20 Delicious Buttermilk Biscuit Recipes for Every Occasion

Venture into the world of warm, flaky, and utterly irresistible buttermilk biscuits with our roundup of 20 mouthwatering recipes perfect for any occasion. Whether you’re craving a cozy breakfast, a hearty side for dinner, or a sweet treat to cap off your meal, we’ve got a biscuit for every craving. Get ready to roll up your sleeves and bake your way to biscuit bliss!

Classic Southern Buttermilk Biscuits

Fluffy, buttery, and utterly irresistible, these biscuits are a Southern staple. Perfect for breakfast or as a side, they’re surprisingly simple to make.

Ingredients

• 2 cups of all-purpose flour
• 1 tbsp of baking powder
• 1/2 tsp of baking soda
• 1 tsp of salt
• 1/2 cup of cold butter, cubed
• 3/4 cup of buttermilk, plus a splash more if needed

Instructions

1. Preheat your oven to 450°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Add the cold butter cubes to the flour mixture. Use your fingers to rub the butter into the flour until it resembles coarse crumbs. Tip: Keep the butter cold for flakier biscuits.
4. Make a well in the center of the mixture and pour in the buttermilk. Stir until just combined. If the dough seems dry, add a splash more buttermilk.
5. Turn the dough onto a floured surface and gently pat it into a 1-inch thick rectangle. Fold the dough over itself a couple of times for layers.
6. Use a floured biscuit cutter to cut out biscuits. Press straight down without twisting for the best rise.
7. Place the biscuits on the prepared baking sheet, close but not touching. Bake for 10-12 minutes, or until golden brown on top.
8. Remove from the oven and let cool on the baking sheet for a couple of minutes before serving. Tip: Brush with melted butter right out of the oven for extra flavor.

These biscuits are best served warm, with a crisp exterior giving way to a soft, fluffy interior. Try splitting them and filling with ham and cheese for a quick sandwich.

Fluffy Buttermilk Biscuits with Honey Butter

Zesty mornings call for something special, and these fluffy buttermilk biscuits with honey butter hit the spot. They’re simple, satisfying, and just sweet enough to start your day right.

Ingredients

– 2 cups of all-purpose flour, plus a little extra for dusting
– 1 tbsp of baking powder
– 1/2 tsp of baking soda
– 1 tsp of salt
– 1/2 cup of cold unsalted butter, cubed
– 3/4 cup of buttermilk
– 1/4 cup of honey
– A couple of tbsp of softened butter for the honey butter

Instructions

1. Preheat your oven to 450°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Add the cold butter cubes to the flour mixture. Use your fingers to work the butter into the flour until it resembles coarse crumbs. Tip: Keep the butter cold for flakier biscuits.
4. Make a well in the center and pour in the buttermilk. Stir until just combined; don’t overmix.
5. Turn the dough onto a lightly floured surface and gently pat it into a 1-inch thick rectangle.
6. Fold the dough over itself a couple of times to create layers, then pat down to 1-inch thickness again.
7. Use a round cutter to stamp out biscuits. Press straight down without twisting for the best rise.
8. Place the biscuits on the prepared baking sheet, close but not touching. Tip: For extra golden tops, brush with a little buttermilk.
9. Bake for 12-15 minutes, until golden and puffed. Tip: Rotate the pan halfway through for even baking.
10. While the biscuits bake, mix the honey and softened butter until smooth to make the honey butter.
11. Serve the biscuits warm with a generous smear of honey butter. Golden and flaky, these biscuits have a tender crumb that pairs perfectly with the sweet, creamy honey butter. Try them alongside your morning coffee or as a base for a breakfast sandwich.

Cheesy Garlic Buttermilk Biscuits

Rustle up some comfort with these cheesy garlic buttermilk biscuits, perfect for any meal or snack time. They’re fluffy, flavorful, and foolproof to make.

