Best Buttermilk Biscuits

Tested & Perfected Recipes

Rich and buttery in flavor with a fluffy interior and toasty golden crust, these are the best biscuits to ever come out of my oven. The recipe is based on Pastry Chef Amanda Clarke’s version, which incorporates a few secret ingredients and a special technique that creates layers in the dough, making the biscuits tender and perfect every time. The best part is that they’re easy to make: you can throw the dough together in ten minutes and enjoy them with your meal less than fifteen minutes later.


Before we get to the step-by-step instructions, let’s talk about the ingredients. The most tender buttermilk biscuits are made from White Lily flour, which is a low protein brand of flour only available in the South. To get the same texture, this recipe calls for regular all purpose flour cut with a little cornstarch and a few tablespoons of cream cheese, both of which tenderize the dough.


Begin by pulsing the dry ingredients together in the bowl of a food processor.


Add the cold butter and pulse until the mixture resembles coarse sand.


Add the cream cheese and pulse until incorporated with a few pea-sized pieces intact.


Add the buttermilk.


And stir until the dough comes together into a craggy mass. Do not over-mix.


Dump the dough onto a lightly floured work surface and sprinkle more flour over top.


Gently pat the dough into a 1/2-inch rectangle.


This is where the special technique comes in. Most biscuit recipes will have you fold the dough into thirds several times to create layers of dough that give rise to puffy biscuits (similar to how croissants and puff pastry are made). I discovered that cutting the dough into thirds and stacking the pieces together works even better.


Simply use a sharp knife to cut the dough in thirds, then stack the pieces on top of one another.


Pat the dough down again, and repeat. Then pat the dough into a 1/2-inch-thick rectangle.


Cut the dough into 12 even squares. You could also use a round biscuit or cookie cutter to make the biscuits round, but this is much easier (no scraps) and who says biscuits have to be round?


Place the biscuits on a parchment lined baking sheet.


And bake at 425ºF for 12-15 minutes. The high temperature helps the biscuits rise higher and yields a more golden, crisp crust. Enjoy!


My starting point for this recipe was pastry chef Amanda Clarke’s recipe on Serious Eats. My changes were to reduce the all purpose flour, increase the corn starch and reduce the salt. And, instead of folding the dough like she does, I cut and stacked it for a more even rise (when you fold the dough, the side with the crease doesn’t rise as high).

My Recipe Videos

Best Buttermilk Biscuits

Servings: 12 biscuits
Total Time: 30 Minutes


  • 2 cups all purpose flour, spooned into measuring cup and leveled-off
  • 1/4 cup cornstarch
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1 tablespoon sugar
  • 1-1/4 teaspoons salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch
  • 2 tablespoons cream cheese
  • 3/4 cup buttermilk


  1. Preheat the oven to 425ºF. Line a baking sheet with parchment paper.
  2. In the bowl of a food processor, combine the flour, cornstarch, baking powder, baking soda, sugar and salt. Pulse a few times to mix.
  3. Add the butter and pulse until the mixture resembles coarse sand. Add the cream cheese and pulse a few times until incorporated with a few pea-sized pieces of cream cheese intact. Transfer mixture to a mixing bowl.
  4. Add the buttermilk and stir with a spoon until dough comes together into a craggy mass. Do not over-mix.
  5. Turn the dough out onto a lightly floured work surface. Dust the top of the dough with a bit more flour and bring together gently into a loose ball. Pat the dough into a 3/4-in-thick rectangle.
  6. Using a sharp knife, cut the dough into thirds. Stack the pieces on top of one another and pat out into a 3/4-in-thick rectangle again, flouring the surface lightly as needed to prevent the dough from sticking.
  7. Cut the dough into thirds again. Stack the pieces on top of one another and pat into a rectangle with a final thickness of about 1/2 in.
  8. Dust the blade of a sharp knife with flour and cut the dough into twelve even squares. Transfer to the prepared baking sheet and bake for 12-15 minutes, until the biscuits are lightly golden on top and a deeper brown on the bottoms. The biscuits are best served warm out of the oven, though a few minutes in the oven will revive slightly older biscuits.

Nutrition Information

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  • Serving size: 1 biscuit
  • Calories: 173
  • Fat: 9g
  • Saturated fat: 5g
  • Carbohydrates: 20g
  • Sugar: 2g
  • Fiber: 1g
  • Protein: 3g
  • Sodium: 366mg
  • Cholesterol: 24mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Reviews & Comments

  • Yummy!!! Great recipe.. thank you so much.. 🙂
    I made these and followed the recipe to a ‘T’ and they were a BIG hit. Beautifully browned, crispy outer layer, flakey on the inside… wonderful!!

