Classic Flaky Buttermilk Biscuits

Name: Classic Flaky Buttermilk Biscuits
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 10
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 2 tbsp granulated sugar; 1 tbsp baking powder; 1/2 tsp baking soda; 1 tsp salt; 1/2 cup cold unsalted butter, cubed; 3/4 cup cold buttermilk (plus extra for brushing); Optional: 1 tbsp melted butter for brushing after baking

Rated 5.0 stars by 1 users

Cuisine

American

Servings

Prep Time

15 minutes

Cook Time

15 minutes

Calories

190

Flaky buttermilk biscuits are a quintessential American comfort food. With their golden, buttery crust and soft, layered interior, they’re a versatile treat for breakfast, lunch, or dinner.

Serve them warm with a smear of butter and a drizzle of honey, or pair them with gravy for a classic Southern breakfast. These biscuits deliver a perfect balance of crisp edges and a tender crumb, making them a beloved staple on any table.

Image of Classic Flaky Buttermilk Biscuits

Ingredients

2 1/2 cups all-purpose flour
2 tbsp granulated sugar
1 tbsp baking powder
1/2 tsp baking soda
1 tsp salt
1/2 cup cold unsalted butter, cubed
3/4 cup cold buttermilk (plus extra for brushing)
Optional: 1 tbsp melted butter for brushing after baking

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Directions

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Add the cold butter cubes to the flour mixture. Use a pastry cutter or your fingers to mix until the butter pieces are pea-sized.
Gradually pour in the cold buttermilk, mixing gently with a fork until the dough just comes together. Do not overmix.
Turn the dough onto a floured surface. Roll into a rectangle, fold it in thirds (like a letter), then roll again. Repeat this process 2–3 times to create layers.
Roll the dough to about 1-inch thickness. Use a floured biscuit cutter (or a glass) to cut out rounds. Press straight down—do not twist, as this prevents rising.
Arrange biscuits on the prepared baking sheet, close but not touching. Brush the tops with buttermilk. Bake for 12–15 minutes, or until golden brown.
Brush with melted butter immediately after baking for extra flavour. Serve warm!

Nutrition

Serving Size: 1
per serving: Calories; 190

Amount/Serving % Daily Value

Fat: 9 grams; 14%
Saturated Fat: 5 grams; 25%
Cholesterol: 25 milligrams; 8%
Sodium: 360 milligrams; 15%
Carbs: 24 grams; 8%
Protein: 3 grams
Sugar: 2 grams
Fiber: 1 grams; 4%

10 Cooking Tips

Keep It Cold: Cold butter and buttermilk are key for flaky layers. Chill your ingredients and even your mixing bowl if needed.
Don’t Overmix: Overworking the dough can make the biscuits tough. Mix just until combined.
Use the Fold Technique: Folding the dough creates layers, resulting in taller, flakier biscuits.
No Twisting: When cutting biscuits, press straight down to avoid sealing the edges, which hinders rising.
Close Together: Arrange biscuits close on the baking sheet for softer sides or spaced apart for crispy edges.
Bake Hot and Fast: The high temperature ensures the butter creates steam, forming flaky layers.
Add a Sweet or Savoury Twist: Mix in cheddar and chives for a savory biscuit or brush with honey butter for sweetness.
Reheat Gently: Warm leftover biscuits in the oven at 300°F for 5–7 minutes for that fresh-baked feel.
Buttermilk Substitute: Use 3/4 cup milk with 1 tbsp lemon juice or vinegar if buttermilk isn’t available.
Experiment with Toppings: Try coarse salt, garlic butter, or everything bagel seasoning for unique flavours.

Serving Suggestions:

Serve with classic sausage gravy for a hearty breakfast.
Pair with fried chicken for a Southern-style dinner.
Spread with fruit preserves, honey, or clotted cream for a sweet treat.
Use as the base for a savory biscuit sandwich with eggs, bacon, or ham.
Top with whipped butter and a drizzle of maple syrup for a unique twist.

FAQ’s

Q: Can I freeze biscuit dough?
A: Yes! Cut out the biscuits, freeze them on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.

Q: Why didn’t my biscuits rise?
A: Ensure your baking powder is fresh and avoid twisting the cutter when cutting the dough.

Q: Can I make these gluten-free?
A: Substitute a 1:1 gluten-free flour blend for the all-purpose flour. The texture may vary slightly.

Q: What can I use instead of buttermilk?
A: Mix 3/4 cup milk with 1 tbsp vinegar or lemon juice as a quick substitute.

Q: How do I store leftover biscuits?
A: Store in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.

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Classic Flaky Buttermilk Biscuits