Baking

Flaky Buttermilk Biscuits

5 min

Grate the butter straight from the freezer and you'll see why this works: those cold shreds melt in the oven and leave behind the air pockets that make the layers. The other half of the job is the folding. After the buttermilk goes in, you pat the dough into a rectangle and fold it like a book three or four times, which stacks thin sheets of butter and dough on top of each other. Keep everything cold, work fast, and don't twist the cutter when you press down.

By Nora Calloway

A little backstory

Buttermilk biscuits are a Southern U.S. staple, and they got lighter over time partly thanks to soft, low-protein wheat grown in the region plus the spread of chemical leaveners like baking powder in the late 1800s. The version most of us make now, tall and flaky rather than dense, really took hold once cold-butter and quick-mixing methods became common home practice.

A great biscuit is a thing of beauty. It’s tall and golden, with layers that peel apart in tender, buttery sheets. It’s crisp on the outside, soft on the inside, and absolutely begging to be slathered with butter, jam, or gravy.

For years, I chased the perfect biscuit—through too-dry failures, hockey pucks, and flat disappointments. But after learning a few key techniques (cold butter, gentle handling, and a hot oven), I finally cracked the code.

These flaky buttermilk biscuits are the result: impossibly tall, incredibly tender, and packed with buttery layers. Whether you’re serving them for breakfast with sausage gravy, alongside fried chicken, or simply warm with a pat of butter, these biscuits will make you feel like a Southern grandma just hugged you.

1 1

Preheat and Prepare:

Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper or lightly grease it.

2 2

Combine Dry Ingredients:

In a large bowl, whisk together the flour, baking powder, sugar, salt, and baking soda until well combined.

3 3

Cut in the Butter:

Grate the cold butter using the large holes of a box grater, or cut it into small cubes. If grating, work quickly so the butter stays cold.

Add the grated butter to the flour mixture. Toss with your fingers or a fork to coat the butter pieces with flour. Then, using a pastry blender, two forks, or your fingertips, work the butter into the flour until the mixture resembles coarse meal with some pea-sized butter pieces remaining. These butter pieces are what create flaky layers.

4 4

Add Buttermilk:

Make a well in the center and pour in the cold buttermilk. Stir with a fork or spatula just until the dough comes together. It will be shaggy and sticky—do not overmix.

5 5

Fold and Layer (The Secret to Flaky Biscuits):

Turn the dough out onto a lightly floured surface. Gently bring it together with your hands, patting it into a rectangle about ¾-inch thick.

Fold the dough in half like a book, then gently pat it back into a rectangle. Repeat this folding process 3-4 times. This creates those beautiful flaky layers.

After the final fold, pat the dough to about 1-inch thickness.

6 6

Cut the Biscuits:

Use a sharp 2.5-inch biscuit cutter or a round cookie cutter. Press straight down without twisting—twisting seals the edges and prevents the biscuits from rising as high.

Dip the cutter in flour between cuts to prevent sticking. Place the biscuits on the prepared baking sheet, spacing them about 2 inches apart for crusty edges or close together for softer sides.

Gently gather the scraps, pat back to 1-inch thickness, and cut additional biscuits. Avoid overworking the scraps.

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Bake:

Brush the tops of the biscuits with a little cold buttermilk for a golden crust.

Bake for 12-15 minutes, until the biscuits are tall, golden brown, and have risen beautifully.

If desired, brush the hot biscuits with melted butter as soon as they come out of the oven for a soft, buttery top.

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Serve:

Serve warm, with butter, honey, jam, or your favorite gravy. These are best enjoyed the day they’re made.

Summary

Prep Time: 15 minutes | Bake Time: 12-15 minutes | Total Time: 30 minutes

Yield: 8-10 biscuits

Difficulty: Easy to Intermediate

Storage and Make-Ahead Tips

How to Store:

Biscuits are best the day they’re made, but you can store leftovers in an airtight container at room temperature for up to 2 days. Refresh in a 300°F oven for 5-10 minutes.

Can You Freeze Biscuits?

Yes! Two options: freeze unbaked or baked. To freeze unbaked, cut the biscuits and place on a parchment-lined baking sheet. Freeze until solid, then transfer to a freezer bag. Bake from frozen, adding 2-3 minutes to the baking time. To freeze baked, cool completely, wrap tightly, and freeze for up to 3 months. Reheat in the oven.

Make-Ahead for Breakfast:

Cut the biscuits and place them on a baking sheet. Cover and refrigerate overnight. Bake fresh in the morning—they may need an extra minute or two of baking time since they’re cold.

Reviving Day-Old Biscuits:

Sprinkle biscuits with a few drops of water, wrap in foil, and warm in a 300°F oven for 5-10 minutes. They’ll taste almost freshly baked.

Freezing Buttermilk:

Leftover buttermilk freezes beautifully! Pour it into an ice cube tray, freeze, then transfer cubes to a freezer bag. Thaw and use in future batches of biscuits.

