How to Make Fluffy Buttermilk Biscuits

Once I learned the trick for fluffy, flaky homemade biscuits, there was no going back. The bit of extra work is worth it for these melt in your mouth gems!

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How to Make Fluffy Buttermilk Biscuits


Fluffy Buttermilk Biscuits

1 stick (½ cup) very cold butter
2 cups flour ***
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2/3 to ¾ cup buttermilk

Whisk together flour, baking powder, baking soda, and salt.  Quickly grate butter (with a cheese grater) over the top of the dry ingredients.  Mix in well with a pastry cutter or your hands.  Pour milk and stir together.  Dump onto a lightly-floured surface and gently knead.  Roll out and fold dough in half a few times to get flaky layers.  (roll, fold ~ roll, fold) Then roll dough about ¾ inch thick.  Cut 10-12 biscuits with a biscuit cutter or the top of a drinking glass.

Place biscuits on a cookie sheet and bake for 13-15 minutes at 425°.

*** Whole wheat pastry flour works great with these, as does a mixture of white whole wheat and unbleached.  We think regular whole wheat flour makes them too heavy.


Making Biscuits

What do you like on your biscuits?  We’re partial to butter and honey here, unless there’s homemade sausage gravy available.  Okay, fine.  We eat a couple with sausage gravy and then one with butter and honey for “dessert.”  😉 



  1. Oh yes… I’ve got to try these!! I’m pretty sure the pancakes recipe that I use came from your site years ago and it is my family’s absolute favorite!! We love biscuits too (with sausage and gravy OR with grape jelly and butter!). 🙂

  2. I use pretty much the same recipe as yours, and it makes great biscuits. I find that rather than rolling, I just pat the dough out into an even layer. But folding several times is important to get those yummy layers. Rather than round biscuits, I just cut mine into triangles or squares to avoid having to reroll the dough or waste the scraps.

    Any chance of you posting your sausage gravy recipe, or a link to it? That’s one food that I’ve never mastered, or even managed to make better than barely edible.

    • Yes, I sometimes will zip my pizza cutter through mine in quick “squares” too! I’ll try to post the gravy sometime. My problem is that I’ve never measured the ingredients. Maybe that gives me an excuse to make it again soon? 😉

    • Here is an easy sausage gravy recipe
      1 pound ground sausage
      Small onion
      Clove garlic
      Hot pepper or crushed red pepper
      1 cup heavy cream
      1/4 cup flour
      Fresh sage for garnish(optional but we like it)

      Brown sausage , set aside. Sautée onion, garlic,pepper in pork leavings, add about 1 cup water. Mix the flour and cream in a shaker , it will be thick. Pour flour mixture into vegetable mix , add more water to get the consistency you like. Stir in the pork, salt and pepper to taste..garnish with sage and you are done!

  3. These look really good! I use this recipe for the perfect biscuit! I was about to give up on ever being able to make edible biscuits when I found this site. All of her recipes are much like my mother’s since we’re from the same area of the country. And, I like my biscuit with grape or blackberry jelly : ) YUM!

  4. Love good biscuits with sausage gravy. I can practically hear my arteries slamming shut but it’s worth it. My kids alternate between honey and Nutella. And my 8yo has to have butter and sugar on anything bread like.

  5. Elizabeth says:

    Thank you so much for this recipe! I had given up on whole-wheat biscuits because it seems like all the recipes that looked promising called for white flour. Just a quick question – would frozen butter work? Or by very cold, do you mean refrigerated?

    • Frozen works great, it’s just harder to grate. Ha! I like to grate it because it makes smaller slivers that are easy to incorporate without overworking it. Whole wheat pastry flour is the way to go for all whole wheat, for sure.

  6. These look very yummy! Also, I use a drinking glass as a biscuit cutter. 🙂 Pinning this.

  7. Amy, I love your red countertops! Your biscuits look good and I read in a cookbook that you should press straight down when cutting biscuits. I think a lot of people twist to cut them out. When I began pressing straight down and not twisting as I stamped them out, my biscuits rose much higher. I also like patting my dough instead of rolling, like another reader above said ;much easier than busting out the rolling pin then having to clean it up and put it away. Oh, and we also like butter and honey over here, except my oldest gobbles his up without knowing it has honey on it-claims he doesn’t like honey, but he sure enjoys those biscuits.

  8. Okay Amy, my sticks of butter r a 1/4 cup….

    • Oh, shooooooot! I need to fix all my butter recipes. 1/2 cup. Ugh!

      • SO let me get this right, I actually caught Amy aka MOM, in a mistake? LOVE IT!!! and yeah the biscuits turned out FLAT…I so need to figure out how to roll them out…Hubby thought I made cookies? :p

        • Well, it’s not a mistake if you don’t buy little bitty sticks of butter! Ha! But yes. “box of cake mix” doesn’t work, either anymore, because they keep changing the sizes of everything. Must keep that in mind!

          Um, as for the flat biscuits? I have no idea… maybe try the pat and fold method that other commenters said worked for them?

  9. Ok, dont see anyone asking how you can tell what the thickness is , 3/4, 1/2, 1inch? How do you know? Ruler? Is there a special tool or do you just guess?

    • Usually for something like this you can just estimate by looking. If you want to be more precise, you could definitely use a ruler.

      Or use a ruler to measure an often used kitchen tool, or your hand or finger, and use that to gauge the thickness of the biscuits.

      I always pat mine out on the same cutting board, and know about how much of that they should cover. Now when my boyfriend comes home and sees flour and dough bits on my big blue cutting board, he knows biscuits are in the oven.


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