Let’s be honest: nothing beats the warm, flaky perfection of homemade buttermilk biscuits. Whether you’re craving classic comfort or eager to try something new, we’ve gathered 28 irresistible innovations that’ll transform your baking game. From savory twists to sweet surprises, get ready to fall in love with biscuits all over again—dive in and discover your next favorite recipe!
Classic Southern Buttermilk Biscuits
Every time I catch that warm, buttery scent wafting from my oven, I’m instantly transported back to my grandma’s cozy kitchen in Georgia, where she’d whip up a batch of these flaky delights for Sunday supper—it’s a tradition I’ve lovingly carried on in my own home, tweaking her recipe just a bit over the years to nail that perfect rise and tender crumb.
Ingredients
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– 1 teaspoon salt
– 1/2 teaspoon baking soda
– 1/2 cup unsalted butter, cold and cubed
– 3/4 cup buttermilk, cold
Instructions
1. Preheat your oven to 450°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the all-purpose flour, baking powder, salt, and baking soda until fully combined.
3. Add the cold, cubed unsalted butter to the flour mixture.
4. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining—this creates flaky layers.
5. Pour in the cold buttermilk and stir gently with a fork until the dough just comes together; avoid overmixing to keep the biscuits tender.
6. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle.
7. Fold the dough in half and pat it down again; repeat this folding process two more times to build layers.
8. Use a 2.5-inch round biscuit cutter to cut out biscuits, pressing straight down without twisting to ensure even rising.
9. Place the cut biscuits on the prepared baking sheet, spacing them about 1 inch apart.
10. Bake in the preheated oven at 450°F for 12-15 minutes, or until the tops are golden brown and the biscuits have puffed up nicely.
11. Remove from the oven and let cool on the baking sheet for 5 minutes before serving.
You’ll love how these biscuits boast a crisp, golden exterior that gives way to a soft, fluffy interior with rich, buttery notes—they’re perfect split open and slathered with honey or jam, or served alongside a hearty gravy for a comforting Southern-style meal.
Cheddar and Chive Buttermilk Biscuits
Savoring the aroma of freshly baked biscuits always takes me back to my grandmother’s kitchen, where she’d whip up these flaky, cheesy delights for Sunday brunch—I’ve perfected her recipe with a few modern twists that make them irresistible every time.
Ingredients
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, cold and cubed
– 1 cup shredded cheddar cheese
– 1/4 cup chopped fresh chives
– 3/4 cup buttermilk, cold
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon salt until well combined.
3. Add 1/2 cup cold, cubed unsalted butter to the flour mixture, and use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs (tip: keep the butter cold for flakier biscuits).
4. Stir in 1 cup shredded cheddar cheese and 1/4 cup chopped fresh chives until evenly distributed.
5. Pour in 3/4 cup cold buttermilk, and gently mix with a fork until a shaggy dough forms, being careful not to overwork it (tip: handle the dough as little as possible to avoid toughness).
6. Turn the dough out onto a lightly floured surface, and pat it into a 1-inch thick rectangle.
7. Fold the dough in half, then pat it out again to 1-inch thickness; repeat this folding process two more times to create layers.
8. Use a 2.5-inch round biscuit cutter to cut out biscuits, pressing straight down without twisting (tip: dip the cutter in flour to prevent sticking).
9. Place the biscuits on the prepared baking sheet, spacing them about 1 inch apart.
10. Bake in the preheated oven for 12-15 minutes, or until the tops are golden brown and the biscuits have risen.
11. Remove from the oven and let cool on the baking sheet for 5 minutes before serving.
Warm from the oven, these biscuits boast a tender, flaky interior with pockets of melted cheddar and a subtle oniony kick from the chives—perfect for slathering with butter or serving alongside a hearty soup for a cozy meal.
Sweet Potato Buttermilk Biscuits
Kind of like those cozy fall mornings when you want something warm and comforting, I first made these sweet potato buttermilk biscuits during a weekend brunch with friends—they disappeared in minutes! There’s something magical about how the sweet potato adds moisture and a hint of sweetness, making these biscuits utterly irresistible. I love baking them on lazy Sundays, filling the house with that heavenly aroma.