    • — Murry OD on November 27, 2018
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  • Best I’ve ever made! It’s a keeper!

    • — Joyce on November 4, 2018
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  • Truly the best! I live at high altitude and made these for my boyfriend and he said they were the best biscuits he’s ever had! Only difference (due to altitude) was that I added just a tiny bit more flour and a tiny bit more buttermilk. Thanks Jenn!

    • — Victoria on October 29, 2018
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  • Has anyone made these GLUITEN FREE, subbing gf flour blend? Would appreciate hearing from you. Gracias……..

    • — iris on October 26, 2018
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  • Can the dough be made earlier in the day but not baked, refrigerated until ready to bake later in the day?

    • — Rob on October 11, 2018
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    • Yep!

      • — Jenn on October 11, 2018
      • Reply
  • Hi Jenn, looking to attempt this over the weekend for a party. Would you have the recipe in metric measurements please? Thank you!

    • — Sharon on October 11, 2018
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    • Hi Sharon, The recipe has been updated with metric measurements (in the top right corner of the recipe, you can toggle between metric and cup measures). Hope you enjoy them!

      • — Jenn on October 12, 2018
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  • These were perfect! For years I have been looking for this recipe. Most others were too salty, too buttery (believe it or not), and didn’t taste good the next day. Thank you for this recipe! My search ends here.

    • — Michaela U. on October 5, 2018
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  • If you like your biscuits taller, can you bake them with no space in between or will it leave some uncooked?

    • — Elizabeth on July 27, 2018
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    • Hi Elizabeth, I think that’ll be fine, though not sure it will make them much taller. Hope that helps!

      • — Jenn on July 27, 2018
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  • I’ve made these 2 times now and I’m running into an issue. The 1st time we thought the buttermilk had gone bad. Tried again, but still had an issue where you take bites and get a terrible sour flavor. I’m guessing something isn’t mixed enough – but we did mix well (due to the issue the 1st time.) Any advice? Every recipe I’ve tried from your site has been wonderful! I’d love to be able to produce good biscuits – which is definitely a challenge for me. Jen

    • — Jen on April 5, 2018
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    • Hi Jen, That’s strange – the biscuits shouldn’t taste sour at all. I’m going to send you another recipe to try that does not have cream cheese – I wonder if that’s the sour chunks your tasting?

      • — Jenn on April 5, 2018
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  • I am looking forward to making the buttermilk biscuits and would like to know if they can be made a couple of days in advance and reheated. Thank you Marie

    • — Marie G Charbonneau on March 18, 2018
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    • Hi Marie, You can make them in advance but don’t bake them – put them in the freezer, then bake when you’re ready to eat (note that they may take a few minutes longer in the oven if frozen). Hope that helps!

      • — Jenn on March 18, 2018
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  • Can I incorporate grated strong cheese into these?
    Thank you for sharing fabulous recipes.

    • — Eileen Daly on March 2, 2018
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    • I think the addition of cheese would be great! Depending on how much you add, you may need to add a tiny bit more buttermilk so the batter is not too thick. Please LMK how they turn out!

      • — Jenn on March 2, 2018
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  • First time making biscuits and these were great! Light and fluffy, buttery with a great flavor! They were so good that I’ll never buy the ones in the can again! My question is could I use these for strawberry shortcake and just add 1-2tablespoons of sugar? Or would that ruin the rise and texture? Thank you for another fool proof recipe!

    • — Rachel on March 1, 2018
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    • So glad you liked them! Yes, I think these would work for strawberry shortcake. One other reader commented that she’s used these for that purpose. I’d suggest adding 1 more tablespoon of sugar to the batter (and it shouldn’t affect the rise). Hope you enjoy!

      • — Jenn on March 1, 2018
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  • Delicious! I should have made two batches because one wasn’t enough they went so fast!

    • — Lisa on January 12, 2018
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  • I don’t use cream cheese enough to buy a package of it, so substituted spreadable goat chevre. It doesn’t add any goat flavour and the biscuits were delicious. My friend and I kept wandering back to the kitchen getting another one.

  • Great tasting biscuit recipe. I’m a Southern girl, and a good biscuit recipe can be hard to find. These have a nice light rise and good flavor with the buttermilk.

    • — LSouth on November 30, 2017
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  • These biscuits have become a weekend favorite for my family – to the point that my kids want to help make them!

    The technique of stacking and cutting with a knife (instead of using a biscuit cutter) really helps with the size/rise of these biscuits.

    Give me one of these with the Sunday paper and a cup of coffee and my day is off to a great start!

