Recipe

Buttermilk Biscuits

Tall, flaky, buttery biscuits with a tangy buttermilk boost and those golden, crisp edges everyone fights over.

By Matt Campbell

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4.8

A pan of tall, golden buttermilk biscuits baked close together in a cast iron skillet on a bright kitchen counter

Buttermilk is the quiet superhero of home baking. It brings tang, tenderness, and that subtle “bakery vibe” you cannot fake with plain milk alone. And if you want a recipe where buttermilk actually matters, not just shows up for decoration, it is biscuits.

These are my forever buttermilk biscuits: flaky layers, cozy soft centers, and crisp, buttery edges. No fancy flour blends, no mystery steps. Just cold butter, a gentle hand, and buttermilk doing what it does best: making dough taste alive.

A simple ingredient setup on a wooden counter with a carton of buttermilk, sticks of butter, a bowl of flour, and small bowls of salt and baking powder

Why It Works

Buttermilk adds tang and tenderness: Its acidity softens gluten for a more tender bite and gives you that classic flavor.
Real lift, not wishful thinking: Baking powder does the heavy lifting. Buttermilk plus baking soda adds a little extra lift and helps with browning, while steam from cold butter helps create layers.
Cold butter = flaky layers: Those little butter pieces steam in the oven and create pockets and layers.
Minimal handling: You will mix, fold, and cut with just enough chaos to get layers, but not enough to make them tough.

Pairs Well With

Storage Tips

How to Store and Reheat

Room temperature: Store completely cooled biscuits in an airtight container for up to 2 days.

Refrigerator: Up to 5 days, airtight. They will firm up a bit, which is normal.

Freezer (baked): Freeze biscuits on a sheet pan until solid, then transfer to a freezer bag. Best within 2 months.

Reheat: Warm at 350°F for 8 to 12 minutes (straight from fridge) or 12 to 15 minutes (from frozen). Ovens vary, so start checking early. For softer biscuits, warm them wrapped in foil. For crisp edges, place them directly on the oven rack for the last 2 minutes.

Make-ahead (unbaked): Cut biscuits, freeze on a sheet pan, then bag. Bake from frozen, adding 3 to 6 minutes. Brush tops with a little buttermilk before baking for better browning.

Common Questions

Buttermilk Questions, Answered

What does buttermilk actually do in biscuits?

Flavor-wise, it adds a gentle tang. Technically, its acidity helps keep biscuits tender, supports browning, and reacts with baking soda for a little extra lift. The big win is the combination of acid + fat + gentle mixing that makes a soft, layered crumb.

Can I use regular milk instead of buttermilk?

You can, but the biscuits will taste flatter and can bake up a little less tender. If you only have milk, make a quick substitute: add 2 teaspoons lemon juice or white vinegar to a measuring cup, then fill to the 3/4 cup line with milk. Stir and let sit 5 to 10 minutes.

If you prefer the classic method (1 tablespoon acid + milk to 1 cup), that works too. Just measure out 3/4 cup of the mixture for this recipe.

Is powdered buttermilk okay?

Yes, especially in baking. Follow the brand directions. Most blends have you add the powder to the dry ingredients and water to the wet. The flavor is slightly different, but the texture is still great.

Why did my biscuits turn out tough?

Usually overmixing, overworking the scraps, or twisting the cutter. Mix until the dough just comes together, handle it as little as possible, and press the cutter straight down, no twisting.

Why did my biscuits not rise?

Common culprits: old baking powder, warm butter, rolling too thin, or cutting with a twisting motion that seals the edges. Also make sure your oven is fully preheated.

Can I bake these on a sheet pan instead of a skillet?

Absolutely. A cast iron skillet gives you extra browning and cozy edges, but a sheet pan works great. For taller biscuits, place them closer together so they support each other as they rise.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl
Box grater (or pastry cutter)
Measuring cups and spoons
Bench scraper (helpful, not required)
Rolling pin (optional, you can pat by hand)
2.5-inch biscuit cutter (or sharp knife for square biscuits)
Cast iron skillet or sheet pan
Parchment paper (optional for easy cleanup)

I used to treat buttermilk like that ingredient you buy for one recipe, then it just hangs out in the fridge looking judgmental. Biscuits changed that. The first time I nailed the tall rise and flaky pull-apart layers, I started keeping buttermilk around on purpose. Now it is my weeknight secret weapon. Not just for biscuits, but for quick marinades and dressings when dinner needs a little extra spark.