Ingredients
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– 1/2 teaspoon baking soda
– 1 teaspoon salt
– 1/2 cup unsalted butter, cold and cubed
– 3/4 cup mashed sweet potato, cooled
– 3/4 cup buttermilk, cold
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon salt until well combined.
3. Add 1/2 cup cold, cubed unsalted butter to the flour mixture, and use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining for flakiness.
4. In a separate bowl, mix 3/4 cup mashed sweet potato and 3/4 cup cold buttermilk until smooth.
5. Pour the wet ingredients into the dry ingredients, and stir gently with a fork just until a shaggy dough forms—avoid overmixing to keep the biscuits tender.
6. Turn the dough out onto a lightly floured surface, and gently knead it 2-3 times to bring it together without overworking.
7. Pat the dough into a 1-inch thick circle, and use a 2.5-inch round biscuit cutter to cut out biscuits, pressing straight down without twisting to help them rise evenly.
8. Place the biscuits on the prepared baking sheet, spacing them about 1 inch apart.
9. Bake in the preheated oven for 12-15 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
10. Remove from the oven and let cool on the baking sheet for 5 minutes before serving.
What makes these biscuits stand out is their tender, fluffy interior with a slight crispness on the outside, thanks to the sweet potato’s natural sweetness balancing the tangy buttermilk. They’re perfect split open and slathered with honey butter or served alongside a hearty stew for a comforting meal any time of day.
Buttermilk and Cornmeal Drop Biscuits
Yesterday, as the autumn chill began to creep in, I found myself craving something warm and comforting from my childhood—the kind of simple, hearty biscuit that pairs perfectly with a bowl of soup or a drizzle of honey. These buttermilk and cornmeal drop biscuits are my go-to for their rustic charm and effortless preparation, reminding me of cozy Sunday mornings spent in my grandma’s kitchen.
Ingredients
– 1 cup all-purpose flour
– 1 cup yellow cornmeal
– 1 tablespoon baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, cold and cubed
– 1 cup buttermilk, cold
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1 cup yellow cornmeal, 1 tablespoon baking powder, and 1 teaspoon salt until fully combined.
3. Add 1/2 cup cold, cubed unsalted butter to the dry ingredients, and use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining for flakiness.
4. Pour in 1 cup cold buttermilk, and stir gently with a fork just until the dough comes together; avoid overmixing to keep the biscuits tender.
5. Drop heaping tablespoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
6. Bake in the preheated oven for 12–15 minutes, or until the biscuits are golden brown on top and a toothpick inserted into the center comes out clean.
7. Remove from the oven and let the biscuits cool on the baking sheet for 5 minutes before transferring to a wire rack.
What I love most about these biscuits is their delightful crumbly texture and the subtle corn flavor that shines through, making them ideal for soaking up gravies or simply enjoying warm with a pat of butter. They’re versatile enough to serve alongside a hearty stew or as a base for breakfast sandwiches, adding a homely touch to any meal.
Honey Butter Glazed Buttermilk Biscuits
There’s something magical about the smell of warm biscuits filling the kitchen on a lazy Sunday morning—it takes me right back to my grandma’s house, where she’d always have a fresh batch waiting when we visited. These honey butter glazed buttermilk biscuits are my modern twist on her classic recipe, perfect for brunch or as a comforting snack any time of day. I love making them extra flaky by handling the dough as little as possible, which keeps them tender and irresistible.
Ingredients
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, cold
– 3/4 cup buttermilk, cold
– 1/4 cup honey
– 2 tablespoons unsalted butter, melted
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon salt until well combined.
3. Cut 1/2 cup cold unsalted butter into small cubes and add it to the flour mixture.
4. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining for flakiness.
5. Pour in 3/4 cup cold buttermilk and stir gently with a fork until the dough just comes together; avoid overmixing to keep the biscuits tender.
6. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle.
7. Fold the dough in half and pat it down again; repeat this folding process two more times to create layers.
8. Use a 2.5-inch round biscuit cutter to cut out biscuits, pressing straight down without twisting to help them rise evenly.