    • — Dave on November 30, 2017
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  • If I use the White Lily flour do I need to add the cornstarch and cream cheese?

    • — Joni on November 22, 2017
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    • Hi Joni, Although you have White Lily flour, I’d suggest following the recipe with all-purpose flour. The recipe would be different with White Lily flour and, because I haven’t tested it that way, I’m not sure how the biscuits would turn out. Sorry!

      • — Jenn on November 22, 2017
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  • Jen,
    I , LOVE, LOVE your recipes. I love the pictures, they are worth a thousand words (even though your words are clear)!
    When baking your buttermilk biscuits (delicious, I added kosher salt and will. Slightly increase it the next batch), where is the oven rack positioned?
    Can I freeze them?
    Thank you,
    Phyllis Marie

    • Hi Phyllis, So glad you’re enjoying the recipes! The oven rack should be in the center and you can definitely freeze them. 🙂

      • — Jenn on November 19, 2017
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  • Can this recipe be doubled or should I make two batches?

    • — jen on November 12, 2017
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    • Sure, Jen – you can double it.

      • — Jenn on November 12, 2017
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  • For Thanksgiving I usually make buttery poppy seed dinner rolls, that contain yeast…delicious but so much work…I might try these instead…can you bake two pans in the oven at the same time? I like the idea you can freeze them ahead of time.

    • — Wendy Schoenburg on November 10, 2017
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    • Sure, Wendy, as long as you have room in your oven for both pans, that should be fine. Hope you enjoy!

      • — Jenn on November 11, 2017
      • Reply
  • Jenn,
    I live in the South so thankfully I am able to get White Lily flour with no problems.
    If I use the WL do I change the recipe at all?

    • — Mary Ann on November 2, 2017
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    • Hi Mary Ann, Although you have White Lily flour, I’d suggest following the recipe with all-purpose flour. The recipe would be different with White Lily flour and, because I haven’t tested it that way, I’m not sure how they’d turn out. Sorry!

      • — Jenn on November 2, 2017
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  • Hi Jenn,
    Can you make the dough, cut into biscuits and then freeze? If you bake from the freezer, what temp and how long. Or better to slightly defrost, then bake?

    Thank you!

    • — Cindi Keller on October 31, 2017
    • Reply
    • You can definitely freeze these before baking. Just put them directly into the oven from the freezer. Keep the temp the same; they may just take a few extra minutes to bake. Enjoy!

      • — Jenn on November 1, 2017
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  • Another keeper!

    • — Sam on October 21, 2017
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  • Best biscuits ever, and I mean ever… I’ve been trying for 50 years to replicate a specific biscuit… Mrs. Eaton, was the best cook ever… Everything I make and succeed at is because of her… Thank you for letting me accomplish my bucket list.

  • I made these biscuits for dinner and they were absolutely lovely! The only thing I did differently was that I replaced the cream cheese with vegetable shortening since I didn’t have any cream cheese on hand at that time. I also LOVE the Idea Of folding The Dough Into thirds to Create The Flaky Layers, it Really does Work well!

    • — Brittney on September 20, 2017
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  • Absolutely delicious! I made a gluten free version using gf plain white flour mix + some xanthan gum. Taste was perfect, but they did not rise as well as on the picture, probably because of the lack of gluten. Still very good though, will definitely make this again. Thanks for the recipe!

    • — Isabel on August 3, 2017
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  • Hi! I plan on trying this biscuit recipe and have White Lily plain flour. Based on other comments do I still add the cream cheese but omit the cornstarch and increase flour to 2 1/4 cups?

    • — Rosemary Rutherford on July 28, 2017
    • Reply
    • Hi Rosemary, Although you have White Lily flour, I’d recommend following the recipe using all-purpose flour. The recipe would be different with White Lily flour and because I haven’t tested it that way, I’m not sure how they’d turn out. Sorry!

      • — Jenn on July 28, 2017
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  • Hi Jenn,

    I tried out these biscuits & I think I made a mistake somewhere down the line. To be fair they were the best biscuits I ever made because normally I make them as a hard as a rock & practically inedible. So they were very edible with good flavour but I know there was a problem with them….they didn’t look as good as yours & I’m assuming I didn’t mix properly. I did use my food processor that I had never used before & it didn’t seem to look exactly like coarse sand as in your picture??? I had to cut the butter up a bit more with a knife & then when I moved all into a mixing bowl & added in the buttermilk I always get nervous I’ll overmix so it wasn’t coming together as good as I was hoping…seemed too dry? I read in another review it was too wet for that person & then I got to thinking I must have done something wrong. I don’t want to give up on the biscuits yet but is there a bit of a knack to getting biscuits just right??? I really want to master them. The flavour was really good but I know that I can do better with the final product…any words of advice???

