Breakfast/ Side Dishes

Easy Buttermilk Biscuits

I’m a breakfast person, no question. I love a big “proper” breakfast. Of course there are days I skip breakfast like the rest of the world. Sometimes it’s just coffee or I pop an eggo (yikes, I know but they are so good!) waffle in the toaster, drown it in maple and call it breakfast BUT when I can cook, I cook. And when I have company in the morning and a reason to go big – I do.

What’s best about these biscuits are SUPER fast and easy. These are not layered flaky biscuits. Flaky  biscuits would take a bit more time to prep, use very cold butter, need to be rolled out and then cut into rounds with a cutter. These Easy Buttermilk Biscuits are way easier and equally satisfying. With all the extra time you have, you can make some bacon too 😉

PS If you are out of buttermilk and want to make these, no problem! Just substitute regular milk for the buttermilk and swap the baking soda for more baking powder. These are best served fresh, but can be stored in a plastic ziplock bag in the fridge for 3-4 days, just lightly toast to reheat and crisp on the outside.

Easy Buttermilk Biscuits

Print Recipe
Serves: 8 Cooking Time: 14 min


  • 2 cups All Purpose Flour
  • 2 tsp Baking Powder
  • 2 tsp Sugar
  • 1 tsp Salt
  • 1/2 cup (1 stick) Unsalted Butter, melted but not too hot
  • 1 cup Buttermilk
  • I served mine with a little Salted Honey Butter, recipe in Notes below.



Preheat Oven to 450°


Mix dry ingredients in a Medium bowl. Combine together using a whisk or fork.


Stir in melted Butter and Buttermilk. Mix together until all the ingredients are fully incorporated. A ball of dough will form.


Let rest for 3 minutes.


Scoop by heaping spoonful onto a baking sheet. I use parchment paper under my biscuits. Alternatively you could grease the baking sheet.


This recipe should make 8 biscuits. Bake for about 14-15 minutes, until they are browned on top. If you use smaller scoops that result in more biscuits check them after 12 minutes.


Let rest for 10 minutes before serving.


For Salted Honey Butter- I made a small amount and used 4 tbsp unsalted softened (not melted) Butter, mixed in 1 tbsp plus 1 tsp Honey and a pinch of Salt. Mix to fully combine, and then popped it into the freezer while my biscuits bake to firm up. Store leftovers in small airtight container fridge.

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