29+ Ways to Make the Best Buttermilk Biscuits

11 hours agoLast Updated: May 3, 2025

32 minutes read

There’s nothing quite as comforting as a warm, flaky buttermilk biscuit straight from the oven.

Whether you’re enjoying them as a side dish, topped with butter and jam, or using them to complement your main course, buttermilk biscuits are the epitome of comfort food.

What makes them so beloved is their perfect balance of buttery richness and tangy, soft texture—thanks to the magic of buttermilk.

If you’re a fan of this timeless classic, then you’re in for a treat! In this article, we’ve rounded up over 29 of the best buttermilk biscuit recipes, ranging from traditional versions to more innovative takes featuring delicious twists like cheese, herbs, and even fruit.

Whether you’re a beginner baker or a seasoned pro, there’s a recipe here to satisfy your biscuit cravings.

From savory creations like cheddar and jalapeño biscuits to sweet variations such as honey butter biscuits, these recipes are bound to elevate your biscuit-making skills and impress anyone who takes a bite.

So, roll up your sleeves, preheat your oven, and get ready to bake the perfect batch of buttermilk biscuits!

29+ Ways to Make the Best Buttermilk Biscuits

No matter your flavor preference—whether you like your biscuits sweet, savory, or somewhere in between—there’s a perfect buttermilk biscuit recipe waiting for you in this collection.

Each of the 29+ best buttermilk biscuit recipes offers its own unique take on this beloved classic, from light and fluffy versions to hearty, cheese-filled delights.

With so many different options, you can easily find the right recipe to complement any meal or enjoy as a treat on their own.

So, gather your ingredients, get baking, and treat yourself to a batch (or two) of these heavenly biscuits that will leave your taste buds craving more.

Whether you’re serving them at a family gathering, alongside a warm bowl of soup, or as part of a festive holiday meal, buttermilk biscuits will always be a crowd favorite.

With these recipes in hand, you’re ready to bake your way to biscuit perfection!

Classic Southern Buttermilk Biscuits

This Classic Southern Buttermilk Biscuit recipe is a timeless favorite—fluffy on the inside, golden and crisp on the outside. Perfect for pairing with gravy, butter, or honey, these biscuits are a staple in Southern kitchens and Sunday brunches alike. Made with simple pantry ingredients and traditional techniques, you’ll love how these biscuits rise beautifully and pull apart in soft, buttery layers.

Ingredients:

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda

1 teaspoon salt
6 tablespoons cold unsalted butter, cubed
3/4 to 1 cup cold 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 cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Slowly stir in buttermilk just until the dough comes together (do not overmix).
Turn the dough out onto a floured surface. Gently pat it into a 1-inch thick rectangle.

Fold the dough in half, rotate, and pat down again. Repeat this 2 more times to create flaky layers.
Cut biscuits using a floured 2.5-inch biscuit cutter. Do not twist the cutter.
Place biscuits close together on the baking sheet.

Bake for 12–15 minutes, or until golden brown.
Optional: Brush tops with melted butter while warm.

These Classic Southern Buttermilk Biscuits are the gold standard—fluffy, flaky, and rich in buttery flavor. They’re perfect served hot out of the oven with jam, sausage gravy, or simply a pat of butter. Once you master this technique, you’ll always have a go-to biscuit recipe in your baking arsenal.

Cheddar Chive Buttermilk Biscuits

If you’re craving a savory twist, these Cheddar Chive Buttermilk Biscuits deliver bold flavor with every bite. The sharp cheddar adds richness, while the chives bring a fresh, mild oniony zing. These biscuits are ideal for breakfast sandwiches, soup sides, or as a stand-alone snack. They’re easy to make and irresistibly cheesy.

Ingredients:

2 cups all-purpose flour

1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt

1/2 cup cold unsalted butter, cubed
1 cup shredded sharp cheddar cheese
1/4 cup chopped fresh chives

3/4 cup cold buttermilk

Instructions:

Preheat oven to 425°F (220°C) and line a baking sheet with parchment.

In a bowl, whisk together flour, baking powder, baking soda, and salt.
Cut in the cold butter until the mixture is crumbly.
Stir in the cheddar and chives until evenly distributed.

Add the buttermilk and mix just until the dough forms.
On a floured surface, pat the dough into a 1-inch thick slab.
Fold it over on itself 2–3 times, then gently press out again.

Cut with a biscuit cutter or a floured glass.
Arrange on the baking sheet with sides touching for softer edges, or spaced apart for crispier sides.
Bake for 14–16 minutes until golden and cheesy.

Cheesy, fluffy, and full of flavor, these Cheddar Chive Buttermilk Biscuits are comfort food with a gourmet edge. Whether you serve them as a side to creamy soup or stuff them with eggs and bacon, they’re guaranteed to elevate your meal.

Fluffy Buttermilk Drop Biscuits

Short on time but still want homemade biscuits? These Fluffy Buttermilk Drop Biscuits are your answer. With no rolling or cutting required, they come together in just minutes. Light and tender with a golden top, these rustic biscuits are perfect for busy weeknights or lazy weekend mornings. All the comfort, none of the fuss.

Ingredients:

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda

1 teaspoon sugar
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, melted and cooled slightly

1 cup cold buttermilk

Instructions:

Preheat oven to 450°F (230°C). Grease or line a baking sheet.

