Easy Homemade Biscuits (tender, soft & flaky)

Ok, folks, I have finally DONE it!! The best easy homemade biscuits I have ever made.

Homemade Biscuits on a white plate.

It took a lot of failures and hockey puck-like biscuits, but I can make a perfect buttermilk biscuit thanks to themerchantbaker.

I have made these several times and they come out perfect each time.  They are so good my husband requests them almost every weekend.  

I have never been able to produce a light, fluffy, and yet tasty biscuit. I do mean never.

If you have the same problem give this recipe a try. You may say that it’s the best biscuit recipe you’ve tried. We think so!

How To Make Homemade Biscuits Video

biscuits ingredients

Recipe Ingredients

  • All-purpose flour – For biscuits, we swear by the White Lily brand.
  • Baking soda, baking powder, and salt – The baking powder reacts with the buttermilk giving a nice rise to the biscuits.
  • Unsalted butter – Cold. I recommend unsalted so you control the amount of salt in the recipe.
  • Shortening – Cold.
  • Buttermilk – Kept cold.

I forgot to put the buttermilk in the photo…sorry.


  • Keep the buttermilk, butter, and shortening cold. This is important for fluffy and soft biscuits.
  • DO NOT overwork the dough. Mix just until the dough comes together.
  • No need for a rolling pin. Use your hands to shape and flatten the dough.
  • You will be laminating the dough by folding and turning it. This creates layers in the biscuits.
  • Don’t be afraid to add flour when turning the dough out onto the board. The dough will be a little sticky.
  • DO NOT twist the biscuit cutter. Cut straight down and pull up. Twisting the cutter will cause the edges to seal and prevent them from rising as much.
  • Place the cut biscuits almost touching each other on the baking sheet. This helps them rise high and not become lopsided.
  • We brush the tops with buttermilk but you could also use melted butter.

How To Make Easy Homemade Biscuits

Cubed butter and flour in a bowl.

In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt.

Cut in the cold butter and shortening. Make sure you use cold butter, don’t use melted butter.

The butter being cut into the flour with a pastry blender.

You can use a pastry blender or your fingertips.  If using your fingers be careful and work quickly so you don’t melt the fats.  You want them to stay cold.

Buttermilk being poured into the center of the flour.

Make a well in the center of the dry ingredients and pour in the buttermilk. Working from the outside start bringing the flour into the buttermilk very gently just until it starts to come together.

Do not vigorously stir the mixture like a cake batter.  The dough will be somewhat wet and sticky.

Southern buttermilk biscuit dough on a floured surface.

Turn the dough out onto a lightly floured surface.  Keep extra flour nearby so you can add it as you knead the dough.

Flour your hands, bring the dough together and start lightly folding the dough in half.

Gently turn the dough, and fold.  Do this about 6 to 10 times until the dough comes together and is beginning to feel smooth.

Folding the biscuit dough.

Please excuse my wrinkled hands.  These photos sent me screaming to the store to purchase those lovely yellow rubber cleaning gloves. Yikes!

Cutting the homemade biscuit dough.

Pat the dough out to about 1″ thick.  I don’t bother with a rolling pin. Cut as many biscuits as you can on the first rollout.

To cut your biscuit dough, use a lightly floured biscuit cutter or pastry cutter, push straight down to cut the dough, and don’t twist to release. Twisting the biscuit cutter will seal the sides and they won’t rise as high.

Reform the dough very gently and cut more biscuits.  The second cutting may not rise as much as the first.

Tops of the biscuits being brushed with buttermilk.

Turn the biscuits upside down and place them on a parchment paper-lined baking sheet almost touching. Brush the tops with buttermilk and bake for about 15 minutes.

Homemade Buttermilk Biscuits stacked on a white plate.

Oh, my gosh how perfect do these babies look??? Look at that light golden brown top. Yum!

Buttermilk biscuit sliced in half.

Give this recipe a try, you will not regret it! Slather it up and the melted butter on this warm, soft, flaky biscuit and you will swear that this is one of the best biscuit recipes you have tried.

