flaky buttermilk biscuit recipe

4.5 from 1938 votes

This Flaky Buttermilk Biscuit recipe is a classic southern staple. These biscuits are incredibly tender and flaky, making them perfect for breakfast or as a side dish.

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Prep Time15 mins

Cook Time12-15 mins

Resting Time0 mins

Total Time30 mins

Servings: 8Cuisine: InternationalCalories: 250 kcal

🥘Ingredients

For the Biscuits

2 1/2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

1/2 teaspoon baking soda

1 tablespoon granulated sugar

1/2 cup unsalted butter, cold and cubed

1 1/4 cups buttermilk, cold

👨‍🍳Directions

1Preheat oven to 425°F (220°C).

2Line a baking sheet with parchment paper.

3In a large mixing bowl, combine the flour, baking powder, salt, baking soda, and sugar.
Mix well.

4Add the cold, cubed butter to the dry ingredients.

5Using a pastry cutter or fork, cut the butter into the flour mixture until it resembles coarse crumbs with a few pea-sized pieces of butter remaining.

6This ensures flakiness.

7Stir in the cold buttermilk until the dough just comes together.
Avoid overmixing.

8Turn the dough out onto a lightly floured surface.

9Knead the dough gently 2-3 times to bring it together.

10Pat the dough into a 1-inch thick rectangle.

11Fold the dough in half and roll it out again.

12Repeat this process 2-3 times to create layers.

13This process helps to create the flaky texture.

14Use a 2 1/2-inch biscuit cutter to cut out biscuits.

15Place the biscuits on the prepared baking sheet, spacing them about 1 inch apart.

16Bake for 12-15 minutes, or until the tops of the biscuits are golden brown.

17The biscuits should sound hollow when tapped on the bottom.

18Remove from the oven and let them cool on the baking sheet for 5 minutes.

19Transfer to a wire rack to cool slightly before serving.

20Enjoy warm with your favorite toppings.

🔧Equipment

Mixing bowl

Baking sheet

Pastry cutter or fork

Rolling pin

Oven

Biscuit cutter

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 12g💛Saturated Fat: 7g❤️Cholesterol: 35mg🧂Sodium: 450mg🌾Total Carbs: 29g🥦Dietary Fiber: 1g🍬Sugars: 3g🥩Protein: 4g

📝Notes

Tips: For extra flaky biscuits, make sure your butter and buttermilk are very cold. You can also freeze the butter for 10-15 minutes before cutting it into the flour mixture. Avoid overmixing the dough to prevent tough biscuits.

Flaky buttermilk biscuits are a timeless recipe that never disappoints. They are perfect for any occasion, whether it’s a family gathering or a quiet dinner at home.

I love how versatile they are and how they pair well with so many different dishes. I always make a big batch and freeze some for later use.

They reheat beautifully in the oven, and you can even make them ahead of time and freeze the dough. These biscuits are a great way to bring comfort and warmth to any meal.

❓ Frequently Asked Questions About Flaky Buttermilk Biscuit

Q: What is the difference between buttermilk and regular milk?

Buttermilk has a higher acidity level than regular milk, which helps to react with the baking powder and create those lovely air pockets in the biscuit.

Q: Can I substitute regular milk for buttermilk?

You can make a buttermilk substitute by mixing 1 cup of regular milk with 1 tablespoon of white vinegar or lemon juice.

Q: How do I know if my biscuit dough is too sticky?

If your dough is too sticky, it’s probably due to using too much liquid. Try adding a little more flour to balance it out.

Q: Can I freeze these biscuits?

Yes, you can freeze them either before or after baking. If you freeze them before baking, simply thaw them overnight in the fridge and bake as usual.

Q: Why do my biscuits have holes in them?

Holes in your biscuits are usually due to over-working the dough. Try to mix your ingredients just until they come together in a shaggy mass before kneading.

flaky buttermilk biscuit recipe

The Best flaky buttermilk biscuit recipe