Ingredients

– 2 cups all-purpose flour
– 1 tbsp baking powder
– 1/2 tsp baking soda
– 1 tsp salt
– 1/2 cup unsalted butter, cold and cubed
– 1 cup shredded cheddar cheese
– 2 cloves garlic, minced
– 3/4 cup buttermilk
– A splash of milk for brushing

Instructions

1. Preheat your oven to 450°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Add the cold butter to the dry ingredients. Use your fingers to rub the butter into the flour until it resembles coarse crumbs.
4. Stir in the shredded cheddar and minced garlic until evenly distributed.
5. Make a well in the center and pour in the buttermilk. Stir just until the dough comes together.
6. Turn the dough onto a floured surface and gently pat it into a 1-inch thick rectangle.
7. Use a biscuit cutter to cut out biscuits, pressing straight down without twisting for the best rise.
8. Place the biscuits on the prepared baking sheet, brush the tops with a splash of milk.
9. Bake for 12-15 minutes, or until golden brown on top.
10. Let them cool for a couple of minutes before serving.

Golden and glorious right out of the oven, these biscuits boast a crispy exterior with a soft, cheesy interior. Serve them warm with a drizzle of honey or alongside your favorite soup for a cozy treat.

Buttermilk Biscuit Breakfast Sandwiches

Let’s make buttermilk biscuit breakfast sandwiches that are fluffy, buttery, and perfect for a quick morning bite.

Ingredients

• 2 cups of all-purpose flour
• 1 tbsp of baking powder
• 1/2 tsp of baking soda
• 1 tsp of salt
• 1/2 cup of cold butter, cubed
• 3/4 cup of buttermilk
• 4 eggs
• 4 slices of cheddar cheese
• 4 slices of cooked bacon
• A splash of milk for egg wash

Instructions

1. Preheat your oven to 450°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cut in the cold butter until the mixture resembles coarse crumbs. Tip: Use your fingers for a better texture.
4. Stir in buttermilk until just combined. Don’t overmix.
5. Turn dough onto a floured surface, knead lightly, and roll to 1-inch thickness.
6. Cut out biscuits with a 2.5-inch cutter. Place on the prepared sheet.
7. Brush tops with a splash of milk. Bake for 10-12 minutes until golden.
8. While biscuits bake, fry eggs to your liking. Tip: Keep yolks runny for extra flavor.
9. Split warm biscuits in half. Layer with cheese, bacon, and an egg.
10. Serve immediately. Tip: Add a dash of hot sauce for a spicy kick.

These sandwiches boast a crispy exterior with a tender, flaky interior. The melted cheese and smoky bacon elevate the rich buttermilk flavor. Try serving with a side of fresh fruit for a balanced breakfast.

Herb-Infused Buttermilk Biscuits

Absolutely nothing beats the comfort of warm, flaky biscuits straight from the oven. These herb-infused buttermilk biscuits are a game-changer for any meal.

Ingredients

• 2 cups of all-purpose flour
• 1 tbsp of baking powder
• 1/2 tsp of baking soda
• 1 tsp of salt
• 1/2 cup of cold butter, cubed
• 3/4 cup of buttermilk
• a handful of fresh herbs (like rosemary or thyme), finely chopped

Instructions

1. Preheat your oven to 450°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Add the cold butter cubes to the dry ingredients. Use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs. Tip: Keep the butter cold for flakier biscuits.
4. Stir in the chopped herbs.
5. Make a well in the center of the mixture and pour in the buttermilk. Stir just until the dough comes together. Tip: Overmixing leads to tough biscuits.
6. Turn the dough onto a floured surface. Gently pat it into a 1-inch thick rectangle.
7. Fold the dough over itself a couple of times to create layers. Then, pat it down to 1-inch thickness again.
8. Use a biscuit cutter to cut out biscuits. Press straight down without twisting for the best rise.
9. Place the biscuits on the prepared baking sheet, close but not touching. Tip: Brushing the tops with a little buttermilk adds color.
10. Bake for 12-15 minutes, or until golden brown.

Kick your breakfast up a notch with these biscuits. Their buttery layers and herby aroma pair perfectly with gravy or jam. Try splitting them while warm for the ultimate experience.

Buttermilk Biscuit Peach Cobbler

Just when you thought peach cobbler couldn’t get any better, here comes buttermilk biscuit peach cobbler to prove you wrong. It’s the perfect blend of sweet, juicy peaches and fluffy, buttery biscuits.

