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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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4.55 from 79 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
  • 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
  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!

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Write a Comment and Review

  1. Sumaiyah on November 9, 2018 at 6:00 am

    These are just lovely!👌🏻

    • Gemma Stafford on November 9, 2018 at 10:03 am

      Hi! I’m so glad to hear you liked this recipe!

      • Sumaiyah on November 9, 2018 at 3:16 pm


  2. Coleen Hamilton on November 7, 2018 at 12:57 pm

    Can I add 3/4 cup of pumpkin puree to this recipe without any other alterations?

    • Gemma Stafford on November 8, 2018 at 5:15 am

      Hi Coleen,
      AH! I do not know! A bit of me wants to say go for it, but I am really not too sure. I think you will need to adjust the liquids, the buttermilk, but probably not by much. It is worth a shot, I think it will taste great, if you try it do let us know,
      Gemma 🙂

  3. Alyssa on October 21, 2018 at 6:59 am

    Sorry if this question has been asked already, but do you use salted or unsalted butter? I made these today for some biscuits and gravy, and they were absolutely amazing, but I found that when I ate a bite of the biscuit by itself, it was a little bland and I felt like it needed a bit more salt. I always have and use unsalted butter, so I’m just wondering if maybe you used salted and I should have adjusted the salt content for that. This is truly an incredible recipe though, and I appreciate all of the “whys” behind each particular step!

    • Gemma Stafford on October 22, 2018 at 3:28 am

      Hi Alyssa,
      Thank you for this lovely review of this recipe.
      Chefs use salt! I tend to use salted butter in everything. I also tend to add a pinch of salt, but that is me! I think you can do this according to your own taste and dietary need. Salt really boosts the flavor of all baking, you can over do it of course, so take it easy!
      Gemma 🙂

      • Coleen Hamilton on November 8, 2018 at 7:16 am

        I did add 3/4 cup of puree pumpkin. I didn’t adjust the recipe but did bake them for 30 minutes. They were a success. I am sorry I did not think to take pictures. They were high and light biscuits with a beautiful color.

        • Gemma Stafford on November 8, 2018 at 5:13 pm

          Wow, what a great idea! Keep on baking Coleen 🙂

  4. Faseeha Yaseen on October 6, 2018 at 3:25 am

    Hi Gemma! Can you tell how much is 1 1/2cup of buttermilk in milliliters please?

    • Gemma Stafford on October 6, 2018 at 3:27 pm

      1 1/2 cups is (12oz/340ml)

      Hope this helps,

  5. Dpinder on October 4, 2018 at 12:33 pm

    Just curious if you could make up the biscuits ahead of time, not bake them and freeze he raw dough??? These were AMAZING and the leftovers are in the freezer now 😊

    • Gemma Stafford on October 5, 2018 at 3:03 am

      Hi there,
      actually these will be best baked and frozen, then easily refreshed in a hot oven.
      The raising agent will begin to activate as soon as it is wet, they will not be so good if frozen unbaked.
      I hope this helps, I am delighted you like this recipe,
      Gemma 🙂

  6. Barbara on October 4, 2018 at 6:58 am

    Can I make the dough ahead of time and bake later either that day or the next?

    • Gemma Stafford on October 6, 2018 at 2:59 pm

      Yes you absolutely can make it the day before Barb. Up to 2 days in advance.


  7. Tami Winbush on October 4, 2018 at 4:22 am

    I literally had another meal plans for when this recipe failed. I have tried biscuits a handful of times in my life and have failed miserably each and every time. But in all of your videos you make me feel like I can make anything because it’s easy. And in this case, it was. The hardest parts about making them was grateing the butter, I have arthritis, and getting the dough off my hands after mixing. If that’s the hardest part, I think I can handle it. Thanks Gemma!

