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This golden flaky buttermilk biscuits recipe is melt-in-your-mouth delicious. Enjoy them on their own, with jam, or smothered in gravy!

We love our classic Homemade Biscuits, but this buttermilk biscuits recipe is JUST as tasty and requires fewer ingredients! If you’re short on ingredients, try our 5 Ingredient Homemade Bread or our No Knead Bread.

Buttermilk biscuits recipe wrapped in a white towel.

Just 4 Ingredient Biscuits!

There are few things better than a warm homemade biscuit straight out of the oven! It’s especially tasty when slathered in butter and a little bit of jam and served with a side of Bacon.

Or how about when it’s smothered in Sausage Gravy? There are so many delicious ways to enjoy this buttermilk biscuit recipe!!

The best part about this buttermilk biscuit recipe is that you only need FOUR ingredients to make them. Yep, just four. This is ideal for times when you’re running low on groceries and are trying to use up all of those pantry staples!

The four ingredients are:

  • butter
  • self-rising flour
  • buttermilk
  • melted butter

You could almost call this a 3-ingredient recipe since butter is on there twice. 😉

How to Make Buttermilk Biscuits

This easy biscuit recipe not only requires few ingredients but only takes a few steps!

MIX. In a large bowl, cut cold butter into the flour with a fork or pastry cutter until the mixture resembles coarse crumbs. Stir the buttermilk into the flour mixture with a wooden spoon just until moistened.

KNEAD + CUT. Turn dough onto a lightly floured work surface and knead 3-4 times. Pat or lightly roll to ¾-inch thickness. Cut with a floured 2½-inch biscuit cutter.

Tip: If you don’t have a biscuit cutter, use the top of a cup, about the same size, to stamp out the dough. You can also use a pizza cutter and cut rectangle biscuits.

BAKE. Place biscuits on a greased baking sheet. Bake at 425°F until golden brown, about 10-12 minutes. Brush the tops with melted butter as soon as they come out of the oven. Serve warm.

Cutting circle biscuits from rolled out dough.

serving suggestions

In some parts of the world, particularly the UK, biscuits are what Americans would call a cookie.  American biscuits are similar to Dinner Rolls, except instead of being leavened with yeast they are leavened with baking powder.

They are typically round, about 2-3 inches in diameter, and have buttery flaky layers. Biscuits pair well with both sweet and savory toppings and make a delicious addition to any meal. 

Several cut biscuits on a lined baking sheet.

Recipe Tips

Making perfectly flaky homemade buttermilk biscuits starts with cold butter!

Cold butter. The butter must be cold and stay cold! You can even use a box grater to grate a cube of frozen butter. 

No hands. Never use your hands to mix the dough—it will warm up the butter.

Do not twist the cutter when stamping out the biscuits. Twisting the cutter can cause the sides of the dough to close and they’ll cook unevenly. Pull the cutter straight up and out.

Add a bit of flour if the dough is too sticky to handle.

Shaped cutters. Instead of using a circular biscuit cutter, use shaped cookie cutters. I like making heart-shaped biscuits for Valentine’s and Christmas tree biscuits in December. Lower the baking time if the shapes are smaller than 2½ inches.

Pizza cutter. Toss the biscuit cutters and use a pizza cutter to cut the dough into 2-3 inch rectangles.

Getting fluffy biscuits. Some biscuits produce noticeably flaky layers, but these rise up into a tender and fluffy texture.

  • Don’t use an electric mixer. Go old school with a wooden spoon and a pastry cutter or fork.
  • Use cold butter and cold milk. Chill the dough as needed to keep things cold.
Biscuits brushed with melted butter and lined up on a baking sheet.

Ingredient Substitutions

Don’t have buttermilk to make these easy buttermilk biscuits? I’ve got you covered!

Self-rising flour. If you don’t have self-rising flour you can easily make your own at home using all-purpose flour, baking powder, and salt. Sift together 1 cup flour, 1½ teaspoon baking powder, and ¼ teaspoon salt. Use this mixture as an equal replacement for self-rising flour.

Buttermilk. To make a cup of buttermilk – add 1 tablespoon of vinegar to a 1 cup measuring cup. Fill it the rest of the way with milk. Finally, let it sit for 5-10 minutes before using it in your recipe. For more substitutions, check out THIS post.

Golden brown biscuits on a lined baking sheet.

storing info

STORE. Just like other bread products, biscuits can easily be stored for later. Either store them at room temperature if you’ll be using them fairly soon or put them in the freezer to be used later. 

