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

Gemma’s Best-Ever Buttermilk Biscuits Recipe

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Learn the secrets to my best biscuits 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 homemade biscuits contain no yeast, and are whipped up in minutes.

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 My Biscuits Recipe

  • My first secret to making the Best-Ever Buttermilk Biscuits Recipe 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 Best-Ever Biscuits 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. After this, I cut out the biscuits using Sweet Creations Nested Round Cutters for the perfect shape and depth.
  • Tip! When you go to cut out your biscuits, do not press and turn with the cutter! That will create an wonky biscuit. Make sure you press, then pull back straight up for the perfect biscuit shapes.
  • Tip! When applying the egg wash to the top of the biscuits to get that amazing golden-brown, only apply the egg wash to the TOP of the biscuit! Do not let it run down the sides, as this will pull down the sides, also leading to an uneven look.

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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 Recipe 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:

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4.53 from 74 votes
Best Ever Buttermilk Biscuits - The only biscuit recipe you will ever need!!
Best-Ever Buttermilk Biscuits Recipe
Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
 

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

Course: Side Dish
Cuisine: American
Servings: 15 Biscuits
Author: Gemma Stafford
Ingredients
  • 4 cups (1lb 4oz/600g) all purpose flour
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 1 cup (8oz/240g) butter, frozen
  • 1 1/2 cup (12oz/340ml) buttermilk
  • 1 egg* , beaten
Instructions
  1. Preheat the oven to 375°F (190°C) 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. (See video for a detailed look.)
  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.

Watch the Recipe Video!

Recipe 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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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!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

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191 Comments

Write a Comment and Review

  1. Manisha on April 6, 2019 at 11:20 pm

    Hi lovely receipe I would like to try it… But I am vegetarian….is there any substitute for eggwash

    • Gemma Stafford on April 7, 2019 at 1:31 am

      Hi Manish,
      You can use whatever milk you use in the bake to glaze the top of a scone/biscuit. That will work perfectly,
      Gemma 🙂

  2. Di_p2003 on March 30, 2019 at 10:31 am

    My kid loves the pillsbury ones. Are these close tasting to them?
    Thank you for all you do!

    • Gemma Stafford on March 30, 2019 at 5:05 pm

      they are very similar to them, but I do think these are even better.

      Hope you give them a go.
      Gemma.

  3. Tonya Bellar Stafford on March 25, 2019 at 2:44 pm

    Could you make these ahead and freeze them?

    • Gemma Stafford on March 25, 2019 at 5:05 pm

      Yes, the freezer very well for up to 4 weeks!

  4. Paulina Knecht on March 24, 2019 at 9:34 am

    Hello Gemma thank you for your recipes I love them
    Can you maybe help me?
    I follow your recipe step by step but my biscuits did not grow can you help me find out why ?
    I’m from Ecuador and maybe is something with the infringements

    • Gemma Stafford on March 25, 2019 at 12:16 pm

      Hi, they do not rise but they should have many layers. Did you use grated frozen butter?

      • Paulina Knecht on March 25, 2019 at 5:10 pm

        Yes I did everything like your video and they where more like cookies with soft inside I’m just in very hot whether they the pieces did melt after mixing with the buttermilk

        • Gemma Stafford on March 25, 2019 at 5:14 pm

          Ah, yes you want this to really be frozen as this created pockets of air that help them to rise up. I say give it another go! Maybe freeze the butter for 2 days! I hope that helps!

          • Paulina Knecht on March 25, 2019 at 5:30 pm

            Thank you very very very very much for responding !!!!
            Can I mix first the milk and at last the butter I’m in whether of 30 Celsius so it’s very easy to melt

            • Gemma Stafford on March 27, 2019 at 3:49 pm

              Hi, i suggest you cut the butter into the flour first, it really helps to created the right texture in this recipe. Let me know how you go!



            • Paulina Knecht on March 31, 2019 at 9:02 am

              I did it they where delicious!!!!! I kept everything I the freezer until in needed

              THANK YOU



  5. Joy on March 21, 2019 at 5:37 pm

    Love this recipe. Loved the tip about grating the butter. It made such a difference.

