Easy Self-Rising Biscuits

Learn how to sidestep common biscuit-making mistakes with our Test Kitchen-approved tips.

Classic biscuits might not need a lot of ingredients to make, but there are still a few ways that this breakfast staple can be disastrous if not baked correctly. The Test Kitchen has a few techniques and baking tips to help your biscuit-making process, from preparing the ingredients to shaping the dough.

After combining the flour, butter, and buttermilk, the flaky breakfast—or any time of the day—biscuit needs to be rolled and cut to perfection for a roll with fluffy insides and crispy, buttery outsides. After pulling these homemade treats from the oven, you’ll have even more fun deciding on toppings. Good thing we have tips for making the perfect biscuit every time so you can enjoy your crispy treats with all the toppings you can imagine.

Mistake To Avoid When Baking Biscuits

Here are 11 mistakes to avoid when baking homemade biscuits:

Cutting the Butter into Chunks

Many recipes call for cold butter cut into small pieces. After testing hundreds of biscuits, the Southern Living Test Kitchen cooks found that grating a frozen stick of butter with the large holes of a box grater made the best dough and was much faster too. The ice-cold shreds of butter incorporate into the flour more evenly, improving the dough’s flavor and texture.

Choosing the Wrong Flour

Whole grains have their moment to shine, but we prefer White Lily self-rising flour for a classic Southern-style biscuit. Self-rising flour, made with softer winter wheat, has less protein. Less protein means more tender biscuits. (If you can’t find White Lily, use all-purpose bleached flour.)

Forgetting To Chill the Butter and Flour

Photo: Brian Woodcock

Once you’ve combined your butter and flour, put the bowl back in the refrigerator for at least 10 minutes to make sure the butter stays cold. The butter should not soften before placing the biscuits in the oven.

Skipping the Buttermilk

Buttermilk gives biscuits their signature tang and keeps the dough tender. Make sure it’s very cold when you add the buttermilk to the dough.

Overworking (or Underworking) the Dough

The biscuits will be hard and tough if you stir the dough too much. They will have a floury, uneven texture if you don’t mix enough. Our Test Kitchen cracked the code: Stir the dough 15 times for the perfect consistency and texture.

Using Your Hands To Shape the Dough

Courtesy of Amazon

Use a rolling pin to roll out the dough. The heat of your hands can actually soften the butter.

Rolling the Dough Out Once

Emilija Manevska / Getty Images

You can’t roll out your dough only once for layers and layers of buttery goodness. For flaky layers, fold and roll the dough five times before cutting.

Twisting the Biscuit Cutter

When you’re ready to cut your biscuits, punch straight down with your biscuit cutter. Twisting the cutter “seals” the edges, which keeps your biscuits from rising high.

Baking On an Unlined Pan

Photo: Jennifer Davick

Place your cut biscuits on a parchment-lined baking pan to avoid sticking.

Placing the Biscuits Far Apart

Photo: Alison Miksch

Make sure the sides are touching when you set the biscuits on the baking sheet. As they bake, they cling to each other, rising bigger and taller.

Baking at a Low Temperature

Lauri Patterson / Getty Images

A hot oven helps biscuits bake—and rise—quickly. We recommend 475˚F for 15 minutes. Remove them from the oven as soon as they are lightly brown.

Digging in Too Soon

We know, we know—at this point, you’re dying to enjoy those hot, flaky biscuits. But one final step will make them truly over-the-top. Simply brush the tops with melted butter and prepare for the best biscuit experience of your life.

If you’re looking for clues to a winning homemade biscuit recipe, you won’t find them in the ingredients list. That should always be simple. The real secret for making biscuits with crispy, golden brown tops, tender pastry, and too many flaky layers to count lies in the technique. And this easy biscuit recipe from former BA staffer Claire Saffitz is all about technique. (Catch Claire making the biscuits.)

Many recipes call for a biscuit cutter (essentially a large cookie cutter) to create rounds, but Claire prefers to do something “a little controversial.” She cuts the slab of biscuit dough into squares with a knife (almost like a scone), which means no extra equipment—and fewer scraps. Finally, she likes to place biscuits on a prepared baking sheet lined with parchment paper in the freezer for a few minutes before baking to make sure the butter is extra cold before baking.