Ingredients

• 2 cups of sliced peaches (fresh or frozen)
• 1 cup of sugar
• A splash of vanilla extract
• 1 cup of all-purpose flour
• 2 tsp of baking powder
• A pinch of salt
• 1/2 cup of buttermilk
• 1/4 cup of melted butter
• A couple of ice cream scoops for serving (optional)

Instructions

1. Preheat your oven to 375°F. Grease a baking dish lightly.
2. Mix peaches, 1/2 cup of sugar, and vanilla in a bowl. Let it sit for 10 minutes to juice up.
3. In another bowl, whisk flour, remaining sugar, baking powder, and salt. Tip: Sifting the flour can make your biscuits fluffier.
4. Stir in buttermilk and melted butter until just combined. Don’t overmix to keep the biscuits tender.
5. Pour the peach mixture into the greased dish. Drop spoonfuls of the biscuit dough on top.
6. Bake for 35-40 minutes until the top is golden and the peaches bubble. Tip: Place a baking sheet underneath to catch any drips.
7. Let it cool for 5 minutes before serving. Tip: A scoop of vanilla ice cream melts perfectly over the warm cobbler.

Amazingly, the biscuits soak up the peach juices, creating a moist bottom layer with a crisp top. Serve it warm with a side of cold ice cream for the ultimate contrast.

Savory Sausage Buttermilk Biscuits

Unbelievably easy and utterly delicious, these biscuits combine the heartiness of sausage with the tender flakiness of buttermilk biscuits. Perfect for breakfast or brunch, they’re a crowd-pleaser every time.

Ingredients

• 2 cups of all-purpose flour
• 1 tbsp of baking powder
• 1/2 tsp of baking soda
• 1/2 tsp of salt
• 1/2 cup of cold unsalted butter, cubed
• 3/4 cup of buttermilk
• 1/2 lb of cooked savory sausage, crumbled
• A splash of melted butter for brushing

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Add the cold butter cubes to the flour mixture. Use your fingers to rub the butter into the flour until it resembles coarse crumbs. Tip: Keep the butter cold for flakier biscuits.
4. Stir in the buttermilk until just combined, then fold in the crumbled sausage. Tip: Don’t overmix to keep the biscuits tender.
5. Turn the dough onto a floured surface and gently pat it into a 1-inch thick rectangle.
6. Cut out biscuits using a 2.5-inch round cutter, pressing straight down without twisting. Tip: Twisting the cutter can seal the edges and prevent rising.
7. Place the biscuits on the prepared baking sheet, brush the tops with melted butter, and bake for 15-18 minutes until golden brown.

Hot out of the oven, these biscuits are irresistibly flaky with pockets of savory sausage. Serve them split open with a dollop of honey butter for an extra treat.

Buttermilk Biscuit Chicken Pot Pie

Lazy Sundays call for comfort food that’s easy to whip up yet feels indulgent. This buttermilk biscuit chicken pot pie is your answer, combining creamy filling with flaky tops in no time.

Ingredients

– 2 cups shredded cooked chicken
– 1 cup frozen mixed veggies
– 1 can (10.5 oz) cream of chicken soup
– A splash of milk
– 1 cup biscuit mix
– A couple of tbsp melted butter
– A pinch of salt and pepper

Instructions

1. Preheat your oven to 375°F. Grab a 9-inch pie dish.
2. Mix the chicken, veggies, soup, and a splash of milk in a bowl. Season with salt and pepper. Tip: For extra flavor, add a dash of garlic powder.
3. Pour the mixture into the pie dish, spreading it evenly.
4. In another bowl, prepare the biscuit mix according to the package instructions. Tip: For fluffier biscuits, don’t overmix the batter.
5. Drop spoonfuls of the biscuit batter over the chicken mixture. Don’t worry about covering every inch.
6. Drizzle the melted butter over the biscuit topping. Tip: This gives the biscuits a golden, crispy finish.
7. Bake for 25 minutes, or until the biscuits are golden and the filling is bubbly.
Happiness is pulling this pie out of the oven to see the biscuits perfectly risen. The creamy filling pairs wonderfully with the buttery, flaky tops. Try serving it with a side of cranberry sauce for a sweet contrast.

Sweet Cinnamon Buttermilk Biscuits

Rising to the occasion for a cozy morning, these biscuits blend sweet and spice in every fluffy layer. Perfect with coffee or as a dessert base, they’re a simple pleasure.

