incredibly easy to make and SO fluffy!!! I live in higher altitude and still they were soft, fluffy and got a great rise. These are def a keeper!!

      • #
        Tessa — January 25, 2021 at 2:33 pm

        Yay! So glad you enjoyed this recipe!

    35. #
      Julia — January 24, 2021 at 8:32 am

      Just finished making these. I almost went with another recipe because in the photo (like Sharon said) the bottoms looked burnt but everything I’ve made by you has been wonderful so I knew I could trust you! This recipe did not disappoint! I am Canadian but one of my favourite things to order in the states is biscuits! These biscuits were delicious! I used the buttermilk substitution (with 1 TSP lemon juice and 1 TSP vinegar) and it worked wonderfully! Thank you for this recipe! I can’t wait to make it again! My husband was very impressed and these are not only perfect for taste but they make for picture perfect beautiful biscuits!

    36. #
      Karen — January 4, 2021 at 4:03 pm

      Made these biscuits, they are amazing! I only got 6 from the recipe because I rolled them 1 inch thick. Definitely be making these again, they are great later on with a little butter and toasting under broiler. My husband commented on them every time I served them!

      • #
        Tessa — January 5, 2021 at 12:59 pm

        So glad these biscuits were a hit!

    37. #
      Jackie — October 25, 2020 at 11:35 am

      Wow! The best biscuit recipe I’ve ever made!! I used all butter, but will try half and half next time! Thank you for a wonderful recipe!!

    38. #
      Ashley — September 14, 2020 at 8:34 pm

      Have you ever substituted some of the flour with almond/flaxseed meal? Just curious if it would be a 1:1 substitution?

    39. #
      Jim Smith — August 23, 2020 at 6:10 am

      Made these this morning instead of my normal half butter half shortening recipe-you win hands down! Crisp top and bottom-thanks so much for another great recipe. Jim Smith Summerfield NC (75year old NC man so you know I know something about how biscuits should taste)

    40. #
      Bev — July 3, 2020 at 6:27 am

      Third time I made these and they are excellent! Easy to make and they go quickly! First time I made them, I used the recipe for shortcakes and added 3 tablespoons of sugar. They were the best ever!

    41. #
      Dalc — June 6, 2020 at 12:01 pm

      I think there is too much salt, well, at least for my preference.

    42. #
      M. Graves — April 10, 2020 at 6:12 am

      Haven’t tried the recipe yet, but every time I try to get one of your baking freebies, it just cycles and won’t submit my request. Other times it submits, but I never receive your baking guides?

    43. #
      Liz — January 16, 2020 at 9:43 am

      I’m a Southern girl and have made a lot of biscuits over the years. In my opinion these biscuits are number 1. My husband agrees and said to only make these from now own…lol!

    44. #
      Sharon — September 24, 2019 at 7:42 am

      The picture of your buttermilk biscuits are burnt on the bottom of the biscuits. You need to use another picture to get people interested in you Teaching/coaching them how to make biscuits. Only left this comment to help you . Please don’t take offense. I wish you Success.
      SINCERELY Sharon.

    45. #
      Katja — January 23, 2016 at 1:37 am

      They’re the best scones ever! Also freezing them is great. Never ate them anywhere that good!

    46. #
      Caroline {TheBarbeeHousewife} — March 7, 2014 at 11:17 am

      I love using buttermilk and 30 minutes!? You can’t beat that.

    47. #
      Lauren — March 6, 2014 at 1:34 pm

      Cute video! My biscuit recipe doesn’t call for buttermilk, so I’ll have to give these a try!

    48. #
      Helga — March 6, 2014 at 4:59 am

      This is amazing! I also like to add cinnamon. Thanks for your recipe!

    49. #
      Gaby — March 5, 2014 at 9:36 am

      I love buttermilk biscuits, I must try this soon!

    50. #
      Clever Hen — March 5, 2014 at 8:03 am

      These look REALLY good! I too have a husband that loves biscuits…is it a man thing? Anyway, can’t wait to try them out on him. Thanks for the recipe.

    51. #
      Cathie — March 5, 2014 at 7:11 am

      Just found you via Wisebread. Love the first 3 recipes I looked at, so I subscribed. We eat real food around here, and I’m excited to find new recipes.
      I just made bagels on Saturday (WOW – delicious!) and I think this weekend we will be having buttermilk biscuits. Pass the honey!

      • #
        Tessa — March 5, 2014 at 8:36 am

        Welcome and thank you!!

    52. #
      Taylor @ Food Faith Fitness — March 5, 2014 at 4:35 am

      I didn’t grow up eating biscuits either…they’re not really a “thing” in Canada.
      Then, I married my Mid-Western husband and learned about his obsession with them.
      He is going to LOVE these…thanks! Pinned!

      • #
        Robert — February 11, 2020 at 6:53 pm

        I’m surprised that Canadians don’t do biscuits? You have scones? Is the I believe the same as the American biscuit.

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