These biscuits can lean sweet with a bit of sugar sprinkled on top or savory when paired up with pepper and salted butter. Or take them from side dish to main course by serving them with sausage gravy, curry gravy, or fried chicken for a full-on sandwich vibe. They’re best the day they’re baked, but you can store them for up to two days in an airtight container if you somehow manage to have leftovers.

All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.

Biscuits, a delicious treats that you can serve with many options such as gravy or a cup of coffee, but if you are making them at home, didn’t you wonder How Long Do You Bake Biscuits? If baked in an oven preheated to 450 degrees F, your biscuits should take about 10 minutes to cook and be ready to serve, on the other hand, if using another temperature the baking time will be different.

How Long Do You Bake Biscuits At 450 In The Oven?

When baked at a temperature of 450 degrees F, your biscuits should take no longer than 10 minutes to bake and be ready to serve if placed in a preheated oven, however, bear in mind that this baking time can vary slightly as it depends on the oven you are using.

If baking from frozen, your biscuits should take around 15-20 minutes to bake if placed in a 450 degrees F preheated oven.

How Long To Bake Biscuits At 400 In The Oven?

Your biscuits, when baked at a temperature of 400 degrees Fahrenheit, should not take more than 20 minutes to bake and be ready to serve if placed in an oven that has been preheated. However, keep in mind that this baking time can vary somewhat because it depends on the oven that you are using.

If you are baking your biscuits from frozen, it should take approximately 30-35 minutes for them to bake in an oven that has been preheated to 400 degrees Fahrenheit.

How Long To Bake Biscuits At 350 In The Oven?

When baked at 350°F, your biscuits should take no more than 30 minutes to bake and be ready to serve if placed in a preheated oven. However, take in mind that the baking time will vary according to the oven you use.

If you bake your biscuits from frozen, they should take 45-50 minutes in a 350°F oven.

What Temperature Should Biscuits Be Cooked To?

Your biscuits should be baked to an internal temperature of 210-230 degrees F in order to be considered perfectly baked, this can be checked with the use of a food thermometer.

Baked Biscuits Ingredients

  • Flour: The all-purpose flour acts as a binder, keeping the components in place. Additionally, when coupled with water and heat, the protein in flour transforms into gluten, which is responsible for providing structure.
  • Baking Powder:  This simple biscuit recipe calls for baking powder rather than yeast to act as the leaven in the dough. It causes the dough to expand, which in turn lends the biscuits their characteristic texture and volume.
  • Salt:  In addition to enhancing the flavor, the protein in the dough is fortified by the use of salt.
  • Shortening:  In contrast to butter, which has both water and milk solids as part of its composition, shortening is comprised entirely of fat. This indicates that it is more effective in reducing (or “shortening!”) the strands of gluten, which results in a biscuit that is crumbly and tender.
  • Milk: The biscuit dough benefits from the addition of cold milk for its structure, taste, and moisture.

How To Make Biscuits At 450?

  • Put the oven into the preheating mode at 450 degrees F. (230 degrees C).
  • Mix the flour, baking powder, and salt with a sifter in a large mixing dish.
  • A fork or a pastry blender may be used to cut in the shortening until the mixture has the consistency of coarse crumbs.
  • While whisking with a fork, pour milk into the flour mixture and mix it.
  • After incorporating the milk, continue to stir the dough until it is pliable, wet, and pulls away from the sides of the bowl.
  • Knead the dough quickly, anywhere from 5 to 7 times, after turning it out onto a surface that has been lightly floured.
  • After rolling out the dough to a thickness of half an inch, use a cookie cutter that has been dusted with flour to cut out biscuits.
  • Repeat the steps of rolling out and cutting the dough that was not utilized by applying pressure to bring it together.

How Do You Keep The Bottom Of Biscuits From Burning?

Before placing the baking sheet or tray in the oven, another option that you have is to cover it with a layer of parchment paper, doing this, will prevent the bottoms of the biscuits from becoming burnt.

