Old Fashioned Buttermilk Biscuits
Old Fashioned Buttermilk Biscuits are a timeless classic. I remember my mom baking these in the oven for company when my sisters and I were younger. These flaky, golden biscuits are easy to make and always a crowd favorite. Whether you’re serving them with a cozy Sunday roast beef dinner, a holiday spread, or a simple weeknight chili, these biscuits are sure to steal the show.
What makes these buttermilk biscuits even more special is the homemade cinnamon maple butter spread on each warm, moist bite. The buttery richness, combined with a touch of warm cinnamon and sweet maple syrup, turns every biscuit into a sweet and savory treat.
Old-Fashioned Buttermilk Biscuits
Whether enjoyed fresh out of the oven or reheated for a snack, these Old Fashioned Buttermilk Biscuits are a must-try for anyone looking to create that homemade-from-scratch-flavor in their kitchen!
Read more: Old Fashioned Buttermilk Biscuits
Why I love this recipe
- My mom loved to make these homemade biscuits for company (this recipe is old!)
- The homemade maple butter adds an extra layer of indulgence.
- They go well with just about anything–chili, roast beef dinners, or breakfast spreads.
Gather these ingredients
- All-purpose flour
- Baking powder
- Baking soda
- Sea salt
- Butter – frozen
- Buttermilk – cold
Cinnamon Maple Butter
- Unsalted butter – room temp
- Cinnamon
- Maple syrup
- Sea salt
How to make Old Fashioned Buttermilk Biscuits
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- Add the flour, baking powder, baking soda, and salt to a large bowl and whisk until combined.
- Freeze the butter for 5-10 minutes before grating.
- Grate the frozen butter with the large side of a cheese grater into the flour mixture. Using your hands; mix the ingredients together making sure that all the butter is coated with flour. Refrigerate this mixture for 5 minutes.
- Pour in the buttermilk to the flour-butter mixture and using a rubber spatula, try to mix it up (it will be sticky). Turn the dough out onto a floured surface, and gently knead it several times until it comes together into a ball.
- Roll the dough out into a 1-inch thick triangle.
- Fold the dough in half so that the short ends meet and roll it out again. Fold it one more time and roll the dough into an 8-inch square. The dough will be about 1-inch thick.
- Cut the dough into 16 square biscuits.
- Transfer the biscuit squares to the parchment-lined baking sheet and bake for 12-15 minutes, or until golden brown in color.
How to make the cinnamon butter:
- Mash the butter in a small bowl with a fork and add the cinnamon, maple syrup, and salt. Keep mashing until it’s combined. Place the bowl in the freezer for a few minutes to harden up the butter.
- Scrape the butter out of the dish with a spatula into the center of another piece of parchment paper, rolling the butter to form a log. Use your hands. Roll the dough up into the parchment paper and twist the ends.
- Refrigerate the butter for at least 10 minutes.
- Slice into thin rounds before serving.
- Serve the biscuits hot out of the oven with the butter. Enjoy!
Tips & substitutions
- Freeze the butter for 5-10 minutes before grating.
- Swap cinnamon and maple syrup for 2 tsp lemon zest and ½ tsp cracked black pepper.
- Replace cinnamon and maple syrup with fresh dill and chives if desired.
- Easy to reheat in the air fryer with a spritz of oil.
Serving suggestions
Serve these Old Fashioned Buttermilk Biscuits for Thanksgiving with our Mashed Potato Casserole, Cheesy Green Beans, Herb Turkey, and Pecan & Pumpkin Bites.
Or – how about with our Chili Chili Bang Bang?
Storage
Store these biscuits at room temperature in an airtight container for up to 2 days. Refrigerate for up to 1 week and freeze for up to 3 months.
Check out these other biscuit recipes while you’re here
Get the Recipe:
Old Fashioned Buttermilk Biscuits
Ingredients
- 2 cups all-purpose flour, plus more for dusting
- 1 Tbsp baking powder
- ½ tsp baking soda
- ½ tsp Sea salt
- ½ cup butter, frozen *
- 1 cup buttermilk, cold
Make the butter:
- ⅓ cup unsalted butter, about 6 Tbsp, room temp
- ½ tsp cinnamon
- 2-4 tsp maple syrup
- ¼ tsp Sea salt
Instructions
- Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
- In a large bowl add the flour, baking powder, baking soda, and salt and whisk until it’s combined.
- Freeze the butter for 5-10 minutes before grating.
- With the large side of a cheese grater, grate the butter into the flour mixture. Using your hands mix the ingredients together making sure that all the butter is coated with flour. Refrigerate this mixture for 5 minutes.
- Pour in the buttermilk to the flour-butter mixture and using a rubber spatula, try to mix it up (will be sticky). Turn the dough out onto a floured surface, and gently knead it several times until it comes together into a ball. Roll the dough out into a 1-inch thick triangle.
- Next, fold the dough in half so that the short ends meet and roll it out again. Fold it one more time and roll the dough into an 8-inch square. The dough will be about 1-inch thick.
- Cut the dough into 16 square biscuits.
- Transfer the biscuit squares to the parchment-lined baking sheet and bake for 12-15 minutes, or until golden brown in color.
MAKE THE BUTTER:
- In a small bowl mash the butter with a fork and add the cinnamon, maple syrup, and salt. Keep mashing until it’s combined. Place the bowl in the freezer for a few minutes to harden up the butter.
- With a spatula, scrape the butter out of the dish into the center of another piece of parchment paper, rolling the butter to form a log. Use your hands. Roll the dough up into the parchment paper and twist the ends. Refrigerate the butter for at least 10 minutes.
- Slice into thin rounds before serving.
- Serve the biscuits hot out of the oven with the butter. Delish!
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
