Introduction

Flaky buttermilk biscuits are a timeless comfort food, perfect for breakfast or alongside any meal. These biscuits are tender, buttery, and layered with a delicate flake that will keep you coming back for more.

Three golden brown biscuits sit stacked on a white plate with an embossed floral pattern, showing their soft, flaky layers with a light texture. The biscuits have slightly crisp tops with a warm, buttery color, and the layers inside are visible from the side, looking tender and airy. The plate rests on a surface with a white marbled texture, and a soft white cloth with red stripes is blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/4 cups all purpose flour
1 1/2 Tbsp baking powder

3/4 tsp salt
1/2 cup unsalted butter, cold & cubed (salted butter can be used if salt is omitted)

3/4 cup plus 1/4 cup buttermilk, divided (regular milk or half & half can be substituted)
1 Tbsp honey or sugar (optional)

Instructions

Step 1: Preheat your oven to 425 degrees Fahrenheit.
Step 2: In a medium-large bowl, combine the flour, baking powder, and salt.
Step 3: Using a pastry cutter or fork, cut the cold, cubed butter into the flour mixture until it resembles coarse crumbs.

Step 4: Whisk the honey or sugar into 3/4 cup of buttermilk. Drizzle half of this buttermilk into the flour mixture and gently mix until absorbed. Then drizzle the remaining buttermilk and mix until just combined.
Step 5: Turn the dough onto a lightly floured surface and knead it 3-4 times until just coming together. If the dough is sticky, add more flour 1 tablespoon at a time.
Step 6: Flatten the dough into a rectangle about 1 inch thick.

Step 7: Fold the left side of the dough over to the center, then fold the right side over the left, creating layers.
Step 8: Rotate the dough 90 degrees, gently flatten it again into a rectangle, and repeat the folding process. Do this folding and rotating one more time to build flaky layers.
Step 9: Flatten the dough to about 1 inch thickness once more.

Step 10: Use a 2-inch circular biscuit cutter to cut out biscuits, usually 3-4 from the first cut.
Step 11: Gather the scraps, gently rework into a rectangle, and cut out remaining biscuits.
Step 12: Alternatively, cut the dough into equal squares with a knife if preferred.

Step 13: Arrange the biscuits on a greased or parchment-lined baking sheet, or place them close together in a cast iron skillet for soft sides.
Step 14: Brush the tops of the biscuits with the remaining 1/4 cup buttermilk.
Step 15: Bake for 12-15 minutes until risen and golden brown on top.

Tips & Variations

Use very cold butter to ensure the biscuits turn out flaky and tender.
Folding the dough multiple times creates layers, so don’t skip this step for maximum flakiness.
Substitute honey with sugar for a slightly different sweetness profile.

For a savory twist, add fresh herbs like chives or thyme to the flour mixture.
If you don’t have buttermilk, mix 3/4 cup milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes before using.

Storage

Store cooled biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze the baked biscuits in a sealed bag for up to 3 months. Reheat in a warm oven or microwave, wrapped in a damp paper towel, until warm and soft.

How to Serve

A stack of five golden brown biscuits sits on a white plate with a detailed floral pattern. The biscuits have multiple flaky layers visible around the edges, showing a light, airy texture. On top of the stack, an opened biscuit reveals a soft, white inside with a dollop of shiny, deep red jam placed in the center. The plate rests on a white marbled surface, and a soft pink and white striped cloth is slightly blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted butter?

Yes, you can use salted butter but be sure to omit or reduce the added salt in the recipe to avoid overly salty biscuits.

What if I don’t have buttermilk on hand?

You can easily make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 3/4 cup of milk. Let it sit for 5 minutes before using it in the recipe.