Can You Overwork Biscuit Dough?

Yes, actually overworking your biscuit dough will result in harder biscuits. This is because the more you knead the biscuit dough, the more gluten will be released.

Can You Cook Biscuits On Aluminum Foil?

Yes, you can use aluminum foil to wrap your biscuits before placing them in the oven to bake them; however, if you want the exterior to get nice and brown and crispy, you will need to remove the foil from the biscuits during the final few minutes of baking.

How Long To Bake Biscuits In The Microwave?

When using a microwave oven set to high power, baking 2 average size biscuits should take approximately 1 minute, baking 4 biscuits should take approximately 1.5 minutes, and baking 6 biscuits should take no longer than 2 minutes.

How Long To Bake Biscuits At 400 In Air Fryer?

In an air fryer preheated to 400 degrees, your biscuits should take no longer than 8-10 minutes to bake and be ready to serve, if baking them from frozen, biscuits will take around 12-16 minutes to bake at the same 400 degrees F temperature.

Just make sure to not overcrowd your air fryer basket in order to leave space between the biscuits to bake evenly.

Should I Defrost Biscuits Before Baking Them?

No, it’s not necessary to thaw your biscuits before baking them, as you can just bake them from frozen in either the oven or the air fryer.

Baking your frozen biscuits in the oven at a temperature of 450 degrees should take no more than 15-20 minutes.

What To Serve With Baked Biscuits?

homemade fluffy hot As soon as they come out of the oven, Alton Brown’s Southern Biscuits are delightful, but they’re also a versatile dinner that can be sweet or savory depending on your mood.

How To Store Leftover Baked Biscuits?

You should keep biscuits stored in an airtight container at room temperature and away from moisture, heat, light, and air, this way your leftover baked biscuits can last for up to 2 months.

How To Freeze Baked Biscuits?

Place the leftover biscuits in the freezer for several hours, or until totally frozen, using a lid or plastic wrap. Once frozen, place all of the biscuits in a resealable bag and freeze for up to two months.

How To Reheat Baked Biscuits?

In The Oven:

  • Turn the oven up to 350 degrees Fahrenheit.
  • Prepare a baking sheet by lining it with foil or parchment paper. Arrange the biscuits so that they are not touching one another and are adequately spaced apart from one another.
  • Bake the biscuits for 5 to 7 minutes, depending on their size.
  • After removing the biscuits from the oven, they should be eaten with butter.

In The Microwave:

  • Wrap each biscuit in a paper towel that has been dampened.
  • Put the individually wrapped biscuits on a plate or a container that can be heated in the microwave.
  • Adjust the microwave’s power level to medium, then heat for between 45 seconds and 1 minute.
  • Check to see if your biscuits are at the appropriate temperature.

FAQ Section

Do Biscuits Harden As They Cool?

Yes, the majority of biscuits will become more brittle as they cool, it is standard procedure to allow a biscuit to stay on the baking sheet for five minutes after it has been removed from the oven before putting it on a cooling rack and then waiting for it to cool fully before transferring it to an airtight container.

How Do You Fix Soggy Biscuits?

To fix soggy biscuits, you need to reheat them in the microwave for 4 minutes to restore their crispiness.

Biscuits Nutrition Facts

Amount Per Serving

  • Total Fat 9.8g
  • Saturated Fat 2.6g
  • Trans Fat 9.8g
  • Cholesterol 1.8mg
  • Sodium 348mg
  • Potassium 73mg
  • Total Carbohydrate 27g
  • Dietary Fiber 0.9g
  • Sugars 1.3g
  • Protein 4.2g

Nutrition Facts Source: Source

American Cuisine, Cooking Tips, Dinner, Side Dishes, World Cuisine


  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup shortening
  • ¾ cup cold milk


% Daily Value *

Total Fat 9.8g%

Saturated Fat 2.6g%

Total Carbohydrate 27g%

Dietary Fiber 0.9g%

Vitamin A IU

Vitamin C mg

Calcium mg

Iron mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Jump to Recipe

These classic butter biscuits are so tender and flaky and filled with that irresistible butter flavor! The recipe only calls for 6 simple ingredients and comes together very quickly. You can have fresh hot butter biscuits on the table in just about 30 minutes!


