Soft Buttery Flaky Buttermilk Biscuits

My grandmother never measured anything when making biscuits, yet hers always turned out perfect. I spent years trying to decode her method, watching her hands work butter into flour with this confident rhythm. The secret wasn't some mysterious technique she refused to share, it was simply that she kept everything cold and worked quickly. Now I understand why she laughed when I asked for her recipe.

Last winter, my neighbor texted at 7 AM asking if I had any biscuits. Her husband had just gotten home from a night shift, and all he wanted was warm biscuits with honey. I threw these together half-asleep, and she told me later they ate the entire batch standing at the counter. Sometimes the simplest recipes become the most meaningful.

Ingredients

• 2 cups all-purpose flour: The foundation of your biscuit structure, protein content helps create those tender layers
• 1 tablespoon baking powder: This is what gives your biscuits their impressive rise, so dont skip it
• ½ teaspoon baking soda: Works with the buttermilk for extra lift and that golden color
• 1 teaspoon fine sea salt: Balances the richness and enhances all the flavors
• 1 tablespoon granulated sugar: Just enough to help with browning without making them sweet
• ½ cup cold unsalted butter: Cold butter creates those coveted flaky layers as it melts in the oven
• ¾ cup cold buttermilk: The acidity tenderizes the dough and creates that signature tang

Instructions

Get everything ready:

Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper. Cold ingredients are absolutely crucial here, so keep that butter and buttermilk chilled until the last possible moment.

Whisk your dry ingredients:

In a large bowl, combine the flour, baking powder, baking soda, salt, and sugar. Whisk them together thoroughly so the leavening is evenly distributed throughout the flour.

Cut in the cold butter:

Add those cold butter cubes to the flour mixture and work quickly with a pastry cutter or your fingertips. You want coarse crumbs with some pea-sized butter pieces still visible, these will become your flaky layers.

Add the buttermilk:

Make a well in the center and pour in the cold buttermilk. Stir gently with a fork just until everything comes together, the dough should look shaggy and not perfectly smooth.

Create the layers:

Turn the dough onto a lightly floured surface and pat it into a rectangle about ½ inch thick. Fold it in half, pat it out, and repeat this folding process two more times to build those beautiful flaky layers.

Cut your biscuits:

Pat the dough to 1 inch thickness and cut straight down with a 2½ inch cutter, whatever you do, do not twist the cutter or youll seal the layers and lose the height. Gather scraps and repeat until all dough is used.

Brush and bake:

Place the biscuits close together on your prepared baking sheet and brush the tops lightly with extra buttermilk. Bake for 13 to 15 minutes until theyre tall and deeply golden brown.

Let them rest:

Cool for just a few minutes on the baking sheet, these need a moment to set their structure before you break them open.

Save

These biscuits became my go-to during college when money was tight but comfort was necessary. My roommates could smell them baking from three floors down and somehow always materialized in the kitchen just as they came out of the oven. We ate them with everything from butter and jam to scrambled eggs and late night chili.

The Buttermilk Secret

Real buttermilk makes a difference you can taste, but I learned the hard way that the quick substitution works in a pinch. Mix ¾ cup regular milk with 2 teaspoons lemon juice or vinegar and let it sit for 5 minutes. The acidity is what reacts with the baking soda to create those tender crumbs.

Getting The Height

The folding step might feel unnecessary, but it creates the distinct layers that separate a good biscuit from a great one. Think of it like laminating dough without all the work, each fold creates new pockets of butter that will steam and puff in the oven.

Serving Ideas

These biscuits are incredibly versatile and welcome all kinds of additions. Try mixing in sharp cheddar and black pepper before folding, or brush with garlic butter after baking for a savory twist.

• Split and serve with country ham and red eye gravy for a Southern classic
• Use them as the base for strawberry shortcake when summer berries are at their peak
• Make breakfast sandwiches with scrambled eggs and sharp cheddar

Save

There is something deeply satisfying about pulling a tray of towering golden biscuits from the oven. No matter how many times I make them, that first warm bite with melting butter still feels like coming home.

Recipe Questions & Answers

→ Why must the butter and buttermilk be cold?

Cold butter creates steam pockets during baking, resulting in flaky layers. Warm butter melts into the flour before baking, preventing that signature texture.

→ Can I use regular milk instead of buttermilk?

Yes. Combine ¾ cup milk with 2 teaspoons lemon juice or vinegar, let sit 5 minutes until thickened, then use as a substitute.

→ Why shouldn't I twist the cutter when cutting biscuits?

Twisting seals the edges, preventing proper rising. Press straight down and lift up for tall, evenly biscuits.

→ How do I store leftover biscuits?

Store in an airtight container at room temperature for 2 days, or freeze for up to 3 months. Reheat in a 350°F oven for 5 minutes.

→ What can I add to customize these biscuits?

Fold in ½ cup grated cheddar, fresh herbs like chives or rosemary, black pepper, or garlic powder before adding the buttermilk.