Flaky Butter Buttermilk Biscuits

Ooooh, these Flaky Butter Buttermilk Biscuits are so good, y’all — like, melt-in-your-mouth good. They’re golden on the outside and super soft and fluffy inside. I seriously could eat a whole batch myself!

I made them for breakfast once, and now they’re a weekend must. The buttermilk makes them tender, and the butter? Oh wow — buttery in every bite.

You don’t need any fancy tools. Just mix, cut, and bake. And boom — warm, flaky biscuits ready for butter, jam, or gravy!

Why You’ll Love This Recipe

• Incredibly Flaky & Buttery: Cold butter and buttermilk create the perfect flaky layers.
• Simple Ingredients: Uses pantry staples for an easy, foolproof recipe.
• Quick & Easy: Ready in under 30 minutes with minimal prep.
• Versatile: Enjoy them with jam, honey, gravy, or use them for breakfast sandwiches.

Required Kitchen Tools

Before we start, gather these kitchen essentials for the best results:

✔ Baking Sheet: Lined with parchment paper for easy cleanup.
✔ Pastry Cutter or Food Processor: Helps cut butter into the flour for the perfect texture.
✔ Mixing Bowls: For combining ingredients efficiently.
✔ Bench Scraper or Knife: For shaping the dough into layers.
✔ Rolling Pin (Optional): If you prefer rolling the dough instead of patting it.
✔ Pastry Brush: To apply buttermilk on top for a golden finish.

Ingredients

These simple ingredients come together for the most tender, buttery biscuits:

For the Biscuits:

• 2 ¾ cups (355 g) all-purpose flour – Provides structure and texture.
• 2 teaspoons (9 g) baking powder – The key to fluffy biscuits.
• 2 teaspoons (9 g) sugar – Enhances the flavor slightly without making the biscuits sweet.
• 1 ½ teaspoons sea salt or 2 teaspoons kosher salt (10 g) – Balances the flavors.
• 16 tablespoons (226 g) cold cubed butter – The secret to flaky layers.
• 1 to 1 ¼ cups (240-300 g) buttermilk – Creates a tender crumb and slight tang.

For Finishing:

• 2 tablespoons (32 g) buttermilk – Brushed on top for a golden, glossy finish.
• 1 tablespoon (16 g) turbinado sugar (optional) – Adds a slight crunch on top.

Variations for Buttermilk Biscuits

Want to customize your biscuits? Try these variations:

• Cheesy Biscuits: Fold in ½ cup shredded cheddar or parmesan for a savory twist.
• Herb & Garlic Biscuits: Add 1 teaspoon of garlic powder and fresh chopped herbs like chives or rosemary.
• Sweet Biscuits: Increase sugar to 3 tablespoons and top with a drizzle of honey or glaze.
• Extra Flaky: Fold the dough over itself a few extra times for even more layers.

Step-by-Step Instructions

1. Prepare the Dry Ingredients

In a large mixing bowl, whisk together flour, baking powder, sugar, and salt. This ensures even distribution of leavening agents.

2. Cut in the Butter

Using a pastry cutter, food processor, or your hands, cut the cold butter into the flour mixture until the texture resembles coarse crumbs with some larger pea-sized chunks.

3. Add the Buttermilk

Slowly pour in cold buttermilk, stirring gently with a spatula or wooden spoon. Stop mixing when the dough just starts to come together—it should be shaggy and slightly sticky.

4. Shape the Dough for Flaky Layers

Lightly flour a clean surface and turn out the dough. Gently pat it into a rough rectangle, about 1-inch thick.

Now, for those irresistible flaky layers, follow this simple folding technique:

1. Fold the dough in half like a book.
2. Rotate it 90 degrees and gently pat it down again.
3. Repeat this process 3-4 times—this creates multiple layers of butter throughout the dough.

Tip: Be gentle and avoid overworking the dough, or your biscuits will turn out tough instead of flaky!

5. Cut the Biscuits

Using a sharp knife or biscuit cutter, cut out biscuits without twisting (twisting seals the edges and prevents rising). For a more rustic look, you can cut them into squares instead of using a cutter.

Pro Tip: Want sky-high biscuits? Stack two thinner biscuits on top of each other instead of rolling out a thick dough.

6. Bake to Perfection

1. Preheat your oven to 425°F (218°C).
2. Place biscuits on a parchment-lined baking sheet, ensuring they are touching slightly (this helps them rise).
3. Brush the tops with buttermilk for a golden finish.
4. Bake for 15-18 minutes, or until golden brown and puffed up.

Optional: For extra buttery goodness, brush with melted butter immediately after baking.

Serving and Pairing Suggestions

These buttery biscuits are incredibly versatile. Here are some delicious ways to enjoy them:

• With Butter & Jam: Classic and comforting.
• With Honey or Maple Syrup: A touch of sweetness complements the rich butter.
• As a Breakfast Sandwich: Slice in half and stuff with scrambled eggs, bacon, or sausage.
• With Sausage Gravy: The ultimate Southern comfort food.
• Alongside Soup or Stew: Perfect for soaking up flavors.

How to Store & Reheat Buttermilk Biscuits

Refrigerating & Freezing:

• At Room Temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Keeps fresh for 4-5 days in an airtight bag.
• Freezer: Store baked biscuits for up to 3 months. Reheat in the oven at 350°F (175°C) for 10 minutes.

Make-Ahead Tip:

You can freeze unbaked biscuits and bake them straight from frozen—just add a few extra minutes to the baking time.

Expert Tips for the Best Biscuits

Want bakery-style biscuits at home? Keep these expert tips in mind:

1. Use COLD Ingredients

Cold butter and buttermilk create steam pockets as they bake, resulting in ultra-flaky biscuits. If your kitchen is warm, freeze the butter for 10 minutes before using.

2. Don’t Overwork the Dough

Handle the dough gently and mix just until combined—overmixing leads to tough biscuits. The dough should look shaggy, not smooth.

3. Fold for Extra Layers

The more you fold the dough, the more distinct flaky layers you’ll get. Aim for at least 3-4 folds for the best texture.

4. Use a Sharp Cutter

Press straight down when cutting—twisting the cutter will seal the edges and prevent the biscuits from rising properly.

5. Bake at a High Temperature

A hot oven (425°F/218°C) helps the biscuits rise quickly and develop a golden, crispy exterior.

Nutrition Information

Here’s an approximate breakdown per biscuit (assuming the recipe makes 8 biscuits):

Nutrient	Amount per Serving
Calories	~280 kcal
Carbohydrates	32g
Protein	4g
Fat	16g
Saturated Fat	10g
Cholesterol	40mg
Sodium	450mg
Sugar	2g
Fiber	1g

Note: Values are estimates and will vary based on exact ingredients used.

Recipe FAQs

Why Didn’t My Biscuits Rise?

The butter may have been too warm, or the oven temperature too low. Always use cold butter and preheat your oven properly.

Can I Make Buttermilk Biscuits Without Buttermilk?

Yes! Substitute 1 cup whole milk + 1 tablespoon vinegar or lemon juice. Let it sit for 5 minutes before using.

Can I Use a Stand Mixer Instead of Mixing by Hand?

While you can use a stand mixer on low speed, hand-mixing is best to avoid overworking the dough.

What’s the Secret to the Best Buttery Flavor?

Use high-quality butter and brush melted butter over the biscuits right after baking.

Final Thoughts

Homemade Flaky Butter Buttermilk Biscuits are truly a game-changer—tender, buttery, and perfect for any occasion. With just a few simple tricks (like using cold ingredients and folding the dough), you’ll get bakery-level biscuits every time!