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Best Ever Buttermilk Biscuits - The only biscuit recipe you will ever need!!

Gemma’s Best Ever Buttermilk Biscuits

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Learn the secrets to my best biscuit recipe and make flaky, delicious homemade biscuits everyone will love.


Hi Bold Bakers!

Growing up in Ireland, we love our sweet scones but it wasn’t until I arrived in America that I tasted the soft, buttery goodness that is a biscuit. Biscuits are the quintessential homemade bread roll and an American Classic. My biscuits contain no yeast, and are whipped up in minutes.

How do you make simple biscuits?

Considering how delightfully delicious and fragrant my biscuits are, they are also quick and easy to prepare.  Even after years as a pastry chef, I’m still amazing at what you can whip up with a few simple ingredients. That said, there are a few tricks to making my Best Ever Buttermilk Biscuits, and I am here to share my top tips with you so you can wow your family and friends.

The Secrets to Biscuits Recipe

  • My first secret to making the Best Ever Buttermilk Biscuits is in how you add the butter. All biscuit recipes require cutting cold butter into the flour to form a sandy texture. While this is usually done by hand, I do it by grating in frozen butter with a box grater. This ensures the butter is evenly distributed and stays cold in the dough.
  • The second secret to my Homemade Biscuit recipe is in the folding of the dough. After I bring the dough together and roll it out, I fold it in thirds, like a letter, then re-roll. This creates all those lovely layers of flaky dough, which for me, is an absolute biscuit requirement.

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Bake for just 25 minutes in a hot oven and prepare for the oohs and aahs as the heavenly smell wafts around your kitchen.  When baked they will be tall and golden on the outside, with a light, fluffy interior. Once you make my Best Ever Buttermilk Biscuits from scratch you will not go back to store bought. These will surely become one of your favorite savory things to bake and a family favorite.

Use these recipes to make your biscuits or enjoy with them:

 

4.8 from 12 reviews
Best Ever Biscuits
 
Prep time
Cook time
Total time
 
Author:
Serves: 15
Ingredients
  • 4 cups (1lb 4oz/600g all purpose flour
  • 2 tablespoons baking powder
  • 2 teaspoons salt
  • 1 cup (8oz/240g) butter, frozen
  • 1½ cup buttermilk
  • 1 egg, beaten
Instructions
  1. Preheat the oven to 375oF (190oC) and line a baking sheet with parchment.
  2. In a large bowl whisk together the flour, baking powder, and salt.
  3. Using a box grater grate in the frozen butter, this will ensure it is evenly distributed and create a super flaky texture.
  4. Add the buttermilk and mix by hand until just combined. The mix will be dry but just keep forming it.
  5. Turn the dough out onto a lightly floured surface and pat into a rectangle that is about 6 x 9 inches. Fold each side of the dough over to the middle (like you're folding a letter) and pat out again to about 6 x 9 inches ( this will create all those flaky layers).
  6. Cut biscuits out of the dough using a biscuit cutter and brush the tops with egg wash.
  7. Place on prepared baking sheet and bake 25 minutes, or until golden brown.
  8. To store put in an airtight container. These will keep for up to 3 days.
Notes
Biscuits will freeze really well, and can be refreshed in a hot oven before serving.
Egg substitute: yogurt, or a touch more buttermilk

 

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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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51 Comments

  1. Nanann on April 13, 2018 at 2:41 pm

    Hi Gemma, I have never made a good batch of scones (in Australia we call these scones). My mother’s were always light and fly and mine were always like rocks. I though that I’d give your recipe a try. I made half a batch with one small egg (only 2 of us) the result was fabulous! I was so proud – my husband kept going back for more and they disappeared before I could get a photo. I will definitely make these a lot !!

    • Gemma Stafford on April 15, 2018 at 4:29 am

      Hi there,
      YEA! I am really happy to hear this, a forgotten skill. The English way to pronounce these is ‘SCON’ and ours in Ireland is ‘SCONE’ but actually I think our recipes originated in England, but we have to say it our own way!
      This is really an easy recipe to bake, and freeze, for another occasion, and to keep that husband full and happy.
      Good to have you with us in OZ,
      Gemma 🙂

  2. Joan on March 28, 2018 at 6:06 am

    I have been making scratch biscuits (baking powder and buttermilk) for over 20 years with great success. I tried these last night and was told by everyone that these really were the Best Ever! Thanks for a great recipe Gemma! PS If I freeze some what is the best temperature to refresh them in the oven, and for how long?

