Fluffy Buttermilk Biscuits Recipe

Jennie Phaneuf | One Sweet Mess

Fluffy buttermilk biscuits that'll make you wanna slap your mama. Except, don't do that. Just share biscuits with her!

Fluffy Buttermilk Biscuits Photo

There’s no competing with a homemade biscuit. Just…no.

Sure, you could grab one of those cardboard tubes of biscuits from the store. I’m sure you’re all familiar with the tubes I’m referring to. You know, the fat cardboard tubes that refuse to pop open after you spend several minutes trying to peel off the outer casing. The tubes that claim to be easy to open with the push of a thumb, but after several hard pushes and a few bangs on the counter, the thing still refuses to redeem the sticky dough housed inside. Yup, those tubes.

Yeah, sure, they’re good in a pinch if you can get the dang thing open, but what you really want is a tender, fluffy, buttery, flaky homemade biscuit fresh from the oven. That’s a lot of delicious adjectives, folks. I’d say at the least, three more adjectives than the store-bought variety.

What if I told you that the aforementioned homemade biscuits only take a few minutes to whip up—ten minutes at the most. And, with a little practice, you can bring the prep time down to 5 minutes.

Fluffy Buttermilk Biscuits Picture


Of course you are. We’re talkin’ homemade biscuits with a lot of delicious adjectives, here.

The key to a perfect biscuit is cold ingredients. All of your ingredients must be cold—the colder, the better. Cold ingredients create pockets of steam, and pockets of steam produce a higher rise with the softest interior you’ll ever sink your teeth into.

I like big biscuits, and I cannot lie!

Sorry, the opportunity presented itself and I couldn’t refuse.

Back to the biscuits. Cold ingredients=good. Pockets of steam=very good.

Another trick to big, fluffy biscuits is blasting your oven temperature up high. I preheat my oven to 425 degrees F. The high temperature results in a quick rise. Since most biscuit recipes don’t call for yeast, the high oven temperature is our friend.

Fluffy Buttermilk Biscuits Image

The high oven temperature combined with baking powder, baking soda, buttermilk, and steam produced by the cold butter forces the dough to puff and lift as it bakes, resulting in a mile-high buttermilk biscuit.

You can slather your gorgeously tall biscuits with butter, honey, or this homemade Peach Butter. If you find yourself craving something hearty and comforting, you can use your biscuits to top this Chicken & Biscuit Pot Pie Casserole

We're partial to our biscuits slathered in rhubarb jam, served next to maple candied bacon. How about you?

Planning a dinner party and need some inspiration?

How about looking for a new slow cooker dinner idea?

We’ve got you covered in our ever-growing Facebook group! If you’re not a member yet, why not?!


We’re chatting cooking techniques, dessert ideas, and everything in between. If you’re already a member, invite your friends to join us too!


Fluffy Buttermilk Biscuits Recipe

    12 Servings


  • 2 1/4 cups All-Purpose Flour
  • 2 1/2 teaspoons Baking Powder
  • 1/2 teaspoon Kosher Salt
  • 1/2 tablespoon Granulated Sugar
  • 1 stick Unsalted Butter, cold and cut into small cubes
  • 3/4 cup Buttermilk, cold
  • 1 Egg, cold and slightly beaten


  1. Preheat the oven to 425°F. Line a baking sheet with parchment. If you don’t have parchment paper handy, bake the biscuits on an ungreased baking sheet.
  2.  In a large mixing bowl, whisk together flour, baking powder, salt, and sugar.
  3. Cut the butter into the dry ingredients, either using a fork or a pastry cutter, until the mixture resembles coarse crumbs. Add the buttermilk and egg and stir until just combined.
  4. Transfer the mixture to a lightly floured surface and gently knead until the dough just comes together, making sure not to over work the dough. If the dough is too sticky, gradually add a little flour.
  5. Roll out the dough to about 1-inch thick. Cut out biscuits with a round biscuit cutter.
  6. Place the biscuits on the baking sheet, spacing them 3 inches apart. Bake for 25-30 minutes, or until the tops are golden brown.
  7. Serve warm with lots of butter.



  • If you have leftover biscuits (is that even a thing?), cut them in half and toast them in the toaster until lightly toasted. Slather with butter.


Cooking Method:
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Related Recipes:
Biscuit Recipes, Bread Recipes, Baked Recipes, Southern Recipes, Side Dish Recipes, Easy Recipes
Recipe Yields:
12 biscuits
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Jennie Phaneuf
Recipe Yields: 12 biscuits
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Nutrition Facts

Serving Size 1
Servings Per Recipe 12

Amount Per Serving
Calories from Fat 67
Calories 167

% Daily Value*
Total Fat 8g
  Saturated Fat 5g
Sodium 65mg
Total Carbohydrate 19g
  Dietary Fiber 1g
  Sugars 1g
Protein 3g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Jennie Phaneuf

About Jennie

Jennie is in love with all things baking. That's why we're so glad this One Sweet Mess decided to be fanatical about it here too.

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