  • Skill Level: Beginner
  • Techniques Used: Cutting Fat into Flour, Biscuit Mixing Method

Biscuits made with all butter are flaky, tender, and have the most addictive flavor! A hot buttery biscuit can be made into the best breakfast, dinner side dish, or perfect snack. Once you make homemade biscuits, you won’t be able to stop. These will soon turn into a family favorite.

Why make an all butter biscuit?

  • Biscuits made with all butter (as opposed to lard, shortening, or a combination) will give you the highest rise! When the water in the butter evaporates in the oven, it creates steam and helps to boost the biscuits high.
  • Flavor! Biscuits made with oils tend to have a more neutral flavor while, in my opinion, a biscuit made with all butter is the most flavorful.
  • All butter biscuits tend to brown more easily than others. Because butter contains milk solids (including sugars), when it bakes in the oven the sugar caramelizes turning the biscuit a golden color.

Ingredient Functions & Substitutions

Butter: Technically you can make this recipe with any type of fat: butter, shortening, or lard. The reason I like to do an all butter biscuit is mostly for the delicious flavor! It also helps the biscuit to rise more than other fats because of the higher water content in the butter.

Flour: Flour is the main structure for these biscuits. All-purpose is recommended but you can also make biscuits using self-rising flour.

This recipe can be made gluten-free by substituting the all-purpose flour with a gluten-free flour. I suggest using a 1 to 1 gluten free flour blend.

Baking Powder: Baking powder does most of the leavening in the biscuit. It gives the biscuit the rise and some fluffiness.

Baking Soda: You might be wondering why baking soda is needed if this recipe already contains baking powder. While baking powder does the heavy lifting, the baking soda balances out the acidic ingredients.

Salt: Salt is what gives these biscuits flavor. It’s not so much that it makes these biscuits too savory. In fact, these biscuits are perfect topped with a sweet jam or salty eggs.

Buttermilk: The buttermilk in this recipe is what gives moisture and holds everything together. Because buttermilk is cultured, it has an acidic quality to it. I personally love the tang that buttermilk brings to biscuits. If you do not have any on hand, you can easily make a buttermilk substitute!

Put 1 tablespoon white vinegar or lemon juice in a liquid measuring cup and add enough milk to the measuring cup until it measures 1 cup. Stir and let stand for 5 minutes before adding it to your dough.

You can also use a non-dairy milk substitute but it may affect the flavor of the biscuits.

Flavor Ideas

These biscuits can be flavored by adding new ingredients directly into the biscuit dough.

  • Fresh Herb Biscuits: Add in 1 tablespoon each of fresh minced rosemary, thyme, and sage to the dry ingredients. These biscuits are phenomenal with sausage gravy.
  • Garlic Cheddar Biscuits: Add ½ teaspoon garlic powder and 200 grams (2 cups) shredded sharp cheddar cheese to the dough. Melt 28 grams (2 tablespoons) unsalted butter and combine with ½ teaspoon garlic powder, and ½ teaspoon kosher salt. Brush over the biscuits when they come out of the oven.
  • Blueberry Biscuits with Lemon Glaze: Add fresh blueberries, lemon zest, and cinnamon to the biscuit dough. Top with a lemon glaze.


These biscuits utilize the Biscuit Mixing Method. The purpose of the method is to reduce gluten development which keeps the biscuits light and tender while also working to create layers in the dough to create flakiness.


In a large mixing bowl, whisk together your flour, salt, baking soda, and baking powder.


Add the cold diced butter to the mixing bowl and cut it into the flour mixture.

I like to use a pastry cutter to cut the fat through. You could also use a fork or even your hands but you want to make sure the fat stays very cold. As soon as the mixture resembles coarse meal you are ready to add the liquid.


Pour all of the buttermilk into the bowl at once and gently stir together. I like to use a wooden spoon for this but you could use a rubber spatula if you like. Stir just until the mixture is all one mass but not until smooth. You want it to be lumpy and you don’t want to stir very much.

