Flaky buttermilk biscuits are one of the most beloved staples of classic home baking. They’re warm, buttery, soft on the inside with golden, crisp edges, and layered like puff pastry—yet they require no yeast, no waiting time, and only a handful of simple ingredients. This recipe is all about technique: cold butter, light mixing, and a smart folding trick that gives these biscuits their signature lift and texture.
Perfect for breakfast with jam or gravy, as a side to soups and stews, or as a base for chicken sandwiches or strawberry shortcakes, these biscuits are incredibly versatile and sure to impress.
Let’s dive into the full process—from ingredients to mixing, shaping, baking, and storing—with optional add-ins and troubleshooting tips.
Flaky Buttermilk Biscuits
Ingredients
- 2 cups (250g) all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup (113g) unsalted butter, cold and cubed
- 3/4 cup (180ml) cold buttermilk
- Extra buttermilk for brushing
- Optional: melted butter for brushing after baking
Instructions
- Preheat your oven to 220°C (425°F). Line a baking tray with parchment paper.
- In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt.
- Add the cold, cubed butter to the flour. Using your fingers or a pastry cutter, work the butter in until the mixture resembles coarse crumbs with visible pea-sized chunks. The small bits of butter are key to creating those tender, flaky layers.
- Pour in the cold buttermilk and stir just until the dough begins to come together. Do not overmix—it should still look a bit rough and shaggy.
- Turn the dough out onto a floured surface. Gently pat it into a rough rectangle, about 1/2-inch thick. Fold it in thirds like a letter. Rotate the dough 90 degrees and repeat the folding process 2 more times. This folding step helps create those visible layers.
- After the final fold, roll the dough out gently to about 1-inch thickness. Use a floured round biscuit cutter to cut out biscuits. Press straight down—do not twist the cutter—to preserve the layers and ensure proper rise.
- Place the cut biscuits onto the prepared baking tray. For soft sides, place them touching. For crisper edges, leave space between each biscuit.
- Brush the tops with a bit of buttermilk for a golden finish.
- Bake in the preheated oven for 12 to 15 minutes, or until the tops are golden brown and the biscuits are puffed and flaky.
- Optional: brush the tops with melted butter immediately after baking for extra richness.
Let the biscuits cool slightly before serving. Enjoy them warm.
Serving Ideas
Flaky buttermilk biscuits are endlessly adaptable and can be served in both sweet and savory dishes:
- With butter and jam for breakfast
- Topped with honey or maple syrup
- Smothered in sausage or mushroom gravy
- Split and filled with fried chicken, bacon, or eggs
- Served alongside soups, stews, or chili
- Turned into dessert with whipped cream and fresh berries
You can also bake mini versions for party platters or large versions for sandwich bases.
Optional Variations
While the classic buttermilk biscuit is simple perfection, you can easily flavor it in many ways:
Cheddar and Chive Biscuits
Add 1/2 cup shredded sharp cheddar cheese and 2 tablespoons chopped chives to the dry ingredients.
Garlic Herb Biscuits
Add 1 teaspoon garlic powder and 2 tablespoons finely chopped herbs (parsley, dill, thyme).
Sweet Biscuits
Add 2 tablespoons sugar to the flour and a touch of vanilla for biscuits that pair well with jam or fruit.
Whole Wheat Option
Replace up to half the all-purpose flour with whole wheat flour for a more rustic texture.
Make-Ahead and Storage Tips
To make ahead
You can prepare the biscuit dough and cut the rounds, then freeze them unbaked. Place them on a tray, freeze until solid, and then transfer to a sealed bag. Bake directly from frozen—just add 2 to 3 extra minutes to the baking time.
After baking
Store baked biscuits in an airtight container at room temperature for 1 to 2 days, or in the fridge for up to 4 days. Reheat in a warm oven (about 300°F or 150°C) for a few minutes before serving to restore crispness.
Freezing baked biscuits
Wrap well and freeze for up to 1 month. Reheat in the oven as above.
Troubleshooting Common Biscuit Issues
Biscuits didn’t rise well
Check your baking powder and soda are fresh. Also make sure the butter was cold and the dough was not overmixed.
Dry or tough texture
Overworking the dough can cause the gluten to develop too much. Mix lightly, just until the dough comes together.
Flat biscuits
Twisting the cutter or using a dull cutter can seal the edges, preventing rise. Press straight down and lift cleanly.
Greasy or too dense
Too much butter or warm butter can lead to greasy biscuits. Keep ingredients cold and use the proper ratio.
Undercooked inside
Baking at too low a temperature or taking them out too early can cause this. Always preheat your oven properly and check for golden tops and puffed sides.
Why Buttermilk Is Important
Buttermilk provides both flavor and function. Its tanginess balances the richness of the butter, while its acidity reacts with baking soda to create rise. If you don’t have buttermilk, you can make a quick substitute:
- Mix 3/4 cup milk with 2 teaspoons vinegar or lemon juice. Let it sit for 5–10 minutes before using.
However, real cultured buttermilk gives the best flavor and texture.
Baking Tips for Success
- Use very cold butter and buttermilk—chill them until just before use.
- Don’t overmix. This dough loves a light touch.
- Handle the dough quickly and gently.
- The folding step is optional but makes a huge difference in height and flakiness.
- For extra tall biscuits, stack two cut-out discs on top of each other before baking.
- A cast iron skillet can give extra-crispy bottoms if you like.
- Use a sharp biscuit cutter to preserve clean edges and better rise.
Recipe Size and Scaling
This recipe makes about 8 regular-sized biscuits using a 2.5-inch cutter. You can double the recipe easily for larger gatherings, or halve it for smaller batches. The dough scales well as long as you maintain the correct proportions and don’t skip the folding steps.
Pairing Suggestions
These biscuits go well with just about everything. Here are some delicious combinations:
Savory pairings
- Creamy chicken stew
- Beef chili
- Tomato soup
- Roast turkey and gravy
- Baked beans and eggs
Sweet pairings
- Strawberry jam and whipped cream
- Apple butter
- Lemon curd
- Vanilla glaze for brunch
They’re also excellent with just butter and sea salt.
Final Thoughts
Flaky buttermilk biscuits are a timeless comfort food that doesn’t require fancy techniques or hard-to-find ingredients—just a little bit of care and attention to detail. When made well, they’re irresistibly fluffy inside with golden, buttery layers that practically peel apart on their own.
Whether you serve them at breakfast, as a holiday side, or as part of a cozy weeknight dinner, this recipe is one you’ll come back to again and again.
If you’ve never made biscuits from scratch before, this is the perfect place to start. And if you’re a biscuit pro, try customizing with herbs, cheeses, or different flours to make it your own.
Enjoy them fresh from the oven, still steaming, with a pat of butter melting into every crumb.
Let me know if you’d like a printable card version or optional images added.