If you’ve ever dreamed of biting into warm, pillowy layers of buttery goodness that melt in your mouth, then you are absolutely going to love discovering How to Make Flaky Buttermilk Biscuits Recipe. These biscuits are more than just a side dish—they’re the true heart of cozy breakfasts, comforting dinners, and anytime cravings. Crisp on the outside, tender and flaky on the inside, they come together with humble ingredients but create pure magic. I’m so excited to guide you through this recipe that yields nine big, floppy, flaky biscuits that you’ll want to share but might secretly keep all to yourself.
Ingredients You’ll Need
Making these biscuits is all about simple, classic ingredients that each play a crucial role in crafting that ideal balance of flavor and texture. From rich butter that creates layers, to the tangy bite of buttermilk that gives amazing lift and tenderness, every item brings something special to the table.
- 3 cups flour (spooned and leveled): The sturdy base that holds your biscuits together with just the right structure.
- 1 & 1/2 teaspoons kosher salt: Enhances flavor and balances sweetness for a savory finish.
- 2 teaspoons sugar: A touch of sweetness that rounds out the flavor perfectly without overpowering.
- 2 tablespoons + 1 teaspoon baking powder: The essential leavening agents that make these biscuits rise and get fluffy.
- 3/4 cup butter (COLD or frozen): This is the secret to those flaky layers—cold butter creates steam pockets while baking.
- 1 large egg: Adds richness and helps bind the dough together nicely.
- 3/4 cup cold buttermilk*: Tangy and acidic, buttermilk reacts with the baking powder for tender, soft biscuits.
- 1 to 2 tablespoons ice water: Keeps the dough hydrated without warming it up, protecting that precious cold butter.
- 1 tablespoon softened butter (for greasing pan): Ensures your biscuits don’t stick and adds a subtle buttery crispness to the crust.
- More buttermilk (for brushing): Brushing buttermilk on top helps create a beautiful golden-brown crust that’s just irresistible.
- Honey and butter (for serving, or Cinnamon Honey Butter): The perfect finishing touch that elevates your biscuits to brunch-table royalty.
How to Make How to Make Flaky Buttermilk Biscuits Recipe
Step 1: Prep Your Oven and Dry Ingredients
First, crank your oven up to 425 degrees Fahrenheit to get it hot and ready. While it’s warming, whisk together your flour, kosher salt, sugar, and baking powder in a big mixing bowl. This ensures your biscuits will rise evenly and have a consistent taste throughout.
Step 2: Cut the Butter Into the Flour
This step is key for creating those dreamy flaky layers. Grab cold or even frozen butter sticks and use a pastry cutter (or your hands if you’re feeling brave) to work the butter into the flour mixture. You want pea-sized chunks of butter dispersed throughout—that’s what makes the dough crumbly yet rich. If your kitchen is warm, pop the bowl in the fridge to keep the butter chilled while you prepare the wet ingredients.
Step 3: Blend Egg and Buttermilk
In a small bowl, beat the egg and buttermilk together using a fork. This combo adds moisture and richness that will make the dough come alive. Set out a little bowl with ice water and have a tablespoon ready—that little trick helps cool the dough without adding too much liquid.
Step 4: Combine Wet and Dry Ingredients
Pour the egg-and-buttermilk mix into the flour mixture and gently use a fork to hydrate the flour. Remember: don’t overwork the dough! Using the fork and then your flour-dusted hands, gently bring it together until you get a thick, slightly sticky dough. If it feels too dry, add ice water one tablespoon at a time—it’s all about that delicate balance.
Step 5: Shape the Dough
Turn the dough out onto a lightly floured surface and gently pat it into a rectangle about 12 by 8 inches. Don’t stress about perfect shapes—this rustic approach is just right for homemade biscuits. Now here’s the trick to flaky layers: fold the short sides of your rectangle into the center like a business letter, then flip the dough over so the seam is underneath. This simple fold helps create layers when baked!
