Big Buttery, Soft American Biscuits is a leavened quick bread perfect for biscuits and gravy! This biscuit recipe has been a family favorite for years because they truly are the BEST biscuits! Also known as freezer biscuits, for their straight from freezer to oven capability! 

the best biscuit recipe made from buttermilk

Biscuits are a favorite food that you can make for a Biscuits and Gravy Recipe, Chicken Pot Pie with Biscuits Casserole, or our favorite chicken dinner with this honey butter chicken biscuit glaze! Need more breakfast ideas? Make sausage biscuit egg sandwiches for a grand breakfast that you can freeze for later!


Best Biscuit Recipe

Over a decade ago I discovered an Easy Biscuit Recipe that my cousin introduced me to. They have become the only biscuits I love to this day and I’ve tried other recipes! It’s a buttermilk biscuit recipe everyone should have for its simple ingredient list and phenomenal taste! Furthermore, these biscuits have been kitchen-tested and approved by many guests and family members throughout the years!

best homemade biscuits on a kitchen towel

My sister even said, “they taste legit!” And that’s coming from someone who eats Company bought biscuits! Biscuits seem like the art of bread that is slowly dying out and maybe that’s because some recipes require premium ingredients like White Lily Flour that you can actually make at home from leavening and a little salt!

Other recipes use cream cheese, shortening, or cream but classic southern biscuits in my biscuit world are to use all butter, flour, leavening (both baking powder and baking soda for a big biscuit), salt, and buttermilk. That’s it–no egg or the extra calories from added sugar.

Matter of fact I don’t even mind making a big batch of gravy that I freeze too, for sausage gravy and biscuits! I’m telling you these baking powder biscuits from scratch are amazing! And yes, I make large batches of these breakfast foods for quick breakfast options when mornings are busy!

big batch of homemade buttermilk baked on a sheet pan (freezer biscuits)

Homemade Biscuits

Homemade biscuits are so easy to make and call for 6 simple ingredients that you probably have sitting in your kitchen pantry. They are nowhere near the Pillsbury can of biscuits sold in a tube and typically enhanced with artificially flavored ingredients or hydrogenated oils.

I’m talking REAL butter biscuits made with buttermilk and lots of grated butter so each biscuit comes out buttery perfect! Mixing biscuits comes together in minutes with no fancy equipment (no pastry cutter required). You simply mix in the cold buttermilk and stamp out your biscuits with the rim of a large glass (you don’t even need a biscuit cutter!) Then pack into a sheet pan and bake.

homemade biscuits with a butter glaze

Freezer Biscuits

Need small batch biscuits? No problem after you cut out all the biscuits transfer onto a floured tray and flash freeze the extra before transferring the frozen biscuits to a freezer bag. Now, you have make-ahead freezer biscuits to take straight out of the freezer to the oven for a quick breakfast!

Need A Sausage Gravy recipe for Biscuits and Gravy? Make This Recipe!

sausage gravy recipe for biscuits and gravy


What Is a Biscuit?

Classic American Biscuits are a quick bread made without yeast and commonly served as a side to a Country Fried Chicken and Gravy dinner or as a breakfast bread with sausage gravy (also known as biscuits and gravy.) Other quick-breads, that contain no yeast are scones, banana bread, and Muffins.

Other Countries like Ireland, make sweet biscuits like cookies or savory biscuits like crackers. This kind of biscuit is typically hard and flat since it isn’t leavened.

Can You Freeze Biscuit Dough?

These Freezer Biscuits make a large batch of perfectly fluffy Homemade biscuits from scratch using real butter! Breakfast can be served on a whim when you have a stash of these freezer biscuits!  

Yes, you can freeze biscuits! Freezing biscuit dough is a great way to have a stash of freezer biscuits that can be baking in the oven, while you do other things in the morning. Freezing Biscuits is a great way to supply busy breakfast Cafes. As a result many Biscuit Company’s use frozen biscuits and a Restaurant supply store even sells bulk boxes of biscuits for businesses to maintain their stores easily!

Can You Freeze Gravy?

I’ve shared this freezer tip many times with my Instagram followers, and want to let you know that sausage gravy for biscuits and gravy freezes very well! Matter of fact, my gravy recipe makes a big batch that I intentionally prepare for the freezer.

To freeze gravy cool and scoop 2 cups of gravy into freezer bags. Freeze laying flat than store standing in the freezer (saves freezer room) for up to 4 months.