In a large bowl, whisk together the dry ingredients.
Stir in melted butter until crumbly.
Add cold buttermilk and mix just until combined (the dough will be sticky).

Using a large spoon or ice cream scoop, drop 1/4-cup portions onto the baking sheet.
Bake for 12–15 minutes or until the tops are lightly golden.
Optional: Brush with melted butter right after baking.

Fast, fluffy, and full of homemade goodness, these Drop Biscuits are the ultimate shortcut without compromising on taste. With a soft crumb and buttery crust, they’re the perfect addition to breakfast, dinner, or anything in between—no biscuit cutter required.

Buttermilk Biscuits with Honey Butter Glaze

Looking for a slightly sweet twist on the classic? These Buttermilk Biscuits with Honey Butter Glaze strike the perfect balance between savory and sweet. Fluffy and tender on the inside with a crisp golden crust, they’re brushed with a warm honey butter glaze straight from the oven. Ideal for brunch, holidays, or a cozy weekend treat, these biscuits shine on their own or alongside ham, fried chicken, or eggs.

Ingredients:

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda

1/2 teaspoon salt
6 tablespoons cold unsalted butter, cubed
3/4 cup cold buttermilk

2 tablespoons honey
2 tablespoons melted butter (for glaze)

Instructions:

Preheat oven to 450°F (230°C) and prepare a baking sheet with parchment paper.
In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
Cut in the butter until mixture resembles coarse crumbs.

Stir in the cold buttermilk until dough forms.
Gently pat the dough onto a floured surface into a 1-inch thick slab. Fold and pat once more.
Cut with a biscuit cutter and place on the baking sheet.

Bake for 12–14 minutes, until golden on top.
While baking, mix the melted butter and honey.
As soon as the biscuits come out of the oven, brush them generously with honey butter glaze.

With their rich texture and sweet glaze, these biscuits are irresistible. The honey butter adds a luscious, glossy finish that makes every bite feel indulgent. Perfect as a brunch centerpiece or served with roasted meats, these biscuits are bound to become a favorite.

Whole Wheat Buttermilk Biscuits

For a healthier take on the classic, these Whole Wheat Buttermilk Biscuits are hearty, satisfying, and surprisingly light. By blending whole wheat flour with all-purpose, you keep the classic flakiness while adding fiber and a slightly nutty flavor. They’re a great choice for breakfast sandwiches, wholesome sides, or anyone looking to add a nutritious twist to their biscuit routine.

Ingredients:

1 cup whole wheat flour
1 cup all-purpose flour
1 tablespoon baking powder

1/2 teaspoon baking soda
3/4 teaspoon salt
6 tablespoons cold butter, cubed

3/4 cup cold buttermilk
Optional: 1 tablespoon honey (for a touch of sweetness)

Instructions:

Preheat oven to 425°F (220°C). Line a baking sheet.
Combine whole wheat and all-purpose flours, baking powder, baking soda, and salt in a bowl.
Cut in the butter until the mixture forms coarse crumbs.

Stir in buttermilk and honey (if using) until just combined.
On a floured surface, gently knead and pat dough into a 1-inch thick round.
Fold once or twice, then cut with a biscuit cutter.

Place on baking sheet and bake 12–15 minutes, or until firm and golden.

These Whole Wheat Buttermilk Biscuits offer comfort without compromise—nutritious and flavorful with every bite. They provide a wholesome option that’s still wonderfully fluffy, perfect for those who want a little more nutrition in their baked goods without giving up taste or texture.

Buttermilk Biscuits with Bacon and Black Pepper

Craving something rich, smoky, and peppery? These Buttermilk Biscuits with Bacon and Black Pepper bring serious flavor. With crispy bacon bits folded right into the dough and a kick of freshly ground black pepper, each bite is savory and satisfying. Serve them with eggs, soups, or just with a pat of butter and you’ve got a biscuit that eats like a meal.

Ingredients:

2 cups all-purpose flour
1 tablespoon baking powder

1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon freshly cracked black pepper

6 tablespoons cold butter, cubed
1/2 cup cooked, crumbled bacon
3/4 cup cold 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, salt, and black pepper.

Cut in butter until crumbly.
Stir in bacon pieces.
Add buttermilk and mix until dough forms.

Pat into a 1-inch thick round, fold once or twice, and cut into biscuits.
Place on the baking sheet and bake 12–14 minutes, until golden brown.
Optional: Top with a little extra cracked pepper and melted butter before serving.

Savory and bursting with bold flavor, these Bacon and Black Pepper Biscuits are perfect for hearty breakfasts or as a unique side dish. The smoky bacon combined with spicy pepper makes them memorable and mouthwatering—you won’t stop at just one.

Buttermilk Biscuits with Garlic and Parmesan

For a savory and aromatic spin on the classic buttermilk biscuit, these Buttermilk Biscuits with Garlic and Parmesan are a true crowd-pleaser. The rich, nutty flavor of Parmesan cheese pairs perfectly with the garlic, infusing the dough with a bold, savory flavor that complements any meal. Serve them with pasta, soup, or just as a snack with some butter.

Ingredients:

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda

1 teaspoon garlic powder
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cubed

1/2 cup grated Parmesan cheese
3/4 cup cold buttermilk
Optional: 2 tablespoons chopped fresh parsley

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, garlic powder, and salt.

