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Sweet Buttermilk Biscuits

Sweet Buttermilk Biscuits - Reader comments say that these are some of the best biscuits they've ever made!

Biscuit recipes are often passed down from generation to generation – and this recipe for Sweet Buttermilk Biscuits is our family’s go-to recipe.  It’s a fairly basic recipe, and in our opinion, simple is best when it comes to buttermilk biscuits as long as the results are light, moist and flakey like ours!

Our recipe also has a touch of sweetness that we think complements savory dishes quite nicely.  These sweet buttermilk biscuits can also be used for desserts such as strawberry shortcake, and you can adjust the sugar in the recipe by a tablespoon or two depending on how sweet you like your dessert biscuits.

My husband Jack also likes to sprinkle sugar on the crust of savory dishes (such as chicken pot pie or dumplings) and he’s done that again with these sweet buttermilk biscuits – but feel free to skip that step if you’d prefer.


Sweet Buttermilk Biscuits

Sweet Buttermilk Biscuits - A Family Feast
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 minutes
  • Yield: 12-14 biscuits


  • 6 tablespoons unsalted butter
  • 2 cups all purpose flour
  • 1 tablespoon sugar
  • ¼ teaspoon baking soda
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup fat free buttermilk


  1. Preheat oven to 450 degrees.
  2. Cut butter into small pieces. Spread the butter pieces on a dinner plate and place in the freezer while you measure out and mix the dry ingredients. The butter should be cold but not frozen.
  3. In a large bowl, sift together flour, sugar, baking soda, baking powder and salt.
  4. Note: It is very important that you work quickly through these next steps so the butter does not warm up and soften too much.
  5. With a pastry cutter or two knives, cut the cold butter into the flour mixture until it resembles small crumbs (the size of a pea).
  6. Make a hole in the middle of the flour and add buttermilk. Gently stir until the dough is mixed together but still tacky. If it’s too dry, add more buttermilk.
  7. Pour the mixed dough out onto a floured surface and pat gently into a rectangle.
  8. Fold the dough onto itself six times then pat down to 1 inch thick.
  9. With a 2 ½ inch round biscuit cutter, push down to cut the dough and pull up without twisting the cutter and the dough. Any leftover scraps can be combined and cut again – but just once; reusing any scraps after that will make the biscuits tough.
  10. Arrange the biscuits on a parchment-lined cookie sheet almost touching each other and bake for 12-15 minutes until browned.
  11. Optional: After they are baked, you can also brush the tops with melted butter and sprinkle more sugar on top if you wish for added sweetness.

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    Leave a Comment


  1. I love a good biscuit! I have some buttermilk in the fridge, I might try your recipe this weekend!

  2. Best biscuit recipe ever & I’ve tried alot of them.

    • Wow! Thank you so much Janibelle! We’re so glad you enjoyed the recipe! Thanks for visiting our site! Martha

  3. Christy Spurlock :

    A great recipe. Think I might try to cook this in my dutch oven on an open fire.

  4. Delicious. Best biscuit recipe I’ve made yet! My husband is a native North Carolinian and he loved them. One little piece of advice: use a jelly roll pan. I used a flat baking sheet and these are so buttery that butter dripped off the pan and started smoking on the bottom of the oven and smoked up the whole house.

  5. I made these to go with strawberry shortcake since my boyfriend doesn’t like cake. I did 1.5 tbsp of sugar and they were just on the cusp of savory and sweet. Thank you 🙂

  6. Just made these and they are fantastic!! Thank you for helping me solve my biscuit crisis! My new go to recipe!!

  7. These were perfect. The preciseness of the mixing instructions was probably the key to the crisp coating and delicate biscuit texture. I’ve pinned this recipe! Thank you much.

  8. Jessica Anderson :

    Hello there! I just made a big batch of these and they were delicious! I work at Cracker Barrel and I was craving biscuits, so I tried out this recipe and honestly I think these are better than the CB biscuits! I baked half the biscuits and froze the other half of the cut dough so that I can just pop them in the oven next time I want some. I was just wondering how long you think the dough will last in the freezer. I know they won’t be in there too long, but I want to make sure they don’t go bad.

    • Hi Jessica – We haven’t frozen them ourselves, but I’d think they would be fine for a few months as long as they are well-wrapped and frozen. Much longer than that, you might get freezer burn which of course, would ruin the consistency of the baked biscuits. Please let us know how they come out once you’ve defrosted them – we’re very curious to see if freezing the dough works well! Thanks!

  9. Hi, I bake a lot, but have never made biscuits. I plan on making these tomorrow for my sister in law. She wants strawberry shortcakes.

    What do you mean “fold the dough onto itself 6 times”? What should I end up with after doing that? I feel like I would end up with a small thick square?? Please help, thank you 🙂

    • Hi Vanessa – Yes you are correct – after you fold it, you will end up with a smaller thick square but then you pat it down to 1″ thick before cutting out the biscuits (so it will be wider again). The folding process produces the flaky layers that you need/want in a biscuit – each fold creates a layer that is separated with flour. I hope that helps clarify – but please let us know if you need further explanation!

  10. These came out amazing! The very first time I made biscuits, they came out like hockey pucks…LOL! This was my second attempt and they came out so good! I used my food processor to cut my butter into the flour and I used a 4 inch biscuit cutter and would get about 6 biscuits from each batch. Thanks for your wonderful recipe! I look forward to making these forever!

  11. Yum! Just made these and they came out perfect I had my 5 year old boy helping me, so I grated the butter before putting it in the freezer to make it easier for him to mix. We made them because we had leftover buttermilk, I might need to buy some more soon:). Thank you for the receipe:)

    • You’re very welcome Crissi! Glad you enjoyed them – and I love hearing that your 5-year-old helped out too! (Sounds like our house…)

  12. Well I just made these delish little pillows, very good! I had three! then said, okay one more!! have to walk an extra mile tomorrow-Lol…….thanks for the recipe

  13. This was my first attempt ever at buttermilk biscuits and my last! They are unbelievably good. No need to try anything else!

  14. I love your idea to put the butter in the freezer, to harden it – made it so easy to cut into the flour mixture. The biscuits turned out very nice. I halved the recipe (and used 1/2 tsp. of lemon juice in a 1/2 cup of whole milk to “make” buttermilk).

    I’ll be saving this recipe.