Homemade Buttermilk Biscuits

 Buttermilk biscuits are a Southern favorite often served with butter, honey, and jam. They're also one of the best breakfast treats to make at home, especially during the summer when you want something warm and fluffy on a chilly morning. The recipe is simple enough, but I'll explain how to shape it every step of the way so that you end up with perfectly round biscuits in all their golden glory!

Homemade Buttermilk Biscuits


1 cup unsalted butter 

2 cups buttermilk or 3 1/2 tablespoons vinegar and enough milk to equal 

2 cups Salt and pepper, to taste Flour, for dusting the Baking pan with sides


1. If you want honey buttermilk biscuits, all you have to do is add honey to regular buttermilk. Bring the vinegar to a boil. Pour over the milk in a bowl and let sit for 5 minutes. Stir with a whisk to remove any clumps.

2. preheat oven to 425 degrees F. Line baking sheet with parchment paper or a silicone mat. Refrigerate remaining buttermilk so it's cold when you add it to the dough.

3. Using one cheese grater, grate the chilled butter into flour, then use your hands to mix until it's crumbly and resembles cornmeal (with big chunks of butter). The finer the cheese grating, the finer the texture of your biscuits.

4. Using a large mixing bowl and electric mixer, mix together chilled buttermilk, melted butter, and 1/2 teaspoon salt. When combined, turn this mixture out into a very lightly floured surface, using plenty of flour in your hands to help keep the dough from sticking to them. Gently knead until it has a cohesive feel to it like small peas but no longer sticks together in one lump (about 5 minutes).

5. Place dough on the sheet and flatten with the palm of your hand using a rolling pin until it's about 2" thick.

Homemade Buttermilk Biscuits