Flaky Buttermilk Biscuits

There are few things better than a warm biscuit fresh from the oven, especially when the layers are flaky and tender enough to pull apart with your hands. These buttermilk biscuits are made with just a handful of pantry staples, but a few simple techniques make all the difference.

The key is keeping the butter very cold and handling the dough gently. Folding the dough several times creates those beautiful flaky layers, while the buttermilk gives the biscuits a tender texture and rich flavor. They’re just as welcome alongside a hearty supper as they are with eggs and sausage in the morning.

Why You’ll Love Flaky Buttermilk Biscuits

These biscuits are buttery, flaky, and tender with plenty of layers throughout. The dough comes together without much fuss, and you can cut them into whatever size or shape you like. They’re especially good served warm with butter right out of the oven.

Ingredients Needed

all-purpose flour
baking powder
salt
sugar
very cold butter
buttermilk

Equipment Needed

Large mixing bowl
Pastry cutter or fork
Rolling pin
Biscuit cutter( cup or mason jar will do just fine, or cut them into squares)

Instructions

Step 1: Combine the dry ingredients

Add the flour, baking powder, salt, and sugar to a large mixing bowl. Stir until evenly combined.

Step 2: Cut in the cold butter

Add the very cold, cubed butter. Cut the butter into the flour mixture until the mixture resembles coarse crumbs with some small pieces of butter still visible.

Step 3: Add the buttermilk

Pour in the buttermilk and gently mix just until a dough forms. Be careful not to overwork the dough, and avoid using your hands too much. The butter needs to stay cold.

Step 4: Fold the dough

Turn the dough onto a lightly floured surface and roll it out to about ½ inch thick. Fold the dough over itself, then roll it out again to ½ inch thick. Fold it one more time.

Step 5: Cut the biscuits

Roll the dough out to about ¾ inch thick. Cut out the biscuits using whatever size or shape you prefer. When cutting, press the cutter straight down without twisting. Twisting the cutter can seal the edges and prevent the biscuits from forming their layers properly.

Step 6: Bake

Place the biscuits on a baking sheet and bake at 425°F for 15–20 minutes, or until golden brown.

Step 7: Finish with butter

Brush the hot biscuits with butter as soon as they come out of the oven. Serve warm.

Tips & Tricks

Keep the butter as cold as possible so it creates flaky layers in the oven.

Mix the dough just until it comes together to keep the biscuits tender.

Don’t twist the biscuit cutter when cutting the dough.

If the dough feels warm while you’re working with it, place it in the refrigerator for a few minutes before cutting.

Variations

For a savory biscuit, add shredded cheddar cheese or your favorite dried herbs to the dough.

For a sweeter biscuit, add a little extra sugar and serve with honey or jam.

Storage & Leftovers

Store cooled biscuits in an airtight container at room temperature for 2–3 days.

Reheat in the oven or toaster oven to bring back some of their warmth and texture.

Biscuits can also be frozen and reheated when you’re ready to serve them.

A good biscuit doesn’t need much to make a meal feel complete. Whether they’re alongside a bowl of soup, piled onto a breakfast plate, or simply split open with butter, these are the kind of biscuits worth making from scratch.

Watch me make this recipe here:

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