Go Back

Flaky Buttermilk Biscuits

These simple, flaky biscuits made with flour, butter, and buttermilk bake up in just 15 minutes and are perfect for any meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 biscuits
Course: Breakfast, Brunch
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Substitute: 1½ cups all-purpose + ½ cup whole wheat for nuttier flavor
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda Only if using buttermilk
  • 1 teaspoon salt
  • 1 tablespoon sugar Optional — balances flavors; omit for savory
Wet Ingredients
  • ½ cup unsalted butter, cold and cubed Can also use frozen and grated for quick mixing
  • ¾ cup cold buttermilk or cold milk Buttermilk yields tang and tenderness

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C). Lightly grease a baking sheet or line it with parchment.
  2. In a large bowl, combine the dry ingredients: flour, baking powder, salt, and sugar. If using cold buttermilk, add baking soda and whisk to blend.
  3. Add the cold butter to the dry mix. Use a pastry cutter or two forks to cut the butter in until the mixture is crumbly with pea-sized butter pieces remaining.
  4. Pour in the buttermilk or milk. Stir gently until the dough just comes together, slightly sticky but shaggy. Don’t overmix.
Shaping and Baking
  1. Turn the dough out onto a floured surface. Lightly fold or knead 3–4 times to combine, preserving the butter pockets.
  2. Pat or roll the dough to about 1 inch thick without pressing hard.
  3. Use a biscuit cutter or a drinking glass; press straight down and lift the cutter straight up to retain layers.
  4. Place the biscuits on the prepared sheet, touching for soft sides or spaced apart for crispier edges.
  5. Bake for 12–15 minutes until tops are golden brown and bottoms are set.
  6. Remove from the oven and cool a few minutes before serving.

Notes

For storage, keep in an airtight container for up to 2 days at room temperature, up to 4 days in the refrigerator, or freeze individually for up to 3 months. Reheat in the oven for best texture.