How to Make Buttermilk Biscuits
How to Make Buttermilk Biscuits is a easy American recipe that serves 8. 180 calories per serving. Recipe by Michelle Cottrell on YouTube.
Prep: 15 min | Cook: 15 min | Total: 35 min
Cost: $2.44 total, $0.31 per serving
Ingredients
- 2 cups All-Purpose Flour (sifted, loosely packed)
- 1.5 teaspoons Granulated Sugar (optional, can use 2 tbsp for sweeter biscuits)
- 1 tablespoon Baking Powder
- 0.75 teaspoons Salt (adjust to taste)
- 0.25 teaspoon Baking Soda
- 1 stick Unsalted Butter (cold, grated directly from freezer)
- 3/4 cup Buttermilk (cold)
- 1 large Egg (optional, for egg wash; beaten)
Instructions
Prepare Dry Ingredients
Sift 2 cups of all‑purpose flour into a large mixing bowl. Add 1½ tsp sugar, 1 tbsp baking powder, ¾ tsp salt, and ¼ tsp baking soda. Stir to combine and break up any lumps.
Time: PT3M
Grate Cold Butter
Take a stick of unsalted butter straight from the freezer and grate it using a coarse grater into the flour mixture. Work quickly to keep the butter cold.
Time: PT2M
Incorporate Butter
Using your fingertips, gently rub the grated butter into the flour until the mixture resembles coarse crumbs with some pea‑size pieces. Do not over‑mix.
Time: PT3M
Add Buttermilk
Pour ¾ cup cold buttermilk over the crumb mixture. Stir just until the dough comes together; it will be slightly sticky.
Time: PT2M
Shape Dough
Turn the dough onto a lightly floured surface. Pat it into a ½‑inch thick rectangle, sprinkling flour as needed to prevent sticking.
Time: PT2M
Fold and Roll (Layering)
Fold the rectangle into thirds like a letter, then gently roll it out again to ½‑inch thickness. Repeat the fold‑and‑roll process twice more to create layers.
Time: PT3M
Cut Biscuits
Using a biscuit cutter or a floured glass, press straight down to cut rounds. Reroll scraps and cut additional biscuits. Place them on a parchment‑lined baking sheet, touching slightly for soft sides.
Time: PT3M
Brush Tops (Optional)
If desired, brush the tops with a little beaten egg or extra buttermilk for a golden finish.
Time: PT1M
Bake
Preheat oven to 425°F (220°C). Bake biscuits for 12‑15 minutes, until tops are golden brown and the bottoms sound hollow when tapped.
Time: PT15M
Temperature: 425°F
Cool and Serve
Remove biscuits from the oven, transfer to a cooling rack for 5 minutes, then serve warm with butter, honey, or your favorite spread.
Time: PT5M
Nutrition Facts
- Calories
- 180
- Protein
- 4 g
- Carbohydrates
- 22 g
- Fat
- 8 g
- Fiber
- 1 g
Dietary info: Vegetarian
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour
- Instead of Granulated Sugar: Honey, Maple Syrup
- Instead of Baking Powder: Cream of Tartar + Baking Soda
- Instead of Salt: Sea Salt
- Instead of Unsalted Butter: Margarine (less flavor)
- Instead of Buttermilk: Milk + 1 tsp lemon juice or vinegar
- Instead of Egg: Milk wash
Equipment Needed
- Mixing Bowl
- Fine Mesh Sieve (optional)
- Grater
- Rolling Pin (optional)
- Biscuit Cutter or Glass (optional)
- Baking Sheet
- Parchment Paper (optional)
- Pastry Brush (optional)
- Oven
- Cooling Rack (optional)
Critical Steps — Do Not Skip
- Keep butter and buttermilk cold until combined
- Do not over‑mix or over‑work the dough
- Fold and roll the dough multiple times to create flaky layers
- Cut biscuits with a straight press, no twisting
Chef Tips from the Video
- For extra flakiness, chill the dough for 10 minutes after folding and before cutting
- Use a light dusting of cornmeal on the baking sheet for a subtle crunch
Troubleshooting
Biscuits did not rise or are dense
Ensure butter and buttermilk are very cold; avoid over‑mixing the dough.
Top is too pale
Brush with egg wash or extra buttermilk before baking, or increase oven temperature by 10°F.
Biscuits spread too much
Handle dough gently, keep flour on surface, and do not over‑work; use a colder butter.