What Do I Do With Biscuit Scraps?

Not only does this make a big batch of biscuits that I can pop in the oven for a handy breakfast but those scraps are worth this dish alone! You need to try our Chicken Pot Pie Casserole with Biscuits using biscuit scraps! Biscuits made for the freezer will be a time-saver for breakfasts to come like our biscuits and gravy recipe. And did you know gravy freezes so well too? That’s become a staple too!

How To Freeze Biscuits?

Biscuits can be frozen unbaked or already cooked. I do not recommend freezing the unbaked biscuits longer than 2 months as they can lose their rising power. Biscuits rise the best when they are freshly cut out and baked immediately, this makes beautiful rise biscuits with high tops and soft insides.

To Freeze Unbaked Biscuits: cut out the biscuit dough into round disks. Transfer to a well-floured [eafl id="18737" name="Plastic Tray" text="Large Plastic Tray"] and flash freeze the biscuits until solid. Transfer frozen biscuits into a gallon-sized freezer bag and keep frozen for up to 2 months.

To Bake Frozen Biscuits: place frozen unbaked biscuits directly onto a baking pan and bake at 400°F for 25-30 minutes.

To Freeze Baked Biscuits: cool baked biscuits completely. Keep frozen in a gallon-sized freezer bag for up to 3 months. Thaw and reheat cooked biscuits in a 350°F toaster oven or microwave every 30 seconds until hot.

freezer biscuits on black tray from Alyona’sCooking

What Is The Best Flour To Use For Biscuits?

The secret to Southern Biscuits is to use a low-gluten flour like pastry flour. Many bakers will use [eafl id="18963" name="White Lily Flour" text="White Lily Flour"] since it’s a 3-in-one self-rising flour that already has leavening, salt, and flour. Furthermore, if you use self-rising flour for making biscuits you can make 3-ingredient biscuits by only using cold butter and buttermilk.

Pastry flour creates a soft crumb perfect for baking! However, all-purpose flour is a mixture of high and low protein flours making it somewhere in between for gluten levels. Biscuits can be made with all-purpose flour, self-rising flour, pastry flour, and cake flour. I have made biscuits with bread flour with outstanding results!

Should I Grease My Pan For Baking Biscuits?

Homemade buttermilk biscuits are loaded with good fats like butter and buttermilk. Since there are butter pieces throughout the biscuit dough there is no need to add additional grease to the pan.

To ensure the biscuits don’t stick to the pan, use silicone baking mats or parchment paper. These are my favorite [eafl id="18618" name="Silicone Baking Mats" text="Silicone Baking Mats"]!

Baking Tip: did you know you can use the silicone mats from making Macaron Cookies? I do!

Can I Use Self-Rising Flour?

Yes, self-rising already contains leavening and salt so omit those ingredients (baking soda, baking powder, and salt) and only add cold butter and buttermilk to make 3-ingredient biscuits.

Can I Use Milk?

Milk can make a great substitute for buttermilk if paired in conjunction with vinegar or lemon juice. As a result, since this biscuit recipe calls for baking soda it is required to use an acidic dairy product like buttermilk to quench the bitterness from the baking soda.

Other cultured dairy products like yogurt or sour cream can be used in part with milk to quench any bitterness. So, if you use heavy cream or milk be sure to use 1/2 cup of yogurt, sour cream, lemon juice, or vinegar as the culture.

Ingredients For Buttermilk Biscuits:

The only biscuit recipe I make for biscuits and gravy breakfast or a chicken biscuit dinner are these phenomenal homemade biscuits! Make this big batch of buttermilk biscuits in a sheet pan and freeze extras! This recipe calls for basic ingredients most cooks have in their kitchen!

  • Flour- any unbleached white flour will work for making biscuits at home. Keep in mind if using self-rising flour you will need to omit the salt and leavening. I typically use unbleached bread flour or all-purpose flour when it comes to making biscuits. I do want to make a whole wheat biscuit recipe one day.
  • Leavening- for Rise Biscuits, I use 4 Tablespoons of baking powder and 1 teaspoon of baking soda. Keep in mind baking soda is much stronger, so, you don’t want to switch those around.
  • Salt- 1 tablespoon is perfect for 8 cups of flour.
  • Cold Buttermilk- I used whole cultured buttermilk, although I will interchangeably use low-fat cultured milk too. Whichever I have on hand.
  • Cold Butter- I will typically use unsalted butter most of the time when making biscuits at home. To use salted butter omit the tablespoon of salt in the recipe and add 2 teaspoons of salt in addition to the pound of salted butter.