    • Gemma Stafford on March 28, 2018 at 1:24 pm

      Hi Joan,
      I am delighted that this recipe met with approval, thank you for letting me know.
      The dough can be frozen before you bake. I roll it in a sausage shape in cling wrap, Actually it is easy enough to slice even from the freezer, so you can slice a bit off and bake, just allow to defrost a bit. Try it, it will be a better result than freezing the cookies. however if you do freeze the cookies, you redresh in the oven at the same temperature, then keep an eye, 5 mins should do it.
      Gemma 🙂

      • Joan on March 28, 2018 at 2:43 pm

        Sorry Gemma, my question was regarding the buttermilk biscuits and how to reheat them after freezing, not cookies.
        Are you suggestions the same?

        • Gemma Stafford on March 29, 2018 at 3:30 am

          Sorry Joan, sometimes I am away with the faries!
          Yes, really the same thing, a good hot oven, pre heat it, and pop the biscuits in, the same for scones by the way,
          Gemma 🙂

  3. JoLynn on March 25, 2018 at 8:05 am

    This is by far the BEST Buttermilk Biscuit recipe EVER!

    I am from the South where we know Buttermilk Biscuits!
    I have made these twice and both times they were amazing. I would love to see a video of what your dough looks like before turning out on to the counter and then after shaped into rectangle before cutting with biscuit cutter.

    I can’t wait to try some of your other recipes!

    • Gemma Stafford on March 25, 2018 at 9:16 pm

      I’m really thrilled you enjoyed it so much. It’s one of my favorite recipes 🙂

      Gemma.

  4. rhena melancon on March 20, 2018 at 4:57 pm

    I just made these biscuits, Gemma. They are so scrumptious, big hit here. They are the best biscuits I ever made and so easy. Made homemade butter last week , another hit!!!!!!!!!!!! and wanted to use my buttermilk from it so I looked up my recipe on your website and I will be making them and using your recipe from now on. Thank you for sharing all these recipes, I now have a new cooking website and will visit it often, Have a great day

    • Gemma Stafford on March 21, 2018 at 3:48 am

      Hi there,
      YEA! I am really happy that you like this biscuit recipe. Actually the technique used here is a great one to have for other recipes too, like pastry.
      Thank you for being in touch,
      Gemma 🙂

  5. Jeni on March 10, 2018 at 1:46 pm

    Hi Gemma,
    I made these for the family for breakfast! We live in Hawaii and they don’t really do biscuits but I’m from Houston, TX so I had a major craving. Okay, so normally I cut the butter, but your grating technique is just pure genius. It took so little time the butter was still ice cold when I rolled it out. Beautiful, flaky layers with perfect fluffy pockets. Oh my goodness, they were good. Came together in like two minutes and ready for the oven. I will only make biscuits this way from here on out. It made an entire pan and I swear the kids were fighting over the last one! I actually split it five ways to keep the peace 😂😆😂
    Happy baking! ❤️

    • Gemma Stafford on March 11, 2018 at 5:53 am

      Hi Jeni,
      Well done you!
      Yes, the beauty of this type of bake, as with scones too, is how quickly you can put it together, almost ready for the oven when the oven comes to temperature.
      You paint a lovely picture of your family, it strikes a chord with me!
      Gemma 🙂

  6. Jacqueline on March 7, 2018 at 10:24 am

    SO. GOOD.

    I had a hankering and these hit the spot! Thank you so much, I love your recipes!! <3

    • Gemma Stafford on March 9, 2018 at 6:44 am

      That is good to hear Jacqueline,
      Gemma 🙂

  7. Bonnie on February 25, 2018 at 12:45 pm

    Can this recipe be cut in half? Or can they be Frozen? It is just my husband and I.

    • Gemma Stafford on February 26, 2018 at 6:26 am

      Hi Bonnie,
      either one really!
      At home we freeze them, then refresh in a hot oven for a few minutes before serving.
      You can easily cut this recipe down too, very soon you will not need to consult it, it is easy to remember.
      I hope you enjoy it,
      Gemma 🙂

  8. Sexedrocks on February 24, 2018 at 8:31 pm

    this recipe seems pretty straight forward i think i’ll try it

    • Gemma Stafford on February 25, 2018 at 4:31 am

      Yes, and really it is easy too.
      Try it, you can make a small sample recipe to try it,
      Gemma 🙂

  9. Smriti Jhamb on January 21, 2018 at 8:27 pm

    Hi Gemma
    In this recipe, is egg required only for the wash and not in the dough? I am a little confused by reading the Instructions.
    And if yes, then why you have given its substitute in the notes? Should we use yogurt or buttermilk for the wash as an egg substitute?