Cut in the cold butter until the mixture resembles coarse crumbs.
Stir in the Parmesan cheese and chopped parsley (if using).
Pour in the buttermilk and mix just until a dough forms.

Turn the dough out onto a floured surface and gently pat it into a 1-inch thick round.
Fold the dough over itself twice to create layers, then cut with a biscuit cutter.
Place the biscuits on the baking sheet and bake for 12–14 minutes, or until golden brown.

These Garlic and Parmesan Buttermilk Biscuits are bursting with flavor and are the perfect addition to any dinner table. The combination of rich Parmesan and the aromatic garlic brings a new depth to this classic comfort food. Whether served alongside pasta or as a side to your favorite dish, these biscuits are sure to become a favorite.

Sweet Potato Buttermilk Biscuits

Sweet potatoes add a touch of natural sweetness and a lovely orange hue to these soft and fluffy Sweet Potato Buttermilk Biscuits. With a hint of cinnamon and nutmeg, these biscuits are slightly sweet but still light and fluffy—ideal for breakfast or as a delicious side dish. Serve with butter, maple syrup, or a dollop of whipped cream for a special treat.

Ingredients:

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cubed
1/2 cup mashed sweet potato (cooked and cooled)
3/4 cup cold buttermilk

Instructions:

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Cut in the butter until the mixture forms coarse crumbs.
Stir in the mashed sweet potato until evenly distributed.
Add the buttermilk and stir until the dough comes together.
Turn the dough out onto a floured surface, pat into a 1-inch thick round, and fold the dough over itself twice.
Use a biscuit cutter to cut the dough into rounds.
Place the biscuits on the prepared baking sheet and bake for 12–15 minutes, until golden brown.

These Sweet Potato Buttermilk Biscuits are the perfect balance of sweet and savory. With their soft texture and warm, comforting flavors of cinnamon and nutmeg, they make a delicious addition to any meal. Whether served for breakfast or alongside a holiday meal, these biscuits will be loved by all.

Buttermilk Biscuits with Maple Bacon

For the perfect combination of sweet and savory, these Buttermilk Biscuits with Maple Bacon are a must-try. The salty, crispy bacon paired with a touch of maple syrup adds a rich and indulgent flavor to each bite. Whether served as a side to your morning eggs or as an accompaniment to a savory brunch, these biscuits are sure to impress.

Ingredients:

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
6 tablespoons cold unsalted butter, cubed
1/2 cup cooked, crumbled bacon
3/4 cup cold buttermilk
2 tablespoons maple syrup (for brushing)

Instructions:

Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
Cut in the cold butter until the mixture resembles coarse crumbs.
Stir in the crumbled bacon.
Pour in the buttermilk and stir until a dough forms.
Turn the dough out onto a floured surface, pat into a 1-inch thick round, and fold over itself twice to create layers.
Cut into rounds using a biscuit cutter.
Place on the baking sheet and bake for 12–14 minutes, until golden brown.
Brush the biscuits with maple syrup immediately after baking for a touch of sweetness.

These Maple Bacon Buttermilk Biscuits offer the best of both worlds—crispy bacon and a sweet maple glaze that adds an irresistible flavor to every bite. Whether enjoyed for breakfast, brunch, or as a unique side dish, these biscuits will add a deliciously unexpected twist to your meal. They’re the perfect indulgence for any occasion.

Cheddar and Jalapeño Buttermilk Biscuits

Spicy, savory, and full of cheesy goodness, these Cheddar and Jalapeño Buttermilk Biscuits are a bold twist on the classic. The sharp cheddar adds richness, while the jalapeños bring a spicy kick that balances out the creamy buttermilk. These biscuits are perfect for anyone who loves a little heat and are ideal served with chili, grilled meats, or just on their own with a dollop of butter.

Ingredients:

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon garlic powder
1 1/2 cups sharp cheddar cheese, shredded
1-2 jalapeños, finely chopped
6 tablespoons cold unsalted butter, cubed
3/4 cup cold 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, salt, and garlic powder.
Cut in the cold butter until the mixture resembles coarse crumbs.
Stir in the shredded cheddar cheese and chopped jalapeños.
Pour in the buttermilk and stir gently until just combined.
Turn the dough out onto a floured surface, pat it into a 1-inch thick round, and fold it over itself once or twice.
Use a biscuit cutter to cut the dough into rounds.
Place the biscuits on the prepared baking sheet and bake for 12–15 minutes or until golden brown.

These Cheddar and Jalapeño Biscuits are packed with flavor and a delightful kick. The combination of sharp cheddar and spicy jalapeños makes them a perfect addition to any meal that could use a bit of extra zest. Serve them with your favorite soups, stews, or even as a savory snack on their own.

Buttermilk Biscuits with Dill and Sour Cream

These Buttermilk Biscuits with Dill and Sour Cream bring an herby, tangy twist to the traditional biscuit. The fresh dill adds a fragrant, bright flavor, while the sour cream contributes a tanginess and extra richness to the dough, resulting in incredibly tender and flavorful biscuits. They make a great accompaniment to seafood dishes, fresh salads, or just as a savory breakfast treat.

