May 14 National Buttermilk Biscuit Day: History, Recipes, and How to Celebrate in 2026

Last updated: May 14, 2026

Quick Answer: May 14 National Buttermilk Biscuit Day is an annual food holiday celebrated every May 14 in the United States, dedicated to the classic Southern-style buttermilk biscuit. It’s observed by home bakers, restaurants, and food lovers who bake fresh biscuits, share recipes, and seek out deals at their favorite breakfast spots. No single governing body officially registers the day, but it is widely recognized across food calendars and celebrated nationally each year.

Key Takeaways

• May 14 National Buttermilk Biscuit Day falls every year on May 14.
• Buttermilk biscuits are a staple of Southern American cooking with roots going back to the 18th century.
• The acid in buttermilk reacts with baking soda to create a lighter, fluffier, more flavorful biscuit than those made with regular milk.
• Cold butter and minimal mixing are the two most critical factors in getting flaky layers.
• Many fast-food and fast-casual chains run biscuit deals or promotions on or around May 14.
• You can make a buttermilk substitute at home by adding one tablespoon of white vinegar or lemon juice to one cup of regular milk.
• Baked biscuits store well at room temperature for two days, in the refrigerator for up to a week, or in the freezer for up to three months.
• Common mistakes include over-mixing the dough, using warm butter, and twisting the biscuit cutter.

What Is National Buttermilk Biscuit Day?

National Buttermilk Biscuit Day is a food holiday that celebrates one of America’s most beloved baked goods: the buttermilk biscuit. The day honors the craft of biscuit-making, the cultural heritage tied to Southern cooking, and the simple pleasure of a warm, buttery biscuit fresh from the oven.

The holiday is informal in nature, meaning it does not have an act of Congress or a formal national proclamation behind it. It grew organically through food bloggers, culinary communities, and social media, much like other food holidays such as National Peanut Butter Day on January 24 or National Blueberry Pancake Day on January 28. Despite its informal status, it is listed on most major food holiday calendars and is recognized by restaurants, grocery brands, and baking enthusiasts across the country.

When Is National Buttermilk Biscuit Day Celebrated?

National Buttermilk Biscuit Day is celebrated every year on May 14. The date does not shift or change based on the calendar year, so in 2026, it falls on Wednesday, May 14.

The fixed mid-May date places it in a sweet spot: spring is fully underway, weekend brunch culture is peaking, and the weather in most of the country is warm enough to enjoy biscuits with seasonal accompaniments like fresh strawberry jam or honey from early spring harvests.

Why Is May 14 Buttermilk Biscuit Day? The History and Origin

The exact origin story of why May 14 was chosen is not formally documented, which is common for grassroots food holidays. What is known is that the date gained traction in the early 2010s as food holiday calendars proliferated online, and May 14 became the consensus date used by food publishers and culinary sites.

Buttermilk Biscuits: History and Origin

The broader history of buttermilk biscuits in America is well-documented. Biscuits as a bread form arrived in the American South in the late 18th and early 19th centuries, descended from British quick breads. Before baking powder was commercially available (around the 1850s), cooks used pearl ash or saleratus (early forms of leavening) combined with the natural acidity of buttermilk to make dough rise.

Buttermilk itself was originally a byproduct of churning butter. Farm families had it in abundance, and Southern cooks quickly discovered that its acidity produced a more tender crumb than water or sweet milk. By the mid-1800s, the buttermilk biscuit was a fixture at Southern tables, served at breakfast alongside country ham, sausage gravy, and molasses.

The biscuit’s cultural significance expanded through the 20th century as Southern cuisine spread nationally. Today, the buttermilk biscuit is recognized as a cornerstone of American comfort food, celebrated on National Southern Food Day and countless other food occasions throughout the year.

Why Do Buttermilk Biscuits Taste Better Than Regular Biscuits?

Buttermilk biscuits taste better because buttermilk’s acidity tenderizes the gluten in the flour, and its reaction with baking soda produces carbon dioxide bubbles that create a lighter, more open crumb. The result is a biscuit that is fluffier on the inside, more golden on the outside, and has a subtle tangy flavor that plain milk cannot replicate.

The science in plain terms:

• Buttermilk is acidic (pH around 4.5), which breaks down gluten strands, making the dough less tough.
• When buttermilk meets baking soda, a chemical reaction releases CO2 gas, which lifts the dough.
• The lactic acid in buttermilk adds a mild tang that balances the richness of butter.
• The fat content in buttermilk also contributes to a more tender, moist interior.

Regular milk lacks this acidity, so biscuits made with it tend to be denser and less complex in flavor.

Buttermilk Biscuits vs. Regular Biscuits: Key Differences

How to Make Buttermilk Biscuits from Scratch: The Best Recipe

The best buttermilk biscuits require cold butter, full-fat buttermilk, minimal handling, and a hot oven. These four factors matter more than any other variable in the recipe.

