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5 from 5 votes

Buttermilk Biscuits

These homemade biscuits are light, flaky and absolutely delicious! You can't beat the perfect buttermilk flavor and fluffy texture. You'll be making these homemade biscuits over store-bought any day!
Prep Time20 mins
Chill30 mins
Total Time35 mins
Course: Side Dish
Cuisine: American
Servings: 10
Calories: 231kcal
Author: Jamielyn Nye


  • 2 cups all-purpose or self-rising flour ,plus more for counter
  • 1 Tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup salted butter, cold , cut into 1/2 inch pieces or grated
  • 1 large egg , beaten + 1 for brushing
  • 3/4 cup buttermilk , plus 1 Tablespoon for brushing


  • Whisk together the flour, baking powder and baking soda in a large bowl. Add the butter and use a pastry cutter, a fork or food processor to cut the butter into the flour until the pieces are about the size of peas. 
  • Stir in the beaten egg with a wooden spoon. Next stir in the buttermilk. Stir just until it comes together (should be sticky still). Add a little more buttermilk or flour if needed. Cover the bowl and refrigerate 30-60 minutes.
  • Preheat the oven to 400°F and line a small baking sheet.
  • Place the dough onto a floured surface or silicone mat. Flour your hands and press down into a circle (about 1/2 inches thick). Use a floured 2 3/4" round cutter to cut 10 biscuits. Transfer to prepared baking sheet, so they are all touching. 
  • Whisk together 1 egg and 1 Tablespoon of buttermilk. Brush onto the tops of the homemade biscuits (you want need to use it all). Bake until golden brown, 15-20 minutes. 
  • Serve with butter and honey or jam. 



Recipe from Magnolia Table 


Calories: 231kcal | Carbohydrates: 19g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 57mg | Sodium: 203mg | Potassium: 181mg | Vitamin A: 480IU | Calcium: 83mg | Iron: 0.4mg