    • — TracyV on May 30, 2017
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    • Hi Tracy, Glad you enjoyed the biscuits, even if they weren’t beautiful :). It sounds like you didn’t mix the flour and butter long enough in the first step – you shouldn’t have to cut the butter further with a knife. Next time, be sure to blend the flour and butter until it looks like coarse sand. The butter moistens the flour, so that should prevent the dough from being too dry. Please come back and let me know how they turn out if you try them again.

      • — Jenn on May 30, 2017
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  • Hi Jenn! Would you recommend these biscuits for strawberry shortcake? And would they be sweet enough as is or should I add more sugar, or even honey, to the recipe? My family loves these biscuits! Thanks!

    • — Kelly on May 11, 2017
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    • Hi Kelly, I think that would work. One other reader commented that she’s used these for Strawberry Shortcake. I’d suggest adding 1 more tablespoon of sugar to the batter. Hope you enjoy!

      • — Jenn on May 12, 2017
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      • These were a hit as shortcakes! I added the extra tablespoon of sugar and that was perfect. Everyone said it was the best strawberry shortcake ever. Absolutely delicious!

        • — Kelly on May 13, 2017
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  • Hey Jenn…..

    Can I make these biscuits (savoury biscuits). What ingredients and how much would I use in a batch of biscuits. Also, could I add bacon or ham wee bits to this recipe???

    • — Sharon - Streetsville Ontario on April 12, 2017
    • Reply
    • Hi Sharon, I think it would work to make these more savory. Cooked bacon or ham would be delicious. Shredded cheese would also be nice. You may need to add a little more buttermilk so the batter is not too thick. I’d love to hear how they turn out!

      • — Jenn on April 12, 2017
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  • I gave up on making biscuits from scratch after multiple recipes and epic failures. I tried these tonight and for the first time I can say I made perfect biscuits! I served them with you Spinach & Gruyère Quiche which is also just as amazing. Thank you so much for sharing!

    • — LeAnn on February 10, 2017
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  • These look doable for me. Can you say the approximate size the dough would be when patted out? I always have trouble figuring the depth of things. 8×8 maybe?

    • — Martha on January 8, 2017
    • Reply
    • I think you’re about right on the size; it will come about to approximately 8 x 8. Hope you enjoy the biscuits!

      • — Jenn on January 9, 2017
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  • Hi! I do live in the south and I have White Lily flour. Does this mean I can omit the corn start and cream cheese? Should I increase the amount of flour accordingly?

    • — S. Bee on January 8, 2017
    • Reply
    • S – Even though you can get White Lily flour, I’d still recommend following the recipe using all purpose flour. The recipe would be different with White Lily flour and since I haven’t tested it that way, I can’t say for sure how they’d turn out. Sorry!

      • — Jenn on January 9, 2017
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  • Hi Jenn, I don’t own a food processor. I do have a Vitamix , both wet and a dry container. Could I do this in a Vitamix instead? Or could I do this old fashioned way? I want to make some and freeze them. Help!

    Thank you.

    • — Ria on December 28, 2016
    • Reply
    • Hi Ria, Totally fine to make by hand. Just rub the butter/cream cheese into the flour mixture until crumbly.

      • — Jenn on December 30, 2016
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  • Fantastic!! Just made these to go with your butternut squash, sweet potato, and apple soup. Perfection! (Although I didn’t use buttermilk because we are huge fans of buttermilk. 1% milk was just fine.)


    • — pmm on December 16, 2016
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  • Hi Jenn 🙂

    I made this recipe to test before Thanksgiving and I did it twice bc it is coming out super wet, I did it once with cream cheese and the second time just used extra butter same amount as asked for cream cheese. I am using all purpose flour as is all I can get here. Both times super wet and it doesn’t look like in your picture. I measured well with the knife technique and all. . . what am I doing wrong 🙁

    • — Sara MacMillan on November 22, 2016
    • Reply
    • Hi Sara, You probably just need to add more flour – be liberal dusting your work surface when you’re folding the dough, adding enough to make the dough easy to handle. Hope that helps!

      • — Jenn on November 23, 2016
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  • Hi Jenn,

    I live overseas and we don’t have access to cream cheese or buttermilk. Is there anything we can substitute to still get yummy biscuits??

    • — Evelyn on November 19, 2016
    • Reply
    • Hi Evelyn, You can easily replace the cream cheese with more butter. As for the buttermilk, it’s easy to make your own. Simply add 2.5 teaspoons lemon juice to a liquid measuring cup. Pour milk to the 3/4 cup line. Let sit 10-15 minutes until it starts to curdle. That’s buttermilk!