Ingredients:

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons fresh dill, chopped
6 tablespoons cold unsalted butter, cubed
1/4 cup sour cream
1/2 cup cold buttermilk

Instructions:

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder, baking soda, salt, and chopped dill.
Cut in the butter until the mixture resembles coarse crumbs.
Stir in the sour cream and buttermilk until just combined.
Turn the dough out onto a floured surface, gently pat into a 1-inch thick round, and fold the dough over itself a few times to create layers.
Cut the dough into rounds and place them on the prepared baking sheet.
Bake for 12–15 minutes, or until golden brown on top.

The fresh dill and tangy sour cream make these Buttermilk Biscuits a refreshing and flavorful change from the traditional. Perfect for pairing with seafood, salads, or serving as an elegant breakfast item, these biscuits offer a light, herby taste that complements any dish.

Buttermilk Biscuits with Blue Cheese and Chives

If you’re a fan of bold flavors, these Buttermilk Biscuits with Blue Cheese and Chives will not disappoint. The tangy blue cheese creates a rich and creamy texture, while the chives add a fresh, onion-like bite that cuts through the richness. These biscuits are ideal served as a side to steak, grilled chicken, or any savory dish that could use a cheesy, herby accent.

Ingredients:

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup crumbled blue cheese
2 tablespoons fresh chives, chopped
6 tablespoons cold unsalted butter, cubed
3/4 cup cold buttermilk

Instructions:

Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
Cut in the butter until the mixture resembles coarse crumbs.
Stir in the crumbled blue cheese and chopped chives.
Pour in the buttermilk and mix until just combined.
Turn the dough out onto a floured surface, pat into a 1-inch thick round, and fold it over itself a couple of times.
Use a biscuit cutter to cut the dough into rounds.
Place on the prepared baking sheet and bake for 12–14 minutes, or until golden brown.

The rich, bold flavor of blue cheese combined with fresh chives creates a sophisticated and delicious biscuit. These Buttermilk Biscuits are perfect as an accompaniment to a hearty main course or served as a standalone snack with a touch of butter. They are guaranteed to impress anyone who enjoys savory baked goods.

Lemon and Thyme Buttermilk Biscuits

Lemon and thyme bring a refreshing, aromatic twist to these traditional buttermilk biscuits. The zesty lemon adds a bright citrus note, while the fresh thyme lends an earthy, fragrant quality that elevates these biscuits to a new level. These biscuits pair wonderfully with roasted meats, seafood, or even a light salad for a touch of sophistication.

Ingredients:

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons fresh thyme leaves, chopped
1 tablespoon lemon zest
6 tablespoons cold unsalted butter, cubed
3/4 cup cold buttermilk

Instructions:

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder, baking soda, salt, chopped thyme, and lemon zest.
Cut in the cold butter until the mixture resembles coarse crumbs.
Pour in the buttermilk and stir gently until the dough just comes together.
Turn the dough out onto a floured surface and gently pat into a 1-inch thick round. Fold the dough over itself once or twice to create layers.
Cut into rounds with a biscuit cutter and place on the prepared baking sheet.
Bake for 12–15 minutes, or until the biscuits are golden brown.

These Lemon and Thyme Buttermilk Biscuits have the perfect balance of bright and savory flavors. The citrusy lemon and fragrant thyme create a light and refreshing bite, making them an excellent side to any savory dish. They’re perfect for brunch or a special dinner and will add a burst of flavor to your meal.

Buttermilk Biscuits with Honey and Cinnamon Sugar

If you’re looking for a sweet, indulgent treat, these Honey and Cinnamon Sugar Buttermilk Biscuits are the answer. The subtle sweetness from honey is enhanced by a dusting of cinnamon sugar, creating a warm, comforting biscuit that pairs perfectly with tea or coffee. Whether served for breakfast or as a sweet snack, these biscuits are guaranteed to satisfy your cravings.

Ingredients:

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
6 tablespoons cold unsalted butter, cubed
3/4 cup cold buttermilk
2 tablespoons honey
1/4 cup granulated sugar
1 teaspoon ground cinnamon

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 cold butter until the mixture forms coarse crumbs.
Stir in the buttermilk and honey until the dough just comes together.
Turn the dough out onto a floured surface and gently pat it into a 1-inch thick round.
Fold the dough over itself once or twice, then cut it into rounds using a biscuit cutter.
Place the biscuits on the prepared baking sheet and bake for 12–14 minutes, or until golden brown.
While the biscuits bake, mix the sugar and cinnamon in a small bowl.
After the biscuits are out of the oven, brush them with a little more honey and sprinkle the cinnamon sugar on top.

These Honey and Cinnamon Sugar Buttermilk Biscuits are the perfect combination of sweet and buttery, with just the right amount of warmth from the cinnamon. Whether enjoyed as a breakfast treat or an afternoon snack, they’ll add a touch of sweetness to your day. The honey and cinnamon topping makes each bite utterly irresistible!

Bacon and Cheddar Buttermilk Biscuits

Bacon and cheddar combine in these mouthwatering buttermilk biscuits to create a savory, cheesy, and crispy delight. The salty, crispy bacon bits blend beautifully with the melted cheddar, making these biscuits an ideal side dish for breakfast, brunch, or even dinner. Serve them with eggs, soups, or on their own for a flavorful treat that everyone will love.

