Baker Bettie

Classic Butter Biscuits

These classic butter biscuits are so tender and flaky and filled with that irresistible butter flavor! The recipe only calls for 6 simple ingredients and comes together very quickly. You can have fresh hot butter biscuits on the table in just about 20 minutes! 

Classic butter biscuits in a cast iron skillet

I LOVE biscuits. I love biscuits so much that I literally ate half of this pan slathered in butter and blackberry jam as my lunch the day I shot this recipe. I didn’t even feel guilty about it either. Because, YOLO, or something like that.

These biscuits are just so dang good. How much do you like butter? Because these all butter biscuits are so buttery that your butter loving self won’t be able to keep your hands off them. Did I mention I ate FOUR OF THESE for lunch?!

Classic butter biscuit topped with jam

So here’s the thing, I’ve been trying my darnedest to avoid accepting fall into my life. I don’t want it. I want summer to stay forever and ever. Have you ever experienced summer in Chicago? It is magical! I’m grumpy about it ending. I just want to live in denial!

But no matter how much I want to pretend that fall isn’t coming, the days are inevitably getting shorter and the temperatures are getting cooler. It is happening whether I’m going to pout about it or not!

So I guess I am self medicating with one of my favorite comfort foods. If you haven’t noticed, I have a thing for those old-fashioned classic recipes. I teeter back and forth between my love affair with lard biscuits and the one I have with butter biscuits. I guess you could say it is a biscuit love triangle.

If I’m making biscuits for biscuits and gravy, I have to go with lard biscuits. Hands down. You really can’t beat how flaky and tender they are! But if I’m making biscuits to serve with butter and jam, or as a side dish to a meal, then I usually lean toward butter biscuits. That buttery flavor just has my heart.

Classic butter biscuits in a cast iron skillet

A while back I did a detailed tutorial about The Biscuit Mixing Method. If you are unfamiliar with this method it couldn’t hurt to check it out. This method is used for creating mostly biscuits and scones, hence the name of the method. If you follow it precisely, you with end up with super tender and flaky biscuits every time. The two biggest tips for this method is to make sure your butter and your milk are really cold and to be gentle with the dough and work it as little as possible.


Classic butter biscuits in a cast iron skillet

Classic Butter Biscuits

Yield: 8 Biscuits
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

These all butter biscuits are so tender and flaky and are filled with that irresistible butter flavor! The recipe only calls for 6 simple ingredients and comes together very quickly. You can have fresh hot butter biscuits on the table in just about 20 minutes! 


  • 2 cups all-purpose flour (lightly scooped into measuring cups and leveled off)
  • 1/4 tsp baking soda
  • 1 TBSP baking powder
  • 1 1/4 tsp kosher salt
  • 3 oz (6 TBSP) unsalted butter, very cold and cut very small
  • 1 cup buttermilk, very cold


  1. Preheat your oven to 475°F.
  2. Combine the flour, baking soda, baking powder, and salt in a large bowl and whisk together.
  3. Add the cold butter pieces into the dry ingredients and cut into the flour, using a pastry cutter or a fork, until it resembles coarse meal.
  4. Add the cold buttermilk into the bowl and stir with a spoon or a rubber spatula JUST until combined. This should only take a few turns. The dough will be pretty wet and sticky.
  5. Turn the dough out onto a lightly floured board. With floured hands gently pat out (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick. Add a tiny bit of flour over top if needed and fold the dough over itself about 5 times, gently pressing down in between each fold. Gently pat the dough out to a 1 inch thick.
  6. Use a round cutter to cut into rounds about 2 1/2 inch wide. You can go smaller for more biscuits.
  7. Gently pat the scraps together to cut out the rest of your biscuits.
  8. Place the biscuits in a buttered pan close together. I used a 10" cast iron skillet, but you can also use a cake pan, a spring form pan, or a baking dish.
  9. Immediately place the biscuits in the oven and bake at 475F for about 11-15 minutes. DO NOT open the oven door for AT LEAST the first half of baking time. You want the steam to stay trapped in the oven to help with the rise. Brush biscuits with melted butter if desired.


If you do not have buttermilk on hand you can make "soured milk" by combining 1 cup of milk with 1 TBSP of lemon juice or white vinegar and let it sit for about 5 minutes. You need the acid in this recipe from either the buttermilk or the soured milk to activate the baking soda.

