Easy Homemade Buttermilk Biscuits

Just like the classic biscuit, these biscuits are simple to make and very easy. They use ingredients you can find in your pantry or even on a camping trip. You won’t regret making them for breakfast or dessert!

Biscuits are a quick and easy treat to make. These biscuits only require three ingredients, flour, baking powder and buttermilk. The dough can be made ahead of time and refrigerated for up to 3 days before being baked.


Guys. For my birthday, my boyfriend purchased me a KitchenAid. It is without a doubt one of the finest gifts I’ve ever received. It’s baby blue, gleaming, and lovely, and I adore it. Now. When I acquired this King of Mixers and contacted my sister to notify her, the issue emerged. She exclaimed, “What are you going to cook first?” Oh, my goodness. Oh, oh, oh, oh, oh, oh, oh, oh, oh,

The first time you use your KitchenAid is like a milder version of losing your virginity. It has to be with someone (or something) you care about and will remember. I admitted to my sister that I didn’t know what to do. She texted me, “BISCUITS.” And I thought to myself, “Yes, biscuits!”

It’s one of those things you attempt to make on your own, but somewhere between cutting the butter into the dough ‘until it resembles cornmeal,’ (is this really feasible with only your hands? I’ve never been able to create a decent, flaky biscuit because I’ve never been able to keep the dough cold (if someone has done it successfully, please share your secret) and I’ve never been able to keep the dough cold.

So the following morning, I awoke to my first KitchenAid misadventure. “OK, now I know what all the hype is about,” boyfriend said after we finished all but three of these handmade buttermilk biscuits. That thing is incredible.”


Instructions for making biscuits

Don’t be intimidated by the prospect of preparing these handmade buttermilk biscuits for the first time, as I was. My best advice is to keep your mixer on low speed the whole time to avoid overworking your biscuit dough. To make the dough easier to work with, add the diced butter in portions.

Attach the dough hook to your mixer and gently add the buttermilk once the butter has been integrated into the dry ingredients. Turn off the machine after mixing until the dough comes together. Overworking biscuit dough is never a good idea!

You may use a cookie or biscuit cutter to cut your biscuits, or be creative with what you have on hand. Use a tiny bowl as a guide and trace a knife along the borders, or cut the biscuits with the top of a cocktail shaker. (I’ll let you guess which strategy I used!)

Buttermilk replacements that are often used

There are a few buttermilk substitutions you may use in this homemade biscuit recipe if you don’t have any on hand. Instead, you might use a mixture of ordinary milk with vinegar or lemon juice (1 tablespoon of acid for every cup of milk). In lieu of buttermilk, you may use plain, unsweetened yogurt or a combination of cream of tartar and milk.

However, I only used real buttermilk to make these buttermilk biscuits, so I’m not sure how these substitutions will influence the recipe!


It takes around 30 minutes to create these homemade buttermilk biscuits, and no special ingredients are required. Dig in with jam, gravy, or butter on top!


  • 2 cups flour (all-purpose)
  • sugar (two tablespoons)
  • 1 tablespoon powdered baking soda
  • 1 teaspoon kosher salt
  • 8 tbsp. butter (cut into squares)
  • a quarter cup of buttermilk
  • 1 beaten egg


Preheat the oven to 425 degrees Fahrenheit.

Combine flour, sugar, baking powder, and salt in a stand mixer fitted with the regular whisk attachment on low speed.

Turn the mixer to medium and chop the butter into the mixture until it resembles cornmeal.

Substitute the dough hook attachment with the whisk attachment. Restart the mixer on medium speed and gradually add the buttermilk in three increments. Just combine the ingredients until the dough comes together.

Remove the dough from the hook and place it on a lightly floured board to roll it out. Spread the dough out with a rolling pin until it is 1 inch thick. Using a metal cookie cutter, cut the dough.

Brush the dough with your beaten egg and place it on a prepared baking sheet (this is optional, but will give the biscuits a shiny golden-brown top, so I always do it).

Bake for 15 minutes, or until the tops of the biscuits are golden brown and firm to the touch. Immediately serve with jam, eggs, cheese, or on their own.

More simple breakfast dishes may be found at:

Chia Pudding with Coconut Cream Pie

Recipe for Anything But Basic Muffins (with 9 variants!) 

Granola Bars with Raw Seeds

Smoothie with Blueberries and Coconut Layers

Baked Cinnamon Raisin Pumpkin French Toast Overnight

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These biscuits are easy to make and taste delicious. The buttermilk makes them fluffy and the cinnamon sugar gives them a sweet flavor. They’re perfect for breakfast or as a snack. Reference: buttermilk biscuits for two.

Frequently Asked Questions

Is it better to use milk or buttermilk in biscuits?

A: Buttermilk is a more traditional option typically used in biscuits and will produce better results.

What is the secret to an excellent biscuit?

A: In order to make a good biscuit, you need butter and flour. You can also add in eggs for extra flavour. Depending on how wet your dough is, adding milk or water may be necessary as well.

What is the best combination of flour to use for the lightest buttermilk biscuits?

A: 3 cups of all-purpose flour, 1/2 cup of
buttermilk, and 1 teaspoon baking powder.

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