There’s something about a McDonald’s biscuit that always hits: buttery, warm, perfectly soft. This easy buttermilk biscuit recipe brings that same comfort home, no drive-thru needed. Flaky, golden, and simple to make, they’re the kind of biscuits that turn any morning into a bakery moment.
Once you realize how easy it is to make a tall, buttery biscuit from scratch, you’ll wonder why you ever waited in line. These come together quickly, bake up beautifully, and make even a weekday morning or breakfast-for-dinner night feel special.
Sure, there is added comfort in a biscuit made for you. Maybe that’s why people love the drive-thru version. But when you make them yourself, you realize how simple it is to recreate that same cozy bite. Flaky, buttery, and warm from the oven in under 30 minutes, this easy buttermilk biscuit recipe proves that homemade comfort can be quick too.
There's an almost magical aspect of biscuit-making. Flour floats through the air like pixie dust, and there’s a quiet rhythm to folding and patting the dough. It’s not about precision or perfection. The beauty of this recipe is that it invites you to slow down, to fold, turn, and layer without overthinking it. The lamination process feels meditative, like you’re building warmth into every layer. If you love recipes that feel like comfort in every bite, my Fluffy Pancakes are right up there with these biscuits.
When they come out of the oven, tall and golden, it feels like a small moment of joy and proof that comfort can come from the simplest ingredients: butter, flour, buttermilk, and a little bit of magic. And if you’re craving something more savory, try my Red Lobster Copycat Cheddar Biscuits next. They’re buttery, cheesy, and just as easy to love.
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Ingredients
You don’t need much to make these biscuits, just a few simple staples that come together into something warm and golden. Here’s what you’ll need for this easy buttermilk biscuit recipe.
- Flour
- Butter
- Buttermilk
- Salt
See recipe card for quantities.
Inspired by McDonald’s Biscuits (But Even Better at Home)
There’s something about a McDonald’s biscuit that just hits. Buttery, soft, and nostalgic. Once you see how easy it is to make them at home, you’ll never worry about the 11 a.m. cutoff again. These bake up taller, flakier, and even better, especially fresh from your own oven.
Can I make these biscuits gluten-free?
Yes, you can make these biscuits gluten free. Swap the all-purpose flour for a good-quality 1:1 gluten-free baking blend that already contains xanthan gum. The texture will be a little different, but you’ll still get soft, buttery layers. Keep your butter cold and mix gently for the best results.
Perfect for Brunch and Egg Sandwiches
These homemade buttermilk biscuits aren’t just a dinner side, they’re a brunch star. Serve them warm with scrambled eggs, layer them into breakfast sandwiches, or go full New Jersey with a pork roll, egg, and cheese moment. Even a vegetarian gets it — it’s an NJ thing.
The Secret to Flaky Buttermilk Biscuits
The secret to flaky biscuits is simple: keep everything cold and don’t overwork the dough. Those little pockets of butter are what create the layers, so you want them to stay solid until they hit the heat of the oven. A few gentle folds for soft and bakery-style biscuits every time.
Storage
Store cooled buttermilk biscuits in an airtight container at room temperature for up to 2 days, or freeze for longer storage. To reheat, warm them in a 350°F oven for a few minutes or microwave for 10 to 15 seconds until soft and warm again.
If you’re craving something sweet next, my Carrot Cake Muffins make the perfect cozy bite for breakfast or an afternoon snack.
FAQ
Yes. You can prepare the dough up to the folding step, cover it tightly, and refrigerate for up to 24 hours before baking. Just make sure to re-roll gently and cut right before baking.
If it feels too dry, add a teaspoon or two of buttermilk at a time until the dough just comes together. The key is to keep it slightly shaggy. Overmixing makes the biscuits dense.
Think of it like folding a letter. Gently fold the right side of the dough over to the left, then turn it and repeat two more times. This simple folding helps build flaky layers without overworking the dough.
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📖 Recipe
Easy Buttermilk Biscuit Recipe (Flaky Layers, Buttery Perfection)
Ingredients
- 2 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- 1 ¼ teaspoons kosher salt use 1 teaspoon if using table salt
- ½ cup 1 stick cold unsalted butter, cubed
- 1 cup cold buttermilk plus extra for brushing tops
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Cut in the cold, cubed butter using a pastry cutter or your fingertips until small, pea-sized pieces remain.
- Pour in the cold buttermilk and stir gently until a shaggy dough forms. . If the dough looks too dry or crumbly, add an extra teaspoon or two of buttermilk until it comes together. Do not overmix.
- Turn the dough out onto a floured surface. Gently press and pat into a 1-inch-thick rectangle.
- Fold the dough in half, rotate, and repeat this fold two more times.
- Pat into a final 1-inch-thick slab. Use a 2¾-inch biscuit cutter to cut straight down without twisting. Gather scraps and repeat.
- Place biscuits on the prepared sheet, close together for soft sides or spaced apart for crisp edges. Brush tops with buttermilk.
- Bake for 14–16 minutes or until golden brown and tall.
- Serve warm, plain, or with butter, jam, or egg sandwiches.
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