An easy homemade biscuit that anybody can knock out and blow your friends and family away.

Yields 6-8 tall, large biscuits

Now, if you’re thinking about your next breakfast plan, you need to check out our Fried Grit Cakes recipe! These biscuits, those grit cakes .. OMG!


Can You Freeze Buttermilk Biscuits?

Yes! Make through the cutting step. Place the cut unbaked biscuits on a parchment-lined baking sheet and freeze until solid. Place them in a zip-top freezer bag, and freeze them for up to 3 months.

How To Bake from Frozen

Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper, arrange the biscuits almost touching, and brush the tops with a little buttermilk. Bake as instructed in the recipe.

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More Delicious Breakfast Recipes

Homemade Biscuits on a white plate.

Easy Homemade Biscuit Recipe (tender, soft, & flaky)

Light, flaky, tender buttermilk biscuits ever time!
4.34 from 3 votes
Print Pin Rate
Course: Bread, Breakfast
Cuisine: American
Keyword: biscuits, buttermilk, homemade, southern
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 8
Calories: 188kcal
Author: Leigh Harris


  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 Tablespoons salted or unsalted butter (cold and cut into cubes)
  • 2 Tablespoons shortening I use non-hydrogenated
  • 1 cup cold buttermilk
  • extra buttermilk for brushing tops


  • Preheat oven to 450 degrees F.
  • In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt.
  • Using a pastry blender or your fingertips, quickly cut shortening and butter into flour mixture until combined until you have various sizes no larger than peas. This should also take less than a minute.
  • Make a well in the center of the flour and pour in the buttermilk.
  • Working from the outside in, bring the flour into the center with a large spoon, scooping and turning bowl until the buttermilk is incorporated into the flour. (Use a light hand here, we are simply gently tossing the flour together with the buttermilk until it’s combined)
  • Turn the wet sticky dough out onto a well-floured surface. Keep a small pile of extra flour on hand to add to your surface or your hands as needed.
  • Flour your hands and bring the dough together, then lightly fold it in half in a gentle kneading motion.
  • Do this about 5-7 times until your dough comes together and is beginning to feel smooth.
  • Pat dough out to about an inch thick.
  • Using a floured cutter, cut the dough into desired sizes.
  • Turn biscuits upside down and place onto an ungreased baking sheet, close together but not touching.
  • Brush tops with a little buttermilk
  • Bake until they have risen nice and tall and are golden brown on top, about 15 minutes. Serve warm.


I have found that it’s a MUST to use White Lily flour in this recipe. I have tried other flours and they have come out tough and less flavorful.


Calories: 188kcal | Carbohydrates: 26g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 311mg | Potassium: 276mg | Fiber: 1g | Sugar: 2g | Vitamin A: 137IU | Calcium: 126mg | Iron: 2mg

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  1. These are my kind of biscuits. I make mine almost identical to this. I do fold fine several times like a letter instead of just in half. It makes so much difference to fold the dough. I also use butter and non hydrogenated shortening. YUM!!!

    Just came across your blog from Making Meals Ahead I think is the right name. HA!!5 stars

    1. Hi, Lois! I have never made these ahead, I always bake right away. But you could make the recipe through the cutting process, place on a baking sheet and freeze them until ready to bake. When ready to bake allow to thaw for a few minutes while your oven preheats and then bake. I hope this helps, please let me know how they turn out. 🙂

  2. I am a bit disappointed. My biscuits turned out very dry. I followed the recipe step by step but I used sour cream diluted as directed b/c I did not have buttermilk. Any ideas why they are dry??3 stars

    1. Skeeter, I’ve never used diluted sour cream. I always use buttermilk. Or you can make a substitute for buttermilk by adding 1 Tablespoon of vinegar or lemon juice into a measuring cup and then add milk until it measures 1 cup. Also be sure you measure the flour properly. Use a spoon to fluff up the flour within the container. Use a spoon to scoop the flour into the measuring cup. Use a knife or other straight-edged utensil to level the flour across the measuring cup. Too much flour could make the biscuits dry. I hope this helps!

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