    • Gemma Stafford on October 4, 2018 at 6:34 am

      Hi Tami,
      YEA! I am really happy to have this lovely review of this recipe.
      I am sorry that your hands are restricted. Chilling the butter a little less will make it easier to grate. Grate a bit, flick the flour over it, grate more, flick and on you go.
      Thank you for being in touch,
      Gemma 🙂

    • Gerald M on October 4, 2018 at 4:03 pm

      Hi Tami,

      Not trying to sell anyone anything here, but there are plenty of electric kitchen devices, like a salad shooter that make grating the frozen butter very easy. I also find that using it makes for very consistent pieces of butter that are still very cold unlike when I get to the end of the stick doing it with just a grater.

      • Gemma Stafford on October 5, 2018 at 2:06 am

        Hi Gerald,
        Thank you for that advice, it will be very useful for other bold bakers.
        This would be particularly beneficial for someone with difficulties with arthritis, or other limiting conditions.
        Thank you for being in touch,
        Gemma 🙂

    • Asbah on November 18, 2018 at 1:34 pm

      If you have a food processor, use the grating plate attachment! It will grate up your butter within seconds.

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

        Great tip, thank you!

  8. Dianne Ingels on October 2, 2018 at 2:39 pm

    Hi Gemma,
    Thank you for all your wonderful recipes. I am making the “Best Ever Buttermilk Biscuits Recipe” now. My question is, once I have the biscuits all cut out, can I freeze them to bake a different day? Or do they have to be baked and then frozen? They look so fabulous but I live alone and would like to share fresh baked at dinner parties etc. Thanks for your help!
    Hugs, Dianne

    • Gemma Stafford on October 3, 2018 at 3:12 am

      Hi Dianne,
      This is a great question. When you add a leavening agent to a bake it begins to activate when wet, though the modern baking powders tend to be better at holding.
      I prefer to bake and freeze for two reasons, one to get the best rise and secondly to have them ready for a quick warm up when they come from the freezer. These are better reheated in the oven rather than microwave.
      I hope this all works out well for you, thank you for being here with us,
      Gemma 🙂

  9. Shilpa on October 2, 2018 at 11:58 am

    Hi Gemma
    I don’t want to use egg so what should I use instead of egg and how much plz suggest me any substitute and the its measurement.

    • Gemma Stafford on October 3, 2018 at 3:22 am

      Hi there Shilpa,
      Here is the egg substitute chart (
      For this recipe i think you can use a little yogurt, it is not so necessary to the result. The buttermilk is also used as a substitute, I tihnk it will work well for you,
      Gemma 🙂

  10. Barb Doll on October 1, 2018 at 10:19 pm

    This I should do crazy! My son Taylor just was eating a biscuit I made yesterday and he wasn’t impressed. I took the lazy way and used Bisquik. He totally noticed they weren’t from scratch with the butter blended in nicely and all the love that comes with making them. I’ll share this with him and he can make these as they look amazing.

    • Gemma Stafford on October 2, 2018 at 2:03 am

      Hi Barb,
      Taylor will have no trouble making these, and when he is at it he can make some for you too! win win 😉
      Gemma 😉

  11. Molliebean on September 30, 2018 at 5:22 pm

    in all the years of trying to bake biscuits, this is the first time they came out so light and fluffy and delicious!

    • Gemma Stafford on September 30, 2018 at 8:54 pm

      YAYYYY, I’m really thrilled to hear that.


  12. CONNIE WUNDER on September 30, 2018 at 8:42 am

    Wow Gemma, these turned out exactly how you described, amazing!! Watching your video really helped me nail some of the techniques I’ve been missing , don’t stop doing the videos please lol!

    Hey, any chance you’d ever make any biscotti recipes? It’s that time of year where a warm cup of coffee and biscotti would be dreamy!

    Thank you so much! Trying your Chocolate cookie recipe today too!

    • Gemma Stafford on September 30, 2018 at 9:15 pm

      Hi Connie,

      I’m really delighted to hear that. I actually haven’t a biscotti recipe on the site but I’ll add it to my recipe list :).


