These flaky buttermilk biscuits are golden on the outside, tender on the inside, and full of buttery, comforting flavor. Whether I’m serving them warm with jam for breakfast or pairing them with gravy for dinner, they’re always a hit—and so much better than anything from a can.
Why I Love This Recipe
I love this recipe because it’s simple, foolproof, and gives me bakery-style biscuits every single time. The cold butter and tangy buttermilk work together to create layers and rise that make each bite soft, fluffy, and full of flavor. Plus, they’re ready in under 30 minutes, which means I can whip them up on a whim whenever the craving hits.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Unsalted butter (very cold or frozen, grated or cubed)
- Cold buttermilk
- Optional: melted butter for brushing the tops after baking
Directions
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I preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
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In a large bowl, I whisk together the flour, baking powder, baking soda, and salt.
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I cut in the cold butter using a pastry cutter or my fingers until the mixture looks like coarse crumbs with some larger pea-sized bits.
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I pour in the cold buttermilk and stir just until the dough comes together—being careful not to overmix.
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I turn the dough out onto a lightly floured surface and gently pat it into a rectangle. I fold it over itself 2–3 times to create layers, then pat it to about 1-inch thick.
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Using a round biscuit cutter (or glass), I cut out biscuits and place them close together on the baking sheet for soft sides, or spaced apart for crispier edges.
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I bake them for 12–15 minutes, until the tops are golden brown. Right after they come out, I brush them with melted butter for extra flavor.
Servings and timing
This recipe makes about 8–10 biscuits, depending on the size of the cutter. It takes 10 minutes to prep and about 12–15 minutes to bake, so I can have a fresh batch on the table in under 30 minutes.
Variations
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I sometimes add shredded cheddar and chopped chives to make cheddar biscuits.
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For a sweet version, I stir in a little sugar and some cinnamon, and serve with honey butter.
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I’ve used half whole wheat flour for a heartier texture.
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When I want extra tang, I add a little yogurt along with the buttermilk.
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For mini biscuits, I use a smaller cutter and reduce the baking time by a few minutes.
Storage/Reheating
I store leftover biscuits in an airtight container at room temperature for up to 2 days, or in the fridge for 4–5 days. To reheat, I wrap one in foil and warm it in the oven at 350°F (175°C) for about 10 minutes, or pop it in the microwave for 10–15 seconds. They also freeze beautifully—just thaw and reheat when needed.
FAQs
Can I use milk instead of buttermilk?
Yes, I mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5–10 minutes to mimic buttermilk.
Why is my dough sticky?
A slightly sticky dough is normal, but if it’s too wet, I add a little more flour. I avoid over-flouring though, or the biscuits can turn out dense.
How do I get tall, flaky layers?
I keep everything cold, fold the dough a few times, and don’t twist the biscuit cutter when pressing down—that helps with a straight rise.
Can I make the dough ahead of time?
Yes, I shape the biscuits and freeze them unbaked on a tray. Once frozen, I transfer them to a bag and bake from frozen, adding a few extra minutes.
What’s the best fat to use: butter, shortening, or both?
I love using all butter for flavor, but I sometimes mix butter and shortening if I want even flakier texture.
Conclusion
These buttermilk biscuits are a true comfort classic. Fluffy, buttery, and simple to make, they’re the kind of recipe I keep in my back pocket for weekend breakfasts, cozy dinners, or anytime I want something homemade and heartwarming. Once I started making these from scratch, I never looked back.
Print
Best Flaky Buttermilk Biscuits
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8–10 biscuits
- Category: Breakfast, Side Dish
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Description
These Flaky Buttermilk Biscuits are the ultimate comfort food—golden, buttery, and layered with tender, fluffy texture. Made with simple ingredients and baked to perfection in under 30 minutes, this homemade biscuit recipe is ideal for breakfast with jam, served alongside gravy, or as a cozy addition to any meal. Once you try these from scratch, you’ll never go back to store-bought!
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ cup (1 stick) unsalted butter, very cold or frozen and grated or cubed
- ¾ cup cold buttermilk (plus 1–2 tablespoons more if needed)
- 2 tablespoons melted butter (optional, for brushing)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Cut in cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized pieces.
- Pour in cold buttermilk and stir gently until a shaggy dough forms. Do not overmix.
- Turn dough onto a floured surface. Pat into a rectangle, fold it over itself 2–3 times, then gently pat to 1-inch thickness.
- Cut biscuits using a round cutter (don’t twist), and place close together on the baking sheet for soft sides, or spaced apart for crispier edges.
- Bake for 12–15 minutes, until tops are golden brown.
- Brush with melted butter immediately after baking, if desired.
Notes
- For cheesy biscuits, add ½ cup shredded cheddar and 1–2 tablespoons chopped chives.
- Sweeten it up with 1 tablespoon sugar and ½ teaspoon cinnamon for a dessert-style biscuit.
- Use half whole wheat flour for a heartier texture.
- Don’t twist the cutter—this ensures a straight, tall rise.
- Freeze unbaked biscuits and bake straight from frozen, adding 2–3 extra minutes.
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