Golden Buttermilk Biscuits

These warm, yummy, golden brown flaky buttermilk biscuits will help you start you day with a smile on your face.

Nothing says good morning than the inviting smell of delicious flaky biscuits being baked right in your own kitchen.

Here’s what I can tell you. When you wake up in the morning to the smell of these biscuits, you can rest assured that that day will be wonderful.

The dough is rolled to just the right height.

The buttermilk recipe is posted below this video. Watch the video to learn how.

The secret to making great golden, flaky, buttery biscuits are the cold pieces of butter that are left in the dough and the brushing of melted butter just before the biscuits go into the oven.

During baking these buttery goodness begin to slowly melt to make the

Prep Time: 35 minutes Bake: 20 minutes Time: Servings: 10 – 12 Biscuits


4 cups all-purpose flour

4 teaspoons baking powder

1 teaspoon baking soda

1 1/2 teaspoons salt

1/4 cup granulated sugar

1 cup unsalted butter, cut into cubes or grated

1 1/2 cups buttermilk (If no buttermilk, add 1 1/2 teaspoon vinegar or lemon juice to plain milk. Let sit for 5 minutes before use)

1 tablespoon unsalted butter, melted for brushing biscuits


  1. Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a large bowl, combine flour, baking powder, sugar, salt and baking soda. 
  3. Add cold butter pieces. Use your fingers to work the butter into the dry ingredients until it resembles coarse crumbs. Add buttermilk and stir using a rubber spatula until a soft dough forms.
  4. Turn dough onto a lightly floured surface, knead the dough 3-4 times until it comes together. 
  5. Using a rolling pin, roll the dough into a 1 1/4-inch thick rectangle. Cut out 10-12 rounds using a 2 1/2-inch biscuit or cookie cutter. Place biscuits onto the prepared baking sheet; place in the freezer for 15 minutes.
  6. Remove biscuits from freezer and brush tops with butter. Place into oven and bake for 15-18 minutes, or until golden brown.
  7. Serve warm.

Note: Cut parchment paper to within 1 1/2 to 2 inches of the edge of the baking sheets. When placing biscuits on sheet, also place them about 1/2 inch away from the edge to prevent melted butter from spilling onto oven.

4 thoughts on “Golden Buttermilk Biscuits

      1. You should. The secret to the flakiness on the outside is the melted butter brushed on before baking and the cold pieces of butter left in the dough. Enjoy 🙂


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