  13. Kelley on September 29, 2018 at 4:43 pm

    Gemma – we have a gluten free house and I used you recipe for biscuits this morning. I did have to add more buttermilk and bake a little longer. But this was by far the best biscuit I have made!!! My kids loved them!!!!

    • Gemma Stafford on September 29, 2018 at 5:04 pm

      Thrilled to hear that, Kelley 🙂

      Thanks for trying them out.

  14. Nithya Sadagopan on September 29, 2018 at 8:34 am

    Hi Gemma, why my biscuits are not crunchy it’s soft even after baking it for around 30 mins at 190°c

    • Gemma Stafford on October 1, 2018 at 11:38 am

      Hi there,
      This is not a cookie, it is meant to be soft, like a scone.
      This type of thing is eaten with savory food here in the US. More of a bread really,
      Gemma 🙂

  15. Mary Anne on September 28, 2018 at 7:38 pm

    These are EXCELLENT!!

    • Gemma Stafford on September 30, 2018 at 8:27 pm

      I’m delighted to hear that, Mary Anne.


  16. Shirley Johnston on September 28, 2018 at 12:58 pm

    I made these today for the first time, and all I can say was WOW!! They are incredibly good. I have never been able to make a decent biscuit until today. Thank you for the wonderful video which helped immensely. I will say one thing, I thought my arm was going to fall off when I was grating the butter, LOL! Definitely worth it in the end. Thanks for sharing!

    • Gemma Stafford on September 30, 2018 at 8:18 pm

      I’m delighted to hear that, Shirley.

      Thanks for your lovely message.

  17. Leimana Koehler on September 28, 2018 at 12:16 am

    Hi! Can I bake these biscuits in my cast iron skillet?

    • Gemma Stafford on September 30, 2018 at 8:06 pm


      yes you totally can bake them in a skillet.


  18. wcat63 on September 27, 2018 at 10:02 am

    Love your videos. Always enjoy your recipes

    • Gemma Stafford on September 28, 2018 at 1:22 pm

      Thank you so much 🙂

  19. Samantha on September 9, 2018 at 12:36 pm

    I would love to see a video on you making these biscuits!

    • Gemma Stafford on September 9, 2018 at 2:12 pm

      Samantha, it will be coming in a few weeks. We are filming it on Friday 🙂


    • Sally Scherer on September 28, 2018 at 3:43 am

      With temps dropping into the 50’s and 60’s, IT’S TIME TO BAKE!! It’s 60° now at 6:29 am, going up to 66° today and raining. Great time to bake. Can’t wait to make these Buttermilk Biscuits!!! Thanks for sharing !

      • Gemma Stafford on September 28, 2018 at 1:15 pm

        That is baking weather, Sally!

        Hope you give these a go.

  20. Fatima on August 27, 2018 at 12:47 pm

    Hi Gemma ,
    I’m just new to cooking but I tried many of your ricepies and it’s going great so I’m trying more and more it’s amazing
    I want to ask you Do I need 2 full tablespoons baking powder ? Isn’t that too much?
    Thank you

    • Gemma Stafford on August 28, 2018 at 9:46 pm

      It sounds like a lot but I find this recipe works really well. Hope you get to give it a try


  21. Tatiana Bavrina on August 20, 2018 at 4:41 pm

    I’m so grateful to you for your response about how to make self-rising flour, especially because I understand how busy you are. Yesterday I made biscuits by your recipe and they were excellent! I have one more question to ask you: am I to bake my biscuits (or scones too) in the oven with or without fan? Or it doesn’t matter how I bake them, the result can be the same? Thank you in advance.

