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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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Hi Bold Bakers!

Sometimes baking boldly means trying new things and other times it means perfecting a classic. These are my Best Ever Buttermilk Biscuits and man, they really are the best new version of an old favorite!

Biscuits are the quintessential homemade bread roll and an American Classic. My biscuits contain no yeast, and are whipped up in minutes. Whether they’re being served with Eggs Benedict, topping off a homemade Cobbler, or served alongside your Sunday roast, nothing says home baked comfort like a biscuit. Considering how delightfully delicious and fragrant my biscuits are, they are also quick and easy to prepare.  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 My Best Ever Biscuits

My first trick 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 trick to my Best Ever Buttermilk Biscuits 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.

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.

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Don’t forget the Homemade Butter when you make your biscuits, now in three amazing flavors!

4.7 from 6 reviews
Best Ever Biscuits
Prep time
Cook time
Total time
Serves: 15
  • 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
  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.
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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David Kridler
Tania Arrayales
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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  1. 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.


  2. 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 !

    • 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.


  3. 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?


    • 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.


      • 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!
        P.S. I posted a photo of my results.

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

          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 🙂

  4. 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 😉

  5. 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 😉

  6. 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 🙂

  7. 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. 🙂

  8. 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


  9. ditch_dawg 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.

  10. 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,

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