Step 6: Roll, Cut, and Arrange
Use a rolling pin to flatten the dough lightly, keeping it about an inch thick or more. Thickness is your friend because thick biscuits mean fluffy insides. Next, use a 3-inch biscuit cutter and press straight down—no twisting!—to cut out your biscuits. Gather the scraps, press gently, roll out, and cut again until all dough is used. Then, butter a cast iron skillet generously and arrange your biscuits so they’re touching for soft, tender sides.
Step 7: Chill and Bake to Perfection
Before baking, if time allows, chilling the pan of biscuit dough for 15-20 minutes helps keep the butter cold and boosts flakiness during baking. Brush the tops with buttermilk to achieve that golden-brown brilliance, then bake at 425 degrees for 15-20 minutes until beautifully golden on top. Check the bottoms to be sure they are brown for perfectly cooked biscuits. Optionally, brush with melted butter right after baking for an extra shiny finish.
How to Serve How to Make Flaky Buttermilk Biscuits Recipe
Garnishes
A warm biscuit straight from the oven is a delight on its own, but adding a pat of butter or a drizzle of honey takes it next level. If you like a bit of flair, try spreading my favorite Cinnamon Honey Butter that melts into every flaky layer, creating a cozy, sweet-spiced contrast that’s irresistible.
Side Dishes
These biscuits are the perfect partner to any Southern-inspired meal. Serve alongside creamy scrambled eggs for breakfast, hearty sausage gravy for brunch, or a comforting bowl of chili or stew to soak up all those delicious juices. They also pair beautifully with fresh fruit and preserves for a lighter option.
Creative Ways to Present
Why not surprise your guests by turning these biscuits into mini sandwiches? Fill them with fried chicken, ham, or even a scoop of pimento cheese. You can slice them open and layer with smoked salmon and cream cheese for an elegant appetizer. The flaky texture and buttery notes make them a versatile canvas for all sorts of tasty creations.
Make Ahead and Storage
Storing Leftovers
If you have any leftover biscuits (lucky you!), store them in an airtight container at room temperature for up to two days. To keep their texture, avoid refrigerating unless your environment is very warm, as that can dry them out.
Freezing
Flaky buttermilk biscuits freeze beautifully. After baking and cooling completely, wrap each biscuit tightly in plastic wrap and place them in a freezer-safe bag. They will stay fresh for up to three months. You can also freeze the unbaked dough rounds arranged on a baking sheet, then transfer them to a bag—bake from frozen but add a few extra minutes in the oven.
Reheating
To bring frozen or leftover biscuits back to life, reheat them in a preheated 350 degrees F oven wrapped in foil for about 10-15 minutes. For that fresh-from-the-oven crispness, unwrap for the last few minutes. Microwaving is faster but can make them a bit soft, so use the oven when possible.
FAQs
Can I use regular milk instead of buttermilk?
While you can substitute milk plus a splash of vinegar or lemon juice to mimic buttermilk’s acidity, genuine buttermilk gives the biscuits that signature tang and tenderness that sets this recipe apart.
What if I don’t have baking powder?
Baking powder is critical for the rise and fluffiness of these biscuits. If you don’t have any, you can mix cream of tartar and baking soda as a substitute, but I recommend stocking up so you never miss out on perfect biscuits!
Why should the butter be cold or frozen?
Cold butter creates steam pockets as it melts during baking, which in turn makes the biscuits flaky and layered. Warm butter blends too much into the dough, resulting in dense biscuits.
Is it okay to twist the biscuit cutter when cutting?
Press straight down without twisting to keep the biscuits’ edges sharp for rising properly. Twisting seals the edges, which can prevent proper lift and create denser biscuits.
How thick should I roll my biscuit dough?
Roll or pat the dough to about 1 inch thick or a bit more. Thin dough won’t rise into the fluffy biscuits you’re aiming for. Thick dough ensures a tender, pillowy rise inside.
Final Thoughts
Honestly, there is nothing quite like homemade buttermilk biscuits fresh from the oven to warm your soul and brighten your day. Now that you have everything to mastering How to Make Flaky Buttermilk Biscuits Recipe, you’re just moments away from creating mouthwatering, buttery layers that everyone will ask for again and again. So grab that butter, warm up the oven, and treat yourself to the kind of comfort food that feels like a hug. You’re going to love every flaky, buttery bite!