    • Gemma Stafford on March 22, 2019 at 4:15 am

      Hi Joy,
      Thank you, yes, it really does, even for hot handed cooks it works. the secret of this type of bake is a light cold hand, as with pastry, so a good one for lots of recipes really. Thank you for being here with us,
      Gemma 🙂

  6. Michael P. on March 20, 2019 at 7:22 pm

    By far the best biscuits I’ve made to date. Went very well with homemade biscuits and gravy. So flaky and moist and YUMMY!!! This will be my goto recipe from now on.
    Thanks Gemma. 🤗

    • Gemma Stafford on March 21, 2019 at 6:22 am

      I love to hear that, Michael! Make sure you save the recipe so you have it for the future 🙂

      Best,
      Gemma.

  7. Almas on March 14, 2019 at 7:52 am

    Hi Gemma,

    Can I use wholemeal flour in this recipe?

    Almas
    xx

    • Gemma Stafford on March 15, 2019 at 2:49 am

      Hi Almas,
      Yes, but it will be a better result if you mix it with some all porpose/plain flour. Whole meal on its’ own gives a very dense result, it is not meant for fine baking,
      Gemma 🙂

  8. Ashykinz on February 17, 2019 at 2:48 am

    Hi Gemma!
    I Am not much of a Baker, I prefer cooking. But I love your recipes because they’re so easy to follow and turn out amazing every time. I have tried this recipe twice, added a bit of sugar and cheddar cheese. Really delicious. I substituted the buttermilk for sour milk/amasi (in south africa it’s sort of a curdled milk, similar to buttermilk but slightly thicker in consistency). Love your channel and I watch your videos regularly. I plan to try many more of your delicious recipes in the future.

    • Gemma Stafford on February 18, 2019 at 1:06 am

      Hi there,
      yes! That is a great idea. In Ireland now these little scones are often made savory, with whole what flour too, cheddar, chives etc and served with soup! just a twist on a classic. good to have you with us in SA,
      Gemma 😉

  9. gdathey on February 12, 2019 at 7:54 pm

    Great recipe, easy to follow. I was so surprised at the flaky layers!! My family LOVES these biscuits.

    • Gemma Stafford on February 13, 2019 at 5:31 am

      Hi there,
      I am delighted to hear this! This is a lovely thing, and you can make these as savory as you like too. See the other biscuit recipes here (https://www.biggerbolderbaking.com/?s=Biscuits) 🙂
      Gemma

  10. Laura Hamilton on January 23, 2019 at 9:30 am

    Ok Gemma. These were amazing. I am from the South in the US, but I’ve lived in Eastern Europe for about 14 years. I have toyed with biscuit recipes since living here and have had success with some, but haven’t truly found ‘the one.’ Well, that is, until I stumbled across yours. They were simply everything a biscuit should be. Light, layered perfectly….and buttery. Thank you. Thank you! Btw, your site is a treasure! I can’t wait to try more.

    • Gemma Stafford on January 23, 2019 at 8:45 pm

      Thank you so much for the lovely message, so glad to hear you enjoy my recipes!

  11. gayathri aaron on January 22, 2019 at 5:51 am

    hi Gemma,
    i finally made these delicious buttermilk biscuits and they are amazing! you are absolutely right..never going back to store bought!

    • Gemma Stafford on January 22, 2019 at 6:31 am

      Hi Gayathri,
      I am delighted to hear this. Well done you on all of your baking, thank you for being in touch,
      Gemma 🙂

  12. gayathri aaron on January 17, 2019 at 3:50 am

    hi Gemma can i use toaster oven to make this biscuits? thanks!

    • Gemma Stafford on January 18, 2019 at 9:06 pm

      Hi, yes you can 😀

  13. Stephanie on January 16, 2019 at 9:57 am

    Thanks, Gemma. Fyi, your video does say 3″ biscuit cutter, so maybe the recipe should specify 2″. That difference alone would make a lighter biscuit. 🙂

    • Gemma Stafford on January 16, 2019 at 4:26 pm

      Ah, thank you for letting me know! Enjoy these!

  14. Karen in Baltimore, Md. on January 16, 2019 at 9:54 am

    I am so happy I found you and your website. I have been going crazy collecting your recipes and watching your videos. The first thing I tried was this biscuit recipe. The biscuits turned out incredible. I sent some to my Mom who loved them and wanted more. When I reheated the biscuits they were still very flaky inside and crispy on the top and the bottom.

    One thing I was wondering is if these biscuits can be frozen before they are baked. I want to always have them on hand to throw in the over and bake off at any time. Please advise and thanks so much for your wisdom.

