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These buttery, flaky buttermilk biscuits are the kind Southern cooks take pride in—tall, layered, and golden brown with a tender interior. They’re made with all butter (no shortening), and the flavor and texture are exactly what you want in a homemade biscuit.
The secret is in the method: handle the dough as little as possible and be gentle when re-rolling scraps. That minimal handling helps the biscuits rise high with visible layers, perfect for splitting and slathering with butter or jam. They’re ideal with breakfast, soups, or anytime you want a fresh-from-the-oven treat.
The biscuits freeze well, and they can be frozen and baked later. Just freeze them in a single layer, store them in freezer bags, then bake whenever you want one — or a few — fresh hot biscuits.
What You’ll Like About This Dish
Flaky and tender. Layers of buttery dough rise up beautifully in the oven for perfect texture.
Simple pantry ingredients. Just flour, butter, baking powder, salt, and buttermilk—nothing fancy.
Freezer-friendly. Make them ahead and bake from frozen anytime you need fresh hot biscuits.
Ingredient Notes
- All-purpose flour: Use regular flour—measured by weight or spooned and leveled—for consistent results.
- Baking powder: Choose aluminum-free for best flavor and color.
- Salt and baking soda: A touch of soda balances the buttermilk’s acidity; salt enhances the flavor.
- Butter: Cold, unsalted butter works best. Slice or cube before cutting in.
- Buttermilk: Adds tang and tenderness. Use well-shaken cold buttermilk, or make a substitute with lemon juice and milk if needed.
Steps to Make Flaky Buttermilk Biscuits
- Line a baking sheet with parchment and preheat the oven to 450°F.
- Combine flour, baking powder, salt, and baking soda in a bowl or food processor.
- Cut cold butter into the dry ingredients until the mixture resembles coarse crumbs.
- Add buttermilk and stir just until the dough comes together.
- Turn the dough out and knead gently a few times—just enough to form a cohesive mass.
- Pat into a ¾-inch circle and cut biscuits with a 2-inch cutter.
- Gently gather and re-roll scraps to cut remaining biscuits.
- Place biscuits on the baking sheet and bake for 10 to 12 minutes, until golden brown.
Tips for Perfect Biscuits
- Use very cold butter and buttermilk for best flakiness.
- Don’t overwork the dough—just press together lightly until it holds.
- Re-rolled dough tends to be tougher, so mark those biscuits to bake separately if needed.
- For taller rise, place biscuits close together so they support each other in the oven.
Recipe Variations
- Honey butter biscuits. Add 1 tablespoon of honey to the buttermilk for a subtle sweetness.
- Cheddar chive biscuits. Stir in ½ cup shredded cheddar and 2 tablespoons chopped chives before adding buttermilk.
- Garlic herb biscuits. Add ½ teaspoon garlic powder and a pinch of dried thyme or rosemary to the dry mix.
- Mini biscuits. Use a 1½-inch cutter and reduce baking time slightly for bite-size biscuits.
Serving Suggestions
- Serve with butter, jam, or honey for breakfast or brunch.
- Pair with eggs, bacon, and gravy for a hearty Southern breakfast.
- Split and fill with ham or sausage for easy biscuit sandwiches.
- Enjoy with soup, stew, or chili in place of bread or rolls.
How to Store and Reheat
Refrigerate: Store baked biscuits in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
Freeze: Freeze unbaked cut biscuits in a single layer. Once frozen, transfer to freezer bags. Bake from frozen as needed—add 2 to 3 minutes to the baking time.
To reheat: Warm baked biscuits in a 300°F oven for 6 to 8 minutes, or split and toast in a skillet or toaster oven.
Flaky Buttermilk Biscuits
Ingredients
- 2 ¼ cups all-purpose flour, plus more for the work surface
- 2 tsp baking powder, preferably aluminum-free
- 1 tsp fine salt
- ¼ tsp baking soda
- 6 tbsp cold unsalted butter
- ¾ cup buttermilk, well-shaken
Recommended Equipment
- 9-cup food processor optional
- Mixing bowl
- Pastry blender/cutter optional
Instructions
- Line a baking sheet with parchment paper. Heat the oven to 450°F.
- In a food processor or large bowl, combine the flour, baking powder, salt, and baking soda. Cut the butter into small pieces and add it to the mixture. Pulse until the mixture looks like coarse crumbs. If not using the food processor, combine the dry ingredients in a large bowl and work the butter pieces in with your fingers or a pastry blender.2 1/4 cups all-purpose flour | 2 tsp baking powder | 1 tsp fine salt | 1/4 tsp baking soda | 6 tbsp cold unsalted butter
- Transfer the mixture to a large bowl and make a well in the center. Add the buttermilk and stir just until the dough forms moist clumps, adding a bit more buttermilk only if the mixture seems very dry.3/4 cup buttermilk
- Turn out onto a lightly floured surface and knead just a few times to get the dough together. It might look a bit shaggy. Pat the dough to a 3/4-inch thickness and cut with a 2-inch cutter. Try to avoid twisting the cutter, as this can cause the biscuits to rise unevenly.
- Gently put the scraps together and pat out again, cutting out biscuits until all the dough is used. Work the dough as little as possible.
- Arrange the biscuits on the baking sheet and bake for 10 to 12 minutes, until the tops and bottoms are golden brown.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