Print
How to Make Flaky Buttermilk Biscuits Recipe
- Prep Time: 20 minutes
- Cook Time: 15-20 minutes
- Total Time: 35-40 minutes
- Yield: 9 biscuits
- Category: Bread
- Method: Baking
- Cuisine: American
Description
These flaky buttermilk biscuits are tender, buttery, and layered to perfection. Made with cold butter and buttermilk, they bake up golden and tender with a beautifully crisp outside and fluffy interior. Perfect for breakfast or as a side with dinner, they are delicious served warm with honey, butter, or jam.
Ingredients
Dry Ingredients
- 3 cups flour (spooned and leveled)
- 1 1/2 teaspoons kosher salt
- 2 teaspoons sugar
- 2 tablespoons + 1 teaspoon baking powder
Butter
- 3/4 cup butter (COLD or frozen, about 1 1/2 sticks)
- 1 tablespoon butter (softened, for greasing pan)
- Butter or melted butter (for brushing finished biscuits)
Wet Ingredients
- 1 large egg
- 3/4 cup cold buttermilk
- 1 to 2 tablespoons ice water
- More buttermilk (for brushing biscuits before baking)
For Serving (Optional)
- Honey
- Butter
- Cinnamon Honey Butter
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) to get it ready for baking the biscuits.
- Mix dry ingredients: In a large bowl, whisk together the flour, kosher salt, sugar, and baking powder until evenly combined.
- Cut in the butter: Using a pastry cutter, fork, or your hands, cut the cold or frozen butter into the flour mixture until it looks crumbly with pea-sized chunks. Refrigerate if you need to pause.
- Prepare wet mixture: Beat the egg and cold buttermilk together in a small bowl. Also have ice water measured out for later use.
- Combine wet and dry: Pour the buttermilk and egg mixture into the flour-butter mixture. Gently use a fork to start hydrating the flour, being careful not to overwork the dough.
- Add ice water if needed: Add ice water one tablespoon at a time if the dough seems dry, just enough to bring the dough together. The dough should be thick and slightly sticky.
- Knead gently: Using floured hands, lightly knead the dough just until combined. Avoid over-kneading for tender biscuits.
- Roll out the dough: Transfer dough to a lightly floured surface and pat it into a rough rectangle about 12×8 inches, then roll it to the same size. It does not need to be perfect.
- Fold the dough: Fold the short edges of the dough inward to the center like a business letter, then turn it over with the seam down and gently flatten while maintaining thickness.
- Cut the biscuits: Using a 3-inch biscuit cutter, press straight down without twisting to cut biscuits. Loosen gently with your fingers. Re-roll scraps as needed to cut more biscuits, keeping them thick.
- Prepare skillet: Grease a 12-inch cast iron skillet with 1 tablespoon softened or melted butter, including the sides.
- Arrange biscuits: Place biscuits touching one another in the skillet. This helps them rise up vertically.
- Chill dough (optional): If possible, refrigerate or freeze the assembled skillet of biscuit dough for 15-20 minutes to keep butter cold for maximum flakiness.
- Brush with buttermilk: Just before baking, brush the tops of the biscuits with additional buttermilk to encourage browning.
- Bake: Bake at 425°F for 15-20 minutes until the tops are golden brown and bottoms are cooked through. Check by lifting a biscuit edge if unsure.
- Finish and serve: Optionally brush freshly baked biscuits with melted butter. Serve warm with butter, honey, jam, or cinnamon honey butter for added flavor.
Notes
- Using cold or frozen butter is crucial for flaky layers.
- Do not twist the biscuit cutter when cutting to maintain biscuit rise.
- Taking time to chill the dough before baking helps achieve the flakiest biscuits.
- Do not overwork or over-knead the dough to avoid tough biscuits.
- Brush tops with buttermilk for a beautifully browned crust.
- Biscuits baked touching each other will rise taller and stay tender.