Flour a clean work surface and your hands. Gently gather all of the dough and place it on the floured surface. Now, using your hands, pat the dough out to about a 1 inch (2.5 cm) thick disc. You may need to dust a bit of flour on top of the dough. Fold the dough in half and then turn it 90 degrees. Pat out and fold again for a total of 6 times. This process is creating layers that will create flaky biscuits.


Press the dough out to about 1-inch (2.5 cm) thick and use a biscuit cutter to cut out your biscuits. When cutting out, dip your cutter in flour, press straight down, and pull it back up without twisting it. Gently pat the scraps together to cut out the rest of your biscuits.


I like to place my biscuits in a buttered cast iron pan very close together to bake. I believe this helps the biscuits to climb onto each other and rise up taller.

Once baked, you can brush with melted butter and sprinkle with flaky salt.

Yes! You can use any combination you want. If you want the tenderness of a lard biscuit but the flavor of a butter biscuit, then use both. I suggest using half of each.

Why does the butter and milk have to be cold in biscuit recipes?

Using very cold butter and milk is key to a flaky, tall biscuit! If the butter is too warm then it will mix into the flour mixture too well and won’t create steam pockets. If it stays cold then the little pieces of butter will stay intact and release steam in the oven when the water in the butter evaporates off.

Cold buttermilk helps to keep the butter cold in the dough.


How to prep ahead: Make the biscuit dough the day (or 2-3 days) before serving. Prepare as directed, place on a baking sheet lined with parchment paper (or in a buttered cast iron pan) and wrap with plastic wrap. When ready to serve, remove the plastic wrap and bake directly from the refrigerator.

How to store in the refrigerator (or at room temperature): Biscuits are best eaten fresh, but they can also be stored after completely cooled at room temperature and wrapped in foil for 2 days.

How to store in the freezer: Freeze the biscuits raw and bake straight from frozen at 425°F/220°C for 18-21 minutes, until baked through.


If you loved this recipe, you might like to try these other biscuit recipes!


  • 240 grams (2 cups) all-purpose flour, plus more for dusting the work surface
  • 10 grams (1 tablespoon) baking powder
  • ¼ teaspoon baking soda
  • 1 ¼ teaspoon kosher salt
  • 85 grams (6 tablespoons) unsalted butter, cold
  • 240 grams (1 cup, 240 milliliters) buttermilk, cold, *see note for substitution
  • Position an oven rack to the center position and preheat to 450°F/230°C.
  • Spray a cast iron pan (or cake pan) with non-stick spray or line a sheet pan with parchment paper or a silicone baking mat.
  • Measure out all ingredients. Dice the butter into small cubes. Keep the butter and buttermilk in the refrigerator until ready to use.

To Make the Biscuits

  • In a large mixing bowl, whisk together the flour (240 grams, 2 cups), baking powder (1 tablespoon), baking soda (¼ teaspoon), and salt (1 ¼ teaspoon).
  • Add the cold buttermilk (240 grams, 1 cup) into the bowl and stir with a spoon or a silicone spatula just until combined. This should only take a few turns. The dough will be pretty wet and sticky.
  • Turn the dough out onto a lightly floured counter. Dust flour over the top of the dough. With floured hands bring the dough together into one mass.
  • Place the biscuits in the prepared cast iron pan or baking sheet with the edges touching so they will rise up against each other.
  • As an optional step, place the pan in the freezer for 10 minutes before baking. This will ensure that your biscuits will not spread too much and will allow your oven to fully pre-heat.
  • Bake at 450°F/230°C for 13-15 minutes until golden brown. Do not open the oven door for at least the first half of baking time. You want the steam to stay trapped in the oven to help with the rise.
  • Optional: Brush biscuits with melted butter and sprinkle with flaky salt.


*A note on buttermilk substitute: Buttermilk is acidic which adds a slightly tangy taste to these biscuits and also tenderizes and activates the baking soda, helping the biscuits to rise. If you do not have buttermilk on hand you can make a substitute using one of the options below.