    • Gemma Stafford on January 22, 2018 at 2:02 am

      Hi there Smriti,
      Here are the ingredient for this recipe. There is one beaten egg in the dough, you can substitute this if you need to.
      4 cups (1lb 4oz/600g all purpose flour
      2 tablespoons baking powder
      2 teaspoons salt
      1 cup (8oz/240g) butter, frozen
      1½ cup buttermilk
      1 egg, beaten
      The biscuits can be glazed with a little milk too, so do not stress about that, I sometimes use what is left in the bowl I have beaten the egg in, with a touch of milk or water.
      I hope this is of help,
      Gemma 🙂

      • Smriti Jhamb on January 22, 2018 at 3:56 am

        Thank you Gemma.

        Actually I was confused because you haven’t mentioned about using the beaten egg in the method of making the biscuits.
        You have mentioned the egg in ingredients. But you haven’t wrote about using it in the instructions
        Thats why I asked.

        • Gemma Stafford on January 22, 2018 at 7:20 pm

          I hear you. I’ll look back over it. 🙂

      • Smriti Jhamb on January 22, 2018 at 3:58 am

        One more thing Gemma, as I am going to substitute the egg, should I take around 1/4 cup yogurt or buttermilk?

        • Gemma Stafford on January 22, 2018 at 7:20 pm

          I would suggest buttermilk 🙂

  10. Barbara on January 15, 2018 at 2:17 pm

    Baked the best ever buttermilk biscuits, the layers were something that I had never before accomplished in making my biscuits, and the family loved the biscuits. This is my favorite biscuit recipe. Yum.

    • Gemma Stafford on January 15, 2018 at 9:13 pm

      Success!! I love to hear that.

      Thanks for your message, Barbara.

      Gemma.

  11. TreeFarmBaker on January 12, 2018 at 8:23 am

    Whipped up a batch of these amazing biscuits the other day and they were absolutely wonderful ! My husband could not get enough of them and when I served them a few days later, I placed them in the oven for a few minutes and Oh My …such deliciousness ! They were crispy on the outside yet maintained their soft, flavorful center.
    Will be keeping this recipe as my go to for breakfast, dinner and perhaps for strawberry shortcake in the summer !
    Love your recipes, Gemma !
    Mary

    • Gemma Stafford on January 12, 2018 at 8:27 pm

      I’m absolutely thrilled to hear that Mary!!! Make sure you print it off now so you don’t forget where to find it.

      Best,
      Gemma.

  12. David Kridler on December 25, 2017 at 5:20 pm

    Hi Gemma,

    First, thank you for this site! I just found it yesterday, already made my first batch of butter and now I need to use the buttermilk.

    When you grate the frozen butter, do you still cut it into the flour or simply mix then add the buttermilk?

    Thanks,
    David

    • Gemma Stafford on December 25, 2017 at 5:58 pm

      Hi David!

      So that is a great question. You don’t need to cut it into the flour after it has been grated. Just stir it in with a fork or knife. That is the beauty of grating it.

      Really glad you like my website. Thank you some much for being a part of the community.

      Best,
      Gemma.

      • David Kridler on December 26, 2017 at 8:53 am

        Thank you for your quick response. Tried this recipe this morning, easily the best biscuits I’ve ever made!
        Thank you again for this site, you’ve made me a fan!
        -David
        P.S. I posted a photo of my results.

        • Gemma Stafford on December 27, 2017 at 3:43 am

          YEA!
          David you cheered me up!
          This is what I love to hear, well done you. I will be checking the photos in a few minutes,
          Gemma 🙂

        • Harold King on January 19, 2018 at 11:18 am

          Cut your recipe in half came out great and tasty all though I’d butter the tops after baking going to be my go to recipe thanks again

  13. Mishika Goyal on December 20, 2017 at 9:13 pm

    Gemma please do more vegetarian recipes. I know about the egg replacement chart but pls do try to do more of these VEGETARIAN recipes.

