Homemade Buttermilk Biscuits

Nothing better than a warm homemade biscuit with a slather of butter or honey to make a morning special. 

Servings 6


  • 2 cups self rising flour
  • 1/4 cup cream cheese, room temperature
  • 2 Tablespoons salted butter, room temperature
  • 1-2 tablespoons salted butter, melted for glazing
  • 1-1 1/2 cups buttermilk
  • flour for dusting


  1. Preheat oven to 450 degrees. 

  2. Place the self rising flour in a large mixing bowl.  Use two forks tor your fingers to cut in the cream cheese and butter, making sure not to overwork the dough.  There should be small chunks and some loose flour. 

  3. Make a well in the center of the mixture and add the buttermilk, gradually incorporating it into the flour.  The dough should be wet so the amount of buttermilk needed will depend on how hot or humid it is outside. 

  4. Dust your cutting board with flour and dump out the dough mixture. Flour the top of the dough lightly that will make it easier to roll out. 

  5. Lightly pat or roll out the dough to a 1" thickness.  Do not overwork the dough or the biscuits will be tough. 

  6. Use a 2" biscuit cutter or a drinking glass to cut out the biscuits. The key to good biscuits is to avoid having to knead or roll out the dough too many times. 

  7. Arrange the biscuits on a parchment lined baking sheet so that they are just touching.

  8. Brush the melted butter on the tops of the biscuits. 

  9. Place the biscuits in the oven, then immediately turn the oven down to 400 degrees and bake for 10 minutes.  Rotate the pan, then back until golden brown, about another 6-10 minutes. Serve warm!

Recipe Notes

If you plan to freeze after cooking then allow the biscuits to cool completely then wrap in foil and then place into a zip top bag.  When ready to eat just microwave 30-40 seconds.