The Best Homemade Buttermilk Biscuits
The Best Homemade Buttermilk Biscuits is a easy American recipe that serves 6. 250 calories per serving. Recipe by Chef Taelor Rankin on YouTube.
Prep: 23 min | Cook: 15 min | Total: 48 min
Cost: $1.97 total, $0.33 per serving
Ingredients
- 2 cups All-Purpose Flour (sifted with baking powder and salt)
- 2 teaspoons Baking Powder (sifted with flour)
- 1/2 teaspoon Salt (fine sea salt)
- 1/2 cup Unsalted Butter (frozen, then grated; keep butter cold)
- 2 tablespoons Buttermilk (for brushing biscuits before baking)
- 2 tablespoons Unsalted Butter (melted, for drizzling after baking)
Instructions
Sift Dry Ingredients
Place a fine mesh sieve over a large mixing bowl and sift together the flour, baking powder, and salt until well combined.
Time: PT1M
Grate Frozen Butter
Using a box grater, grate the frozen butter directly into the sifted dry ingredients, working quickly to keep the butter cold.
Time: PT2M
Mix Until No Large Butter Chunks
Using a pastry cutter or your fingertips, gently mix the mixture until the butter pieces are about the size of peas and no larger chunks remain.
Time: PT4M
Prepare Work Surface
Lay a sheet of plastic wrap on a clean countertop, lightly flour it, then dump the dough onto the wrap and dust the top with a little more flour.
Time: PT2M
Knead Lightly
Gently knead the dough on the floured surface until it comes together into a slightly sticky ball—about 4–5 gentle folds.
Time: PT4M
Roll Out Dough
Using a floured rolling pin, roll the dough to approximately 1/2‑inch thickness.
Time: PT3M
Cut Biscuits Without Twisting
Press a biscuit cutter straight down into the dough and lift; do not twist the cutter, as twisting seals the edges and reduces rise.
Time: PT4M
Arrange on Baking Sheet
Place the cut biscuits on a baking sheet so that they are touching each other; this promotes maximum rise.
Time: PT1M
Brush with Buttermilk
Using a pastry brush, lightly brush the tops of the biscuits with the buttermilk.
Time: PT1M
Melt Butter for Finishing
In a small microwave‑safe bowl, melt the remaining butter until just liquid.
Time: PT1M
Bake Biscuits
Place the baking sheet in a pre‑heated oven and bake until the tops are golden brown, about 12–15 minutes.
Time: PT15M
Temperature: 425°F
Drizzle Melted Butter
Remove the biscuits from the oven and immediately drizzle the melted butter over the tops while they are still hot.
Time: PT2M
Nutrition Facts
- Calories
- 250
- Protein
- 4g
- Carbohydrates
- 30g
- Fat
- 12g
- Fiber
- 1g
Dietary info: Vegetarian
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of All-Purpose Flour: Whole Wheat Flour (will be denser)
- Instead of Baking Powder: Cream of Tartar plus baking soda (1:2 ratio)
- Instead of Salt: Kosher Salt (adjust amount)
- Instead of Unsalted Butter: Cold Margarine (will affect flavor)
- Instead of Buttermilk: Milk mixed with 1 tsp lemon juice (let sit 5 min)
- Instead of Unsalted Butter: Melted Ghee
Equipment Needed
- Fine Mesh Sieve
- Mixing Bowl
- Box Grater
- Rolling Pin
- Biscuit Cutter
- Baking Sheet
- Pastry Brush
- Oven
- Plastic Wrap
- Measuring Cups and Spoons
Critical Steps — Do Not Skip
- Grating frozen butter to keep it cold
- Mixing only until pea‑size butter pieces remain
- Cutting biscuits without twisting
- Placing biscuits touching each other for maximum rise
- Brushing with buttermilk before baking
Chef Tips from the Video
- Use a block of butter that’s been frozen for at least 30 minutes for the best flaky layers.
- If you don’t have buttermilk, add 1 tsp lemon juice to 2 tbsp milk and let sit 5 minutes.
