Name: Classic Buttermilk Biscuits with Jam
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tbsp baking powder; 1/2 tsp baking soda; 1 tsp salt; 6 tbsp cold unsalted butter, cut into small pieces; 3/4 cup cold buttermilk (plus more for brushing); Jam of choice, for serving

Jump to Recipe

These classic buttermilk biscuits are light, fluffy, and golden on top, with a soft, buttery interior that melts in your mouth. Served with fruit preserves or honey butter, they make a perfect addition to breakfast, brunch, or afternoon tea. Made with just a few ingredients, these biscuits are proof that simplicity and tradition never go out of style.

Why You’ll Love This Recipe

This biscuit recipe is quick, forgiving, and results in consistently tender biscuits every time. The use of cold butter and tangy buttermilk gives them a rich flavor and perfect crumb. Whether you enjoy them warm with jam, use them to sandwich eggs, or serve them with gravy, they are endlessly versatile and deeply satisfying.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour
Baking powder
Baking soda
Salt
Unsalted butter, very cold and cubed
Buttermilk, cold
Extra butter for brushing (optional)
Fruit preserves or jam, for serving (optional)

Directions

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt.
Add the cold cubed butter and cut it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Make a well in the center and pour in the cold buttermilk. Stir just until a dough forms—do not overmix.
Turn the dough out onto a lightly floured surface. Gently pat it into a rectangle, then fold it over onto itself. Repeat 2–3 times to create flaky layers.
Pat the dough to about 1-inch thickness and cut out biscuits using a round cutter. Do not twist the cutter.
Place biscuits on the baking sheet, close together for soft sides or spaced apart for crisp edges.
Bake for 12–15 minutes, or until golden brown.
Brush the tops with melted butter, if desired. Serve warm with jam.

Servings and timing

Servings: 8–10 biscuits
Preparation time: 15 minutes
Baking time: 12–15 minutes
Total time: 30 minutes

Variations

Cheddar biscuits: Add shredded sharp cheddar cheese and chopped chives to the dough.
Sweet version: Sprinkle tops with coarse sugar before baking and serve with honey butter.
Herb biscuits: Fold in finely chopped rosemary or thyme for a savory touch.
Whole wheat: Substitute half of the all-purpose flour with whole wheat flour for added texture.

Storage/Reheating

Storage:
Store cooled biscuits in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.

Reheating:
Reheat in a 300°F (150°C) oven for 5–7 minutes. You can also microwave them for 10–15 seconds, though the texture may soften.

Freezing:
Freeze raw, cut biscuits on a tray, then transfer to a freezer bag. Bake from frozen at 425°F (220°C), adding 3–5 minutes to the baking time.

FAQs

Why is cold butter important?

Cold butter creates steam as it melts during baking, which forms flaky layers in the biscuits.

Can I use regular milk instead of buttermilk?

Yes, but the texture and flavor will be slightly different. Add 1 tablespoon of lemon juice or vinegar to regular milk as a substitute.

How do I get tall, fluffy biscuits?

Do not overwork the dough, and use a sharp cutter without twisting to help the biscuits rise evenly.

Can I make the dough ahead of time?

Yes, you can refrigerate the dough (uncut or cut) for a few hours before baking. This helps the butter stay cold.

Can I make drop biscuits with this dough?

Yes, if you prefer a more rustic look, simply drop spoonfuls of the dough onto a baking sheet instead of cutting.

What is the best flour to use?

All-purpose flour works well. For extra tenderness, you can use a lower-protein flour like White Lily if available.

Should I use salted or unsalted butter?

Unsalted butter is preferred to control the salt content, but you can use salted and reduce the added salt slightly.

How do I avoid dry biscuits?

Use cold ingredients, don’t overmix, and avoid overbaking. Serve them fresh out of the oven for best texture.

Can I add sweeteners to the dough?

Yes, a tablespoon or two of sugar can be added to the dry ingredients for a subtly sweet version.

What should I serve with these biscuits?

Jam, honey butter, gravy, scrambled eggs, fried chicken, or simply more butter all pair beautifully.

Conclusion

Classic buttermilk biscuits are a staple that belongs in every baker’s repertoire. With their flaky layers, golden tops, and soft, buttery interior, they are the perfect accompaniment to both sweet and savory spreads. Whether enjoyed fresh from the oven with jam or as a side to your favorite meal, these biscuits deliver warm, homemade comfort in every bite.