Note: my mother adds about a teaspoon of granulated sugar and some juice from a lemon to the biscuit dough. It doesn’t make a sweet biscuit.

For a cheese drop biscuit recipe try our Cheddar Bay Biscuits (Red Lobster Biscuits.)

How To Make Homemade Biscuits:

To make the perfect homemade biscuits every time simply measure out all the ingredients correctly and don’t overwork the dough. In fact, if the biscuit dough is a little sticky- the softer the biscuits will be. My cousin will intentionally make drop biscuits from this recipe but to that, you need a slightly stickier dough.

  1. If baking the biscuits, pre-heat the oven to 400°F. Line an 18×13 sheet pan and set it aside. (If freezing biscuits afterward see my freezer instructions.)
  2. In a large bowl mix the dry ingredients together using a whisk or fork.
  3. Using a box grater, grate the cold butter into the dry ingredients. I like to dunk the butter into the flour as I grate, so it doesn’t melt in my hand.
  4. Mix everything together using your hands to incorporate the butter pieces into the dough.
  5. Pat the dough into a large 16-inch rectangle or about 1″ thick.
  6. Cut out disc-shaped biscuits using a 3.5″ cutter or drinking glass for large biscuits. For petite small biscuits use a 2.5″ biscuit cutter. (Tip: flouring your biscuit cutter will make for easier cutting.)
  7. Place cut-out biscuits onto the prepared pan (or floured tray if freezing.)
  8. Bake biscuits for 25-30 minutes. (If freezing, see my freezer instructions for unbaked biscuits.)
  9. Serve warm with sausage gravy or butter and jam.

Baker’s Tip: for extremely soft and fluffy biscuits arrange the cutout biscuits close together in an 18×13 sheet pan. Usually, I’ll arrange 5 rows across and 4 sections down to fit 20 biscuits in a large baking pan.

To make drop biscuits: add an additional 1/4-1/2 cup of buttermilk to make a sticky dough. Drop by the heaping tablespoon (about 1/4 cup full) onto a baking pan 2-inches apart. Bake as directed.

Can I use Lard or Shortening?

Yes, some kitchen experts use butter-flavored Crisco or mix half butter and half lard into the biscuits. But I find that shortening doesn’t deliver the flavor, butter provides. Besides, butter has much more nutrition than hydrogenated fats.

Furthermore, if the lard is from homegrown animals or from a natural source then I think it would work great as a substitute for butter.

Salted vs Unsalted Butter

I typically use unsalted butter for homemade biscuits, as I can control the sodium content. You can absolutely use salted butter in buttermilk biscuits if you omit the salt in the recipe.

A stick of salted butter (4oz) has about 1/4-1/2 tsp of salt. That would be a total of 1 teaspoon for 8 cups of flour, which is far too little! My biscuit recipe calls for 1 Tablespoon of salt for 8 cups of flour-which isn’t too salty at all for this flour ratio.

How Many Biscuits Does This Recipe Make?

This makes a big hefty batch of buttermilk biscuits ideally for a large family or crowd. If the amount seems huge, simply freeze any unbaked biscuits on a floured tray first before storing them in the freezer!

This recipe makes 20 large biscuits (cut with a 3.5″ cutter) or 32 small biscuits (cut with a 2.5″ cutter).

Storing Biscuits:

Biscuits are best on the day of baking. Store any leftovers in the refrigerator for up to 2 days in an airtight zip-lock bag or bread bag.  For the best results cool and freeze biscuits the same day you bake them. Remember stale bread doesn’t get any better after the freezer.

To reheat refrigerated biscuits you can warm the biscuits in a 350°F oven for 5-8 minutes or microwave over high every 30 seconds until hot.

What To Serve With Biscuits?

Biscuits and gravy aren’t the only way to enjoy this flaky quick bread! From Biscuit sandwiches to giant Biscuit cinnamon rolls, biscuits can make a main course entree as seen in the Denver Biscuit Company Menu!

Here are some sides to serve with homemade biscuits:

For more ideas see the Maple Street Biscuit Company or Flying Biscuit Cafe menu.

Are Biscuits Vegan?

Biscuits can be made Vegan if you sub, dairy-free milk (like almond milk) and other vegetable-based fats.

How Long Do You Bake Biscuits?