Ingredients

– 2 cups all-purpose flour – 1 tbsp baking powder – 1/2 tsp baking soda – 1/2 tsp salt – 1/4 cup granulated sugar – 1 tbsp ground cinnamon – 1/2 cup cold unsalted butter, cubed – 3/4 cup buttermilk, plus a splash more for brushing – 2 tbsp honey

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper. 2. In a large bowl, whisk together flour, baking powder, baking soda, salt, sugar, and cinnamon. Tip: Sifting the dry ingredients ensures a lighter biscuit. 3. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Tip: Keep the butter cold for flaky layers. 4. Make a well in the center and pour in the buttermilk and honey. Stir just until the dough comes together. 5. Turn the dough onto a floured surface and gently pat into a 1-inch thick rectangle. Fold the dough over itself a couple of times for layers. 6. Cut out biscuits with a 2.5-inch round cutter, pressing straight down without twisting. Tip: Twisting seals the edges, preventing rise. 7. Place biscuits on the prepared sheet, brush tops with buttermilk, and bake for 12-15 minutes until golden. Savor the warm, buttery layers with a hint of cinnamon sweetness. Try splitting them and drizzling with extra honey for an indulgent twist.

Buttermilk Biscuit Strawberry Shortcake

Craving something sweet yet simple? This buttermilk biscuit strawberry shortcake is your answer. Perfect for summer gatherings or a cozy night in.

Ingredients

• 2 cups of all-purpose flour
• 1 tbsp of baking powder
• 1/2 tsp of salt
• 1/4 cup of cold butter, cubed
• 3/4 cup of buttermilk
• 1 pint of fresh strawberries, sliced
• 1/4 cup of sugar
• 1 cup of heavy cream
• A splash of vanilla extract

Instructions

1. Preheat your oven to 450°F.
2. In a large bowl, whisk together the flour, baking powder, and salt.
3. Cut in the cold butter until the mixture resembles coarse crumbs.
4. Stir in the buttermilk until just combined. Tip: Don’t overmix to keep the biscuits tender.
5. Turn the dough onto a floured surface and pat into a 1-inch thick circle.
6. Cut out biscuits with a 2-inch cutter and place on a baking sheet.
7. Bake for 10-12 minutes until golden brown. Tip: Check at 10 minutes to avoid overbaking.
8. While the biscuits cool, toss the strawberries with sugar and let sit for 10 minutes.
9. Whip the heavy cream and vanilla until soft peaks form. Tip: Chill your bowl and beaters for quicker whipping.
10. Split the biscuits in half, layer with strawberries and cream, then top with the other half.

Zesty strawberries and fluffy cream contrast beautifully with the tender, buttery biscuits. Serve immediately for the best texture, or drizzle with honey for extra sweetness.

Bacon and Cheddar Buttermilk Biscuits

Whip up these Bacon and Cheddar Buttermilk Biscuits for a savory treat that’s perfect any time of day. They’re flaky, cheesy, and packed with smoky bacon flavor.

Ingredients

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 3/4 cup buttermilk
• 1 cup shredded cheddar cheese
• 1/2 cup cooked bacon, chopped
• A splash of buttermilk for brushing

Instructions

1. Preheat your oven to 425°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Add the cold butter cubes to the flour mixture. Use your fingers to work the butter into the flour until it resembles coarse crumbs. Tip: Keep the butter cold for flakier biscuits.
4. Stir in the buttermilk until just combined. The dough will be sticky.
5. Fold in the cheddar cheese and chopped bacon until evenly distributed.
6. Turn the dough onto a lightly floured surface. Gently pat it into a 1-inch thick rectangle.
7. Use a biscuit cutter to cut out biscuits. Press straight down without twisting for the best rise.
8. Place the biscuits on the prepared baking sheet. Brush the tops with a splash of buttermilk.
9. Bake for 12-15 minutes, or until golden brown. Tip: Rotate the baking sheet halfway through for even browning.
10. Let the biscuits cool on the baking sheet for 5 minutes before serving. Tip: Serve warm for the best flavor and texture.

Unbelievably tender and bursting with flavor, these biscuits are a crowd-pleaser. Try splitting them and stuffing with scrambled eggs for a hearty breakfast sandwich.

Buttermilk Biscuit Bread Pudding

Unbelievably easy to make, this buttermilk biscuit bread pudding turns leftover biscuits into a decadent dessert. Perfect for breakfast or a cozy dessert.

