Why did my biscuits not rise?

The most common causes are warm butter, old baking powder, overworked dough, or twisting the cutter. Keep ingredients cold, check your leaveners, and press the cutter straight down.

Can I freeze buttermilk biscuits?

Yes. Freeze cut unbaked biscuits on a tray, then transfer them to a freezer bag. Bake from frozen, adding a few extra minutes as needed.

Can I make biscuit dough ahead?

You can cut the biscuits and chill them for a few hours before baking. For the tallest rise, bake them while the butter is still cold and the leaveners are fresh.

What should the dough feel like?

The dough should be shaggy, soft, and a little sticky, not smooth like bread dough. Add only enough flour to handle it so the biscuits stay tender.

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Classic Buttermilk Biscuits Recipe for Beginners | Soft, Flaky, Southern Biscuits

Name: Classic Buttermilk Biscuits Recipe for Beginners | Soft, Flaky, Southern Biscuits
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8 servings
Cuisine: Southern American
Ingredients: 2 cups all-purpose flour, plus extra for dusting; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon salt; 6 tablespoons cold unsalted butter, cut into small cubes; 1 cup cold buttermilk

By Beginnerbakes Test KitchenReviewed by Beginnerbakes Editorial TeamPublished Mar 31, 2026 · Updated Jun 27, 2026

Southern American 25 mins beginner-friendlyeasystep-by-stepquickno-fusscomfort-foodmorning-bakeminimal-ingredientsfreezer-friendlypartysnack

Learn how to make soft, flaky buttermilk biscuits with this simple and quick recipe perfect for beginner bakers. These Southern-style biscuits use minimal ingredients and come together fast, delicious fresh or frozen for later enjoyment.

Classic Buttermilk Biscuits Recipe for Beginners | Soft, Flaky, Southern Biscuits

Prep 10 min

Cook 15 min

Total 25 min

Servings 8

Difficulty easy

Cuisine Southern American

Ingredients

Servings 8

2 cups all-purpose flour, plus extra for dusting
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
6 tablespoons cold unsalted butter, cut into small cubes
1 cup cold buttermilk

Measured ingredients for BeginnerBakes classic buttermilk biscuits

Instructions

Preheat your oven to 220 degrees C (425 degrees F). Line a baking sheet with parchment paper or lightly grease it.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
Add the cold butter cubes to the flour mixture. Cut the butter in with a pastry cutter, two forks, or your fingertips until the mixture has coarse crumbs with some pea-size butter pieces.
Make a well in the center and pour in the cold buttermilk.
Stir gently with a fork or wooden spoon just until the dough comes together. The dough should look shaggy and slightly sticky.
Turn the dough onto a lightly floured surface. With floured hands, fold it over itself 3-4 times to create layers.
Pat the dough into a rectangle about 3/4 inch thick.
Use a 2 1/2 inch round biscuit cutter or drinking glass to cut biscuits, pressing straight down without twisting.
Gather scraps gently and cut remaining biscuits, handling the dough as little as possible.
Place biscuits close together on the prepared baking sheet so they rise tall and stay fluffy.
Bake for 12-15 minutes, until the tops are golden brown and the centers are fully cooked.
Serve warm with butter, honey, or jam.

BeginnerBakes buttermilk biscuit dough being cut into rounds before baking

Tips

Equipment Needed

Use a large mixing bowl, pastry cutter or two forks, a parchment-lined baking sheet, and a 2 1/2 inch round cutter. A bench scraper is helpful for folding the dough, but floured hands work well for a beginner batch.

Ingredient Prep Notes

Keep the butter and buttermilk cold until the moment you use them because cold fat creates flaky biscuit layers. Measure the flour lightly and avoid packing it into the cup, then stir only until the dough looks shaggy.

Oven Note

Preheat fully to 220 degrees C (425 degrees F) so the biscuits get a quick burst of heat and rise tall. Place them close together on the baking sheet and bake on the middle rack until the tops are golden and the sides look set.

Easy Upgrade Ideas

Brush hot biscuits with melted butter for a glossy, bakery-style finish. For a savory version, fold in shredded cheddar and chopped chives, or serve the plain biscuits with honey, jam, or sausage gravy.

Frequently Asked Questions

Why did my biscuits not rise?: The most common causes are warm butter, old baking powder, overworked dough, or twisting the cutter. Keep ingredients cold, check your leaveners, and press the cutter straight down.
Can I freeze buttermilk biscuits?: Yes. Freeze cut unbaked biscuits on a tray, then transfer them to a freezer bag. Bake from frozen, adding a few extra minutes as needed.
Can I make biscuit dough ahead?: You can cut the biscuits and chill them for a few hours before baking. For the tallest rise, bake them while the butter is still cold and the leaveners are fresh.
What should the dough feel like?: The dough should be shaggy, soft, and a little sticky, not smooth like bread dough. Add only enough flour to handle it so the biscuits stay tender.

Ingredient Replacements

If you do not have buttermilk, stir 1 tablespoon lemon juice or vinegar into 1 cup milk and let it stand for 5 minutes before using. Plant-based milk can be used the same way, especially with cold vegan butter for a dairy-free biscuit.

Use a gluten-free all-purpose blend with xanthan gum if needed, but expect a slightly more tender and delicate dough. Whole wheat flour can replace up to half of the all-purpose flour for a nuttier biscuit, though the rise may be a little less tall.

Storage and Reheating

Store cooled biscuits in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. For the best texture, avoid storing them while warm because trapped steam softens the edges.

Reheat biscuits in a 160 degrees C (320 degrees F) oven for 5-7 minutes, or split and toast them lightly. Freeze baked biscuits for up to 1 month and thaw before reheating.

Read related air fryer guides and cooking tips.

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Classic Buttermilk Biscuits Recipe for Beginners | Soft, Flaky, Southern Biscuits

Recipe Details

Ingredients

Instructions