9. Place the biscuits on the prepared baking sheet, spacing them about 1 inch apart.
10. Bake in the preheated oven for 12-15 minutes, or until the tops are golden brown and the biscuits have puffed up.
11. While the biscuits bake, whisk together 1/4 cup honey and 2 tablespoons melted unsalted butter in a small bowl until smooth.
12. Remove the biscuits from the oven and immediately brush the honey butter glaze generously over the warm tops for a shiny, sweet finish.
13. Let the biscuits cool on the baking sheet for 5 minutes before serving.
Nothing beats the tender, flaky layers of these biscuits, with the honey butter glaze adding a subtle sweetness that pairs perfectly with a cup of coffee or as a base for breakfast sandwiches. For a fun twist, try splitting them open and filling with whipped cream and fresh berries for a simple dessert—they’re so versatile and always disappear fast!
Buttermilk Biscuits with Sausage Gravy
Last weekend, I woke up craving that perfect Southern comfort breakfast—the kind that fills your kitchen with the warm scent of baking biscuits and savory gravy. It’s my go-to for lazy Sunday mornings, and I love how simple ingredients come together to create something so satisfying. Let me walk you through my foolproof method for making these from scratch.
Ingredients
– 2 cups all-purpose flour
– 1 tbsp baking powder
– 1 tsp salt
– 1/2 cup unsalted butter, cold
– 3/4 cup buttermilk
– 1 lb breakfast sausage
– 1/4 cup all-purpose flour
– 2 cups whole milk
– 1/2 tsp black pepper
– 1/4 tsp salt
Instructions
1. Preheat your oven to 450°F.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 tbsp baking powder, and 1 tsp salt.
3. Cut 1/2 cup cold unsalted butter into small cubes and add it to the flour mixture.
4. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
5. Pour in 3/4 cup buttermilk and stir just until the dough comes together; avoid overmixing to keep the biscuits tender.
6. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle.
7. Fold the dough in half and pat it down again; repeat this folding process two more times to create flaky layers.
8. Use a round biscuit cutter to cut out biscuits and place them on an ungreased baking sheet.
9. Bake the biscuits in the preheated oven for 10-12 minutes, or until they are golden brown on top.
10. While the biscuits bake, cook 1 lb breakfast sausage in a skillet over medium heat, breaking it into small pieces with a spoon until browned and no longer pink.
11. Sprinkle 1/4 cup all-purpose flour over the cooked sausage and stir constantly for 1 minute to cook off the raw flour taste.
12. Gradually pour in 2 cups whole milk, stirring continuously to prevent lumps from forming.
13. Bring the gravy to a simmer and cook for 3-5 minutes, stirring often, until it thickens to a creamy consistency.
14. Stir in 1/2 tsp black pepper and 1/4 tsp salt, then remove the gravy from the heat.
15. Split the warm biscuits in half and place them on serving plates.
16. Ladle the sausage gravy over the biscuit halves.
Flaky, buttery biscuits soak up that rich, peppery gravy in the most delightful way, making every bite a cozy treat. I love serving this with a side of scrambled eggs for a hearty brunch, or even topping it with a fried egg for extra indulgence—it’s comfort food at its finest!
Herb-Infused Buttermilk Biscuits
My grandmother always said the secret to perfect biscuits is in the buttermilk—cold, tangy, and ready to transform simple ingredients into something magical. I’ve tweaked her recipe over the years, adding fresh herbs from my garden for a fragrant twist that makes these biscuits stand out. Trust me, once you try these, you’ll never go back to store-bought!
Ingredients
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, cold and cubed
– 3/4 cup buttermilk, cold
– 2 tablespoons fresh chives, finely chopped
– 1 tablespoon fresh thyme leaves
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon salt until well combined.
3. Add 1/2 cup cold, cubed unsalted butter to the flour mixture, and use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
4. Stir in 2 tablespoons finely chopped fresh chives and 1 tablespoon fresh thyme leaves until evenly distributed.
5. Pour in 3/4 cup cold buttermilk, and gently mix with a fork until the dough just comes together; avoid overmixing to keep the biscuits tender.
6. Turn the dough out onto a lightly floured surface, and pat it into a 1-inch thick rectangle without kneading.
7. Use a 2.5-inch round biscuit cutter to cut out biscuits, pressing straight down without twisting to help them rise evenly.