Ingredients

• 4 cups of day-old buttermilk biscuits, torn into chunks
• 2 cups of whole milk
• 3 large eggs
• 1/2 cup of granulated sugar
• A splash of vanilla extract
• A pinch of salt
• A couple of tablespoons of melted butter

Instructions

1. Preheat your oven to 350°F and grease a baking dish with a bit of the melted butter.
2. In a large bowl, whisk together the milk, eggs, sugar, vanilla extract, and salt until well combined.
3. Add the biscuit chunks to the bowl, pressing them down to soak up the liquid. Let it sit for 10 minutes.
4. Tip: For extra flavor, sprinkle a little cinnamon or nutmeg into the milk mixture.
5. Transfer the mixture to the prepared baking dish and drizzle the remaining melted butter on top.
6. Bake for 45 minutes, or until the top is golden and the center is set.
7. Tip: Check doneness by inserting a knife in the center; it should come out clean.
8. Let it cool for 5 minutes before serving.
9. Tip: Serve warm with a scoop of vanilla ice cream for an extra indulgent treat.

Warm, creamy, and comforting, this bread pudding has a soft interior with slightly crispy edges. Try drizzling caramel sauce over the top for a sweet finish.

Maple Glazed Buttermilk Biscuits

Ready to whip up something sweet and comforting? These maple glazed buttermilk biscuits are your next kitchen project.

Ingredients

• 2 cups of all-purpose flour
• 1 tbsp of baking powder
• A pinch of salt
• 1/2 cup of cold butter, cubed
• 3/4 cup of buttermilk
• 1/4 cup of maple syrup
• A splash of vanilla extract
• 1 cup of powdered sugar

Instructions

1. Preheat your oven to 425°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, and salt.
3. Add the cold butter cubes. Use your fingers to rub the butter into the flour until it looks like coarse crumbs. Tip: Keep the butter cold for flaky biscuits.
4. Pour in the buttermilk and maple syrup. Stir until just combined. Don’t overmix.
5. Turn the dough onto a floured surface. Gently pat it into a 1-inch thick rectangle.
6. Cut out biscuits with a 2-inch round cutter. Place them on the prepared baking sheet.
7. Bake for 12-15 minutes, or until golden brown. Tip: Rotate the sheet halfway for even baking.
8. While the biscuits bake, whisk together powdered sugar, vanilla extract, and a tablespoon of water to make the glaze.
9. Once biscuits are out of the oven, drizzle the glaze over them while still warm. Tip: Use a spoon for a rustic look.

Buttery and tender inside with a crisp exterior, these biscuits are a delight. Serve them warm with a dollop of whipped cream for an extra treat.

Buttermilk Biscuit Dumplings for Stew

Simple yet satisfying, these buttermilk biscuit dumplings transform any stew into a hearty meal. They’re fluffy, tender, and soak up flavors like a dream.

Ingredients

• 2 cups of all-purpose flour
• 1 tbsp of baking powder
• 1/2 tsp of salt
• 1/4 cup of cold butter, cubed
• 3/4 cup of buttermilk
• A splash of water, if needed

Instructions

1. Preheat your oven to 425°F. This high heat is key for fluffy dumplings.
2. In a large bowl, whisk together the flour, baking powder, and salt.
3. Add the cold butter cubes. Use your fingers to rub the butter into the flour until it looks like coarse crumbs. Tip: Keep the butter cold for flakier dumplings.
4. Pour in the buttermilk. Stir just until the dough comes together. If it’s too dry, add a splash of water.
5. Drop spoonfuls of the dough onto your simmering stew. Space them out so they have room to expand.
6. Cover the pot with a lid. Let the dumplings cook for 15 minutes without peeking. Tip: No peeking ensures they steam properly.
7. After 15 minutes, remove the lid. The dumplings should be puffed up and cooked through. Tip: Insert a toothpick; if it comes out clean, they’re done.
8. Serve immediately. The dumplings are best enjoyed fresh, with their tops slightly crisp and insides pillowy soft.

Golden and glorious, these dumplings add a comforting touch to any stew. Try serving them with a drizzle of honey for a sweet contrast.

Jalapeno Cornbread Buttermilk Biscuits

Absolutely no one can resist the spicy kick and comforting crumb of these jalapeno cornbread buttermilk biscuits.

