These Melt In Your Mouth Buttermilk Biscuits are everything I want in a classic comfort food: buttery, flaky, and incredibly soft inside. With a golden, crisp top and tender center, they quite literally melt in my mouth. The best part? They come together quickly with minimal fuss, making them my go-to for breakfast, brunch, or whenever I crave that warm, homemade touch.
Why You’ll Love This Recipe
I love how fast and simple these biscuits are to make. The ingredients are basic pantry staples, and with just a few steps, I end up with golden, fluffy biscuits every time. The cold butter and buttermilk create those beautiful layers, and when I bake them close together, they rise tall and stay soft on the sides. Whether I serve them with jam, honey, or gravy, these biscuits always hit the spot.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 ½ tablespoons baking powder
3 cups all-purpose flour
1 teaspoon baking soda
1 ½ – 2 tablespoons sugar
3/4 cup (1 1/2 sticks, 180 g) butter, chilled
1 1/2 teaspoons salt
1 1/4 cups (300 mL) chilled buttermilk
Directions
I start by preheating my oven to 450°F (230°C) and lining a baking sheet with parchment paper.
In a large bowl, I whisk together the flour, baking powder, baking soda, sugar, and salt.
Then, I cut the chilled butter into small cubes and add it to the dry ingredients. Using a pastry cutter or my fingers, I work it into the flour until it looks like coarse crumbs with little bits of butter throughout.
I pour in the cold buttermilk and gently stir until the dough just comes together—being careful not to overmix.
On a lightly floured surface, I turn out the dough and knead it a few times just until it holds together. Then, I roll it out to about 1 inch thick.
Using a biscuit cutter or glass rim, I cut out rounds and place them on the baking sheet so they’re touching each other (this helps keep the sides soft).
I bake for 12–15 minutes, until the tops are golden brown.
Once out of the oven, I serve them hot—either plain, or with a slather of butter or jam.
Servings and timing
This recipe makes about 10 biscuits.
Prep Time: 10 minutes
Cook Time: 12–15 minutes
Total Time: 22–25 minutes
Calories: Approximately 210 kcal per biscuit
Variations
I sometimes like to change things up by adding shredded cheddar and chopped chives to the dough for a savory version. For a slightly sweeter biscuit, I increase the sugar and brush the tops with a little honey butter after baking. Swapping out part of the flour with whole wheat gives a heartier texture, too.
Storage/Reheating
I store any leftover biscuits in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. To reheat, I wrap them in foil and warm them in a 300°F oven for about 10 minutes. They can also be frozen—once cooled, I freeze them in a single layer, then transfer to a bag or container for up to 2 months. Reheating from frozen takes about 15–20 minutes in the oven.
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FAQs
How do I make sure my biscuits are flaky?
I always use very cold butter and buttermilk, and I avoid overmixing the dough. These steps help create those tender, flaky layers.
Can I make the dough ahead of time?
Yes, I sometimes prep the dough and cut out the biscuits, then refrigerate them (covered) for up to a day before baking.
What can I use if I don’t have buttermilk?
If I’m out of buttermilk, I mix 1 tablespoon of lemon juice or vinegar with 1 1/4 cups of milk and let it sit for 5–10 minutes before using.
Why do my biscuits turn out flat?
Overworking the dough or using warm butter can make biscuits dense and flat. I keep everything cold and handle the dough as little as possible.
Can I bake these in a cast iron skillet?
Absolutely. I love baking them in a greased cast iron skillet—it gives the bottoms a beautiful crust and keeps the biscuits cozy and soft.
Conclusion
These melt-in-your-mouth buttermilk biscuits are a staple in my kitchen for a reason. They’re easy, comforting, and so versatile. Whether I’m making them for a family brunch or just to enjoy with a little butter and tea, they never disappoint. Give them a try—I think they’ll become one of your favorites too.
📖 Recipe:
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Melt In Your Mouth Buttermilk Biscuits
- Total Time: 22–25 minutes
- Yield: 10 biscuits
- Diet: Vegetarian
Description
These melt-in-your-mouth buttermilk biscuits are flaky, buttery, and incredibly soft inside—everything you want in a homemade biscuit recipe. With simple ingredients like flour, baking powder, and buttermilk, you can have tall, golden biscuits on the table in under 30 minutes. Perfect for breakfast, brunch, or cozy dinners, these classic southern-style biscuits will quickly become your go-to comfort food.
Ingredients
3 cups all-purpose flour
1 ½ tablespoons baking powder
1 teaspoon baking soda
1 ½ – 2 tablespoons sugar
1 1/2 teaspoons salt
3/4 cup (1 1/2 sticks, 180 g) butter, chilled
1 1/4 cups (300 mL) chilled buttermilk
Instructions
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Preheat oven to 450°F (230°C) and line a baking sheet with parchment paper.
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In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt.
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Cut chilled butter into small cubes and work into dry ingredients using a pastry cutter or your fingers until mixture resembles coarse crumbs.
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Pour in cold buttermilk and stir gently until dough just comes together.
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Turn dough onto a floured surface, knead a few times, and roll out to about 1 inch thick.
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Cut biscuits using a biscuit cutter or glass rim. Place close together on baking sheet.
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Bake for 12–15 minutes until tops are golden brown.
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Serve hot with butter, jam, or honey.
Notes
For savory biscuits, add shredded cheddar and chopped chives.
For sweeter biscuits, increase sugar slightly and brush tops with honey butter.
Swap some flour with whole wheat flour for a heartier texture.
To reheat: Wrap in foil and warm in a 300°F oven for 10 minutes.
Freeze baked biscuits for up to 2 months; reheat from frozen in 15–20 minutes.
- Prep Time: 10 minutes
- Cook Time: 12–15 minutes
- Category: Breakfast, Brunch, Breads
- Method: Baking
- Cuisine: Southern, American
Nutrition
- Serving Size: 10 biscuits
- Calories: 210 kcal per biscuit