8. Place the cut biscuits on the prepared baking sheet, spacing them about 1 inch apart.
9. Bake in the preheated oven for 12-15 minutes, or until the tops are golden brown and the biscuits have doubled in height.
10. Remove from the oven and let cool on the baking sheet for 5 minutes before serving.
Crisp on the outside and incredibly fluffy inside, these biscuits boast a subtle herbal aroma that pairs beautifully with savory dishes like stews or fried chicken. For a creative twist, split them warm and slather with honey butter or use as a base for breakfast sandwiches—they’re versatile enough for any meal!
Fluffy Buttermilk Biscuits with Bacon Bits
Sometimes, the simplest recipes bring the most comfort, like these biscuits that remind me of lazy Sunday mornings with my family—always best served warm with a pat of butter melting right in. I love making them extra fluffy by handling the dough as little as possible, a trick my grandma taught me years ago.
Ingredients
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, cold and cubed
– 3/4 cup buttermilk, cold
– 1/2 cup cooked bacon bits
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt until fully combined.
3. Add 1/2 cup cold, cubed unsalted butter to the flour mixture, and use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining for flakiness.
4. Gently stir in 1/2 cup cooked bacon bits, distributing them evenly throughout the mixture.
5. Pour in 3/4 cup cold buttermilk, and mix with a fork just until the dough comes together and no dry flour remains, being careful not to overmix to keep the biscuits tender.
6. Turn the dough out onto a lightly floured surface, and pat it into a 1-inch thick rectangle without kneading.
7. Use a 2.5-inch round biscuit cutter to cut out biscuits, pressing straight down without twisting to help them rise evenly in the oven.
8. Place the cut biscuits on the prepared baking sheet, spacing them about 1 inch apart.
9. Bake in the preheated oven at 425°F for 12-15 minutes, or until the tops are golden brown and the biscuits have doubled in height.
10. Remove from the oven and let cool on the baking sheet for 5 minutes before serving.
Fluffy and golden, these biscuits have a perfect tender crumb with savory bacon bits in every bite, making them ideal for splitting open and slathering with honey or serving alongside a hearty bowl of soup for a cozy meal.
Buttermilk Biscuits with Maple Drizzle
Buttery, flaky biscuits have been my go-to comfort food since childhood, and this version with a sweet maple drizzle takes them to another level—perfect for lazy weekend brunches or impressing guests with minimal effort.
Ingredients
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, cold and cubed
– 3/4 cup buttermilk
– 1/4 cup pure maple syrup
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon salt until well combined.
3. Add 1/2 cup cold, cubed unsalted butter to the flour mixture, and use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining for flakiness.
4. Pour in 3/4 cup buttermilk, and stir gently with a fork until just combined and a shaggy dough forms, being careful not to overmix to avoid tough biscuits.
5. Turn the dough out onto a lightly floured surface, and gently knead it 2-3 times to bring it together.
6. Pat the dough into a 1-inch thick rectangle, and use a 2.5-inch round biscuit cutter to cut out biscuits, pressing straight down without twisting to help them rise evenly.
7. Place the cut biscuits on the prepared baking sheet, spacing them about 1 inch apart.
8. Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown on top and sound hollow when tapped.
9. While the biscuits bake, warm 1/4 cup pure maple syrup in a small saucepan over low heat for 2-3 minutes, just until it becomes slightly thinner and easier to drizzle.
10. Remove the biscuits from the oven, and let them cool on the baking sheet for 5 minutes.
11. Drizzle the warm maple syrup over the biscuits just before serving.
Delightfully tender with a crisp exterior, these biscuits soak up the maple drizzle for a sweet-savory balance that’s irresistible; try serving them warm with a pat of butter or alongside scrambled eggs for a cozy breakfast spread.
Buttermilk Biscuits with Blueberry Compote
A rainy Sunday morning always puts me in the mood for baking something warm and comforting, and these buttermilk biscuits with blueberry compote have become my go-to treat. There’s something magical about the way the buttery biscuits soak up that sweet-tart compote—it’s like a hug in a bowl that reminds me of my grandma’s kitchen.