Ingredients:

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup cooked bacon, crumbled
1 cup sharp cheddar cheese, shredded
6 tablespoons cold unsalted butter, cubed
3/4 cup cold 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 until the mixture resembles coarse crumbs.
Stir in the crumbled bacon and shredded cheddar cheese.
Add the buttermilk and mix until just combined.
Turn the dough out onto a floured surface, pat it into a 1-inch thick round, and fold it over itself twice.
Cut the dough into rounds using a biscuit cutter and place the biscuits on the prepared baking sheet.
Bake for 12–15 minutes, or until golden brown and the cheese is bubbling.

These Bacon and Cheddar Buttermilk Biscuits are a perfect balance of rich, savory flavors that make them an irresistible addition to any meal. The crispy bacon and gooey cheddar bring a delicious depth to each biscuit, making them the ideal comfort food for any occasion. Whether paired with breakfast or served as a side to your main dish, these biscuits are sure to be a hit!

Buttermilk Biscuits with Maple and Pecan

For those who love a sweet and nutty twist on a classic, these Maple and Pecan Buttermilk Biscuits are the answer. The deep sweetness of maple syrup combined with the crunch of toasted pecans makes each biscuit a delightful treat. They’re perfect for a cozy breakfast or brunch, and they pair beautifully with butter or a dollop of whipped cream.

Ingredients:

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup toasted pecans, chopped
6 tablespoons cold unsalted butter, cubed
3/4 cup cold buttermilk
3 tablespoons maple syrup
1 tablespoon maple syrup (for brushing)

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 cold butter until the mixture resembles coarse crumbs.
Stir in the toasted pecans.
In a small bowl, whisk together the buttermilk and maple syrup, then add it to the dry ingredients. Mix gently until just combined.
Turn the dough out onto a floured surface and pat it into a 1-inch thick round.
Cut into rounds and place them on the prepared baking sheet.
Brush the tops with the remaining maple syrup.
Bake for 12–15 minutes, or until golden brown.

These Maple and Pecan Buttermilk Biscuits are a perfect blend of sweetness and crunch. The maple syrup infuses the dough with a rich flavor, while the toasted pecans add a satisfying texture. Whether served with a warm cup of coffee or as part of a brunch spread, these biscuits are a delightful, indulgent treat.

Buttermilk Biscuits with Roasted Garlic and Parmesan

Roasted garlic and Parmesan cheese elevate these classic buttermilk biscuits to a savory level. The sweet, rich flavor of roasted garlic pairs perfectly with the nutty, sharp Parmesan, creating a biscuit that’s bursting with flavor. These biscuits are ideal for serving alongside pasta dishes, salads, or as a savory snack on their own.

Ingredients:

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
4 cloves roasted garlic, mashed
1/2 cup grated Parmesan cheese
6 tablespoons cold unsalted butter, cubed
3/4 cup cold 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 cold butter until the mixture resembles coarse crumbs.
Stir in the mashed roasted garlic and grated Parmesan cheese.
Pour in the cold buttermilk and stir gently until just combined.
Turn the dough out onto a floured surface and pat it into a 1-inch thick round.
Cut into rounds using a biscuit cutter and place the biscuits on the prepared baking sheet.
Bake for 12–15 minutes, or until golden brown.

The roasted garlic and Parmesan give these buttermilk biscuits a bold and savory flavor that makes them a standout addition to any meal. The soft, buttery texture of the biscuit combined with the savory garlic and cheese makes them an irresistible side dish for pasta, soups, or grilled meats. Perfect for any occasion that calls for a savory touch!

Sweet Potato and Buttermilk Biscuits

These Sweet Potato and Buttermilk Biscuits are soft, tender, and slightly sweet, with the earthy flavor of sweet potatoes adding a comforting twist to the classic recipe. The sweet potato not only enhances the flavor but also adds moisture, making these biscuits extra fluffy and flavorful. They’re a perfect fall-inspired side to any meal, especially paired with roast chicken or a hearty soup.

Ingredients:

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup cooked and mashed sweet potato
6 tablespoons cold unsalted butter, cubed
3/4 cup cold buttermilk

Instructions:

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder, baking soda, and salt.
Cut in the cold butter until the mixture resembles coarse crumbs.
Stir in the mashed sweet potato.
Gradually pour in the cold buttermilk and mix gently until the dough just comes together.
Turn the dough out onto a floured surface and gently pat it into a 1-inch thick round.
Fold the dough over itself once or twice and then cut it into rounds with a biscuit cutter.
Place the biscuits on the prepared baking sheet and bake for 12–15 minutes, or until golden brown.

These Sweet Potato and Buttermilk Biscuits are a comforting, slightly sweet twist on a classic favorite. The soft texture and subtle sweetness from the sweet potatoes make them perfect for fall, but they can be enjoyed year-round. Serve them with roasted meats, soups, or simply enjoy them with butter for a delightful treat.

Herb and Olive Oil Buttermilk Biscuits

For a unique and aromatic twist on the classic, these Herb and Olive Oil Buttermilk Biscuits are infused with fragrant fresh herbs and the richness of olive oil. The combination of rosemary, thyme, and olive oil creates a savory biscuit that pairs beautifully with Mediterranean dishes, grilled meats, or a light salad. This recipe is perfect for anyone looking for a flavorful alternative to traditional biscuits.