  • Sour Cream or Plain Yogurt: Combine ¾ cup sour cream or plain yogurt with ¼ cup water and use in place of the buttermilk. This is the best option for buttermilk substitute.
  • Milk: Combine 1 tablespoon lemon juice or white vinegar with enough milk to equal 1 cup. Let stand for 5 minutes before using. The higher the milk fat the better the substitute will be. 1% or skim milk is not ideal.

Amount Per Serving:

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Every baker needs a good buttermilk biscuit recipe in their repertoire. If you don’t have a go-to yet, you’re in luck! Chef John’s take on classic buttermilk biscuits is a favorite in the Allrecipes community. Best of all, it’s easy to make with ingredients you probably have on hand.

Dotdash Meredith Food Studios

Buttermilk Biscuits vs. Cream Biscuits

Buttermilk is used in biscuit-making for its acid and fat content. Its acidity works with the leaveners to help the dough rise, producing a taller and fluffier biscuit. Buttermilk also adds a subtle tang.

Cream biscuits are made with heavy cream. Cream biscuits are beloved because they’re incredibly easy-to-make. But, since cream is much milder than buttermilk, they won’t be quite as flavorful (unless you incorporate more spices and seasonings). Also, cream biscuits will likely not rise as high as buttermilk biscuits, especially if the recipe doesn’t contain enough leavener.

How to Make Buttermilk Biscuits

You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make these from-scratch buttermilk biscuits:

Mix Dry Ingredients

Whisk together the flour, baking powder, baking soda, and salt in a large bowl.

Add Wet Ingredients

Cut cold butter slices into the flour mixture with a pastry blender until the dough resembles coarse crumbs. Next, make a well in the center of the dough. Pour cold buttermilk into the well and gently stir until combined.

Fold and Roll Dough

Turn the dough out on a floured surface and pat it into a rectangle. Fold the rectangle in thirds, then turn dough a half turn. Gather any crumbs and flatten back into a rectangle. Repeat the process two more times.

Roll the dough on the floured surface until it’s about ½-inch thick.

Use a round biscuit cutter to cut the biscuits. Re-roll the scraps and continue cutting until the dough is gone.

Transfer the biscuits to a lined baking sheet. Use your thumb to press an indent into the top of each biscuit. Brush the tops with buttermilk.

Bake until the biscuits are golden brown.

What to Serve With Buttermilk Biscuits

Not sure what to serve with your buttermilk biscuits? We’ve got you covered. Check out our collection of 10 Ways to Dress Up Your Homemade Biscuits. If you’re looking for something a little heartier, biscuits pair well with any of Our 20 Top-Rated Soups Give You Comfort By the Bowlful. You can also use them to make biscuits and gravy, breakfast sandwiches, and so much more.

How to Store Buttermilk Biscuits

Store homemade buttermilk biscuits at room temperature for about two days or in the fridge for up to a week. Either way, you’ll need to make sure they’re in an airtight container or wrapped tightly in foil to prevent them from drying out.

Can You Freeze Buttermilk Biscuits?

Yes, you can definitely freeze buttermilk biscuits — and it’s a great idea if you won’t eat the whole batch within a week. Allow the biscuits to cool completely, then wrap them individually in one layer of storage wrap and one layer of foil. Store in the freezer for up to three months.

There’s no need to thaw frozen biscuits. Simply transfer them to a baking sheet and bake at 350 degrees F for about 15-20 minutes, or until they’re warmed through.

Allrecipes Community Tips and Praise

“​​Whipped up a double batch of these beautiful buttermilk biscuits,” says Bitchnkitchen. “Chef John, you never let me down. I watched the video to make sure I had a handle on the technique. My husband and daughter loved them; my grandfather proclaimed that surely the way to a man’s heart is paved with these biscuits. The only change I made was to instead of cutting rounds and handling the dough that much more I used a pizza cutter to slice equal sized squares.”

“This recipe is absolutely perfect,” raves Noah Ribaric. “I have never had scratch biscuits that turned out so well; this recipe has found a home in my cooking hall of fame.”