Biscuits are usually done around 25 minutes depending on your oven and how many biscuits are being baked. The biscuits are done when the tops and bottoms are golden browned (usually after 25 minutes.) Give an additional 5-10 minutes for frozen biscuits or when baking 20 or more biscuits at one time.

This biscuit recipe doubles easily and is best baked in the middle rack of the oven for best results.

Can I Make-Ahead?

This biscuit recipe can be prepared and then frozen baked or unbaked for a make-ahead breakfast. I do not recommend freezing unbaked biscuits longer than 2 months as they can lose their rising strength.

Are Freezer Biscuits Easy On the Budget?

A dozen plain biscuits from Maple Street Biscuit Company costs $12, you can make 20 large homemade biscuits for less than that!


More Pie Crust Recipes:

Tips For The BEST Homemade Biscuits:

  1. Don’t over mix the biscuit dough! Overworking your dough can make stiff and dense biscuits. To make soft and fluffy biscuits fold the dough into a letter two times.
  2. Skip the pastry cutter and grate the butter into the flour using a box grater for flaky, buttery biscuits!
  3. Flash Freeze biscuits on a tray first then pop into a freezer bag so they don’t glue together.
  4. Don’t use a rolling pin! You don’t want to smooth out the bumpy tops, biscuits are known for! Besides, you’d be overworking the dough which can make flat biscuits.
  5. Drop biscuits onto a sheet pan and skip the folding and cutting out!
  6. Use a toaster oven to bake a small batch!
  7. Try our Strawberry Cheesecake Scones which are flavored biscuits cut into triangles! For garlic cheese drop biscuits make out Cheddar Bay Biscuits (Red Lobster Copycat.)
  8. Don’t Have time to make homemade biscuits? Make my Homemade Bisquick Mix for Bisquick biscuits!

This is the ONLY way I make Homemade biscuits from scratch! I’ve tried many recipes but no matter which ones I’ve tried, I return to this one. It’s super simple and basic! You can expect delicious and fluffy biscuits that taste way better than any store-bought biscuits!

Handy Equipment To Make Biscuits At Home:

  • 18x13 Sheet Pan– perfect for making a big batch of homemade biscuits!
  • Large Mixing Bowl– biscuits come together with a quick mixing method that requires no mixer!
  • Wooden Spoon– to form the biscuit dough.
  • Gallon Freezer Bags– to freeze unbaked or baked biscuits. Ideal for storing any leftovers too!
  • Silicone Baking Mats– a perfect fit for the 18×13 baking pan so the biscuits don’t stick! (Have macaron silicone mats? They work too!)

Try These Chicken Recipes:

How To Make Biscuits:

BEST Biscuit Recipe

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 20 large biscuits
Author: Alyona Demyanchuk
Big Buttery, Soft American Biscuits is a leavened quick bread perfect for biscuits and gravy! This biscuit recipe has been passed around in the family circle over the years because they truly are the BEST biscuits! Also known as freezer biscuits, for their straight from freezer to oven capability! 


  • Extra Large Mixing Bowl
  • wooden spoon
  • 18x13" sheet pan



  • 8 cups all-purpose flour
  • 1 tsp baking soda
  • 4 TBSP baking powder
  • 1 TBSP salt
  • 4 sticks unsalted butter (cold)
  • 1 quart buttermilk (4 cups)


How to Make Biscuits:

  • Combine the dry ingredients into a large bowl. Using a box grater, grate in the cold butter. Toss everything together to incorporate the butter pieces into the flour.
  • Stir in the buttermilk until a moist dough forms (if too dry add a splash of buttermilk or milk.) The dough should be tacky for fluffy biscuits.
  • Transfer the dough onto a well-floured surface and pat dough down to a 16-inch rectangle. Fold the dough into a letter twice, patting down to a 1" thickness. (Don't overwork the dough.)
  • freezer biscuits on tray
    Cut out 3.5" circles and place biscuits on an 18x13 sheet pan. Bake in a pre-heated 400°F for 25-30 minutes or until done.