Ingredients:

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 tablespoons fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1/4 cup olive oil
6 tablespoons cold unsalted butter, cubed
3/4 cup cold 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.
Add the chopped rosemary and thyme to the dry ingredients, stirring to combine.
Cut in the cold butter until the mixture resembles coarse crumbs.
Add the olive oil and cold buttermilk, stirring gently until just combined.
Turn the dough out onto a floured surface and gently pat it into a 1-inch thick round.
Fold the dough over itself once or twice, then cut into rounds.
Place the biscuits on the prepared baking sheet and bake for 12–15 minutes, or until golden brown.

These Herb and Olive Oil Buttermilk Biscuits are bursting with fresh, aromatic flavors that make them a standout addition to any meal. The earthy rosemary and thyme, combined with the richness of olive oil, add an extra layer of sophistication to the traditional biscuit. Serve them with roasted vegetables, Mediterranean dishes, or even on their own with a drizzle of honey for a savory treat.

Buttermilk Biscuits with Sun-Dried Tomatoes and Basil

Sun-dried tomatoes and basil make these buttermilk biscuits a delightful, Mediterranean-inspired variation. The sweet, tangy tomatoes complement the aromatic basil, making each biscuit flavorful and hearty. These biscuits are a perfect accompaniment to a light salad, pasta dishes, or even served alongside a charcuterie board for a sophisticated snack.

Ingredients:

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/4 cup sun-dried tomatoes, chopped
2 tablespoons fresh basil, chopped
6 tablespoons cold unsalted butter, cubed
3/4 cup cold buttermilk

Instructions:

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder, baking soda, and salt.
Stir in the sun-dried tomatoes and basil until evenly distributed.
Cut in the cold butter until the mixture resembles coarse crumbs.
Add the cold buttermilk and stir gently until the dough just comes together.
Turn the dough out onto a floured surface and gently pat it into a 1-inch thick round.
Fold the dough over itself a few times to create layers, then cut into rounds.
Place the biscuits on the prepared baking sheet and bake for 12–15 minutes, or until golden brown.

These Buttermilk Biscuits with Sun-Dried Tomatoes and Basil are a flavorful and savory addition to any meal. The sun-dried tomatoes add a tangy sweetness, while the basil offers a fresh, herbaceous kick. Whether served alongside a fresh salad or as part of a Mediterranean-inspired meal, these biscuits will bring a burst of flavor to your table.

Buttermilk Biscuits with Cranberries and Orange Zest

Bright and tangy cranberries combined with the refreshing citrusy zing of orange zest make these buttermilk biscuits perfect for a festive breakfast or brunch. The sweetness of the cranberries is perfectly balanced by the tartness of the orange, and the soft, buttery texture of the biscuit brings it all together. These biscuits are especially delightful during the holiday season but can be enjoyed year-round.

Ingredients:

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup fresh or dried cranberries
1 tablespoon orange zest
6 tablespoons cold unsalted butter, cubed
3/4 cup cold buttermilk
2 tablespoons honey (optional, for sweetness)

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.
Stir in the cranberries and orange zest.
Cut in the cold butter until the mixture resembles coarse crumbs.
Add the buttermilk (and honey, if using) and stir gently until just combined.
Turn the dough out onto a floured surface and pat it into a 1-inch thick round.
Fold the dough over itself a couple of times, then cut into rounds with a biscuit cutter.
Place the biscuits on the prepared baking sheet and bake for 12–15 minutes, or until golden brown.

These Cranberry and Orange Zest Buttermilk Biscuits are a beautiful, bright addition to any meal, especially during the holidays. The tart cranberries paired with the citrusy zing of orange make these biscuits a perfect balance of sweet and tangy. Serve them with butter, jam, or even a smear of cream cheese for a delightful breakfast or snack.

Bacon and Cheddar Buttermilk Biscuits

Who doesn’t love the savory combination of crispy bacon and sharp cheddar cheese? These Bacon and Cheddar Buttermilk Biscuits are a decadent twist on the classic, with the smoky flavor of bacon and the rich, savory taste of cheese. Perfect for breakfast, brunch, or as a side dish, they’re sure to be a hit with anyone who loves comfort food.

Ingredients:

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup sharp cheddar cheese, shredded
1/2 cup cooked bacon, crumbled
6 tablespoons cold unsalted butter, cubed
3/4 cup cold 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.
Stir in the shredded cheddar cheese and crumbled bacon.
Cut in the cold butter until the mixture resembles coarse crumbs.
Add the cold buttermilk and stir gently until just combined.
Turn the dough out onto a floured surface and gently pat it into a 1-inch thick round.
Fold the dough over itself a couple of times, then cut into rounds.
Place the biscuits on the prepared baking sheet and bake for 12–15 minutes, or until golden brown.

These Bacon and Cheddar Buttermilk Biscuits are a savory, indulgent treat that will have everyone asking for more. The crispy bacon and melted cheddar cheese create a perfect balance of flavors, making them an irresistible addition to any breakfast, brunch, or even dinner. Serve them warm with a dollop of butter or a side of eggs for the ultimate comfort meal.