Editorial contributions by Corey Williams

  • unsalted butter, chilled in freezer and cut into thin slices
  • buttermilk for brushing


  • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.
  • Whisk flour, baking powder, baking soda, and salt together in a large bowl. Add cold butter slices and cut into the flour with a pastry blender until the mixture resembles coarse crumbs.
  • Make a well in the center of the mixture. Pour cold buttermilk into the well and stir gently until just combined.
  • Turn dough onto a floured work surface and pat it together into a rectangle.
  • Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing the dough a total of three times.
  • Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb. Brush buttermilk over the tops.

Make sure you use cold butter and cold buttermilk for this recipe!

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

  • Preheat the oven to 425°F.
  • Place the flour in a bowl. Work in the butter or shortening just until crumbs are the size of large peas.
  • Add 2/3 cup (152g) of the milk or buttermilk, and stir until the mixture holds together and leaves the sides of the bowl, adding more milk or buttermilk if needed.
  • Scoop the dough onto a well-floured surface, and fold it over on itself several times, using more flour as needed to prevent sticking.
  • Cut biscuits with a sharp, round 2″ cutter, dipping the cutter into flour between cuts to reduce sticking. Or cut the rectangle into 12 small rectangular biscuits, which will allow you to skip the step of re-rolling and cutting scraps.
  • If you’ve used a round cutter, pat the scraps together, and cut additional biscuits.
  • Bake the biscuits for 10 to 14 minutes, or until they’re a light golden brown.
  • Remove them from the oven, and serve hot. Cool leftovers completely, wrap airtight, and store at room temperature for several days; freeze for longer storage. To refresh Easy Self-Rising Biscuits that have been stored at room temperature, place on a baking sheet, tent lightly with foil, and bake in a preheated 350°F oven for 10 to 13 minutes, until heated through.

Tips from our Bakers

  • To make a sweeter, shortcake-type biscuit, add 3 tablespoons sugar to the flour, and 1 teaspoon vanilla to the milk.
  • For cheese biscuits, mix 1/2 teaspoon dried mustard and a pinch of cayenne pepper with the flour; work in the butter or shortening, then toss in 1 cup shredded cheese before adding the milk.
  • Don’t have self-rising flour? Try our recipe for Buttered Biscuits using all-purpose flour.

These simple homemade Southern Buttermilk Biscuits are flaky and tender. Slather them in butter and see just how deliciously light and tender these biscuits are.

If you’ve been only eating those biscuits out of a can because you’re too scared to try to make your own fluffy biscuits from scratch recipe, let me tell you, you’re missing out!  Making biscuits from scratch is actually pretty simple and making them from scratch makes a world of difference.

These Southern Buttermilk Biscuits are my favorite, and the best ever. They’re made with simple ingredients, and are flaky, fluffy, and buttery.

The thing that sets these biscuits apart from the pack is buttermilk, which gives them a little extra moisture and an extra pretty color.

Tips for the Best Flaky Biscuits

These biscuits will turn out flaky, but here are some extra tips to make sure they’re your flakiest biscuits ever.

  • Cold fat. Cold butter will create more layers and pockets as it melts in the oven.
  • Don’t over mix. Mixing activates the gluten, which leads to tough biscuits. Mix only until ingredients are combined.
  • Bake close together. When the biscuits touch each other while baking, they help each other rise higher.
  • Make sure your baking powder is good. To check, pour 1 cup hot water over 1 teaspoon baking powder. If it bubbles up, it’s still good to use. If it doesn’t, toss it.

How to Make Ahead Southern Buttermilk Biscuits

Southern buttermilk biscuits are best served warm right out of the oven slathered in butter.

To make ahead, prepare and cut out biscuits according to recipe instructions. Place on a lined baking sheet in the freezer. Freeze for 1 hour, then transfer to a freezer bag until ready to use or up to 3 months.

To bake, place on a lined baking sheet, still frozen, and bake at 425°F for an additional 5 minutes, 18-25 minutes total.