    • Gemma Stafford on August 21, 2018 at 3:57 am

      Hi Tatania,
      Actually breads love a hot oven! I argue with my mum about this. She bakes scones at 220c/450f in a fan assisted oven, and to be fair to her they pop up really fast, bake quickly, and are GOOD, but that is a bit hot for me!
      So, the secret is to keep an eye on them, get them into a hot oven, and do not disturb for at least ten minutes, then you can check them. All will be well,
      Gemma 🙂

    • Daphne on September 22, 2018 at 5:43 pm

      Tatiana Bavrina,your Tea biscuits look fantastic. Hope mine turns out as good.😁

  22. sujata on August 7, 2018 at 12:37 am

    please video is missing to know dough shaping

    • Gemma Stafford on August 9, 2018 at 10:01 am

      Hi there,
      The instruction is here in the recipe instructions.
      keep forming it.
      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).
      Cut biscuits out of the dough using a biscuit cutter and brush the tops with egg wash.
      Place on prepared baking sheet and bake 25 minutes, or until golden brown.
      I hope this helps,
      Gemma 🙂

  23. Dyane on August 3, 2018 at 3:42 pm

    Hi Gemma!
    I have a couple of questions about your biscuit recipe:
    1. How far apart do you place the biscuits on the pan…or are they touching?
    2. Do you have to put a wash on them?…(can’t stand any washes on my pastry, etc.)
    3. Noticed you don’t add baking soda along with baking powder…the last time I made my usual biscuit recipe, which calls for both baking soda and baking powder, I left out the baking soda (without adjusting the amount of baking powder) thinking it might help them rise better…but in stead they had a sour taste…so I was curious why yours wouldn’t be sour tasting.
    Thank you Gemma for your response and for all your great recipes!

    • Gemma Stafford on August 4, 2018 at 3:50 am

      Hi Dyane,
      There is a lot of baking powder in this recipe! I am not sure where the bitterness would come from. The baking powder is a balance of bicarbonate of soda, and cream of tartar, and alkaline (which may be bitter) and an acid. The buttermilk is an acid ingredient too, which will further balance the flavor, and add to the leavening.
      Do try this, it is easy! work fast and do not over work the dough,
      Gemma 🙂

  24. Cathy Finnesgard on July 31, 2018 at 1:55 pm

    Hi Gemma,
    I’m looking for a recipe for light fluffy biscuits…without milk. Is such a thing possible? (My husband has a milk intolerance.) I made some quite pathetic biscuits the other day with water. 🙁

    • Gemma Stafford on August 2, 2018 at 2:29 am

      Hi Cathy,
      Yes, I think water will not be good in this recipe.
      Take a look at the nut milks, almond milk, coconut milk etc. These will work well for this recipe.
      I hope this helps, food intolerance is a pain!
      Gemma 🙂

  25. Mary on July 27, 2018 at 6:25 am

    8 ounces of butter is 1/2 cup..not a cup. What is it suppose yo be?

    • Gemma Stafford on July 28, 2018 at 10:43 am

      Hi Mary,
      a cup of butter is 8ozs/227g.
      I am not sure why this is confusing you. it may be because the weight of ingredients in cups changes according to the ingredients. A cup of rocks for instance will be a different weight to a cup of feathers.
      let me know if I got this right for you,
      Gemma 🙂

  26. lizza7573 on July 17, 2018 at 3:02 pm

    Hi Gemma! From past posts you know I use this biscuit recipe a lot! I got to let you in on my last set of biscuits…OH they rose beautifully…i think a bit more than normal! I was so happy to see them when they came out of the oven…LOL fed one soon as it cooled to my two dogs…Of course they had to run to get a drink of water…wow they were thirsty drank almost the whole bowl full!!!!! Then here comes my son and me of course got butter slathered all over mine…my son and me must have taken a huge bite about same time! LOL I know many would have loved to see our faces…OMG it was just awful…just awful lol…no words to explain it or why…UGH but looking over at my mixing bowl hehe i added two Tablespoons of baking soda…OMG My son and me have decided we shall keep this a secret! UGH!!!Just had to share…Now i blame my old age…i use to blame the kiddos saying there was so much distraction but now it’s surely my old age!!!! LOL off to make my second batch!