    • Gemma Stafford on January 19, 2019 at 1:25 am

      Hi Karen,
      These biscuits have a raising agent, and though they could be frozen, ready to bake, the raising agent may be slightly affected. I would bake them, until just about done, they will then defrost quickly and be ready to be refreshed in the hot oven in a few minutes.
      I am delighted to have your very kind review of this recipe, as you get used to making it you will have it prepared for the oven in the time it takes the oven to heat, easy peasy! A dry mix of this can also be stored in the fridge or the freezer, mix and bake.
      Lots of ways to do this. I am happy your mom liked these too,
      Gemma 🙂

  15. Stephanie on January 15, 2019 at 11:11 am

    Hi Gemma…
    Your video says the recipe makes 8 biscuits but the recipe says it makes 15. Patting the dough out into the size rectangle you suggest, I actually got 9 with a 3″ biscuit cutter but the dough circles were very thick and heavy and the resulting biscuits were much heavier than any biscuit I’ve ever had. How thick should the patted-out dough be?

    Also, how much additional salt would you recommend if using unsalted butter? I didn’t add any and I thought the biscuits needed some more oomph.

    Thanks.

    • Gemma Stafford on January 16, 2019 at 3:19 am

      Hi Stephanie,
      Two things strike me here. One is that if the dough was ‘heavy/dense’ than I think you may have slightly over worked it. Work fast, light hands make the best dough of this sort.
      I usually pat this out to about 1 inch thick, a little more will work well too, but not too much less. This should almost double in size in the bake, but the quick light cold hand helps here too.
      I tend to use salt in all of my baking, about 1 teaspoon in this one as it is meant to be a savory bake, though it does not have to be.
      See too the traditional Irish scones, a similar thing.
      I would usually use a 2 inch cutter for these, though it really does not matter so much, the bake time would just be a little longer. The oven temperature matters here too, these need to ‘pop’ in the hot oven almost as soon as they go in.
      I hope this is of help,
      Gemma 🙂

  16. ChefSyl on January 6, 2019 at 10:56 am

    Best recipe, hands down!!!
    Added jalapeño and cheddar for a mind blowing brunch!!!
    Thank you for this recipe Gemma!!!!

    • Gemma Stafford on January 7, 2019 at 12:14 pm

      YUM killer additions, enjoy!

  17. Gina on January 5, 2019 at 6:15 pm

    Hi Gemma I got a nice New Years gift from you, I just found your site,and im happy.This is really what I want .I learn a lot from your site and its nicely presented,its easy to follow , very interesting. Thank you so much,I learn a lot from it.I should not miss evry post.Thanks again.Happy New Year.

    • Gemma Stafford on January 7, 2019 at 10:52 am

      Hi, thank you so much for this lovely message! Happy new year to you too!

  18. Banu on January 1, 2019 at 1:04 pm

    Hi Gemma. How much sugar would I need to add in to make sweet scones

    • Gemma Stafford on January 2, 2019 at 12:35 pm

      Hi there, for a slight sweetness i would add 1/4 cup. Additionally you could dust sugar on the top for a sweet shiny finish.

  19. weathermom07 on December 29, 2018 at 11:53 am

    I just made these biscuits for my grand daughter and me and we LOVE them. We had to make buttermilk and used your buttermilk recipe which was so easy. My grand daughter is three and loved helping make the biscuits. We baked ours just a bit longer, but we didn’t have real butter so we used margarine and I think this is why.

    • Gemma Stafford on December 30, 2018 at 10:52 pm

      YUM, so glad you enjoyed them!

  20. Hannah on December 5, 2018 at 8:16 pm

    I absolutely love this biscuit recipe, so simple and delicious! My biscuits normally have lovely layers, but instead of feeling fluffy and light, they feel a little dense. I thought that having cold flour might be causing this? (since I kept my flour in the fridge) What could I fix to make my biscuits come out lighter and fluffer?

    • Gemma Stafford on December 6, 2018 at 4:14 pm

      I think the technique if grating the butter really keeps these very light. I dont usually keep my flour in the fridge so i might try storing that at room temperature. Enjoy!