Ingredients
– 2 cups all-purpose flour
– 1 tbsp baking powder
– 1 tsp salt
– 1/2 cup unsalted butter, cold and cubed
– 3/4 cup buttermilk, cold
– 2 cups fresh blueberries
– 1/4 cup granulated sugar
– 1 tbsp lemon juice
– 1 tbsp water
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 tbsp baking powder, and 1 tsp salt until well combined.
3. Add 1/2 cup cold, cubed unsalted butter to the flour mixture, and use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
4. Pour in 3/4 cup cold buttermilk, and stir gently with a fork until the dough just comes together—be careful not to overmix, as this keeps the biscuits tender.
5. Turn the dough out onto a lightly floured surface, and gently pat it into a 1-inch thick rectangle.
6. Fold the dough in half, then pat it out again to 1-inch thickness; repeat this folding process two more times to create flaky layers.
7. Use a 2.5-inch round biscuit cutter to cut out biscuits, pressing straight down without twisting to help them rise evenly.
8. Place the biscuits on the prepared baking sheet, spacing them about 1 inch apart, and bake for 12-15 minutes or until golden brown on top.
9. While the biscuits bake, combine 2 cups fresh blueberries, 1/4 cup granulated sugar, 1 tbsp lemon juice, and 1 tbsp water in a small saucepan over medium heat.
10. Bring the mixture to a simmer, stirring occasionally, and cook for 5-7 minutes until the blueberries burst and the compote thickens slightly—if it gets too thick, add a splash more water.
11. Remove the compote from the heat and let it cool for a few minutes; it will continue to thicken as it sits.
12. Split the warm biscuits in half and spoon the blueberry compote over the top. Lightly flaky and tender, these biscuits pair perfectly with the bright, jammy compote—try serving them with a dollop of whipped cream for an extra indulgent breakfast or dessert.
Garlic-Parmesan Buttermilk Biscuits
Kind of like my grandma used to make, these garlic-parmesan buttermilk biscuits have become my go-to comfort food for chilly evenings. I love how the aroma fills the kitchen and reminds me of family gatherings. There’s something magical about pulling warm, flaky biscuits from the oven that just makes everything better.
Ingredients
– 2 cups all-purpose flour
– 1 tbsp baking powder
– 1 tsp salt
– 1/2 cup unsalted butter, cold
– 3/4 cup buttermilk, cold
– 1/2 cup grated parmesan cheese
– 2 cloves garlic, minced
– 1 tbsp melted butter
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 tbsp baking powder, and 1 tsp salt until well combined.
3. Grate 1/2 cup cold unsalted butter using the large holes of a box grater directly into the flour mixture.
4. Use your fingertips to quickly work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
5. Add 1/2 cup grated parmesan cheese and 2 cloves minced garlic to the flour mixture, stirring gently to distribute evenly.
6. Pour 3/4 cup cold buttermilk into the dry ingredients and stir with a fork until just combined and a shaggy dough forms.
7. Turn the dough out onto a lightly floured surface and gently knead it 4-5 times until it comes together.
8. Pat the dough into a 1-inch thick rectangle, being careful not to overwork it to ensure flaky layers.
9. Use a 2.5-inch round biscuit cutter to cut out biscuits, pressing straight down without twisting to help them rise evenly.
10. Place the biscuits on the prepared baking sheet, spacing them about 1 inch apart.
11. Brush the tops of the biscuits with 1 tbsp melted butter using a pastry brush.
12. Bake at 425°F for 12-15 minutes until golden brown and puffed, rotating the pan halfway through for even browning.
13. Remove from oven and let cool on the baking sheet for 5 minutes before serving.
These biscuits emerge from the oven with a crisp, golden exterior that gives way to tender, flaky layers inside. The garlic and parmesan create a savory depth that pairs beautifully with soups or makes an exceptional breakfast sandwich base when split and toasted.
Jalapeño Cheddar Buttermilk Biscuits
Perfect for a cozy weekend morning, these jalapeño cheddar buttermilk biscuits have become my go-to when I want something savory and satisfying. I love how the spicy kick from the peppers pairs with the rich cheese—it’s like a warm hug in biscuit form, and they always disappear fast at my house!