      • — Jenn on November 20, 2016
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      • Thanks for this, I’m in the same boat. I live in the UK and don’t have access to either.

        • — Raghida on June 13, 2017
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        • Where in the U.K. do you live. Cream cheese is everywhere.look for the Philadelphia brand- they advertise it on the telly

          • — LeeAnn on January 11, 2018
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      • Jenn, I always heard to add vinegar to milk to make buttermilk. You suggest lemon juice I stead?

        • — Sharon on November 17, 2018
        • Reply
        • Actually, either one will work! 🙂

          • — Jenn on November 18, 2018
          • Reply
  • If I wanted to make these biscuits several days prior to serving, would you recommend freezing or just storing in the refrigerator until I bake them? Also, if frozen do I have to thaw prior to baking or adjust cooking times/temps? Thank you! I look forward to making these and other of your recipes for a dinner party next week!

    • — Gina on October 21, 2016
    • Reply
    • Hi Gina, I’d recommend freezing them as they will rise more when you bake them than if you were to refrigerate the dough. You don’t need to defrost them before baking. Just pop them in the oven (they may just take a few minutes longer to bake). Hope you enjoy!

      • — Jenn on October 22, 2016
      • Reply
  • Hi Jen, what is the difference between scones and biscuits? In Australia we only refer to them as scones and biscuits are what you call cookies. Are they different because of the amount of butter in the recipe or something else?
    p.s. Love your recipes..easy to follow and are delicious.

    • — Bev on October 13, 2016
    • Reply
    • Hi Bev, In general, scones are considered more of a dessert in that they have significantly more sugar than biscuits (and are often flavored with fruits or nuts). This piece may help fill in any blanks.

      • — Jenn on October 13, 2016
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  • Hi Again, Forgot to mention your soup will be served with Buttermilk Biscuits and a Green Salad. YUM !! Yvonne
    I know they will be great…. so five stars in advance !!!

  • Jen Jen Jen !!! These are the best biscuits on earth!! Soo tender, just perfect !! As ALWAYS ur recipe is perfect. Ur ingredients, amounts and times are spot on!! Thank YOU for awesome recipes!!

    • — Julie Parola Sim on October 11, 2016
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  • Excellent biscuits every time! I did not alter the recipe in any way..perfect as is and now my go to recipe for tender, fluffy biscuits. Even receives two thumbs up from my husband who is from the South! Thank you for the great recipe.

    • — Ranya on October 6, 2016
    • Reply
  • Oooh, one thing I forgot to add is that I made a rhubarb syrup today from the leftover water that I squeezed from frozen rhubarb. It tastes great and I plan to pour it on the leftover biscuits with vanilla ice cream!

    • — Holly W on April 5, 2016
    • Reply
  • These were just okay for me but because of my own inept technique. I flattened the dough too thin when shaping into a rectangle and ended up with about 20 biscuits. So they didn’t rise that great. I thought they were at least flaky though.

    • — Holly W on April 5, 2016
    • Reply
  • If you really want White Lily flour, you can order it on Amazon. I do, as no store in Minnesota carries it.

    Now if you want buttermilk biscuits any time, without having to run to the store for buttermilk, get SACO Buttermilk Blend. It should be in the baking section of your store, near the baking powder. It’s a yellow container, about the size of canned frosting, with red lettering. It’s a powdered version of buttermilk, and it works very well in recipes. For 3/4 cup buttermilk, add 3 tablespoons of the powder to the dry ingredients. Then just add 3/4 cup of water at the right moment.

    Be sure to keep the Saco powder in the fridge between uses, as recommended. It keeps for months that way.

    • — Gordon on February 11, 2016
    • Reply
  • I don’t have a food processor but would love to make these! Could I just knead everything with my hands, or stir it maybe?

    • — Sarah on February 11, 2016
    • Reply
    • Hi Sarah, You can either make these by hand (using a pastry cutter to “cut” the butter and cream cheese into the dry ingredients, or your fingertips to “rub” them in) or in a mixer with a paddle attachment. Just be sure the butter is very cold.

      • — Jenn on February 12, 2016
      • Reply
  • Great!

    • — Julie on February 5, 2016
    • Reply
  • The food lion in York Pa sells white lily flour. Do I still add the cream cheese to the recipe?

    • — Hedy DeCampo on February 4, 2016
    • Reply
    • Yes, Hedy — I would still add it.