  • Room temperature: Place the cooled biscuits in an airtight container. They’ll stay fresh for 1-3 days.
  • Freezer: Put the cooled biscuits on a cookie sheet, then place them in the freezer. Once the biscuits are solid, put them in a freezer-safe container/Ziploc bag. Freeze for up to 3 months.

FREEZE. Though best when frozen after you have baked them, the dough can be frozen to bake later Make these biscuits ahead of time and freeze the cut dough.

  • Cut out the biscuit shape, transfer to a parchment-lined cookie sheet, and place it in the freezer.
  • Once the dough is solid, transfer to a freezer-safe container.
  • Label and freeze for up to 3 months. 
Buttermilk biscuits recipe served on a plate with butter.

Recipe FAQ

How do I make fluffy buttermilk biscuits?

To produce fluffy biscuits pay attention to 2 things: Don’t use an electric mixer and hand mix the dough instead and most importantly always use COLD butter and milk.

Can I make these buttermilk biscuits without self-rising flour?

Using self-rising flour eliminates a few ingredients normally listed in biscuit recipes. However, if you don’t have self-rising flour you can make your own using all-purpose flour, baking powder, and salt. See above for the complete directions.

Can I freeze buttermilk biscuits?

You can freeze the buttermilk biscuits before or after baking. I think they thaw best when they have been baked, but you can shape and freeze them in dough form to thaw and bake later.

For More Biscuit Recipes, Try:

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5 from 29 votes

Buttermilk Biscuits Recipe

By: Lil’ Luna
This golden flaky buttermilk biscuits recipe is melt-in-your-mouth delicious. Enjoy them on their own, with jam, or smothered in gravy!
Servings: 12
Prep: 10 minutes
Cook: 12 minutes
Total: 22 minutes


  • ½ cup COLD butter cubed
  • 2 cups self rising flour
  • ¾ cup buttermilk
  • butter melted
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  • In a large bowl, cut cold butter into flour until mixture resembles coarse crumbs. Stir in buttermilk just until moistened.
  • Turn onto a lightly floured surface and knead 3-4 times. Pat or lightly roll to ¾ inch. thickness. Cut with a floured 2½-inch biscuit cutter.
  • Place on a greased baking sheet. Bake at 425°F until golden brown, 10-12 minutes. Brush tops with melted butter. Serve warm.



Calories: 152kcal, Carbohydrates: 16g, Protein: 3g, Fat: 9g, Saturated Fat: 5g, Cholesterol: 22mg, Sodium: 84mg, Potassium: 41mg, Fiber: 1g, Sugar: 1g, Vitamin A: 261IU, Calcium: 23mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Bread
Cuisine: American
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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating


  1. jess says:

    5 stars
    I love how this recipe only has 4 ingredients and they taste so amazing! thank you so much for sharing this recipe

  2. Michael Galloway says:

    5 stars
    Very good. Very easy. I did, however, use slightly more buttermilk to get to the right consistency. (Thicker Bulgarian buttermilk?)

    1. LilLunaTeam says:

      Good to know! Thanks for sharing your buttermilk tip! 🙂

  3. Erin says:

    5 stars
    This was a great recipe! We made buttermilk with milk and lemon juice I think because we didn’t have buttermilk on hand. We used a pumpkin cookie cutter because we didn’t have a biscuit cutter.

  4. Kristina says:

    5 stars
    I love making biscuits Their quick and go with so many dishes. Thanks for sharing how to make self rising flour. I don’t usually have it in hand but i do have the ingredients to make the substitute.

  5. Olivia says:

    5 stars
    With hardly any Ingredients you can make the best biscuits. Quick and easy!

  6. Melissa says:

    5 stars
    Delicious! My family loved these buttery and Flaky!

  7. stephanie says:

    5 stars
    These biscuits look yummy!!! I can’t wait to try them.

  8. Joy says:

    5 stars
    BUttermilk biscuits go so well with many dishes! Warm biscuits with butter are my favorite. This is a very easy recipe!

  9. Andrea Fields says:

    5 stars
    Good gracious, me oh my! Ive made other quick buttermilk biscuits but these by far aRe the best! Will be the Only recipe i use from now on! Thank you!!! Buttery goodness from heaven!

    1. Kristyn Merkley says:

      You are so sweet!! Thank you so much for saying that!

  10. Erin says:

    5 stars
    This was my first time making Biscuits. This recipe was so easy and turned out great! I’ll definitely make Them again!

    1. Kristyn Merkley says:

      Yay! I am glad to hear that! Thank you so much 🙂