      • Hannah on December 15, 2018 at 3:00 pm

        Thank you, Gemma! I tried this way and it made them come out perfectly, fluffy and light😊

  21. Trena on November 24, 2018 at 5:02 pm

    One tip for you that makes biscuits better. Don’t space them out on the pan. Biscuits should be touching when placed on the pan so they rise straight up and don’t fall over. Other that that this southern girl thinks they look yummy…

    • Gemma Stafford on November 24, 2018 at 6:13 pm

      That’s a great idea, Trena. Then they would have fluffy sides too. We call that ‘batch baking’ in Ireland.

      Best,
      Gemma.

  22. Kimberly Coomes on November 23, 2018 at 4:02 am

    Can I use regular 2% milk instead of buttermilk?

  23. Kejal on November 19, 2018 at 7:11 pm

    If I don’t eat eggs what can I top it with?

    • Gemma Stafford on November 20, 2018 at 10:26 am

      Hi there,
      A little milk will do it for you.
      I hope you enjoy this recipe,
      Gemma 🙂

  24. Naila on November 19, 2018 at 9:07 am

    Can i flavour these biscuits …perhaps adding cheese, parsley etc. Would it change the texture?

    • Gemma Stafford on November 21, 2018 at 2:07 am

      Hi Naila,
      sure you can. You can add a touch of dry mustard, grated cheese, chives, fresh herbs etc. If you add Garlic then I like to cook it a little to soften the flavor.
      Grate the cheese in with the butter, and mix through. Scatter a little on top too. It will change the texture a little, in a good way!
      See too this recipe (https://www.biggerbolderbaking.com/cheddar-bay-biscuits/), I think you will love that one too!
      Gemma 🙂

  25. Asbah on November 18, 2018 at 1:47 pm

    Hi Gemma!

    With all these great reviews I’m excited to try your biscuit recipe for Thanksgiving here in the US. Along the lines of buttermilk, I’ve been pondering this question as of late, is there any major difference between traditional buttermilk (leftover from churning butter) versus cultured buttermilk? Do you have an opinion on which you like using more often? I find that I usually only find the low-fat cultured kind at the supermarket and have always wondered about the other kind.

    • Gemma Stafford on November 19, 2018 at 8:43 am

      I have success with both kinds of buttermilk. Great question!

  26. Lanny Haul on November 15, 2018 at 8:12 am

    What will these guys be taste after frying them?

    • Gemma Stafford on November 16, 2018 at 10:45 am

      Do you mean toasting in a pan? Yes, lovely!

  27. Monica Berbert on November 12, 2018 at 1:23 pm

    Great reminder on the butter to freeze and grate. Love your videos and all your helpful hints! Thank you for sharing your knowledge and talent with us all!

    • Gemma Stafford on November 12, 2018 at 8:11 pm

      Thanks so much, Monica. I’ll really glad you like my tips and recipes.

      Best,
      Gemma.

  28. Mary Ann Roche on November 11, 2018 at 2:06 pm

    Hi Gemma – I was unable to get a picture, but I have to tell you, I am 57 years old, love to cook and have owned a couple of deli’s in my lifetime. I have never, ever, until today, been able to master a biscuit. I followed your recipe to a tee and they came out so well I nearly cried. My whole family teased me for years about my poker chip biscuits, because my mom could just whip them out without measuring anything and they were always so beautiful, but not mine. I only hope her and dad and my big brother are looking down now and seeing that I finally finally could make wonderful, fluffy biscuits. Thank you so very much!!!!!!

    • Gemma Stafford on November 12, 2018 at 9:59 am

      Thank you so much for the lovely message im so happy to hear you finally mastered these biscuits!

  29. rebecca doucet on November 11, 2018 at 8:13 am

    I am totally gluten free so my question is will i still need to add xanthan gum to this recipe if my flour already has a little bit if so do i had 1 or 2 tablespoons..TIA

    • rebecca doucet on November 11, 2018 at 8:14 am

      Sorry that should be teaspoons

    • Gemma Stafford on November 12, 2018 at 6:38 am

      Hi there.
      This type of recipe has no great reliance of the gluten, so I would not add more gum. Gum can be useful in pastry recipes, and for these a little extra would be good. For every cup of flour add 1 teaspoon of gum when making some types of cakes, but I think your flour may not need it. For breads and pizza the two teaspoons per cup/5ozs of flour.
      I hope this is of help to you,
      Gemma 🙂

  30. Wilma on November 10, 2018 at 4:21 pm

    Hi can these be made with gluten free flour

    • Gemma Stafford on November 12, 2018 at 10:10 am

      Hi, great question, yes you can!

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