Ingredients (makes 8-10 biscuits):

• 2 cups all-purpose flour (plus extra for dusting)
• 1 tablespoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon sugar (optional, for slight sweetness)
• 6 tablespoons unsalted butter, very cold (frozen is even better)
• 3/4 cup cold full-fat buttermilk

Step-by-step instructions:

1. Preheat the oven to 450 degrees Fahrenheit (232 degrees Celsius). Line a baking sheet with parchment paper.
2. Whisk together flour, baking powder, baking soda, salt, and sugar in a large bowl.
3. Grate the frozen butter directly into the flour mixture using a box grater. Toss lightly to coat butter pieces in flour.
4. Pour in the cold buttermilk. Stir with a fork just until the dough comes together. Stop as soon as no dry flour remains.
5. Turn the dough onto a lightly floured surface. Pat (do not roll) it into a 3/4-inch thick rectangle.
6. Fold the dough in thirds like a letter, then pat out again. Repeat this fold once more for extra layers.
7. Cut biscuits using a sharp, round cutter. Press straight down, do not twist.
8. Place biscuits on the prepared sheet so they are just touching (this helps them rise taller).
9. Bake for 12 to 14 minutes until golden brown on top.
10. Brush with melted butter immediately after removing from the oven.

Common Mistakes When Making Buttermilk Biscuits

Most failed biscuits come down to four avoidable errors. Knowing them in advance is the difference between a dense hockey puck and a tall, flaky biscuit.

• Warm butter: Butter must stay cold throughout mixing. Warm butter melts into the flour instead of creating steam pockets, which are what produce flaky layers. Use frozen butter and work quickly.
• Over-mixing the dough: Mixing develops gluten. Too much gluten makes biscuits tough. Mix only until the dough just comes together.
• Twisting the biscuit cutter: Twisting seals the edges of the dough, preventing the biscuit from rising straight up. Always press straight down and pull straight up.
• Rolling instead of patting: A rolling pin compresses the layers. Use your hands to pat the dough to the desired thickness.
• Skipping the fold: The letter-fold technique (step 6 above) is what creates distinct, visible layers. Skipping it produces a biscuit that is more bread-like than flaky.

Can You Make Buttermilk Biscuits Without Buttermilk?

Yes, you can make a reliable buttermilk substitute at home in under five minutes. Add one tablespoon of white vinegar or fresh lemon juice to one cup of regular whole milk. Stir briefly and let it sit for five minutes. The milk will curdle slightly and thicken, mimicking the acidity and texture of real buttermilk.

Other substitutes that work:

• Plain yogurt thinned with a little milk (1:1 ratio by volume)
• Sour cream thinned with milk to a pourable consistency
• Kefir used as a direct 1:1 replacement

The vinegar-milk method is the most accessible and produces results very close to real buttermilk. For the best flavor, though, real full-fat buttermilk from the dairy aisle is worth seeking out, especially on May 14 National Buttermilk Biscuit Day when you want the authentic experience.

How to Store Buttermilk Biscuits

Baked buttermilk biscuits stay fresh at room temperature for up to two days when stored in an airtight container. For longer storage, refrigerate them for up to one week or freeze them for up to three months.

Storage guide:

• Room temperature (up to 2 days): Wrap in a clean kitchen towel or store in an airtight container. Reheat in a 350-degree oven for 5 minutes.
• Refrigerator (up to 7 days): Place in a zip-lock bag with excess air removed. Reheat in the oven or toaster oven to restore crispness.
• Freezer (up to 3 months): Freeze baked biscuits on a sheet pan first, then transfer to a freezer bag. Reheat from frozen at 350 degrees for 12 to 15 minutes.
• Unbaked dough: Cut biscuits can be frozen raw on a sheet pan and baked directly from frozen, adding 3 to 4 minutes to the bake time.

Avoid microwaving biscuits if you can help it. The microwave makes them soft and slightly gummy rather than crisp on the outside.

What Restaurants Celebrate National Buttermilk Biscuit Day?

Several major restaurant chains are known for featuring biscuits prominently and have historically offered promotions around food holidays. While specific 2026 deals should be verified directly with each chain closer to May 14, the following are the most likely sources for buttermilk biscuit day deals and discounts:

• Bojangles: Known for its made-from-scratch buttermilk biscuits, Bojangles frequently runs biscuit-focused promotions.
• Hardee’s / Carl’s Jr.: Their Made From Scratch biscuits are a signature menu item and a common focal point for breakfast deals.
• Popeyes: Popeyes’ flaky buttermilk biscuits are among the most talked-about fast-food biscuits in the country.
• KFC: KFC serves buttermilk biscuits as a side and has run limited-time biscuit promotions in the past.
• Cracker Barrel: As a sit-down chain built around Southern comfort food, Cracker Barrel is a natural destination for biscuit day.
• McDonald’s and Chick-fil-A: Both offer biscuit-based breakfast items and occasionally run promotions tied to food holidays.

How to find deals: Check each chain’s app, website, or social media on or just before May 14. Many deals are app-exclusive and require downloading the restaurant’s loyalty app to access.