Ingredients

• 2 cups of all-purpose flour
• 1 cup of cornmeal
• 1 tbsp of baking powder
• 1/2 tsp of baking soda
• 1 tsp of salt
• 1/2 cup of unsalted butter, cold and cubed
• 1 cup of buttermilk
• 2 jalapenos, finely chopped
• a splash of honey

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.
3. Add the cold butter cubes to the dry ingredients. Use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs.
4. Stir in the chopped jalapenos.
5. Make a well in the center of the mixture and pour in the buttermilk and honey. Stir until just combined—don’t overmix.
6. Turn the dough out onto a floured surface and gently pat it into a 1-inch thick rectangle.
7. Use a biscuit cutter to cut out biscuits, pressing straight down without twisting for the best rise.
8. Place the biscuits on the prepared baking sheet, leaving about 1 inch between them.
9. Bake for 15-18 minutes, or until the tops are golden brown and the edges are crisp.
10. Brush the tops with a little melted butter right out of the oven for extra flavor.

Buttery and moist with a slight crunch from the cornmeal, these biscuits are perfect split open and slathered with honey butter. Serve them alongside a bowl of chili for a match made in heaven.

Buttermilk Biscuit Egg in a Hole

Just when you thought breakfast couldn’t get any better, here’s a twist on the classic that’s sure to start your day right.

Ingredients

• 2 cups of all-purpose flour
• 1 tbsp of baking powder
• 1/2 tsp of salt
• 1/4 cup of cold butter, cubed
• 3/4 cup of buttermilk
• 4 large eggs
• A splash of olive oil
• A couple of fresh chives, chopped

Instructions

1. Preheat your oven to 450°F.
2. In a large bowl, whisk together the flour, baking powder, and salt.
3. Add the cold butter to the flour mixture. Use your fingers to rub the butter into the flour until it resembles coarse crumbs.
4. Pour in the buttermilk and stir until just combined. Tip: Don’t overmix to keep the biscuits tender.
5. Turn the dough onto a floured surface and knead lightly. Pat into a 1-inch thick rectangle.
6. Use a round cutter to cut out biscuits. Place them on a baking sheet.
7. Use a smaller cutter to make a hole in the center of each biscuit. Save the centers for later.
8. Brush the tops with a splash of olive oil. Bake for 10 minutes.
9. Remove from the oven. Crack an egg into each hole. Tip: The hot biscuit will start cooking the egg immediately.
10. Return to the oven and bake for another 5 minutes, or until the egg whites are set.
11. Garnish with chopped chives. Tip: The chives add a fresh, oniony crunch.

Serve these warm for the best experience. The biscuit is flaky and buttery, while the egg adds a creamy richness. Try drizzling with hot sauce for an extra kick.

Rosemary and Olive Oil Buttermilk Biscuits

Perfect for a cozy morning or a hearty side, these biscuits blend aromatic rosemary with rich olive oil for a tender bite.

Ingredients

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/4 cup olive oil
• 3/4 cup buttermilk
• a couple of fresh rosemary sprigs, finely chopped

Instructions

1. Preheat your oven to 425°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, and salt.
3. Make a well in the center. Pour in the olive oil and buttermilk. Stir until just combined.
4. Fold in the chopped rosemary. Don’t overmix; a few lumps are okay.
5. Turn the dough onto a floured surface. Pat into a 1-inch thick rectangle.
6. Use a biscuit cutter to stamp out rounds. Place them on the prepared sheet.
7. Bake for 12-15 minutes, until golden brown on top.
8. Let cool on a wire rack for a couple of minutes before serving.

Olive oil gives these biscuits a subtle fruitiness, while buttermilk ensures they’re incredibly moist. Try splitting them warm and slathering with honey butter for an extra treat.

Buttermilk Biscuit Blueberry Slump

Every summer calls for a dessert that’s as easy to make as it is delicious. This Buttermilk Biscuit Blueberry Slump is your answer.

