Flaky Buttermilk Biscuits Recipe

Introduction

Flaky buttermilk biscuits are a timeless classic, perfect for breakfast or alongside your favorite meal. With a tender crumb and buttery layers, these biscuits come together easily for a delightful homemade treat.

Ingredients

• 2 1/4 cups all purpose flour
• 1 1/2 Tbsp baking powder
• 3/4 tsp salt
• 1/2 cup unsalted butter, cold & cubed (or salted butter, omit salt)
• 3/4 cup + 1/4 cup buttermilk, divided (can substitute regular milk or half & half)
• 1 Tbsp honey or sugar (optional)

Instructions

1. Step 1: Preheat your oven to 425 degrees Fahrenheit.
2. Step 2: In a medium-large bowl, whisk together the flour, baking powder, and salt.
3. Step 3: Using a pastry cutter or fork, cut the cold butter into the flour mixture until it resembles coarse crumbs.
4. Step 4: Whisk honey or sugar into the 3/4 cup buttermilk. Drizzle half of this liquid into the flour mixture and gently stir until absorbed. Then add the remaining buttermilk and mix until combined.
5. Step 5: Turn the dough onto a lightly floured surface. Knead gently 3-4 times until it just comes together. Add flour by tablespoons if dough is sticky.
6. Step 6: Flatten the dough into a rectangle about 1 inch thick.
7. Step 7: Fold the left side of the dough toward the center, then fold the right side over the top.
8. Step 8: Rotate the dough 90 degrees. Flatten into a rectangle, repeat the folding process. Rotate and fold once more to create flaky layers.
9. Step 9: Flatten the dough again to about 1 inch thickness.
10. Step 10: Use a 2-inch circular biscuit cutter to gently cut out biscuits. You should get about 3-4 on the first pass.
11. Step 11: Rework the dough scraps gently and repeat cutting biscuits until all dough is used.
12. Step 12: Optionally, cut the dough into equal squares with a knife instead of using a cutter.
13. Step 13: Arrange biscuits on a greased or parchment-lined baking sheet spaced evenly, or place them close together in a cast iron skillet to bake touching.
14. Step 14: Brush the tops of the biscuits with the remaining 1/4 cup buttermilk.
15. Step 15: Bake for 12-15 minutes until golden brown and risen.

Tips & Variations

• Use cold butter and handle the dough minimally for the flakiest texture.
• Replacing buttermilk with milk or half & half still works but may reduce tanginess.
• For a subtle sweetness, add honey or sugar to the buttermilk before mixing.
• Baking biscuits close together creates soft sides; spacing them allows for crispier edges.
• Try adding herbs like chopped rosemary or cheddar cheese for extra flavor.

Storage

Store baked biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze wrapped biscuits for up to 3 months. Reheat in a warm oven for 5-10 minutes to restore freshness and flakiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted butter?

Yes, you can use salted butter but reduce or omit the added salt in the recipe to avoid over-salting.

What if I don’t have buttermilk?

You can substitute regular milk or half & half. For a buttermilk substitute, add 1 tablespoon of lemon juice or vinegar to 1 cup of milk and let it sit for 5 minutes before using.

Flaky Buttermilk Biscuits Recipe

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4.4 from 556 reviews

This recipe for Flaky Buttermilk Biscuits delivers tender, buttery layers that puff up beautifully when baked. Made with all-purpose flour, cold butter, and tangy buttermilk, these biscuits are perfect for breakfast or as a savory side. The folding technique creates multiple flaky layers, making each biscuit light and airy. Easy to customize with honey for a touch of sweetness, the biscuits come together quickly and bake to golden perfection in under 20 minutes.

• Author: Natalie
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 8–10 biscuits 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 1/4 cups all purpose flour
• 1 1/2 Tbsp baking powder
• 3/4 tsp salt (omit if using salted butter)

Wet Ingredients

• 1/2 cup unsalted butter, cold and cubed
• 3/4 cup buttermilk
• 1/4 cup buttermilk (for brushing)
• 1 Tbsp honey or sugar (optional)

Instructions

1. Preheat Oven: Preheat your oven to 425°F (220°C) to get it ready for baking the biscuits.
2. Mix Dry Ingredients: In a medium-large bowl, combine the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
3. Cut in Butter: Use a pastry cutter or fork to cut the cold, cubed butter into the flour mixture until it resembles coarse crumbs, creating the base for flaky layers.
4. Add Buttermilk and Sweetener: Whisk the honey or sugar into 3/4 cup of buttermilk. Drizzle half of this mixture into the flour and gently mix until absorbed. Add the remaining buttermilk and combine until the dough comes together.
5. Knead Dough: Turn the dough onto a lightly floured surface and knead gently 3-4 times until it just forms a cohesive dough. Add flour by tablespoons if sticky.
6. Shape Dough: Flatten the dough into a 1-inch thick rectangle preparing it for layering.
7. First Fold: Fold the left side of the dough over to the center, then fold the right side on top to create layers.
8. Rotate and Repeat Folding: Rotate the dough 90 degrees, flatten gently back into a rectangle, and fold again. Repeat folding once more after rotating to build flaky layers.
9. Final Flattening: Flatten the dough into about 1-inch thickness for cutting.
10. Cut Biscuits: Use a 2-inch circular biscuit cutter to cut out biscuits; expect 3-4 on the first pass.
11. Re-roll Dough Scraps: Gently gather and reshape scraps into a rectangle and cut additional biscuits until dough is used.
12. Optional Square Cut: Alternatively, use a knife to cut dough into equal-sized squares if preferred.
13. Prepare for Baking: Arrange biscuits on a greased or parchment-lined baking sheet spaced evenly, or place them together in a cast iron skillet for pull-apart biscuits.
14. Brush with Buttermilk: Brush the tops of the biscuits with the reserved 1/4 cup of buttermilk for a golden crust.
15. Bake: Bake in the preheated oven for 12-15 minutes until risen and golden brown on top.

Notes

• Using cold butter is crucial for flaky biscuits; do not overwork the dough.
• If you use salted butter, omit the added salt to avoid oversalting.
• Substitute regular milk or half & half for buttermilk if needed, but the tangy flavor will be less pronounced.
• Folding the dough multiple times builds layers for a flaky texture.
• You can freeze unbaked biscuits for later baking by wrapping them tightly.

Keywords: buttermilk biscuits, flaky biscuits, breakfast biscuits, buttery biscuits, homemade biscuits