Where to Buy Buttermilk Biscuits Near You

Fresh and frozen buttermilk biscuits are available at most major grocery stores, bakeries, and fast-food chains. The easiest options by category:

• Grocery store bakery section: Most large supermarkets bake fresh biscuits daily. Check the in-store bakery near the deli counter.
• Frozen aisle: Brands like Pillsbury Grands, Annie’s, and Mary B’s offer frozen unbaked or pre-baked buttermilk biscuits.
• Fast-food breakfast: Any of the chains listed above serve biscuits during breakfast hours, typically until 10:30 or 11 a.m.
• Local Southern restaurants: Search for “Southern breakfast” or “biscuits near me” in Google Maps for independent options that often make biscuits from scratch daily.

For a fully homemade experience on May 14 National Buttermilk Biscuit Day, the from-scratch recipe above is the most rewarding option and costs less than one dollar per biscuit in most markets.

How to Celebrate May 14 National Buttermilk Biscuit Day in 2026

Celebrating is straightforward. Here are the most popular ways people mark the day:

• Bake a batch from scratch using the recipe above and share with neighbors, coworkers, or family.
• Host a biscuit bar with toppings like honey, jam, sausage gravy, fried chicken, or whipped butter. Pair with a hot drink from your favorite coffee spot, or explore recipes like those featured on National Hot Chocolate Day.
• Visit a local restaurant known for its biscuits and ask if they have any May 14 specials.
• Share on social media using hashtags like #NationalButtermilkBiscuitDay and #BiscuitDay.
• Try a new variation: Cheddar biscuits, herb biscuits, or biscuits with a swirl of molasses (a combination that pairs beautifully with the flavors explored on National Molasses Bar Day).
• Teach someone to bake: Biscuit-making is one of the best beginner baking skills to pass on.

If you enjoy celebrating food holidays, check out the full lineup of national food days at stillcooking.com for more ideas throughout the year.

FAQ: May 14 National Buttermilk Biscuit Day

Q: Is National Buttermilk Biscuit Day an official U.S. holiday? A: No. It is an informal food holiday observed by culinary communities, food bloggers, and restaurants. It does not have a federal or state proclamation.

Q: What is the difference between a biscuit and a scone? A: American biscuits are savory or lightly sweetened, leavened with baking powder and/or baking soda, and have a flaky, layered texture. Scones are denser, often sweeter, and typically contain eggs and more sugar.

Q: Why should the butter be cold when making biscuits? A: Cold butter creates small pockets of fat in the dough. When the biscuits hit the hot oven, the water in the butter turns to steam and separates the dough into flaky layers. Warm butter melts in before baking and eliminates those pockets.

Q: Can I use salted butter instead of unsalted? A: Yes, but reduce the added salt in the recipe by about half to avoid an overly salty biscuit.

Q: How do I know when biscuits are done? A: The tops should be a deep golden brown and the sides should look set, not doughy. An internal temperature of around 200 degrees Fahrenheit confirms they are fully baked through.

Q: What is the best flour for buttermilk biscuits? A: Low-protein flour like White Lily (made from soft winter wheat) is the traditional Southern choice and produces the most tender biscuits. All-purpose flour works well too. Bread flour has too much protein and will make biscuits tough.

Q: Can I make buttermilk biscuits gluten-free? A: Yes, using a 1:1 gluten-free all-purpose flour blend. Results vary by brand, but most modern blends produce an acceptable biscuit. Explore more gluten-free baking ideas in the Gluten Free Cookbook collection.

Q: How many calories are in a homemade buttermilk biscuit? A: A standard homemade buttermilk biscuit (roughly 2.5 inches in diameter) contains approximately 180 to 220 calories, depending on size and butter quantity. This is an estimate based on standard recipe proportions.

Q: Can I make the dough ahead of time? A: Yes. Cut biscuits can be refrigerated on a sheet pan for up to 24 hours before baking, or frozen for up to three months. Do not let the shaped dough sit at room temperature before baking, as the leavening will start to activate.

Q: What do you serve with buttermilk biscuits? A: Classic pairings include sausage gravy, fried chicken, country ham, honey, fruit preserves, and whipped butter. For a heartier meal, biscuits pair well with pork dishes from the Pork Cookbook or alongside a classic Southern breakfast spread.

Conclusion

May 14 National Buttermilk Biscuit Day is more than a quirky food calendar entry. It is a genuine celebration of one of American cooking’s most technically interesting and culturally significant baked goods. The buttermilk biscuit’s rise from a Southern farmhouse staple to a nationally beloved comfort food reflects centuries of culinary ingenuity.

Actionable next steps for 2026:

1. Mark May 14 on your calendar and gather ingredients at least one day ahead so your butter can be frozen.
2. Use the from-scratch recipe in this guide, paying close attention to cold butter and minimal mixing.
3. Check your favorite restaurant’s app on May 13 or 14 for any biscuit-day deals or promotions.
4. Share your results on social media with #NationalButtermilkBiscuitDay to connect with other biscuit enthusiasts.
5. Explore related food holidays throughout the year to keep your baking calendar full, from National Blueberry Pancake Day to National Southern Food Day.

A perfect buttermilk biscuit is achievable on the first try when the fundamentals are followed. Cold butter, cold buttermilk, a light hand, and a hot oven are all it takes.