There’s just something magical about a warm batch of homemade buttermilk drop biscuits fresh from the oven. The buttery edges and that soft, tender middle practically beg for a swipe of jam or a drizzle of honey. These easy biscuits come together with simple pantry ingredients and a little love.

Simple and tasty sides are the best ones to add to your dinner. If you’re looking for more recipes to make this week, try these Candied Yams With Marshmallows – deliciously sweet! Or Potatoes Au Gratin – with the perfect amount of cheese.

Up close of a biscuit slathered with butter and jelly on a plate with a knife. A small bowl of jelly and butter in the background.

Flaky Buttermilk Biscuits

If you’re looking for a recipe that is comforting, impressive, and easy all at once, these homemade biscuits are the answer.

They’re soft, buttery, and packed with those tall, flaky layers everyone hopes for in a great biscuit recipe.

What makes these easy buttermilk biscuits so irresistible is how simple they are to pull together with basic pantry ingredients. A little melted butter, cold buttermilk, and just a few gentle folds help create that tender, from-scratch texture that tastes as if it came straight from a Southern kitchen.

Serve these flaky buttermilk biscuits warm from the oven and watch them disappear fast. They’re perfect with jam, honey, sausage gravy, or just a little extra butter, making them a delicious choice for breakfast, brunch, or any cozy meal at home.

Buttermilk Biscuit Ingredients

Flour: Use your favorite type of all-purpose flour.
Baking Powder and Baking Soda: You’ll need both of them if you want tall, flaky biscuits.
Sugar: Granulated sugar gives it a hint of sweetness.
Salt: Just a small bit will enhance all the flavors.
Buttermilk: Chilled buttermilk gives them a depper, richer flavor.
Butter: Make sure it’s full fat and unsalted.

All of the ingredients needed to make drop biscuits.

How to Make Easy Buttermilk Biscuits

Here are the basic instructions to make homemade biscuits. Check out the recipe card at the bottom of this blog post with full ingredients and instructions to make it.

A bowl with all of the dry ingredients and a whisk. — **STEP 1:** In a large bowl, whisk together dry ingredients.

A liquid measuring cup with the melted butter being stirred into the very cold buttermilk. — **STEP 2:** In a 2-cup liquid measuring cup, stir the cold buttermilk into the melted butter.

The buttermilk being stirred into the flour. — **STEP 3:** Pour this into the flour mixture.

A bowl with all the ingredients mixed into a dough. — **STEP 4:** Stir until just combined.

A baking sheet with the dough biscuits ready to be baked. — **STEP 5:** Using a greased ¼ cup dry measuring cup, drop level scoops of batter about 1 ½ inches apart on the prepared baking sheet.

The baked biscuits on a baking sheet with a striped towel. — **STEP 6:** Bake. Brush on a little melted butter to the tops, if desired. Let cool for about 5 minutes before serving.

Cooking Tips and Tricks

Keep your buttermilk very cold so the biscuits bake up tall and flaky instead of dense.
Mix the dough just until it comes together. Overworking it can make the biscuits tough.
Using a 1/4 cup to scoop the dough will be a big help to form the biscuits.

Recipe Variations

Stir shredded cheddar cheese and chopped fresh chives into the dough for a savory, cheesy twist.
Brush the tops with melted honey butter right after baking for a sweet, rich finish.
Add garlic powder, parsley, and a little dried thyme for a flavorful biscuit that works well with soups and dinner.

Above view of a buttered and jellied biscuit with a small bowl of jelly and some butter.

Frequently Asked Questions

Can I make these biscuits without buttermilk? Yes. If you don’t have buttermilk, you can make a quick substitute by stirring 1 tablespoon of lemon juice or white vinegar into 1 cup of milk and letting it sit for 5 to 10 minutes.

Why didn’t my biscuits rise as high as I wanted? The most common reasons are warm butter overmixed dough. For the tallest biscuits, keep everything cold, mix gently, and press the cutter straight down.

How to Store & Reheat

How to store it? Keep them in an airtight container or resealable bag, after they have cooled down completely. They will stay fresh at room temperature for about two or three days.

How to reheat it? Reheat your homemade biscuits in the air fryer, microwave, or oven. I think they taste amazing at room temperature, or even cold!

How to freeze it? Place the cut unbaked biscuits on a parchment-lined baking sheet and freeze them until solid, then transfer them to a freezer bag or airtight container. You can also freeze baked biscuits after they’ve cooled completely; wrap them well, label them, and reheat in the oven when ready to serve.

Up close of a biscuit slathered with butter and jelly on a plate with a knife.

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If you’ve tried this buttermilk biscuit recipe, don’t forget to give me a star rating and leave me a comment below in the comment section. I love to hear from people who have made my recipes.

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