These biscuits are incredibly light and flaky thanks to cold butter and tangy buttermilk. The dough is easy to work with and forgiving, making it ideal for both beginners and experienced bakers. They bake quickly, fill the kitchen with a warm aroma, and pair beautifully with both sweet and savory dishes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flour baking powder baking soda salt granulated sugar unsalted butter, cold buttermilk, cold
Directions
Preheat the oven to 425°F. Line a baking sheet with parchment paper or leave it ungreased.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Cut the cold butter into small cubes and add it to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces.
Pour in the cold buttermilk and gently stir until the dough just comes together. Do not overmix.
Turn the dough out onto a lightly floured surface. Gently pat it into a rectangle, then fold it over itself and pat it down again. Repeat this folding process two to three times to create flaky layers.
Pat the dough to about 1-inch thickness. Use a biscuit cutter to cut out biscuits, pressing straight down without twisting. Place them close together on the baking sheet.
Bake for 12 to 15 minutes, or until the tops are golden brown. Remove from the oven and let cool slightly before serving.
Servings and timing
This recipe makes about 8 biscuits. Preparation time is approximately 15 minutes. Baking time is 12 to 15 minutes. Total time is about 30 minutes.
Variations
For cheesy biscuits, add shredded cheddar cheese to the dry ingredients. For herb biscuits, mix in chopped fresh herbs such as chives or rosemary. For slightly sweeter biscuits, increase the sugar and brush the tops with melted butter and honey after baking.
Storage/Reheating
Store leftover biscuits in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, warm them in a 350°F oven for 5 to 7 minutes or microwave briefly until heated through. Biscuits can also be frozen for up to 2 months.
FAQs
What makes biscuits flaky?
Flakiness comes from cold butter creating steam as it melts in the oven, forming layers in the dough.
Can I use milk instead of buttermilk?
Yes, but the flavor and texture will be slightly different. Adding a small amount of vinegar or lemon juice to milk can help mimic buttermilk.
Why should the butter be cold?
Cold butter prevents it from fully blending into the flour, which helps create flaky layers.
Can I make the dough ahead of time?
Yes, the dough can be prepared and refrigerated for up to 24 hours before baking.
Should biscuits touch while baking?
Placing biscuits close together helps them rise taller and stay soft on the sides.
Can I freeze unbaked biscuits?
Yes, freeze them on a baking sheet first, then store in a freezer bag and bake from frozen with a few extra minutes added.
Why shouldn’t I twist the biscuit cutter?
Twisting seals the edges and can prevent the biscuits from rising properly.
How thick should biscuit dough be?
About 1 inch thick is ideal for tall, fluffy biscuits.
Can I use self-rising flour?
Yes, but omit the baking powder, baking soda, and salt if using self-rising flour.
How do I know when biscuits are done?
They are done when the tops are golden brown and the biscuits feel set when gently pressed.
Conclusion
Tender and flaky buttermilk biscuits are a timeless recipe that never goes out of style. With minimal ingredients and simple techniques, you can create bakery-quality biscuits at home that are perfect for any occasion. Whether served warm with butter or alongside a savory meal, these biscuits are sure to become a favorite.
Tender and flaky buttermilk biscuits with buttery layers and a soft interior, perfect for breakfast, brunch, or as a comforting side dish.
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 tablespoon granulated sugar
1/2 cup unsalted butter, cold and cubed
3/4 cup buttermilk, cold
Instructions
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or leave it ungreased.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
Add the cold butter cubes to the dry ingredients and cut them in using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized pieces.
Pour in the cold buttermilk and gently stir until the dough just comes together. Do not overmix.
Turn the dough out onto a lightly floured surface. Pat it into a rectangle, fold it over itself, and pat it down again. Repeat this process 2–3 times.
Pat the dough to about 1-inch thickness. Cut out biscuits using a biscuit cutter, pressing straight down without twisting.
Place the biscuits close together on the prepared baking sheet.
Bake for 12–15 minutes, or until the tops are golden brown.
Remove from the oven and cool slightly before serving.
Notes
Use very cold butter and buttermilk for maximum flakiness.Do not twist the biscuit cutter, as it can prevent proper rising.For extra flavor, brush the tops with melted butter after baking.Biscuits rise best when placed close together on the baking sheet.