Ingredients
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, cold and cubed
– 3/4 cup buttermilk, cold
– 1 cup sharp cheddar cheese, shredded
– 2 jalapeños, finely diced
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon salt until well combined.
3. Add 1/2 cup cold, cubed unsalted butter to the flour mixture, and use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
4. Pour in 3/4 cup cold buttermilk, and gently stir with a fork until the dough just comes together; avoid overmixing to keep the biscuits tender.
5. Fold in 1 cup shredded sharp cheddar cheese and 2 finely diced jalapeños until evenly distributed throughout the dough.
6. Turn the dough out onto a lightly floured surface, and gently pat it into a 1-inch thick rectangle.
7. Use a 2.5-inch round biscuit cutter to cut out biscuits, pressing straight down without twisting to help them rise evenly.
8. Place the cut biscuits onto the prepared baking sheet, spacing them about 2 inches apart.
9. Bake in the preheated oven at 425°F for 12-15 minutes, or until the tops are golden brown and the edges are crisp.
10. Remove from the oven and let the biscuits cool on the baking sheet for 5 minutes before serving.
Crispy on the outside and fluffy inside, these biscuits boast a wonderful contrast of spicy jalapeño and melty cheddar. I love serving them warm with a pat of butter or alongside a bowl of chili for a comforting meal that always hits the spot.
Buttermilk Biscuits with Cranberries and Walnuts
My grandmother always said the best biscuits come from cold hands and a warm heart, and after years of perfecting her recipe, I’ve found that adding cranberries and walnuts creates the most delightful autumn twist. There’s something magical about how the tart berries and crunchy nuts complement that buttery, flaky base—it’s become my go-to comfort food for chilly mornings. I love serving these fresh from the oven with a dollop of honey butter while they’re still warm enough to melt it perfectly.
Ingredients
– 2 cups all-purpose flour
– 1 tbsp baking powder
– 1 tsp salt
– 1/2 cup unsalted butter, cold and cubed
– 3/4 cup buttermilk, cold
– 1/2 cup dried cranberries
– 1/2 cup walnuts, chopped
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 tbsp baking powder, and 1 tsp salt until fully combined.
3. Add 1/2 cup cold, cubed unsalted butter to the flour mixture.
4. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
5. Pour in 3/4 cup cold buttermilk and gently stir with a fork until the dough just begins to come together.
6. Fold in 1/2 cup dried cranberries and 1/2 cup chopped walnuts until evenly distributed throughout the dough.
7. Turn the dough out onto a lightly floured surface and gently knead it 2-3 times until it holds together.
8. Pat the dough into a 1-inch thick circle.
9. Using a 2.5-inch round biscuit cutter, cut out biscuits without twisting the cutter to ensure proper rising.
10. Place the cut biscuits onto the prepared baking sheet, spacing them about 1 inch apart.
11. Bake at 425°F for 12-15 minutes, or until the tops are golden brown and the biscuits have risen noticeably.
12. Transfer the baked biscuits to a wire rack to cool for 5 minutes before serving.
Vibrant with pops of ruby cranberries and toasty walnuts, these biscuits offer a perfect balance of sweet and savory in every bite. Their tender, flaky interior pairs wonderfully with a sharp cheddar cheese for a savory option, or try them split and filled with vanilla bean ice cream for an unexpected dessert twist—the warmth of the biscuit slightly melts the ice cream into pure bliss.
Buttermilk Biscuits with Mushroom Gravy
Y’all, there’s nothing quite like waking up to the smell of fresh biscuits in the oven—it takes me right back to my grandma’s kitchen in Tennessee, where she’d always have a batch ready with that perfect flaky texture. I’ve tweaked her classic recipe over the years, adding my own twist with a savory mushroom gravy that’s become a weekend staple in my house, especially during cozy fall mornings. Trust me, once you try this comforting combo, you’ll understand why it’s my go-to for impressing guests or just treating myself.
Ingredients
– 2 cups all-purpose flour
– 1 tbsp baking powder
– 1 tsp salt
– 1/2 cup unsalted butter, cold
– 3/4 cup buttermilk
– 2 tbsp unsalted butter
– 8 oz cremini mushrooms, sliced
– 1/4 cup all-purpose flour
– 2 cups whole milk
– 1/2 tsp black pepper
– 1/2 tsp salt
Instructions
1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 tbsp baking powder, and 1 tsp salt until well combined.
