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A close up of food on a plate, with Biscuit Buttermilk
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5 from 1 vote

Homemade buttermilk biscuits

Homemade buttermilk biscuits for your everyday meals. Buttery flacky and soft fresh out of the oven
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast
Cuisine: American
Servings: 10 pieces
Calories: 185.3kcal
Author: Amira


  • 2 cups all-purpose flour
  • 1 Tablespoon sugar
  • 1 Tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 cup butter cold, cut into chunks.
  • 3/4 cup buttermilk.
  • Some herbs for decorations: like parsley green thyme, marjoram ... etc


  • In your food processor, pulse flour,salt,sugar and baking powder until well combined.
  • Add cut butter.
  • Pulse butter with the dry ingredients until butter is almost peas size.
  • Dump the butter flour mixture in a deep bowl and add the cold buttermilk, and gently mix with a spoon or a fork until just combined, do not overmix.
  • Transfer the dough to a floured surface.
  • Press and fold it with your fingers, do not knead, until it forms a ball.
  • Flatten the dough into a 9x6 rectangle.
  • Divide the dough visually into thirds and stack them.

To prepare the herbs

  • Gently boil water over medium heat, add the herbs for less than 10 seconds, take them out into an iced water.
  • Take them out of the iced water and flatten them on a paper towel, cover with another towel and put a load on top for a few minutes until you finish cutting the dough.
  • Preheat your oven to 400F.
  • Flatten the dough again into a 6x9 rectangle and cut using a round cookie cutter.
  • Place in a lined baking sheet and brush the top with a beaten egg.
  • Add the herb on top pressing gently.
  • Brush the top again with egg.
  • Bake until golden brown.


Please check the nutrition disclaimer policy.
Recipe adapted from dessertnowdinnerlater.


Calories: 185.3kcal | Carbohydrates: 21.6g | Protein: 3.3g | Fat: 9.6g | Sodium: 399.9mg | Potassium: 57.8mg | Sugar: 2.2g | Vitamin A: 7IU | Vitamin C: 0.3mg | Calcium: 10.9mg | Iron: 7.5mg