      • — Jenn on February 4, 2016
      • Reply
  • Hi, I live in the south. What adjustments would I need to make to the recipe if I’m starting with White Lily flour?

    • — Connie on January 27, 2016
    • Reply
    • Hi Connie, Just be sure to use regular White Lily Flour (not self rising). Omit the corn starch and use 2-1/4 cups of the flour. Enjoy!

      • — Jenn on January 27, 2016
      • Reply
  • Hi Jenn,
    Is there a substitute to buttermilk? I read somewhere that you can cut milk with vinegar but not sure how that would be. Thanks – can’t wait to try these! I’ll give 5 stars since I’ve yet to try one of your recipes that isn’t!

    • — janet on January 17, 2016
    • Reply
    • Hi Janet, One reader used yogurt thinned with a little milk in place of the buttermilk and got good results. There are a number of other substitutions you can try. See here for more details.

      • — Jenn on January 18, 2016
      • Reply
      • Thanks – that’s a very useful site!

        • — janet on January 18, 2016
        • Reply
  • Hi Jennifer – I’ve been looking for simple but delicious biscuits and am looking forward to making these for Christmas. Because they are home made and I don’t want to run out (I’m serving ham) I wanted to know how many should I estimate per person? Do people usually just have one biscuit?

    Thanks for your help.


    • — Ellen Wu on December 19, 2015
    • Reply
    • Hi Ellen, I would say 1-2 per person.

      • — Jenn on December 19, 2015
      • Reply
  • OK, these are amazing!! I’ve struggled to find a biscuit that is easy to prepare, yet delicious and light…this is it! I made these and whipped up a simple honey butter and served it with Jenn’s Autumn Carrot soup, what a treat…perfect as usual! Thanks so much!
    Like any similar recipe, I find these taste best fresh out of the oven, they did hold up well the next day, (with strawberries and fresh whipped cream of course!) but just not quite the same as fresh out of the oven 🙂

    • — Lana on December 3, 2015
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  • I loved these they are awesome! !! My 2 year old enjoyed them!!

    • — Alicia on December 1, 2015
    • Reply
  • Looking for a simple fast biscuit and this is perfect for me and my family.

    • — crystal morris on November 11, 2015
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  • I loved these biscuits. I’ll try to add some zaatar and grated cheese next time.

    • — Imane Daher on October 29, 2015
    • Reply
  • I could never seem to get a biscuit I was happy with until this recipe. What a great technique!

    • — Lindsay on October 29, 2015
    • Reply
  • Best biscuits ever! Gave some to a neighbour and they wanted the recipe. Thank you!

    • — Byul Hutchinson on August 27, 2015
    • Reply
  • Biscuit were crumbly but very tasty.

    Why add starch?

    • — Chandra on August 27, 2015
    • Reply
    • Hi Chandra, It makes the biscuits more tender.

      • — Jenn on August 28, 2015
      • Reply
  • Hi Jenn – looking forward to trying these; what modifications would you make for a cheese biscuit? Thank you in advance!

    • — Leah on July 27, 2015
    • Reply
    • Hi Leah, I haven’t tried adding cheese to these biscuits so can’t say for sure how it would work. I’ll add cheese biscuits to my list, though — stay tuned 🙂

      • — Jenn on August 3, 2015
      • Reply
  • Could I make this w. cup for cup gluten-free flour? Thanks!

    • — Sally on July 26, 2015
    • Reply
    • Hi Sally, I haven’t tried it but it should work. Good luck 🙂

      • — Jenn on July 29, 2015
      • Reply
  • Hi Jenn,
    I’m freezing half of the unbaked biscuits. Is wrapping each biscuit in waxed paper a good method?
    A big thumbs up for your Peruvian Chicken… Soooo good!
    As it’s “use up the buttermilk day”, I’m gonna crank out your lemon pound cake because it looks so perfect.
    Thanks, Stan

    • — Stan on May 1, 2015
    • Reply
    • Hi Stan, Glad you enjoyed the chicken! For the biscuits, I’d probably just stack them between waxed or parchment paper and then place in a ziplock freezer bag. And definitely make the lemon pound cake — it’s one of my favorites 🙂

      • — Jenn on May 1, 2015
      • Reply
  • Absolutely the best! We had a couple for breakfast and will likely have another for lunch, along with a bowl of your Classic Tomato Soup, another favourite. Thanks so much for sharing all these recipe Jenn.

    • — Janet on April 11, 2015
    • Reply
  • Hi Jenn….