    • Gemma Stafford on July 18, 2018 at 2:49 am

      Hi Lizza,
      We have all been in that place! lol. I could tell you a few hair raising stories about my epic disasters, especially in my training days, less said the better 😉
      This is however how we learn our very best lessons, not easy to forget that one, haha! I actually can’t stop laughing, sorry! you paint a funny picture, poor doggy, and you guys too.
      Thank you for making me smile, I needed that,
      Gemma 🙂

  27. Stephanie on July 9, 2018 at 8:42 am

    Gemma I have made numerous recipes of yours all with great success. Although these buttermilk biscuits came out great generally, they were way too salty to the point they might be ruined. I looked again at recipe and it did say 2 teaspoons, which is what I used. Not heaping or anything over…so I’m disappointed that after using all the ingredients, the salt overpowered the biscuits. I’ll try them again with 1 teaspoon and I’m sure they will be perfect ! Thanks

    • Gemma Stafford on July 9, 2018 at 9:29 pm

      Hi Stephanie,

      I’m really sorry to hear that, that sucks.I’m going to lower the salt to 1 teaspoon so it doesn’t happen to anyone else. Also the butter, salted or not wouldn’t have made such a dramatic difference.

      Thanks for letting me know,

  28. DLyn on June 21, 2018 at 12:28 pm

    May be a crazy question but do these taste better with salted or unsalted butter or does it matter? I bake with unsalted all the time but this being biscuits I thought maybe salted may be better?

    Thank you!

    • Gemma Stafford on June 22, 2018 at 8:26 pm


      I always use salted butter, and i add slat. Always always!!!

      It won’t be too salty. You will love them.

  29. ysahallen on June 15, 2018 at 4:37 am

    Hi gemma! I just want to ask the ratio of water and buttermilk powder to make 1 cup of buttermilk. Thanks…

    • Gemma Stafford on June 16, 2018 at 5:33 am

      Hi there,
      I do not use a powdered buttermilk so I really do not know. It should tell you on the pack. ( you can also try this substitute/cultured buttermilk, it will work well for you too,
      Gemma 🙂

  30. Rabiya J. on June 11, 2018 at 12:04 pm

    Hello Sweet Gemma,
    I had exact 1.5 cups fresh buttermilk lying in my fridge and was wondering how to use this when this recipe of yours came across my mind. The end result was that they came out perfect nd soft. My family loved it. We had this in Suhoor ( pre – dawn meal in Ramadan) Hats off to this simple & best recipe!

    • Gemma Stafford on June 12, 2018 at 4:02 am

      Hi Rabiya,
      I am not sure which recipe you baked, perhaps it was the buttermilk pancakes! or biscuits? whichever it was I am happy you got off to a good start for your Ramadan breakfast. Happy Ramadan to you and your family,
      Gemma 🙂

      • Rabiya J. on June 12, 2018 at 7:54 am

        Thank you so much dear. Yes , you are right they had a soft bun like texture rather than crisp from outside. I chilled the dough before using it so I am thinking this might be the reason. But on the whole it tasted yum when served with tea!

  31. brenda on June 2, 2018 at 4:13 pm

    When buttermilk is unavailable, what should be done? Thank you!

  32. 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 🙂

  33. 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 🙂

  34. 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 🙂


  35. rhenamelancon 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 🙂

  36. 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 🙂

  37. 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 🙂

  38. 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 🙂

  39. 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 🙂

  40. SmritiJhamb 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 🙂

      • SmritiJhamb 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. 🙂

      • SmritiJhamb 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 🙂

  41. 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.


  42. 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.


  43. 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 🙂

        • 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

  44. MishikaGoyal 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 😉

  45. 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 😉

  46. 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 🙂

  47. 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. 🙂

  48. 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


  49. 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 🙂

  50. 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,

      • 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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