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Buttermilk Biscuits

After living in the south for some time, developing a love for buttermilk biscuits is inevitable! What I love about biscuits is how easy they are to make, and when you have a tried & true recipe like this one, homemade can’t be beat!

While most southern biscuits are made with buttermilk, some recipes use whole milk instead. This recipe calls for full-fat buttermilk but also includes a less conventional ingredient, sweetened condensed milk, for some added sweetness and moisture. These buttery biscuits are so delicious on their own that I often eat them plain without butter or jam!

To add a little more sweetness, whip up some homemade honey butter! Cream unsalted, room temperature butter for 3 minutes and add honey, using a 2:1 ratio for the butter and the honey.

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How to store Buttermilk Biscuits

  • For baked biscuits – Store in an airtight container. For the best results, eat them same day!
  • these biscuits are best when they are hot out of the oven! I recommend freezing any biscuits you don’t intend to eat right away and baking them on demand. To freeze: Cut the dough using a round biscuit cutter, then freeze the dough on a cookie sheet lined with parchment paper for 45 minutes. Individually wrap each biscuit with cling film and store in an airtight container or freezer bag. You can bake these biscuits directly from frozen by adding 2-3 minutes to the baking time.
Six buttermilk biscuits in a red and white striped towel.

Equipment Needed

  • Rolling pin – Joseph Joseph’s adjustable rolling pin is perfect for measuring dough thickness. This rolling pin is very useful when making pie or tart crusts!
  • Biscuit cutter – This can be any size, based on how large you’d like the biscuits to be.
  • Pastry cutter – Using a pastry cutter will help cut the butter quickly and easily while still maintaining its chilled temperature.

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Buttermilk Biscuits

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5 from 1 review

  • Author: Amy @ The Pastry Blog
  • Yield: 12 biscuits 1x


Units Scale
  • 350 g unbleached, all purpose flour
  • 25 g granulated sugar
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1 tsp fine sea salt
  • 173 g unsalted butter, chilled
  • 227 ml full-fat buttermilk, chilled
  • 66 g sweetened condensed milk


  • Preheat the oven to 400°F.
  • Sift the dry ingredients into a medium bowl.
  • Using a pastry cutter or two butter knives, cut the chilled butter into the flour mixture. Once mixed, the dough should consist of small chunks.
  • With your hands, incorporate the chilled buttermilk and sweetened condensed milk, being careful not to overmix. Add a small bit of additional flour if dough is too sticky.
    • If your hands feel sticky, wash them! If you don’t, the dough will feel much stickier than it actually is and could trick you into adding unnecessary flour!
  • On a lightly floured surface, roll the dough into a rectangular shape.
  • Fold the dough in half, placing one half over the other two separate times, rolling it back into a rectangular shape after each fold.
  • Fold the dough once more and roll lightly to achieve a final thickness of 2 cm (3/4 inch).
  • Cut the dough with a biscuit cutter, being careful not to twist the cutter as you cut them (it will seal the edges).
  • Place the biscuits on a cookie sheet lined with parchment paper.
  • Chill the biscuits on the cookie sheet in the freezer for 10 minutes prior to baking.
    • To freeze the biscuit dough for later use, keep them on the cookie sheet until frozen (about 45 minutes), individually wrap with cling film, then store in an airtight container in the freezer. You can bake from frozen by adding 2-3 minutes to the baking time.
  • Bake the biscuits at 400°F for 17-18 minutes or until the tops of the biscuits start to brown.


  • These biscuits are best served warm! To reheat, bake in a 325° oven for 5 minutes.

One response to “Buttermilk Biscuits”

  1. Alicia

    So Much flavor and great texture !

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