Buttermilk Biscuits with Sweet Corn and Jalapeño

For a biscuit with a kick, these Sweet Corn and Jalapeño Buttermilk Biscuits are the perfect choice. The sweetness of the corn and the spicy heat from the jalapeños create a delightful balance of flavors. These biscuits are perfect for a summer barbecue or as a side to a hearty chili or stew.

Ingredients:

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup fresh corn kernels (or frozen, thawed)
1-2 jalapeños, finely chopped
6 tablespoons cold unsalted butter, cubed
3/4 cup cold buttermilk

Instructions:

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder, baking soda, and salt.
Stir in the corn kernels and chopped jalapeños.
Cut in the cold butter until the mixture resembles coarse crumbs.
Add the cold buttermilk and stir gently until just combined.
Turn the dough out onto a floured surface and gently pat it into a 1-inch thick round.
Fold the dough over itself once or twice, then cut into rounds with a biscuit cutter.
Place the biscuits on the prepared baking sheet and bake for 12–15 minutes, or until golden brown.

These Sweet Corn and Jalapeño Buttermilk Biscuits are a perfect balance of sweet and spicy. The corn adds a slight sweetness, while the jalapeños bring a satisfying heat that’s not too overwhelming. Whether served alongside barbecue or as a snack, these biscuits will definitely add a burst of flavor to your meal.

Buttermilk Biscuits with Lemon and Lavender

These Lemon and Lavender Buttermilk Biscuits offer a sophisticated, floral twist on the traditional recipe. The fresh, zesty flavor of lemon combined with the delicate floral notes of lavender creates a light and aromatic biscuit that’s perfect for a springtime brunch or afternoon tea. Light, fluffy, and subtly fragrant, these biscuits are a delightful treat for any occasion.

Ingredients:

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 tablespoon fresh lemon zest
1 tablespoon dried lavender buds
6 tablespoons cold unsalted butter, cubed
3/4 cup cold buttermilk
1 tablespoon honey (optional, for sweetness)

Instructions:

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder, baking soda, and salt.
Stir in the lemon zest and dried lavender buds.
Cut in the cold butter until the mixture resembles coarse crumbs.
Add the cold buttermilk (and honey, if using) and stir gently until just combined.
Turn the dough out onto a floured surface and gently pat it into a 1-inch thick round.
Fold the dough over itself a few times, then cut into rounds with a biscuit cutter.
Place the biscuits on the prepared baking sheet and bake for 12–15 minutes, or until golden brown.

These Lemon and Lavender Buttermilk Biscuits are a light, refreshing alternative to the traditional biscuit. The bright citrusy flavor of lemon pairs perfectly with the subtle floral taste of lavender, making these biscuits a lovely addition to any spring or summer gathering. They’re perfect for serving with a cup of tea or as a light snack to brighten your day.

Buttermilk Biscuits with Maple and Pecan

For a touch of sweetness and crunch, these Buttermilk Biscuits with Maple and Pecan combine the rich flavor of maple syrup with the delightful crunch of toasted pecans. The biscuits have a tender, buttery texture with a hint of sweetness from the maple, making them perfect for breakfast, brunch, or even a holiday spread. Whether served with fresh fruit or enjoyed with a drizzle of extra maple syrup, they are a guaranteed crowd-pleaser.

Ingredients:

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/4 cup toasted pecans, chopped
1 tablespoon maple syrup
6 tablespoons cold unsalted butter, cubed
3/4 cup cold buttermilk
1 tablespoon maple syrup (for brushing)

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.
Stir in the toasted pecans.
Cut in the cold butter until the mixture resembles coarse crumbs.
Add the maple syrup and cold buttermilk, stirring gently until just combined.
Turn the dough out onto a floured surface and gently pat it into a 1-inch thick round.
Fold the dough over itself a couple of times, then cut into rounds with a biscuit cutter.
Place the biscuits on the prepared baking sheet and bake for 12–15 minutes, or until golden brown.
Once baked, brush the biscuits with extra maple syrup for added sweetness.

The combination of maple syrup and toasted pecans in these Buttermilk Biscuits brings a rich, indulgent sweetness that pairs wonderfully with savory breakfast dishes or a cup of coffee. These biscuits are perfect for any occasion where you want to add a bit of sweetness and elegance to your spread. The crunchy pecans and maple flavor make them a treat everyone will enjoy.

Spicy Buttermilk Biscuits with Cheddar and Jalapeños

If you’re craving a bit of heat with your biscuits, these Spicy Buttermilk Biscuits with Cheddar and Jalapeños are just the thing. The sharpness of the cheddar cheese combined with the fiery kick from the jalapeños creates a savory biscuit with just the right amount of spice. These biscuits are ideal for serving with soups, stews, or grilled meats, and they also make a fantastic snack on their own.

Ingredients:

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup sharp cheddar cheese, shredded
2-3 fresh jalapeños, finely chopped (seeds removed for less heat)
6 tablespoons cold unsalted butter, cubed
3/4 cup cold buttermilk

Instructions:

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder, baking soda, and salt.
Stir in the shredded cheddar cheese and chopped jalapeños.
Cut in the cold butter until the mixture resembles coarse crumbs.
Add the cold buttermilk and stir gently until just combined.
Turn the dough out onto a floured surface and gently pat it into a 1-inch thick round.
Fold the dough over itself a few times, then cut into rounds with a biscuit cutter.
Place the biscuits on the prepared baking sheet and bake for 12–15 minutes, or until golden brown.