3. Cut 1/2 cup cold unsalted butter into small cubes and add it to the flour mixture.
4. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces.
5. Pour in 3/4 cup buttermilk and stir gently with a fork until a shaggy dough forms, being careful not to overmix to keep the biscuits tender.
6. Turn the dough out onto a lightly floured surface and knead it 2-3 times just to bring it together.
7. Pat the dough into a 1-inch thick rectangle.
8. Use a 2.5-inch round biscuit cutter to cut out biscuits, pressing straight down without twisting to ensure they rise evenly.
9. Place the biscuits on the prepared baking sheet, spacing them about 1 inch apart.
10. Bake for 12-15 minutes, or until the biscuits are golden brown on top and sound hollow when tapped.
11. While the biscuits bake, melt 2 tbsp unsalted butter in a skillet over medium heat.
12. Add 8 oz sliced cremini mushrooms and sauté for 5-7 minutes, until they release their moisture and turn golden brown.
13. Sprinkle 1/4 cup all-purpose flour over the mushrooms and cook for 1 minute, stirring constantly to form a roux.
14. Gradually whisk in 2 cups whole milk, ensuring no lumps form, and bring the mixture to a simmer.
15. Reduce the heat to low and cook for 3-5 minutes, stirring frequently, until the gravy thickens to a coat-the-spoon consistency.
16. Stir in 1/2 tsp black pepper and 1/2 tsp salt, then remove from heat.
17. Split the warm biscuits in half and spoon the mushroom gravy over the top.
Zesty and rich, these biscuits boast a tender, flaky interior that pairs perfectly with the earthy, creamy gravy—each bite is a harmony of textures and flavors. For a fun twist, try serving them open-faced with a fried egg on top, or alongside roasted vegetables for a hearty brunch that’ll have everyone asking for seconds.
Lemon Zest Buttermilk Biscuits
Baking these lemon zest buttermilk biscuits reminds me of Sunday mornings at my grandma’s house—the aroma alone is pure comfort. I love how the bright citrus cuts through the rich buttermilk, making them perfect for both sweet and savory pairings. Trust me, once you try these flaky gems, they’ll become a staple in your kitchen too.
Ingredients
– 2 cups all-purpose flour
– 1 tbsp baking powder
– 1 tsp salt
– 1/2 cup cold unsalted butter
– 3/4 cup cold buttermilk
– 1 tbsp lemon zest
– 1 tbsp granulated sugar
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 tbsp baking powder, 1 tsp salt, and 1 tbsp granulated sugar until fully combined.
3. Grate 1/2 cup cold unsalted butter using a box grater and quickly toss it into the flour mixture to coat evenly—this helps create flaky layers.
4. Add 1 tbsp lemon zest to the bowl and mix gently with a fork.
5. Pour in 3/4 cup cold buttermilk and stir just until the dough comes together; avoid overmixing to keep the biscuits tender.
6. Turn the dough onto a lightly floured surface and pat it into a 1-inch thick rectangle.
7. Fold the dough in half and pat it down again; repeat this folding process twice more for extra flakiness.
8. Use a 2.5-inch round biscuit cutter to cut out biscuits, pressing straight down without twisting to help them rise evenly.
9. Place the biscuits on the prepared baking sheet, spacing them about 1 inch apart.
10. Bake for 12-15 minutes, or until the tops are golden brown and the biscuits have doubled in height.
11. Remove from the oven and let cool on the baking sheet for 5 minutes before serving.
Every bite of these biscuits offers a tender, flaky crumb with a subtle tang from the buttermilk and a refreshing burst of lemon. They’re fantastic split open and slathered with honey butter or used as a base for breakfast sandwiches. Enjoy them warm—the way biscuits were meant to be eaten!
Buttermilk Biscuits with Fresh Dill
Oh, the aroma of fresh dill and warm biscuits takes me back to my grandma’s kitchen, where she’d whip these up for Sunday brunch—I’ve tweaked her recipe over the years to make it even flakier. Nothing beats that buttery, herby scent filling the house, and today, I’m sharing my go-to version that’s perfect for beginners and seasoned bakers alike.