    • Gemma Stafford on December 21, 2017 at 10:12 am

      Hi there,
      In the New Year we will take a fresh look at how we do things, stay tuned,
      Gemma 😉

  14. Dr. Moushumi Gongopadhyay on December 20, 2017 at 8:12 pm

    Dear Gemma,

    This is such a great recipe dear lady!

    I have a few questions to ask

    1. How many times the dough needs to be folded ?
    2. How thick the dough needs to be rolled out?
    3. I don’t have a biscuit cutter. So how big should I cut them?
    4. So, in this recipe no resting period involved?
    5. Can I use a milk wash instead of an egg? My sister is albumin intolerant.

    With Compliments of the Season.

    Love always

    • Gemma Stafford on December 21, 2017 at 10:19 am

      hi there,
      Seasons greetings to you too.
      I would not over handle this dough, so one or two folds will do it.
      Roll the dough to about 4 -5 cms, it will rise.
      You can make a circle of dough, and cut them in triangles, 8 pieces will do it. You can also use a can as a cutter!
      No, resting will not help this dough, the raising agent will be spent if you allow it to stand for too long.
      Yes, you may use a milk wash.
      Thank you for being in touch,
      Gemma 😉

  15. Karly may on December 20, 2017 at 12:52 am

    I need a video on how to do the folds. I’m so confused on the like a letter part lol plus I love your videos lol thanks girl for all your baking help

    • Gemma Stafford on December 20, 2017 at 1:37 am

      Haha! Karly, I forget, we do not send letters so much any more.
      Take a sheet of paper, fold it in three, take the top 1/3 way down the page, and bring the bottom up to meet it, cest ca!
      You do this with pastry too when making a flaky pastry!
      I hope this is of help to you,
      Gemma 🙂

  16. Brittbakes on December 18, 2017 at 9:00 am

    The folding technique really makes a difference! Love your videos

    • Gemma Stafford on December 18, 2017 at 10:12 pm

      I think it’s really the secret to all those lovely layers, Britt. 🙂

  17. Nushrat on December 18, 2017 at 5:22 am

    Hi Gemma
    I just wanted to ask that can I use normal milk instead of buttermilk?

    • Gemma Stafford on December 18, 2017 at 9:32 pm

      Hi, Yes you can. I would recommend however making some buttermilk because it is what makes them lovely and soft. Here is my recipe

      🙂

  18. Gerald M on December 17, 2017 at 9:15 am

    Very similar to my own recipe. I am definitely going to freeze my butter next time. For a savory version of this I will add sharp cheddar cheese and crumbled bacon (add bacon after buttermilk).

    Love your recipes. Keep up the great work!!

    • Gemma Stafford on December 18, 2017 at 9:48 pm

      isn’t it a great recipe? the best I have found. The secret is in the folding I think.

      Really glad you like my recipes. Thank you so much for your message.

      • Gerald M on March 12, 2018 at 3:27 pm

        I added a picture with my savory version, 2 cups shredded sharp cheddar and 1 pound of bacon. I add the cheese with the dry ingredients and the bacon after the butter milk.

        Freezing the butter and grating it is pure genius!!

        Gerald M.

        • Gemma Stafford on March 13, 2018 at 9:15 am

          Hi there,
          Thank you, I will be delighted to see the pics.
          I am delighted you liked this recipe, thank you for being in touch,
          Gemma 🙂

  19. Stephanie on December 16, 2017 at 9:49 am

    Hi Gemma. In the instructions you mention adding sugar however it is not listed in the ingredients. How much sugar go in these buttermilk biscuits? Thank you !!

    • Gemma Stafford on December 17, 2017 at 5:27 pm

      Hi Stephanie,

      Sorry my bad. I actually removed the sugar form this recipe so you don’t need to add any 🙂

      Thanks for catching that,
      Gemma.

      • Elizabeth Pukerud on March 10, 2018 at 12:25 am

        I do add a couple tablespoons of sugar to this recipe when I want a sweet biscuits as in strawberry shortcakes! It’s wonderful then…No i don’t add it for regular biscuits when are wonderful alone! Thanks so much for this recipe and I love your site!

        • Gemma Stafford on March 10, 2018 at 2:01 am

          Thank you Elizabeth, for this lovely review,
          Gemma 🙂

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