These Spicy Buttermilk Biscuits are a fantastic choice for those who love a bit of heat in their baking. The combination of cheddar and jalapeños adds a savory richness and spiciness, making them an excellent side for soups, chili, or even as an appetizer. Serve them warm with a dollop of sour cream or a side of salsa for an extra punch.

Buttermilk Biscuits with Orange and Cranberry Glaze

These Buttermilk Biscuits with an Orange and Cranberry Glaze offer a festive, fruity twist on the classic biscuit. The light, citrusy flavor of the orange pairs perfectly with the tangy sweetness of cranberry, creating a beautiful glaze that enhances the biscuit’s rich, buttery texture. Perfect for the holiday season or any special occasion, these biscuits are sure to impress your guests.

Ingredients:

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
6 tablespoons cold unsalted butter, cubed
3/4 cup cold buttermilk
1/2 cup fresh cranberries
1 tablespoon orange zest
1/4 cup orange juice
1 tablespoon honey

Instructions:

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder, baking soda, and salt.
Cut in the cold butter until the mixture resembles coarse crumbs.
Add the cold buttermilk and stir gently until just combined.
Turn the dough out onto a floured surface and gently pat it into a 1-inch thick round.
Fold the dough over itself a couple of times, then cut into rounds with a biscuit cutter.
Place the biscuits on the prepared baking sheet and bake for 12–15 minutes, or until golden brown.
While the biscuits bake, make the glaze by combining the cranberries, orange juice, and honey in a small saucepan. Cook over medium heat until the cranberries burst and the glaze thickens, about 5–7 minutes.
Drizzle the orange-cranberry glaze over the biscuits once they are out of the oven.

These Buttermilk Biscuits with Orange and Cranberry Glaze are perfect for a festive breakfast or brunch. The combination of fresh cranberries and orange juice creates a sweet, tart glaze that perfectly complements the buttery, flaky biscuit. Ideal for holiday gatherings or any occasion that calls for something a little special, these biscuits will add a fresh burst of flavor to your table.

Buttermilk Biscuits with Garlic and Parmesan

If you love the bold flavors of garlic and Parmesan, these Buttermilk Biscuits are the perfect combination of savory and cheesy goodness. The fragrant garlic and nutty Parmesan melt into the soft, buttery biscuits, giving them a savory twist that’s perfect for serving with pasta, soups, or as a side to any meal. These biscuits are a simple yet elevated way to enjoy the classic comfort food with an Italian-inspired flair.

Ingredients:

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 tablespoon garlic powder
1/2 cup grated Parmesan cheese
6 tablespoons cold unsalted butter, cubed
3/4 cup cold buttermilk
1 tablespoon fresh parsley, chopped (optional for garnish)

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, salt, and garlic powder.
Stir in the grated Parmesan cheese.
Cut in the cold butter until the mixture resembles coarse crumbs.
Add the cold buttermilk and stir gently until just combined.
Turn the dough out onto a floured surface and gently pat it into a 1-inch thick round.
Fold the dough over itself a couple of times, then cut into rounds with a biscuit cutter.
Place the biscuits on the prepared baking sheet and bake for 12–15 minutes, or until golden brown.
Garnish with fresh parsley for a pop of color and flavor.

These Buttermilk Biscuits with Garlic and Parmesan are a savory delight that adds a new dimension to the classic biscuit. The rich, garlicky aroma and the sharpness of Parmesan make them a perfect complement to any meal, especially Italian-inspired dishes. Whether enjoyed with pasta, soup, or on their own, these biscuits are sure to become a favorite!

Buttermilk Biscuits with Honey Butter and Cinnamon

For those who enjoy a touch of sweetness, these Buttermilk Biscuits with Honey Butter and Cinnamon are an irresistible treat. The warm, flaky biscuits are complemented by a rich honey butter and a sprinkle of cinnamon, creating a dessert-like biscuit that’s perfect for breakfast or brunch. The comforting sweetness combined with the soft biscuit texture will have everyone reaching for seconds.

Ingredients:

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
6 tablespoons cold unsalted butter, cubed
3/4 cup cold buttermilk
1/4 cup honey (for butter)
1/2 teaspoon ground cinnamon (for butter)
3 tablespoons unsalted butter (for butter)

Instructions:

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder, baking soda, and salt.
Cut in the cold butter until the mixture resembles coarse crumbs.
Add the cold buttermilk and stir gently until just combined.
Turn the dough out onto a floured surface and gently pat it into a 1-inch thick round.
Fold the dough over itself a couple of times, then cut into rounds with a biscuit cutter.
Place the biscuits on the prepared baking sheet and bake for 12–15 minutes, or until golden brown.
While the biscuits are baking, mix together the honey, cinnamon, and butter to make the honey butter.
Once the biscuits are out of the oven, drizzle the honey butter over the top and serve warm.

These Buttermilk Biscuits with Honey Butter and Cinnamon are the perfect balance of sweet and savory. The cinnamon-infused honey butter adds a warm, indulgent flavor to the soft, flaky biscuits. They make a fantastic breakfast or brunch treat, and their sweetness also makes them a great dessert option for any meal.*

11 hours agoLast Updated: May 3, 2025

32 minutes read