Homemade Buttermilk Biscuits

The trick to flaky biscuits is to cut the dough straight down and avoid twisting the biscuit cutter. Try serving these tasty, traditional biscuits with a smear of butter or honey.

Serves: 6Prep: 15 minutesCook: 15 minutesTotal: 30 minutesDifficulty: Easy

Serves: 6


  • 2 cups all-purpose flour
  • 1 tbsp. sugar
  • 1 tbsp. baking powder
  • 1 tsp. salt
  • 1⁄2 cup butter, cold and cubed
  • 3⁄4 cup buttermilk


  • Preheat oven to 425°F.
  • In a large bowl, sift together flour, sugar, baking powder and salt. Use a pastry blender to cut in butter until coarse crumbles form. Add buttermilk and mix until moistened and a dough forms.
  • On a floured surface, pat dough into a 1” thick round, then fold dough in half. Flatten slightly and rotate dough and fold again. Repeat 2 more times, then use a rolling pin to gently flatten and smooth into 1” thick circle.
  • Use a 3” biscuit cutter to cut out biscuits. Press remaining dough together to create more biscuits. Place on a baking sheet and bake 12-14 minutes.
  • Serve.