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Homemade Biscuits

Homemade biscuits with fluffy, flaky buttermilk layers baked tall and golden at 450°F. Split them open to see airy, buttery pockets that melt right into the crumb for classic Southern biscuits from scratch.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Breakfast, Side Dish
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

all-purpose flour
  • 2 cup all-purpose flour
baking powder
  • 1 tbsp baking powder
baking soda
  • 0.5 tsp baking soda
salt
  • 1 tsp salt
granulated sugar
  • 1 tbsp granulated sugar
unsalted butter
  • 0.5 lb unsalted butter Cold, cubed (1 stick)
buttermilk
  • 0.75 cup buttermilk Cold
melted butter
  • 2 tbsp melted butter For brushing

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 450°F and line a sheet pan with parchment paper.
Mix the dry ingredients
  1. Whisk all-purpose flour, baking powder, baking soda, salt, and granulated sugar together in a large bowl.
Cut in butter
  1. Add cold cubed unsalted butter and cut it into the flour until the mixture resembles coarse pea-sized crumbs with some larger butter bits.
Form the dough
  1. Add cold buttermilk and stir just until the dough comes together—do not overmix.
  2. Turn the dough onto a lightly floured surface, fold it over on itself 3–4 times, then pat to 1-inch thickness.
Cut, brush, and bake
  1. Cut with a biscuit cutter (no twisting), place on the sheet pan, and brush tops with melted butter.
  2. Bake at 450°F for 12–15 minutes until deeply golden, with tall flaky layers that pull apart when split.

Notes

For tall, flaky biscuits, keep the butter cold and handle the dough as little as possible—overmixing makes a tight crumb. Store baked biscuits in an airtight container at room temperature for up to 2 days, or refrigerate up to 4 days and rewarm at 350°F. Freeze baked biscuits for up to 2 months (thaw overnight, then rewarm). If you want a dairy-light option, use lactose-free buttermilk or substitute an equal amount of lactose-free buttermilk to keep the same rise and tenderness.