There’s nothing quite like the warm, flaky comfort of homemade buttermilk biscuits—golden on the outside, soft and buttery on the inside, and perfect for breakfast, brunch, or dinner. These classic Southern-style biscuits are made from simple pantry staples, yet they deliver bakery-quality flavor and texture every single time.

Whether you’re serving them with sausage gravy, layering them with eggs and cheese for a breakfast sandwich, or slathering them with butter and jam, buttermilk biscuits are a timeless recipe every home cook should master. The secret? Cold butter, tangy buttermilk, and a light hand when mixing the dough. No fancy tools required—just a mixing bowl, biscuit cutter (or glass), and a hot oven.

This recipe walks you through each step: from cutting in the butter and gently folding the dough, to the perfect baking time and temperature for tall, fluffy layers. You’ll learn key tips for success—like why keeping ingredients cold matters, how to avoid overmixing, and how to get that signature rise and golden top every time.

Buttermilk adds a rich, slightly tangy flavor while helping to tenderize the dough for a melt-in-your-mouth bite. Serve these biscuits fresh out of the oven with honey, jam, or homemade apple butter for a truly rustic touch.

Great for homesteaders, farmhouse kitchens, or anyone who loves cooking from scratch, homemade buttermilk biscuits are simple, satisfying, and always a crowd-pleaser. Plus, they freeze beautifully—just reheat in the oven for warm, fresh-baked flavor anytime.