The Ingredients

Everything you need.

Prep

15 minutes

Cook

12-15 minutes

Total

30 minutes

Yield

8-10 biscuits

Yields 8-10 biscuits.

For the Biscuits:

2 ½ cups (310g) all-purpose flour, plus more for dusting
1 tablespoon baking powder
1 tablespoon granulated sugar
1 teaspoon salt
½ teaspoon baking soda
½ cup (115g) unsalted butter, very cold (frozen is even better)
1 cup (240ml) cold buttermilk, plus more for brushing
2 tablespoons melted butter, for brushing (optional)

For Serving (Optional):

Salted butter
Honey or jam
Sausage gravy

Instructions

1
Preheat and Prepare:. Preheat and Prepare:. Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper or lightly grease it. 2 2
2
Combine Dry Ingredients:. Combine Dry Ingredients:. In a large bowl, whisk together the flour, baking powder, sugar, salt, and baking soda until well combined. 3 3
3
Cut in the Butter:. Cut in the Butter:. Grate the cold butter using the large holes of a box grater, or cut it into small cubes. If grating, work quickly so the butter stays cold. Add the grated butter to the flour mixture. Toss with your fingers or a fork to coat the butter pieces with flour. Then, using a pastry blender, two forks, or your fingertips, work the butter into the flour until the mixture resembles coarse meal with some pea-sized butter pieces remaining. These butter pieces are what create flaky layers. 4 4
4
Add Buttermilk:. Add Buttermilk:. Make a well in the center and pour in the cold buttermilk. Stir with a fork or spatula just until the dough comes together. It will be shaggy and sticky—do not overmix. 5 5
5
Fold and Layer (The Secret to Flaky Biscuits):. Fold and Layer (The Secret to Flaky Biscuits):. Turn the dough out onto a lightly floured surface. Gently bring it together with your hands, patting it into a rectangle about ¾-inch thick. Fold the dough in half like a book, then gently pat it back into a rectangle. Repeat this folding process 3-4 times. This creates those beautiful flaky layers. After the final fold, pat the dough to about 1-inch thickness. 6 6
6
Cut the Biscuits:. Cut the Biscuits:. Use a sharp 2.5-inch biscuit cutter or a round cookie cutter. Press straight down without twisting—twisting seals the edges and prevents the biscuits from rising as high. Dip the cutter in flour between cuts to prevent sticking. Place the biscuits on the prepared baking sheet, spacing them about 2 inches apart for crusty edges or close together for softer sides. Gently gather the scraps, pat back to 1-inch thickness, and cut additional biscuits. Avoid overworking the scraps. 7 7
7
Bake:. Bake:. Brush the tops of the biscuits with a little cold buttermilk for a golden crust. Bake for 12-15 minutes, until the biscuits are tall, golden brown, and have risen beautifully. If desired, brush the hot biscuits with melted butter as soon as they come out of the oven for a soft, buttery top. 8 8
8
Serve:. Serve:. Serve warm, with butter, honey, jam, or your favorite gravy. These are best enjoyed the day they’re made

Swaps & Substitutions

No buttermilk → stir 1 tablespoon lemon juice or white vinegar into 1 cup cold milk and let it sit 5 minutes; it won't be quite as thick but it works.
Salted butter instead of unsalted → use it, just cut the added salt from 1 teaspoon down to about 3/4 teaspoon.
Dairy-free → use cold vegan block butter and a plant milk soured with vinegar; chill the butter hard since these soften faster than dairy.
Gluten-free → swap in a 1:1 GF baking blend that contains xanthan gum; handle even more gently and expect a slightly more tender, less layered crumb.
No baking powder → you can't really fake the full tablespoon here, but in a pinch use 1/4 teaspoon extra baking soda plus the buttermilk acid you already have; rise will be lower.
No round cutter → cut the slab into squares with a sharp knife so there are no scraps to re-roll.

Questions & Answers

Why did my biscuits come out flat and dense?

Usually the butter got warm or the dough was overworked. Keep the butter cold enough that you still see pea-sized pieces going into the oven, and stir the buttermilk in just until it holds together.

Why won't my biscuits rise tall and split into layers?

Either the cutter twisted or the folds got skipped. Press the cutter straight down and lift it straight up so the cut edges stay open, and do the book fold 3 to 4 times to build the sheets that pull apart.

Can I make the dough ahead?

Yes. Cut the biscuits, freeze them solid on a tray, then bake from frozen and add a couple of extra minutes. You can also keep cut biscuits covered in the fridge for a few hours before baking.

How do I know when they're done?

They should be tall and golden on top, around 12 to 15 minutes at 450F. If the tops are browning but you're unsure, the bottoms should be firm and lightly browned too.

How should I store leftovers?

Keep them airtight at room temperature for up to 2 days, or freeze. Reheat in a 300F oven for a few minutes to bring back the crisp edge; the microwave makes them gummy.