Best Grandma’s Buttermilk Biscuits

Best Grandma’s Biscuits recipe — fluffy, buttery, and simple, just like Grandma used to make. Perfect with jam, gravy, or just a pat of butter.

Ingredients:

2 cups all-purpose flour

1 tbsp baking powder

½ tsp baking soda

1 tsp salt

6 tbsp cold unsalted butter (cut into small cubes)

¾ to 1 cup cold buttermilk (or use 1 cup milk + 1 tbsp vinegar/lemon juice if you don’t have buttermilk)

Instructions:

Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.

In a large bowl, whisk together flour, baking powder, baking soda, and salt.

Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Some larger pea-sized butter chunks are okay — they create fluffier biscuits.

Pour in cold buttermilk, a little at a time, mixing just until the dough comes together. Don’t overmix.

Turn the dough onto a lightly floured surface. Gently pat it down to about 1-inch thick. Fold the dough in half and pat again. Do this 2–3 times — it helps make flaky layers.

Cut biscuits using a round cutter (or glass) dipped in flour. Place them close together on the baking sheet for soft sides or spaced apart for crisper edges.

Bake for 12–15 minutes or until golden brown on top.

Optional: Brush tops with melted butter right out of the oven for that perfect grandma touch.

Tips from Grandma:

Don’t twist the biscuit cutter — it can seal the edges and prevent rising.

Keep everything cold (butter, buttermilk) for the fluffiest results.

Leftover biscuits? Split and toast them the next day — amazing!