10 Fluffy Buttermilk Biscuit Recipes | SimplyMealful

Tall, flaky, buttery — these ten buttermilk biscuit recipes are Southern comfort at its best. From the classic to cheddar-garlic, cinnamon-sugar, and even biscuit-topped pot pie, there's a fluffy biscuit for every meal of the day.

1. Classic Fluffy Buttermilk Biscuits

The gold standard — sky-high, buttery layers that split perfectly for jam.

Ingredients

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1 tsp sugar
• 1 tsp salt
• 1/2 cup cold butter, cubed
• 3/4 cup cold buttermilk
• 2 tbsp melted butter

Instructions

1. Heat the oven to 450°F and whisk the dry ingredients.
2. Cut in the cold butter until pea-size crumbs.
3. Stir in the buttermilk just until a shaggy dough forms.
4. Pat to 1-inch thick; fold in thirds twice for layers.
5. Cut straight down with a floured cutter — no twisting.
6. Bake 12 to 14 minutes; brush with melted butter.

2. Cheddar Garlic Biscuits

The steakhouse favorite — sharp cheddar and garlic butter in every flaky bite.

Ingredients

• 2 cups flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1 tsp garlic powder
• 1/2 cup cold butter
• 1 cup shredded sharp cheddar
• 3/4 cup cold buttermilk
• 3 tbsp garlic butter, melted

Instructions

1. Heat the oven to 450°F and whisk the flour, leaveners, and garlic powder.
2. Cut in the butter; stir in the cheddar.
3. Add the buttermilk and mix just until combined.
4. Drop 1/4-cup scoops onto a lined sheet.
5. Bake 12 minutes until golden.
6. Brush generously with garlic butter.

3. Honey Butter Biscuits

Classic biscuits with a sweet honey-butter glaze — the fried-chicken sidekick.

Ingredients

• 2 cups flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 1/2 cup cold butter
• 3/4 cup cold buttermilk
• 1/4 cup honey
• 3 tbsp butter, melted

Instructions

1. Heat the oven to 450°F and make the biscuit dough as classic.
2. Cut and bake 12 to 14 minutes until golden.
3. Whisk the honey with melted butter.
4. Brush the warm biscuits twice with honey butter.
5. Let soak 2 minutes.
6. Serve with fried chicken or just more butter.

4. Cinnamon Sugar Biscuits

Snickerdoodle meets biscuit — warm, sweet, and perfect with morning coffee.

Ingredients

• 2 cups flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 1/2 cup cold butter
• 3/4 cup cold buttermilk
• 1/3 cup sugar
• 2 tsp cinnamon

Instructions

1. Heat the oven to 450°F and make the classic biscuit dough.
2. Cut and bake 12 to 14 minutes.
3. Mix the sugar and cinnamon.
4. Brush the hot biscuits with melted butter.
5. Roll in cinnamon sugar.
6. Serve warm with coffee.

5. Bacon Cheddar Biscuits

Smoky bacon and sharp cheddar — the breakfast biscuit that needs nothing else.

Ingredients

• 2 cups flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 1/2 cup cold butter
• 8 slices bacon, cooked and crumbled
• 1 cup shredded cheddar
• 3/4 cup cold buttermilk

Instructions

1. Heat the oven to 450°F and whisk the dry ingredients.
2. Cut in the butter; stir in the bacon and cheddar.
3. Add the buttermilk; mix just until combined.
4. Pat, fold, and cut as classic.
5. Bake 13 to 15 minutes until golden.
6. Split and add a fried egg if you're fancy.

6. Sausage Gravy Biscuit Bake

Biscuits baked right in creamy sausage gravy — the diner plate, one dish.

Ingredients

• 1 tube refrigerated biscuits
• 1 lb breakfast sausage
• 1/3 cup flour
• 3 cups milk
• 1/2 tsp black pepper
• 1/4 tsp cayenne
• 2 tbsp butter
• Chopped chives

Instructions

1. Heat the oven to 375°F and brown the sausage in an oven-safe skillet.
2. Stir in the flour; whisk in the milk and simmer until thick.
3. Season with pepper and cayenne.
4. Quarter the biscuits and nestle into the gravy.
5. Dot with butter; bake 18 to 20 minutes.
6. Top with chives and serve.

7. Strawberry Shortcake Biscuits

Sweet cream biscuits with macerated strawberries and whipped cream — summer's best dessert.

Ingredients

• 2 cups flour
• 1/4 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup cold butter
• 3/4 cup cold heavy cream
• 2 lbs strawberries, sliced
• Whipped cream

Instructions

1. Toss the strawberries with 1/4 cup sugar; rest 30 minutes.
2. Heat the oven to 425°F; make a sweet biscuit dough with cream.
3. Cut and bake 13 minutes until golden.
4. Split the warm biscuits.
5. Pile with strawberries and their juices.
6. Crown with whipped cream.

8. Jalapeño Cheddar Biscuits

Spicy-savory with a cheesy kick — the biscuit with attitude.

Ingredients

• 2 cups flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 1/2 cup cold butter
• 2 jalapeños, seeded and diced
• 1 cup shredded pepper jack
• 3/4 cup cold buttermilk

Instructions

1. Heat the oven to 450°F and whisk the dry ingredients.
2. Cut in the butter; stir in the jalapeños and pepper jack.
3. Add the buttermilk; mix just until combined.
4. Drop or cut as you like.
5. Bake 12 to 14 minutes until golden.
6. Serve with chili or pulled pork.

9. Buttermilk Biscuit Pot Pie Topper

Fluffy biscuit crowns on a creamy chicken filling — pot pie without the fuss.

Ingredients

• 3 cups cooked chicken, diced
• 2 cups frozen mixed vegetables
• 1 can cream of chicken soup
• 1 cup chicken broth
• 1 tube refrigerated biscuits
• 1 tsp thyme
• 2 tbsp melted butter
• Salt and pepper

Instructions

1. Heat the oven to 375°F and mix the filling in a baking dish.
2. Season with thyme, salt, and pepper.
3. Arrange the biscuits on top.
4. Brush with melted butter.
5. Bake 20 to 25 minutes until the biscuits are golden.
6. Rest 5 minutes and scoop.

10. Maple Pecan Drop Biscuits

Sweet maple biscuits studded with pecans — fall mornings in biscuit form.

Ingredients

• 2 cups flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup cold butter
• 3/4 cup cold buttermilk
• 1/3 cup maple syrup
• 3/4 cup chopped pecans

Instructions

1. Heat the oven to 425°F and whisk the dry ingredients.
2. Cut in the butter; stir in the pecans.
3. Mix the buttermilk and maple syrup; add to the dough.
4. Drop 1/4-cup scoops onto a lined sheet.
5. Bake 13 to 15 minutes until golden.
6. Serve warm with extra maple syrup.