    Well, I made these “Best Buttermilk Biscuits” (great name by the way – because they are BEST) last night. Only 1 left this morning. This is the measure of a great recipe. I made an “egg McMuffin” with the last one this morning and warmed it in the toaster oven. FAB……I liked the idea of layering the dough for nice tall biscuits, the texture was just like old fashion biscuits and appearance was better than rolling and using the cutter.

    I’ll have to practice because some were not quite perfect in shape and appearance. Just like the cook.

    Thanks for another one – this is a family KEEPER .

    Streetsville, Ontario, Canada

    • — Sharon Duerden on March 24, 2015
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    • Ha! Too funny. Glad you enjoyed 🙂

      • — Jenn on March 27, 2015
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  • I’m not fortunate enough to have a food processor so I attempted this by hand with a fork. These turned out great! Just came out of the oven and I’ve had two with some jam. For those who don’t have a food processor, attempt this anyway. It’s worth a bit of elbow grease.

    • — Tori on March 19, 2015
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  • love your way of cooking !!! very neat presentation. I just feel like trying every recipe.. tried biscuits and came out soo good.. thank you for your recipes..`

    • — sindhu on March 19, 2015
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  • Very easy to make and tasty

  • Love your recipes. Just one question for you. I live in Greece and we don’t really eat biscuits like these. I’d like to give them a try but how do I serve them? Plain,with savory dishes or as dessert? I’m a bit confused.

    • — Vivi on December 20, 2014
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    • Hi Vivi, They are wonderful served with savory dishes, with butter or plain.

      • — Jenn on December 20, 2014
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  • Love your recipes and your site! Can you sub in white whole wheat flour or can the recipe be altered to incorporate it? If not, do you have a good recipe for whole wheat biscuits?

    • — Leanne on December 3, 2014
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    • Hi Leanne, I do think white whole wheat flour would work and you can sub cup for cup with all purpose. The taste will be a little different but still good 🙂

      • — Jenn on December 3, 2014
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  • Can the dough be made, cut into squares and refrigerated for several hours, then baked before serving?

    • — Karen on November 16, 2014
    • Reply
    • Hi Karen, Yes you can refrigerate the unbaked biscuits for a few hours, although they might not rise quite as high as they would if you were to bake them immediately. A better option is actually freezing the biscuits (which you can do several days or weeks ahead), which seems to preserve the leavening action of the baking powder and soda better than refrigerating. Hope that helps!

      • — Jenn on November 17, 2014
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  • I was in a hurry when I made these but they still came out great. I really liked the cutting/layering technique for a fluffier, flakier biscuit!! Thank you!!

    • — Melissa on October 26, 2014
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  • I have never made biscuits that used corn starch or cream cheese before. These are very easy to throw together and the folding and cutting the dough in 3rds and then, finally cutting the square into 12 equal biscuits makes for a very easy recipe. No rolling, cutting, gathering scraps, re-rolling and cutting. This was a very easy recipe. To make it even quicker, measure all the dry ingredients together and have ready for when you can finish the preparation. I also had measured the cream cheese and cut the butter and stored it in the fridge until I was ready to do the making and baking. These biscuits are flavorful and flaky and were almost as good the next morning as they were the evening before with dinner. Will be reaching for this recipe again and again.

    • — Karen T on August 8, 2014
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  • I’m a novice baker who just made these for the first time. They were pretty easy (even while being interrupted by a toddler and baby) and taste delicious. I did find them a bit dry. Could I up the buttermilk a bit or did I maybe over-flour the work space? Or other thoughts? Thanks!

    • — Ruth on June 30, 2014
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    • Hi Ruth, I apologize for the late reply. Somehow I missed your comment and am just now seeing it. Anyway, it’s fine to add a bit more buttermilk. You want the dough just dry enough to work with.

      • — Jenn on November 16, 2014
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  • Best biscuits ever! I made these the other night. Baked half, and froze the unbaked half. They were absolutely delicious: flaky layers, great rise, crisp on the outside, tender on the inside. Ate them dripping with butter. Yum!
    PS/ Took the frozen biscuits out this morning and placed them on parchment while the oven heated. Baked them 2 minutes longer. Same delicious qualities as the ones baked immediately after prepping. Thanks for another great recipe, Jenn!!!

    • — Liz on February 14, 2014
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  • These are wonderful! Soft inside, crispy outside, as tasty as the southern biscuits I grew up on!

    • — Kelly on December 2, 2013
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  • This is a wonderful biscuit recipe and I have made it several times in the short time that I’ve had it. Our family loves black pepper so for Thanksgiving I added 1 1/2 tsp. freshly ground black pepper. Turned out great! Thanks again Jennifer

    • — Rick Delaney on December 1, 2013
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  • I made as you said in the recipe, delicious. But, next time I will just use 1tsp of salt and not 1-1/4.
    My kids just told me, yummy with some meat this will be perfect….kkkkk
    Thank you for sharing 🙂

    PS.: I use regular flour and was good.