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Nutrition Information:

Amount Per Serving: Calories: 0

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71 comments on “Classic Butter Biscuits”

  1. I tried some of your recipes and I really loved it.

  2. After seeing this recipe yesterday I made these biscuits and they turned out perfect. I even cut the recipe in half and it didn’t cause any problems. Thanks for sharing.

  3. I’m the same way–ughhh fall NO! Comfort food is the only remedy for this sad season–and I lovelovelove butter biscuits!

  4. I have tried many many biscuit recipes, only to be disappointed with the results. Not with this one!! These are so goooodddd.!! Thank you!

  5. These were the best ever I am really glad I have you on Facebook and you make it so easy for me to learn how to bake. I am no baker as I have said to you many times but thank to you I am coming out of my comfort zone… thanks

  6. I don’t know what I do wrong, but my biscuits always taste so blah. So I gave up, but will try these since you are so sure they will be great. Thanx for helping me, I hope. Will let you know

  7. How do you make lard biscuits? Same way,only omit the butter?

  8. Biscuits are kind of a “thing” for southern cooks. I was trained by some of the best southern cooks over the years (grandmothers, aunts, scores of little old church ladies…) but my biscuits turned out to be either a pile of crumbs or your could roof a house with them. There was NO in between. I am a pretty good cook. I haven’t killed anyone with potato salad yet, at least. But biscuits have truly been my bane.

    So, weekend before last, I attempted to make biscuits following your video instructions. The biscuits were perfect! Imagine if you will, a big, burly, Bama boy, boo-hooing over beautifully baked, Baker Bettie Biscuits. They turned out so well, I made another batch… bang — Even better. I got so brave as to try a pie crust this past weekend. Success there too!

    Seriously, I thank you from the bottom of my heart. What a great blog.

  9. I wish I could post a picture of my biscuits. This is the first time I’ve successfully made them. They look great and taste even better!

  10. I must confess that I’ve never made this exact recipe but I have made an all-butter biscuit many times. Without even making these myself I can promise you they will be worth your time & effort. Your tastebuds will rejoice.
    A note about the buttermilk, as Baker Bettie stated, you can sour your milk with vinegar or lemon juice but it’s not necessary to let it stand until thickened. You can of course but it’s not the viscosity that makes a difference, it’s the acid. You can also buy powdered buttermilk that you mix in with the flour & use icy water instead of milk. Works just as well as liquid buttermilk & it keeps in your refrigerator almost indefinitely.

  11. I tried this- making scones for the first time- but I only had margarine so I used that instead of butter (and the milk and vinegar instead of buttermilk). And they came out okay… edible actually but lopsided. Could that be because of the different melting temperatures of butter and margarine. Also, they are more salty than I would like- instead of the kosher I used ordinary table salt (2 tspns)… we never ever buy kosher salt.

    • Unfortunately margarine isn’t an exact substitute for butter. Teaspoon to teaspoon table salt to kosher salt would be saltier. I recommend 25% less when using table salt in place of kosher salt. Hope that helps for next time!

  12. We love biscuits at our house too! This recipe is the only one we use. I never seem to have buttermilk in the house so the tip on making my own was a life saver! I’ve used round cake pans to bake the biscuits but I think they’re much better in my old cast iron frying pan! Thanks Baker Bettie!

  13. Just recently bought a cast iron skillet that I’ve been dying to use. So glad I found this recipe! (especially as i never have buttermilk, having that lemon juice tip was a life-saver) These seriously came out AMAZING!! Leftovers were still pretty good the next day too. This will definitely be a reoccurring recipe in our house!

  14. These are our FAVORITE biscuits! So easy, so delicious and they turn out perfectly every time. I’ve probably made them 10 times by now and realized I never commented to thank you for sharing this wonderful recipe! Yum! 🙂

  15. This recipe is absolutely among my top favorites of all time. A warm thank you to the kind soul that posted this.

  16. Made these the other night for my boyfriend, said they were better than his mom’s homemade biscuits. For that. I say thank you!

  17. Great recipe, it’s now the only one I use for buttermilk biscuits. I’ve also made your lard biscuits recipe with great success, but you’re right that butter biscuits are better for going with jam or honey. Also made your sausage gravy recipe for the first time today and it was amazing! I wowed a group of friends for brunch, used sage and lots of dried red pepper to replicate that “Tennessee Pride” flavour. Thanks so much for these recipes!