More Recipes You’ll Love

  • Preheat oven to 425°F.
  • In a large mixing bowl, whisk together flour, baking powder, and salt.
  • Add butter and cut in with a pastry blender until pea-size clumps form.
  • Create a well in the center of the mixture by pushing the mixture toward the sides of the bowl. Pour buttermilk into the well. Mix gently with a fork until JUST combined. (Over mixing will make tough biscuits!)
  • Turn the dough out onto a floured surface and create a rectangle using your hands.
  • Fold the dough into thirds (like folding a letter). (Fold left side over center, then right side, so it’s still in a rectangular shape.) Then roll back out to 1-inch thick. Repeat the folding and rolling process twice more, Rolling the dough out to ½” thick on the final time.
  • Transfer biscuits to a baking sheet so that the biscuits are touching each other and the edge.
  • Don’t have buttermilk on hand? Try this super useful 2 ingredient buttermilk substitute.
  • Make sure baking powder is fresh for the fluffiest biscuits.
  • For crispy biscuit edges, brush unbaked tops with 2 tablespoons buttermilk, and cook in a cast iron skillet.
  • To prepare in a food processor: Combine dry ingredients in step 2 in your food processor. Pulse to combine. Then add butter. Pulse again until pea-sized crumbs form (you do not want it to turn into a dough yet!). Then transfer mixture to a large mixing bowl and continue with recipe instructions.
  • Storage: Cover leftovers tightly, and store at room temperature for up to 5 days.

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Looking for a homemade biscuit recipe that’s perfect for beginners and experienced cooks alike? Your search ends here. This tried-and-true recipe is beloved by the Allrecipes community because it’s easy to make with just five ingredients, it calls for kitchen staples you probably already have on hand, and it’s absolutely delicious.

Basic Biscuit Ingredients

Here’s what you’ll need to make this top-rated biscuit recipe:

FlourAll-purpose flour holds the ingredients together. Also, the protein in flour (when combined with moisture and heat) creates gluten, which provides structure.

Baking PowderBaking powder, not yeast, is used as a leavener in this easy biscuit recipe. It causes the dough to expand, giving the biscuits volume and texture.

SaltSalt acts as a flavor enhancer and it strengthens the protein in the dough.

ShorteningShortening is made of purely fat, unlike butter which contains water and milk solids. This means it’s better at reducing (or “shortening!”) gluten strands, resulting in a soft and crumbly biscuit.

MilkCold milk adds moisture, flavor, and structure to the biscuit dough.

You’ll find the full recipe below, but here’s a brief overview of what you can expect:

Prepare the Dough

Sift the dry ingredients (flour, baking powder, and salt) into a large bowl. Cut in the shortening, then add the milk. Mix until the dough is soft and doesn’t stick to the side of the bowl.

Knead and Roll

Turn the dough out onto a lightly floured surface and knead briefly. Roll the dough into an even sheet that’s about ½-inch thick.

Cut and Bake

Use a lightly floured biscuit cutter to cut out the biscuits. Place the cut biscuits on an ungreased baking sheet. Re-roll the dough, repeating the cutting process, until all the dough is gone. Bake in an oven preheated to 450 degrees F until golden brown.

What to Serve With Biscuits

Top your biscuits with homemade sausage gravy, jam, honey butter, or the spread of your choice. You can also pair them with breakfast meats — such as bacon, sausage, or chicken — or serve them with a hearty soup or stew (you can’t go wrong with a classic beef stew).

More inspiration: 10 Ways to Dress Up Your Homemade Biscuits

How to Store Biscuits

Store homemade biscuits in an airtight container (or, if you want to go the extra mile, wrap them individually in aluminum foil) at room temperature for up to two days. To make them last for up to a week, store them wrapped or in an airtight container in the fridge.

Can You Freeze Biscuits?

Yes! You can freeze homemade biscuits. Just place them in a freezer bag, squeeze out the excess air, seal the bag, and store in the freezer for up to three months. Thaw frozen biscuits in the fridge, microwave, or oven.

“What a simple yet delicious recipe for a basic biscuit,” raves Gringuito. “Halved the recipe and added some freshly grated cheese for flavor. Served with soft salted butter to make them extra rich and tasty.”

“My family likes to have these straight out of the oven, smeared with some jam and butter,” according to Rita. “The leftovers are paired with soup.”

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