    • — Ale S. on November 27, 2013
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  • These were delicious.
    Mine ended up being drop biscuits, as the dough was pretty wet so I couldn’t form the rectangle. I gave up, added a bit more flour and dropped them on the pan. Still, the family raved; I told them that’s what you get when you bake with love(for the family)…and a little anger and hate (for the wet dough)!

    • — Mo on November 24, 2013
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    • Hi Mo, Glad your family enjoyed! It takes a little practice working with the wet dough. The trick is to flour the dough, the countertop and your hands and handle it very lightly so your hands don’t get sticky. Next time, start with 1/2 cup buttermilk and add the additional 1/4 cup as necessary. But drop biscuits work too 🙂

      • — Jenn on November 24, 2013
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      • Thanks for the tip, Jenn!

        • — Mo on November 24, 2013
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  • Can you make ahead of time and freeze?

    • — Amy on November 21, 2013
    • Reply
    • Hi Amy, Yes you can make them ahead of time but do not bake them. Place the raw biscuits in the freezer and put them directly in the oven…they may take a few extra minutes. Hope you enjoy!

      • — Jenn on November 21, 2013
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  • This looks yummy and easy to do. But I don’t have a food processor. How would I overcome that? Sorry if this question seems ignorant to you. I never do baking at all, have no common sense either.

    • — YAN on November 16, 2013
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    • Hi Yan, Not a silly question at all! If you don’t have a food processor, you can either make the biscuits by hand (using a pastry cutter to “cut” the butter and cream cheese into the dry ingredients, or your fingertips to “rub” them in) or in a mixer with a paddle attachment. Just be sure the butter is very cold.

      • — Jenn on November 16, 2013
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      • Thank you so much! WIll definately try it. I bet my kids will love it!

        • — Yan on November 16, 2013
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        • I love these biscuits – they’re the only ones I’ve made that are easy and come out light and fluffy every time.
          We were on vacation and the rental property didn’t have a food processor or pastry cutter so I ended up grating the butter and it worked out perfect!

          • — Pam on January 28, 2016
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  • Hi Jenn, I want to thank you for your recipe for these buttermilk biscuits! I made them to have with my dinner tonight and they are by far the best biscuits I have made. You are the first to suggest a way around unavailable White Lily flour. I only made 1 substitution; I used yogurt thinned with a little milk in place of the buttermilk. The technique of cutting and stacking worked like a charm. I don’t have a food processor so I did them by hand, but no problem. Excellent! These will be my go to recipe and I won’t be disappointed again! Thank you.

    • — Linda on November 16, 2013
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  • I have always had trouble getting my biscuits to rise high enough to suit some. This recipe makes sense, I cant wait to try it. Any you are right, who says biscuits have to be round. Thanks for sharing!

  • So if I DO have White Lily Flour, how, if at all, would the recipe be altered? (I’m fortunate enough to have a boyfriend who brings me back 20 lbs of White Lily every time he goes down south, so my baking has improved accordingly!)

    • — Sheryl on November 15, 2013
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    • Hi Sheryl, Lucky you! Be sure it is regular White Lily Flour (not self rising) and just omit the corn starch and use 2-1/4 cups.

      • — Jenn on November 15, 2013
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  • I don’t know why I never thought about cutting and stacking instead of folding. That’s genius.
    One question: can the unbaked biscuits be frozen and baked from the freezer, or have you tried that with this recipe?

    • — Christi on November 14, 2013
    • Reply
    • Hi Christi, I think that should work just fine to freeze and bake later…they may need a few extra minutes in the oven.

      • — Jenn on November 15, 2013
      • Reply
  • Great recipe! These were great with beef stew and with any breakfast.

    • — Barbara on November 14, 2013
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  • I had just returned from my home state of SC with a bag or two of white lily flour, when I went to Wegman’s in Binghamton NY and found to my surprise…white lily flour. Who knew? Check it out if you have a Wegman’s near you. Thanks for the recipe, a little different from how I make biscuits, but always ready to try something new.

    • — Karen T. on November 14, 2013
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    • When I commented before, I had not made these yet. I did have the white lily flour, but made it according to your directions. They were easy, and good and loved that I didn’t have to use a cutter, although I have a square cutter. I typically don’t add cream cheese to my biscuits. They were a hit, and I served them with your fried chicken recipe. Both are a winner!

      • — Karen T on November 19, 2015
      • Reply

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