Troubleshooting
Biscuits came out dense and flat
Butter may have warmed; keep butter frozen and avoid over‑mixing. Also make sure the oven is fully pre‑heated to 425°F.
Biscuits cracked on top
Do not twist the cutter; cut straight down. Brush with buttermilk to promote an even rise.
Biscuits stuck to the baking sheet
Line the sheet with parchment paper or lightly flour the sheet before placing biscuits.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze unbaked biscuits on a tray, then transfer to a zip‑top bag; bake from frozen adding 2‑3 minutes to bake time.
Room temperature: Best eaten same day; can keep covered for up to 1 day.
Make-Ahead Tips
- Shape the biscuits, place on a baking sheet, cover with plastic wrap, and freeze; bake from frozen adding a few extra minutes.
- Brush with buttermilk and refrigerate the dough for up to 2 hours before baking for a slightly richer flavor.
Frequently Asked Questions
What is the cultural significance and history of flaky homemade biscuits in American cuisine?
Biscuits have been a staple of Southern and broader American cooking since the 19th century, originally made with simple pantry staples and leavened with baking powder. They were a quick, affordable bread substitute for farmers and became a comfort food served at breakfast, brunch, and alongside gravies.
What are the traditional regional variations of biscuits in the United States?
In the Southern United States, biscuits are often made with buttermilk and served with gravy or honey. In the Northeast, similar quick breads are called "scones" and may include fruit or nuts. In the Midwest, biscuits are sometimes baked with cornmeal for a slightly gritty texture.
How are flaky homemade biscuits traditionally served in the Southern United States?
They are typically served hot, split open, and slathered with butter, honey, or jam. They also accompany dishes like fried chicken, country ham, or sausage gravy for a classic breakfast or brunch.
What occasions or celebrations are biscuits traditionally associated with in American culture?
Biscuits are a common feature at holiday breakfasts (Thanksgiving, Christmas), church potlucks, and family brunches. They’re also a comfort food for everyday family meals.
What makes Chef Taelor Rankin’s biscuit recipe special or unique in American breakfast cuisine?
Chef Taelor Rankin emphasizes keeping the butter frozen and grated, which creates ultra‑flaky layers, and he brushes the tops with buttermilk for extra rise. The final drizzle of melted butter adds a glossy, buttery finish that sets his biscuits apart.
What are the most common mistakes to avoid when making flaky homemade biscuits?
Common errors include letting the butter warm up, over‑mixing the dough, twisting the cutter, and spacing biscuits apart on the sheet. Each of these reduces lift and flakiness, resulting in dense biscuits.
Why does this biscuit recipe use grated frozen butter instead of cubed butter?
Grating frozen butter creates many tiny, evenly distributed pieces that melt during baking, forming steam pockets that lift the dough. Cubed butter can leave larger chunks that don’t distribute as evenly, leading to less flaky texture.
Can I make these biscuits ahead of time and how should I store them?
Yes—you can shape the biscuits, freeze them on a tray, then transfer to a bag for storage. Bake from frozen, adding 2‑3 minutes to the bake time, or refrigerate for up to 2 hours before baking.
What texture and appearance should I look for when the biscuits are done?
The tops should be golden‑brown with a slightly crisp edge, while the interior remains light, airy, and flaky. When cut open, the crumb should be tender with visible layers from the butter pieces.
What does the YouTube channel Chef Taelor Rankin specialize in?
The YouTube channel Chef Taelor Rankin focuses on approachable home cooking tutorials, emphasizing classic comfort foods, quick weeknight meals, and technique‑focused tips for home bakers and cooks.
How does the YouTube channel Chef Taelor Rankin's approach to American comfort food differ from other cooking channels?
Chef Taelor Rankin combines clear, step‑by‑step visuals with practical shortcuts—like using frozen grated butter—and emphasizes minimal equipment and cleanup, making classic dishes feel accessible to busy home cooks.
Last updated: August 31, 2026