  18. Impressive! Turned out fantastic!

  19. An excellent recipe! This would make wonderful biscuits for strawberry shortcakes. Brush the tops with melted butter and sprinkle with sugar before baking. Yum!

  20. These are the best biscuits I have ever tasted!My hard to please husband repeatedly asked if I got them from a bakery. Picky granddaughter loved them! I did use a castiron skillet and would recommend that one is used as it gives a wonderful browned soft crust to the bottom. Thanks for bringing biscuits to a whole new level!

  21. These are awesome! Even my picky 3yo loves them! So easy and quick!

  22. I’m tried this recipe last weekend. Delicious with cherry preserves I made last week. BTW, I went to Northwestern in Evanston and my favorite season there is definitely Fall/Autumn. It doesn’t last as long as summer to my yearly disappointment but I know what you mean about summer too.

  23. omg. so i stumbled across this recipe because i saw some biscuits on top chef….
    I’m so glad I found this. Holy moly. best.biscuits.ever. I’ve been eating biscuits all my life and I was raised in Georgia so…. I’ve had some good ones but I’ve never MADE incredible biscuits myself. until now. so easy. so easy. so easy. so yummy. I’m currently stuffed on some awesome pork chops and biscuits but I just crammed another biscuit down my throat because I can’t believe I made such omg yummy biscuits. I’m so making more for breakfast tomorrow! I have left over honey baked ham that will compliment these incredible biscuits so well. I sort of hate you because omg bread. so fattening. it’s going to be tough not to arrange dinners around these biscuits. ❤❤❤❤❤ i really always thought true home made had to be a pain to be really great but…. so easy.

    • Hi Rebecca! This comment makes me so happy! I love making baking feel easy while still being incredibly delicious! I’m so happy to hear you enjoyed these so much!

  24. Hi!  Which biscuits do you recommend if you are just going to butter them or eat them plain?  The lard or the butter biscuits?  Also, I don’t have kosher salt.  I use Himalayan pink salt.  Would the measurements be the same as the kosher salt?  Thanks so much!  Can’t waut to make these biscuits!

    • Hi Annmarie,

      If I’m eating them warm, I think both are amazing with just butter. However, if you think they will be enjoyed at room temperature, the butter is a little better because it melts at body temperature and won’t leave a film in your mouth. You can do a 1:1 substitution with the himalayan salt! Let me know how they turn out!

  25. Hi!  Is it ok if the butter is salted?  Thanks!

  26. Delicious and super easy recipe.  I doubled it and made my own buttermilk by adding 2 tbl of vinegar.  Excellent recipe!

  27. Hi,
    Could you tell me what brand of flour you used. Different brands have different protein count and make a difference in texture. Thank you , Kathy

    • Hi Kathy, I make these biscuits all the time with whatever flour I have on hand. I always use unbleached white flour. I often use King Arthur or Bob’s Red Mills. Yes, they do have different protein contents but if you follow this mixing method the gluten development will be minimal so the difference is really not noticeable. Many people prefer White Lilly flour for biscuits if you have access to that.

  28. Soooooo good!

  29. Can u use half lard and half butter for your fat

  30. I just made my first biscuit following your recipe and instructions. I only want to say: Thank You Betty. How delicious are they even for a novice like me. My next step is Scones!

  31. the best i’ve ever had

  32. my first biscuits… wow, they turned out good!!! im sooo proud…

  33. Oh my… these biscuits were AMAZING!!!

  34. I rearly leave any comments, this recipe is wanderful. I just rated it 5stars on my recipes list. Perfect for the whole family. thank you

  35. So it means that I am the only one who fail to make this biscuit 🙁 .

  36. I hope my 5-star review went through. It looked like I may have accidentally left 2 reviews.

  37. Can I use this recipe for strawberry shortcake

  38. Thank you Betty for the videos, its been years since i had time to bake so i had forgotten my skills !! Enjoying my baking again during this lockdown , thank you

  39. I’m making homemade biscuits for the first time ever in my 40 yrs of life. I chose this recipe because biscuits and gravy are my favorite and I wanted to make the whole meal from scratch and I found this recipe. I hope they turn out as good as the other people who have left comments say they are.

  40. I made your biscuits today and for the first time I felt like I have finally found a recipe that works for me.  The biscuits were fluffy , light and airy.  I baked them in a cast iron pan with butter spray for 13-14 minutes.  They were perfect.

  41. Can I make these biscuit ahead of time and keep in refrigerator until ready to bake later in the day?  Thank you!

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