Ingredients
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, cold and cubed
– 3/4 cup buttermilk, cold
– 2 tablespoons fresh dill, chopped
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt until fully combined.
3. Add 1/2 cup cold, cubed unsalted butter to the dry ingredients, and use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining for flakiness.
4. Stir in 2 tablespoons chopped fresh dill to evenly distribute the herb throughout the mixture.
5. Pour in 3/4 cup cold buttermilk, and gently mix with a fork just until the dough comes together—avoid overmixing to keep the biscuits tender.
6. Turn the dough out onto a lightly floured surface, and pat it into a 1-inch thick rectangle without kneading.
7. Use a 2.5-inch round biscuit cutter to cut out biscuits, pressing straight down without twisting to help them rise evenly.
8. Place the cut biscuits on the prepared baking sheet, spacing them about 1 inch apart.
9. Bake in the preheated oven at 425°F for 12-15 minutes, or until the tops are golden brown and the biscuits have doubled in height.
10. Remove from the oven and let cool on the baking sheet for 5 minutes before serving.
Now, these biscuits emerge from the oven with a crisp, golden exterior that gives way to a soft, fluffy interior infused with the bright, aromatic notes of dill. I love serving them warm with a pat of butter or alongside a hearty soup for a comforting meal that always brings back those cozy memories.
Buttermilk Biscuits with Spiced Apple Butter
Just thinking about the cozy aroma of warm biscuits and spiced apple butter takes me back to my grandma’s kitchen on crisp fall mornings. I’ve perfected this recipe over the years, and it’s become my go-to comfort food when I need a little taste of home. There’s something magical about how these simple ingredients come together to create pure bliss.
Ingredients
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– 1 teaspoon salt
– ½ cup cold unsalted butter
– ¾ cup cold buttermilk
– 2 cups chopped apples
– ½ cup granulated sugar
– 1 teaspoon ground cinnamon
– ¼ teaspoon ground nutmeg
– ¼ teaspoon ground cloves
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon salt until well combined.
3. Cut ½ cup cold unsalted butter into small cubes and add to the flour mixture.
4. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
5. Pour in ¾ cup cold buttermilk and stir with a fork until the dough just comes together—be careful not to overmix.
6. Tip: Keep all ingredients cold for flaky biscuits; I even chill my bowl sometimes!
7. Turn the dough onto a lightly floured surface and gently pat it into a 1-inch thick rectangle.
8. Fold the dough in half, then pat it out again to 1-inch thickness—repeat this folding process 2 more times.
9. Using a 2.5-inch round cutter, cut out biscuits and place them on the prepared baking sheet about 1 inch apart.
10. Gather any scraps, pat them out again, and cut more biscuits until all dough is used.
11. Bake the biscuits for 12-15 minutes until golden brown and puffed.
12. While biscuits bake, combine 2 cups chopped apples, ½ cup granulated sugar, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, and ¼ teaspoon ground cloves in a medium saucepan.
13. Cook over medium heat, stirring frequently, for 15-20 minutes until the apples break down and the mixture thickens.
14. Tip: For smoother apple butter, use an immersion blender after cooking, but I love the rustic texture of slightly chunky apples.
15. Reduce heat to low and simmer for another 5 minutes, stirring occasionally to prevent sticking.
16. Remove from heat and let the apple butter cool slightly while the biscuits finish baking.
17. Tip: The apple butter can be made ahead and stored in the refrigerator for up to a week—the flavors deepen over time!
18. Serve warm biscuits split open with a generous spoonful of spiced apple butter.
Heavenly doesn’t even begin to describe these biscuits—they’re flaky and tender with just the right amount of buttery richness. The spiced apple butter adds a warm, sweet-tart contrast that makes every bite irresistible. I love serving them fresh from the oven with a drizzle of honey or alongside a sharp cheddar for a savory twist.
Conclusion
Remarkable! These 28 buttermilk biscuit innovations offer endless inspiration for home cooks. From flaky classics to creative twists, there’s a perfect recipe for every occasion. We’d love to hear which ones become your favorites—leave a comment below and share this roundup on Pinterest to spread the biscuit love!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
