Easy Biscuit Recipe with Buttermilk and Cold Butter: Why Mine Always Rise

Some biscuit recipes give you fluff but no height. Others rise, but taste bland. This one fixes both problems. These buttermilk biscuits are built to rise high and stay tender, with the right kind of layering and the right kind of butter.

You’ll learn exactly how to make tall, flaky biscuits without guessing. And if you’ve had biscuits that turned out flat or tough, you’ll understand why—and how to avoid it.

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Why These Buttermilk Biscuits Work

The difference comes down to three things: cold ingredients, proper folding, and the right flour-to-fat ratio.

I’ve baked dozens of versions over the years. I’ve cut butter smaller, then bigger. I’ve tested chilling the dough vs. not. I’ve overmixed on purpose just to see what it does. What you’re getting here is what I’ve kept in my recipe notebook because it works every time.

You’ll start with cold butter. That’s your steam engine. Those small cold pieces melt during baking and release steam, which creates lift. Without it, the biscuits stay flat and dense.

Then you’ll use buttermilk. Not milk. Not cream. The acidity reacts with the baking soda and baking powder to boost the rise even more.

How to Mix Your Biscuit Dough So It’s Not Tough

Overmixing makes biscuits chewy and dry. You want a dough that barely holds together.

When the buttermilk hits the flour and butter, stir gently. I stop as soon as the dough looks shaggy, with dry spots still visible. That’s exactly where you want to stop.

Turn it onto your counter, and you’ll fold it gently to build layers.

How Folding Helps Biscuits Rise Higher

Folding adds layers, which gives you those tall, pull-apart sides you see in a good biscuit.

I press the dough into a rough rectangle, fold it once, and do that again two more times. Don’t use a rolling pin here—your hands are more precise.

If you want soft sides, place the cut biscuits close together. For crisper edges, leave space between them.

Butter vs. Margarine in Biscuits: One Clear Winner

I’ve tried both. Margarine may seem like a shortcut, but it won’t give you the same steam or flavor.

Butter wins on both rise and taste. I cube it and freeze it briefly before using. That way, it stays solid until it hits the oven.

Serving Notes: What to Pair These Biscuits With

Fresh from the oven, these biscuits need little else. I serve them with soft butter or honey. If I’m making them for brunch, I’ll add fried eggs and tomato jam. For dinner, they go alongside roasted chicken or a creamy soup.

You could even make a dessert out of them with sweetened whipped cream and berries.

How to Store and Reheat for Best Texture

Once they cool, wrap them tightly and store them at room temperature for up to 2 days. After that, move them to the freezer.

To reheat, warm them in a 350°F oven for 5 to 7 minutes. Skip the microwave—it softens them too much.

More Biscuits and Cookie Recipes You’ll Love

If this recipe hit the mark for you, try my Coconut Mango Cookies or the Peanut Butter Chocolate Chip Cookies next.

And if you want to explore chocolate depth, the Brown Butter Chocolate Chip Cookies always get compliments.

For something colorful and slightly earthy, don’t miss the Strawberry Matcha Marble Cookies.

Or go bold with the Coconut Espresso Cookies.

Pin and Share Your Bake

If these biscuits turned out well for you, save this to your Pinterest board so you have it handy next time.

And let me know in the comments how yours turned out—or if you made any tweaks. I’d love to hear what you tried.

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