Storage
Refrigerator: Store in an airtight container for up to 3 days; reheat in oven before serving
Freezer: Freeze baked biscuits in a single layer, then bag; reheat directly from frozen for 5‑7 minutes
Room temperature: Can sit at room temperature for 1‑2 hours, then refrigerate
Make-Ahead Tips
- The dough can be shaped, cut, and frozen raw; bake from frozen adding 2‑3 extra minutes
- Baked biscuits freeze well; reheat in a 350°F oven for 5 minutes
Frequently Asked Questions
What is the cultural significance and history of buttermilk biscuits in Southern United States cuisine?
Buttermilk biscuits are a staple of Southern cooking, originating from British scones brought by early settlers and adapted with local buttermilk, which adds tenderness. They are traditionally served with breakfast, fried chicken, or gravy, embodying comfort and hospitality in Southern households.
What are the traditional regional variations of buttermilk biscuits in the Southern United States?
In the Deep South, biscuits may include a dash of hot sauce or cheese for extra flavor. In the Gulf Coast, they are often served split and topped with honey butter, while in the Appalachian region they may be made with cornmeal for a slightly gritty texture.
What is the authentic traditional way buttermilk biscuits are served in Southern cuisine?
Traditionally, hot biscuits are split and slathered with generous pats of butter, honey, or jam, and often accompany fried chicken, gravy, or eggs for a hearty breakfast or dinner side.
What occasions or celebrations are buttermilk biscuits traditionally associated with in Southern culture?
Biscuits appear at family brunches, holiday breakfasts (especially Thanksgiving), church potlucks, and as a comforting side at Sunday dinner gatherings in the South.
How does the buttermilk biscuit fit into the broader Southern United States cuisine tradition?
Biscuits exemplify Southern cuisine’s emphasis on simple, pantry‑based comfort foods that rely on dairy and wheat. They complement rich dishes like fried chicken, collard greens, and country gravies, balancing flavors and textures.
What are the authentic traditional ingredients for buttermilk biscuits versus acceptable substitutes?
Traditional ingredients are all‑purpose flour, cold unsalted butter, cold buttermilk, baking powder, a pinch of salt, and a small amount of baking soda. Substitutes include using milk plus lemon juice for buttermilk, or a mix of shortening and butter for a different crumb, though flavor may change.
What other Southern dishes pair well with buttermilk biscuits?
Serve biscuits alongside fried chicken, country ham, sausage gravy, shrimp and grits, or a hearty bowl of chicken noodle soup for a classic Southern meal.
What makes buttermilk biscuits special or unique in Southern cuisine?
The combination of cold butter layers and acidic buttermilk creates a light, flaky interior with a tender crumb—qualities that set Southern biscuits apart from denser British scones or Northern biscuits.
What are the most common mistakes to avoid when making buttermilk biscuits at home?
Common errors include using warm butter or buttermilk, over‑mixing the dough, and cutting the biscuits with a twisting motion. These mistakes prevent proper rise and flakiness.
Why does this buttermilk biscuit recipe use cold grated butter instead of cutting butter into cubes?
Grating frozen butter creates tiny, evenly distributed pieces that melt quickly in the oven, forming steam pockets that lift the dough. Cubed butter can clump and lead to uneven layers.
Can I make buttermilk biscuits ahead of time and how should I store them?
Yes—shape and cut the raw biscuits, then freeze them on a tray before transferring to a bag. Bake from frozen, adding 2‑3 minutes to the bake time, or bake fresh and store cooled biscuits in the refrigerator for up to three days.
What texture and appearance should I look for when making buttermilk biscuits?
The biscuits should have a golden‑brown top, a slightly crisp edge, and a soft, airy interior with visible flaky layers when split. The crumb should be tender, not dense or crumbly.
How do I know when the buttermilk biscuits are done cooking?
Biscuits are done when the tops are golden brown and a toothpick inserted near the edge comes out clean, or when the bottoms sound hollow when tapped lightly.
What does the YouTube channel Michelle Cottrell specialize in?
The YouTube channel Michelle Cottrell focuses on approachable home cooking tutorials, often featuring comfort food classics, quick meals, and family-friendly recipes with clear, step‑by‑step guidance.
How does the YouTube channel Michelle Cottrell's approach to Southern cooking differ from other cooking channels?
Michelle Cottrell emphasizes simplicity and practicality, using everyday kitchen tools and stressing cold ingredients for flaky results, whereas many channels rely on specialized equipment or elaborate techniques.
Last updated: August 31, 2026
