There’s something downright magical about pulling a tray of golden, flaky buttermilk biscuits from the oven. That first whiff of buttery goodness? Pure comfort. These Southern darlings are the ultimate crowd-pleaser—crisp on the outside, tender on the inside, and just begging to be slathered with jam or drowned in gravy. But here’s the thing: making biscuits that rise like a dream isn’t about fancy ingredients. It’s about nailing the technique. Cold butter, gentle hands, and a hot oven—that’s the holy trinity.
Why This Recipe Works
- Flaky, not flat: Layers upon layers of buttery goodness, achieved through proper laminating (folding) and cold ingredients.
- Quick & easy: From bowl to table in under 30 minutes—perfect for lazy weekends or last-minute guests.
- Endlessly adaptable: Sweet or savory, breakfast or dinner—these biscuits play well with others. Try them with honey butter or as the base for a breakfast sandwich.
Essential Ingredients & Tools
Ingredients
- 2 cups all-purpose flour: The backbone of your biscuits. Bread flour can be swapped for a chewier texture, but all-purpose is the gold standard.
- 1 tbsp baking powder: The lift master. Make sure it’s fresh—old baking powder won’t give you the rise you crave.
- 1 tsp salt: Enhances flavor without overpowering. Adjust to taste if you’re sensitive to salt.
- 1/2 tsp baking soda: Reacts with the buttermilk for extra tenderness.
- 6 tbsp unsalted butter, frozen: The key to flakiness. Grating it in ensures even distribution without overworking the dough. Shortening works in a pinch, but butter wins for flavor.
- 3/4 cup cold buttermilk: Tangy and rich. No buttermilk? Mix 1 tbsp vinegar or lemon juice into 3/4 cup whole milk and let it sit for 5 minutes.
Tools
- Pastry cutter or fork: For cutting butter into flour without melting it. Two knives crossed together also work.
- Bench scraper: Helps fold and shape dough cleanly. A large spatula can substitute.
- Rolling pin (or wine bottle): For evening out the dough. No rolling pin? Use a smooth glass bottle.
- Baking sheet: Line it with parchment paper for easy cleanup and even browning.
Makes: 8 biscuits | Prep: 15 min | Bake: 12 min | Total: 27 min
How to Make Flaky Buttermilk Biscuits
- Mix the dry stuff: Whisk together 2 cups all-purpose flour, 1 tbsp baking powder, 1 tsp salt, and 1/2 tsp baking soda. Think of it as laying the foundation for your biscuit skyscraper. Sift if your flour is clumpy for a lighter texture.
- Grate that butter: 6 tbsp frozen butter, straight from the freezer, grated right into the flour. Toss it gently to coat—like confetti at a party. Then, cut it in until it looks like coarse crumbs. Why frozen butter? Solid fat melts slowly in the oven, creating steam pockets that lift the dough into flaky layers.
- Add the buttermilk: Pour in 3/4 cup cold buttermilk and stir just until the dough comes together. It should look messy, like a rough sketch rather than a finished painting. Overmixing activates gluten, leading to tough biscuits.
- Fold & layer: Dump the dough onto a floured surface and pat it into a rectangle. Fold it like a letter (in thirds), then rotate 90 degrees and repeat 2–3 times. This laminating technique builds layers without overworking the dough.
- Cut with confidence: Press straight down with your cutter—no twisting! Twisting seals the edges and stifles your biscuits’ rise. Gather scraps gently and re-roll once for minimal waste.
- Bake to golden glory: Arrange them snugly on a baking sheet (they rise better when they’re cozy). Brush with buttermilk for that golden sheen, then bake at 450°F for 12–15 minutes until tall and deeply golden. Rotate the pan halfway for even browning.
Pro Technique
- Keep everything cold: Butter, buttermilk, even your hands if they run warm. Heat is the enemy of flakiness. If the dough feels sticky, chill it for 5 minutes instead of adding more flour.
- Handle with care: Treat the dough like a fragile heirloom. The less you mess with it, the better. Shaggy dough is good—smooth dough means overworked biscuits.
- Bake immediately: Biscuits are divas—they don’t like to wait. If you delay, the baking powder loses potency, reducing rise.
Storage & Freshness Guide
- Room temp: Store cooled biscuits in an airtight container for up to 2 days. To revive, wrap in foil and warm at 350°F for 5 minutes. For crispiness, uncover for the last minute.
- Freeze for later: Freeze unbaked dough rounds on a tray, then transfer to a zip-top bag for up to 3 months. Bake from frozen, adding 2–3 extra minutes.
- Stale biscuits?: Brush with melted butter, wrap in damp paper towels, and microwave for 15 seconds. For a crisp exterior, finish in a 400°F oven for 3 minutes.
Ingredient Variations and Their Impact
Feeling adventurous? Try these twists:
- Cheesy herb: Fold in 1/2 cup sharp cheddar and 1 tbsp minced rosemary or chives. Brush with garlic butter post-bake for extra flair.
- Sweet cinnamon: Add 2 tbsp sugar and 1 tsp cinnamon to the dry ingredients. Drizzle with vanilla glaze (1/2 cup powdered sugar + 1 tbsp milk + 1/2 tsp vanilla).
- Bacon & scallion: Mix in 1/4 cup cooked, crumbled bacon and 2 tbsp chopped scallions. Substitute bacon fat for half the butter for smoky richness.
Perfect Pairings
Complementary Dishes
- Sausage Gravy: The creamy, peppery gravy contrasts beautifully with the biscuits’ flaky texture. Ladle generously over split biscuits for a classic Southern breakfast.
- Fried Chicken: Serve biscuits alongside crispy chicken for a sweet-savory balance—the ultimate comfort duo.
Drinks
- Black Coffee: The bitterness cuts through the biscuits’ richness, while the warmth complements their buttery notes.
- Sweet Tea: A Southern staple that mirrors the biscuits’ comforting, homey vibe.
Something Sweet
- Strawberry Jam: The bright fruitiness highlights the biscuits’ tangy buttermilk flavor.
- Honey Butter: Whip 2 tbsp softened butter with 1 tbsp honey for a luscious, sweet spread.
Flaky Buttermilk Biscuits: A Southern Classic That’ll Steal Your Heart
Recipe Controls
Learn how to make perfect, flaky Buttermilk Biscuits with my easy recipe. Golden, tender, and ready in under 30 minutes. Get baking now!
Ingredients
Ingredients for the Dough
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2 cups all-purpose flour
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1 tbsp baking powder
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1 tsp salt
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1/2 tsp baking soda
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6 tbsp unsalted butter (frozen)
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3/4 cup cold buttermilk
Instructions
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Whisk together 2 cups all-purpose flour, 1 tbsp baking powder, 1 tsp salt, and 1/2 tsp baking soda in a large bowl.01
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Grate 6 tbsp frozen butter into the flour mixture and cut in until pea-sized crumbs form.02
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Stir in 3/4 cup cold buttermilk just until dough comes together.03
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Turn onto a floured surface, fold like a letter 2–3 times, and pat to 1-inch thickness.04
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Cut with a 2.5-inch round cutter, pressing straight down.05
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Arrange on a parchment-lined baking sheet, brush with buttermilk, and bake at 450°F for 12–15 minutes.06