Ingredients

• 2 cups of fresh blueberries
• 1 cup of sugar
• A splash of lemon juice
• 1 cup of all-purpose flour
• 2 tsp of baking powder
• A pinch of salt
• 1/2 cup of buttermilk
• 4 tbsp of cold butter, cubed
• A couple of ice cream scoops for serving

Instructions

1. Preheat your oven to 375°F.
2. In a bowl, mix blueberries, 1/2 cup of sugar, and lemon juice. Let it sit for 10 minutes.
3. In another bowl, whisk flour, baking powder, salt, and remaining sugar.
4. Cut in the butter until the mixture resembles coarse crumbs.
5. Stir in buttermilk just until combined. Tip: Don’t overmix to keep the biscuits tender.
6. Pour the blueberry mixture into a baking dish.
7. Drop spoonfuls of the biscuit dough over the blueberries. Tip: Leave gaps for the slump to bubble through.
8. Bake for 25 minutes or until the top is golden. Tip: Check at 20 minutes to avoid overbaking.
9. Let it cool for 5 minutes before serving.

You’ll love the contrast between the juicy blueberries and fluffy biscuits. Serve warm with a scoop of vanilla ice cream for an extra treat.

Pimento Cheese Buttermilk Biscuits

Vintage flavors get a modern twist with these pimento cheese buttermilk biscuits. They’re fluffy, cheesy, and packed with a slight kick.

Ingredients

– 2 cups all-purpose flour
– 1 tbsp baking powder
– 1/2 tsp baking soda
– 1 tsp salt
– 1/2 cup cold unsalted butter, cubed
– 1 cup buttermilk
– 1 cup shredded sharp cheddar cheese
– 1/4 cup diced pimentos, drained
– A splash of hot sauce

Instructions

1. Preheat your oven to 450°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
3. Add the cold butter cubes to the dry ingredients. Use your fingers to work the butter into the flour until it resembles coarse crumbs.
4. Pour in the buttermilk, stirring just until the dough comes together. Tip: Overmixing leads to tough biscuits.
5. Fold in the cheddar cheese, pimentos, and hot sauce until evenly distributed.
6. Turn the dough onto a floured surface and pat it into a 1-inch thick rectangle.
7. Cut out biscuits using a 2-inch round cutter, pressing straight down without twisting. Tip: Twisting seals the edges, preventing rise.
8. Place the biscuits on the prepared baking sheet, leaving about 1 inch apart.
9. Bake for 12-15 minutes, or until golden brown. Tip: For extra color, brush the tops with melted butter halfway through.
10. Let the biscuits cool on the sheet for 5 minutes before serving.
Yummy doesn’t begin to describe these biscuits. The edges are crisp, while the centers stay tender and moist. Serve them warm with a dollop of honey butter for a sweet and savory treat.

Buttermilk Biscuit Apple Pie Bites

Got a craving for something sweet and comforting? These Buttermilk Biscuit Apple Pie Bites are your quick fix. Perfect for sharing or hoarding, no judgment here.

Ingredients

• 2 cups of all-purpose flour
• 1 tbsp of sugar
• 1 tsp of salt
• 1 stick of cold butter, cubed
• 3/4 cup of buttermilk
• 2 apples, peeled and diced
• 1/4 cup of brown sugar
• 1 tsp of cinnamon
• A splash of vanilla extract
• 1 egg, beaten (for glaze)

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, mix flour, sugar, and salt. Add cold butter cubes. Use your fingers to rub the butter into the flour until it resembles coarse crumbs.
3. Pour in buttermilk. Stir until just combined. Tip: Don’t overmix to keep the biscuits tender.
4. Turn dough onto a floured surface. Gently pat into a 1-inch thick rectangle. Cut into 12 squares.
5. In another bowl, toss apples with brown sugar, cinnamon, and vanilla. Spoon a little onto each dough square.
6. Fold the dough over the filling, pressing edges to seal. Place on the baking sheet. Brush tops with beaten egg.
7. Bake for 15-18 minutes until golden brown. Tip: Rotate the sheet halfway for even baking.
8. Let cool for 5 minutes before serving. Tip: They’re best warm, with a scoop of vanilla ice cream.

Flaky, buttery biscuits meet spiced apple filling in every bite. Try drizzling caramel sauce for extra decadence.

Conclusion

Absolutely, this roundup of 20 delicious buttermilk biscuit recipes offers something for every occasion, from cozy breakfasts to festive gatherings. We hope you’re inspired to bake up a batch (or two!) and discover your new favorite. Don’t forget to leave a comment sharing which recipe you loved most and pin this article on Pinterest to spread the biscuit joy. Happy baking!

Bella Bacinos