  • For Drop Biscuits: add an additional 1/2 cup - 3/4 cup of buttermilk or milk to make a tacky biscuit dough in step 1. 
  • To Use Salted Butter: omit the tablespoon of salt and use 2 teaspoons of salt.
  • Freeze the biscuit scraps on a floured tray then transfer into a freezer bag. Use for my Chicken Pot Pie Casserole.
  • Freezer instructions: to freeze unbaked biscuits place cut-out biscuits on a floured tray and flash freeze. Once solid transfer into a gallon-sized freezer bag and keep frozen for up to 2 months. 
  • Grating Tip: Dredge butter into the flour every so often to prevent the butter from sticking to your hands when grating. 
  • To Make a Honey Butter Glaze: mix together 2 Tablespoons of melted butter and 1 teaspoon of honey; brush over warm biscuits. I make this for my Country Fried Chicken with Gravy (99 Copycat)

Nutrition per serving

Serving: 1ServingCalories: 235kcalCarbohydrates: 26gProtein: 4gFat: 13gSaturated Fat: 8gCholesterol: 34mgSodium: 287mgPotassium: 228mgFiber: 1gSugar: 2gVitamin A: 402IUCalcium: 107mgIron: 2mg

Our Chicken Pot Pie Casserole from these Freezer Biscuits!

chicken pot pie casserole with biscuits in a glass pyrex baking dish


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    • Rick S.

    Great made today for second time in a week. ((Freezing). Very easy and taste great. Definitely a lot better than canned and a lot cheaper. Will use recipe again.

      • Alyona Demyanchuk

      Happy to hear that Rick! Thanks for the feedback.

    • Laura

    I made the biscuits last night. Good thing I didn’t add 4 cups of buttermilk (made half the recipe). That’s the only part that doesn’t change when you halve the recipe. I don’t bake often and sometimes don’t read recipes correctly! But they were definitely better than canned. And these were my first time making biscuits! Thank you.

      • Alyona’s Cooking

      Wonderful, Laura!

      • DS

      Hi Laura I am confused. Did you use 1 quart of buttermilk but halved all of the other ingredients?

    • Adry

    Love this recipe loved the glaze even more

      • Alyona’s Cooking

      The honey glaze is a must for the country fried chicken entree with biscuits!

    • Suzanne M Cline

    These are exceptional biscuits!

      • Alyona’s Cooking

      Thank you, Suzanne! They have been the best in my experience!

    • Laurie Sarina

    This sounds so good! I will be trying them. My question is what do I do with the scraps?

    • Susan

    Most biscuits taste good, but kind of stick in my throat. I tried these and they are easy to swallow and oh so yummy. I baked one by itself after freezing just to see what it would be like and it was so good. I made your chicken pot pie recipe with these biscuits as recommended. I couldn’t believe that people would use store biscuits instead. I never buy store biscuits or mixes. I’ve made many scratch recipes, but not anymore. This is the only one I want now.

      • Alyona’s Cooking

      What a wonderful review! Thank you so much, Susan, so glad you enjoyed it!

    • Hayley

    I’m reading on the recipe and it says for buttermilk to add 1 quart buttermilk 4 cups.
    I’m confused. Is it 1 quart PLUS four cups ? Or just 1 quart? Just 4 cups ? Please clarify


      • Alyona’s Cooking

      Hi Hayley, 4 cups is 1 quart.

    • Jen

    I made these recently as a gift for a friend who really loves biscuits. She was SO happy when I gave them to her! We ate a few together with butter and blackberry jam on them. Oh my! Truly one of the best biscuits I’ve ever had! And the scraps!!! omg…so crispy and YUM! I added about 1/4 tsp cream of tartar to the recipe to give them even more rise when baked. I cut them about 1/2″ thick and they baked up to roughly 1 1/2 – 2″ in height. Also, I turned and folded 4 times rather than just twice. It didn’t make the dough tough and allowed for slight layering of the finished product. Next time (and there WILL be a next time!) I’ll turn/fold 6x to see if it creates layers without making it tough. I love that these are freezer biscuits…makes for easy snacks or as part of a meal. My husband heartily approves of this plan. lol Thank you for sharing this recipe! <3

      • Alyona’s Cooking

      You are very welcome, Jen! These are my go to biscuits for years now, I’m so glad you loved these! How much cream of tarter did you add?

    • Leah

    Hi, Alyona.
    I’ve made the freezer biacuits but am having trouble finding the cooking instructions once frozen. Can you point me to where those are or tell me at what temp and for how long do you bake the. To make nice, high biscuits?
    Thanks. Looking forward to your response to cook!

      • Alyona’s Cooking

      Hi Leah, sorry for the delayed response, moving has got us very busy 🙂 Bake frozen biscuits at 400°F for 20-25 min or until golden.

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