Soft & Fluffy Buttermilk Biscuits

There are a couple of must-have recipes every baker needs, and a truly great buttermilk biscuit recipe is right at the top of that list. There’s just something about a warm, soft, fluffy biscuit—especially when it’s slathered with butter or drizzled with honey—that feels like home.

I love having this recipe on hand because it comes together quickly, but more than that, it gives me that sense of pride that comes from putting something homemade on the table. These biscuits are light, tender, and stay soft even after they cool (which, if you’ve made biscuits before… you know is a big deal).

The secret? A little sour cream in the dough.

Whether you’re serving them with sausage gravy, jam, or just enjoying one fresh out of the oven, this is one of those recipes you’ll come back to again and again—especially on a slow Saturday morning.

Why Sour Cream Makes These Biscuits So Soft

Sour cream is the ingredient that takes these homemade buttermilk biscuits to the next level.

Because it’s higher in fat than milk alone, it creates a richer dough and gives you that ultra-tender texture. It also adds a subtle tang that balances the buttery flavor perfectly. Even better? These biscuits stay soft longer and don’t dry out as quickly as traditional recipes.

Ingredients for your biscuits

You don't need that many items to make this recipe, but here is a quick list below for your convenience. You’ll need these 7 ingredients to make your biscuits. You will also need baking dish for this recipe. Here’s your shopping list!

• Self Rising Flour - Easy recipe to make self rising flour at home below.

• Salt

• Sugar

• Baking Powder

• Unsalted Cold Butter

• Buttermilk

• Sour Cream

Tips for the best fluffy & soft Buttermilk Biscuits!

Baking biscuits is easier than you would think. I'm here to give you all the tips and tricks to make the perfect biscuits.

• Use frozen butter: Cold butter creates steam in the oven, which gives you those flaky layers.

• Grate your butter with a cheese grater: This is my favorite shortcut—it evenly distributes the butter and saves time. As you’re grading, toss the butter in the flour as you go to keep the butter pieces from sticking to each other.

• Don’t overmix the dough: Mix just until combined. Overworking = tough biscuits.

• Keep your ingredients cold: Cold dough = better rise and texture.

• Gentle patting vs rolling: Rolling your biscuit dough out before cutting is efficient, but can cause your biscuits to become flat if you roll them too hard. Be gentle & lightly roll out your dough. If you’re able to gently pat the dough out instead of rolling it you will see a lighter taller biscuit.

How to Store Buttermilk Biscuits

• Store at room temperature in an airtight container for up to 2 days

• Refrigerate for up to 5 days

• Reheat before serving for best texture

Can You Freeze Biscuits?

Yes—and they freeze beautifully!

• To freeze baked biscuits: Let them cool completely, then store in a freezer-safe container for up to 3 months.

• To freeze unbaked biscuits: Freeze them individually on a baking sheet, then transfer to a bag. Bake straight from frozen—just add a few extra minutes to the bake time.

• How to Reheat Biscuits: For the best results, reheat in the oven at 300°F until warmed through. You can microwave them for 15–20 seconds, but the oven helps keep that fresh-baked texture.

How to Make Self-Rising Flour at Home

No self-rising flour? No problem.

Just mix:

• 1 cup all-purpose flour

• 1 ½ teaspoons baking powder

• ¼ teaspoon salt

Whisk together and use as needed.

There’s something really special about making homemade biscuits from scratch. Maybe it’s the simplicity, or maybe it’s the way they bring people together around the table.

Either way, once you try these soft, fluffy buttermilk biscuits, you’ll never go back to store-bought again.

Yield: 8 Biscuits

Author: Brittanie Owens

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Soft & Fluffy Buttermilk Biscuits

These soft buttermilk biscuits stay tender for days thanks to one secret ingredient. Easy to make and perfect with gravy, butter, or honey.

Prep time: 20 MinCook time: 18 MinInactive time: 20 MinTotal time: 58 Min

Ingredients

• 2 3/4 c Self Rising Flour
• 1/2 tsp Salt
• 1 Tb Sugar
• 1 Tb Baking Powder
• 1/2 c Unsalted Cold Butter
• 1 1/4 c Buttermilk
• 1/4 c Sour Cream

Instructions

1. Preheat your oven to 425°F.
2. In a small bowl, whisk together the buttermilk and sour cream. Set aside.
3. In a separate bowl, combine the flour, salt, sugar, and baking powder. Mix well.
4. Use a cheese grater to grate the cold butter directly into the flour mixture. Gently mix until the butter is evenly distributed and coated in flour.
5. Make a well in the center of the dry ingredients and pour in the cold buttermilk mixture.
6. Using a spatula, gently mix the dough until it just comes together. Do not overmix.
7. Cover the bowl with plastic wrap and refrigerate for 20 minutes.
8. Turn the dough out onto a lightly floured surface and gently pat it into an even square, about 1 inch thick.
9. Use a 3-inch round cutter to cut out the biscuits. You should get about 8. Gently bring the scraps together to cut the remaining biscuits, being careful not to overwork the dough.
10. Place the biscuits on a lined baking sheet with the sides touching.
11. If needed, use aluminum foil to create a small barrier around any exposed sides to help the biscuits rise upward (see video for reference).
12. Brush off any excess flour and lightly brush the tops with buttermilk.
13. Bake until the biscuits are golden brown on top, about 15–18 minutes. Rotate the pan halfway through baking for even browning.
14. Serve warm and enjoy!

Hi I’m Brittanie

Baking is my love language, and the kitchen is where I feel most at home. I find joy in creating recipes from scratch—experimenting with flavors, textures, and ingredients until something magical comes together. Whether it's the perfect flaky pie crust or a new twist on classic cookies, I love sharing that joy with others. For me, baking isn’t just about sweets (though I’m always down for a warm brownie); it’s about creativity, connection, and a little bit of everyday magic.