Easy Flaky Buttermilk Biscuits Recipe

Tall, buttery layers, a golden crust, and tender layers that steam when you pull them apart, these Flaky Buttermilk Biscuits come together fast, use simple ingredients, and make the perfect base for breakfast, brunch, or any plate that just needs one more warm biscuit on it.

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Flaky Buttermilk Biscuits were my personal baking Everest. For someone born in Chattahoochee County, Georgia, you would think I would have had these mastered from childhood. Nope. Flaky biscuits, fluffy biscuits, hockey puck biscuits... I baked them all, usually by accident.

Every now and then, I got lucky enough to eat my Grandma Olga Mae's biscuits. She made all butter biscuits with more layers than seemed humanly possible. Every Sunday before church she would shape them like it took no effort at all, and those biscuits lived rent free in my head for decades.

As soon as I became a grown-up with my own kitchen, I was determined to make biscuits like hers. I read every flaky biscuit recipe I could find, tested every technique, and made a solid amount of questionable bread-like objects. But I never quit. And finally, these biscuits became the ones I had been dreaming about. Tall. Soft. Golden. And full of flaky layers you can actually see.

IN THIS POST YOU WILL LEARN

• Real time biscuit troubleshooting so you can fix problems as they happen.
• How to get tall flaky layers without overworking the dough.
• What buttermilk does in a biscuit recipe.
• How cold butter affects texture.
• The stacking method that creates visible layers.

Why you'll love this recipe

• Layers - These biscuits rise tall with real, visible flaky layers.
• Speed - You can have biscuits in the oven in about 10 minutes.
• Simplicity - Basic pantry ingredients turn into bakery worthy biscuits.
• Versatility - Great for breakfast, brunch, or to serve with savory dishes.
• Beginner Friendly - Clear steps and photos help you get it right the first time.

If you grew up with canned biscuits like I did, or if biscuit making has ever felt intimidating, this recipe will walk you through every step in a way that feels doable and fun. From mixing to cutting to stacking for those signature layers, you will have biscuits on the table in under 30 minutes.

Ingredients & Substitutions

The photo below shows everything you need to make this recipe. Below are the major ingredients and how you can substitute them if needed.

• All purpose flour - I use all purpose flour for this recipe, although you can use half cake flour for more tender biscuits.
• Cold butter - Use unsalted butter and make sure it is very cold. Grated or cubed are both fine. If you only have salted butter, reduce the added salt by half.
• Buttermilk - Use real cultured buttermilk. Buttermilk not only adds taste and tenderness for your biscuits, but it also reacts with the baking soda to ensure a tall biscuit. If you need a substitute, use kefir, plain yogurt thinned with water, or sour cream thinned with water. Do not use "homemade" buttermilk made with lemon juice or vinegar. It won't have the same taste or texture.
• Baking powder - Gives the biscuits their rise and tenderness. Do not skip this!
• Baking soda - Helps the biscuits brown and reacts with the acidity in the buttermilk, giving taller and more tender biscuits.
• Salt - Salt is essential for flavor, browning, and structure. I use kosher salt, but if you only have common table salt, use half the amount.

See recipe card below for a full list of ingredients and measurements.

Variations

I have a lot of biscuit recipes on this website, but my favorites always start with a base of these easy buttermilk biscuits. Here are a few ways that I have changed up my recipe:

• Jumbo - Down South we call them cathead biscuits because... well, they are the size of a cat's head. Perfectly sized for breakfast sandwiches and big appetites.
• Just a few - Sometimes it's just me and The Boy, so I make a small batch of biscuits.
• Taste of Spring - I Love when my chive plant starts growing those beautiful purple chive blossoms and I can make my chive blossom biscuits.
• Mix-ins - I've made Ham and Swiss, Gruyere and chive biscuits, and my Cheddar and Chive, and Cacio e Pepe Biscuits are always a huge hit!
• Drop biscuits - One of the most common biscuits in the South are simple drop biscuits, where you literally mix everything up and "drop" spoonfuls into your skillet, or on a sheet pan, and bake.
• Sweet biscuits - Biscuits aren't just for hearty, savory meals, they are also delicious for dessert or as treats. I love to make my cream biscuits into the best strawberry shortcake, but I also love to make blueberry biscuits or strawberry biscuits drizzled with vanilla glaze.
• Fun Biscuits - I love to cut my biscuits into different shapes and sizes to suit my mood. Everything from mini biscuits with small ring cutters to flower biscuits with poppy seed centers using my flower cutters. Have a deliciously good time!

TROUBLESHOOTING YOUR BISCUITS

Don't wait until it's too late. Here are ways to ensure your biscuits are going to be the best ever!

• Dough feels too dry: Drizzle in 1 to 2 teaspoons of extra buttermilk at a time and gently fold it in. Biscuit dough should look shaggy, not wet (see process photos).
• Dough feels too wet or sticky: Lightly flour your hands and work surface. Dust the dough, fold it once or twice, and continue. Sticky dough is normal, but it should not be wet
• Butter is too soft while shaping: Stop and pop the dough into the freezer for 5 minutes. Warm butter can melt into the flour and prevents those flaky layers.
• Biscuits are not rising: Check that your oven is fully preheated to 450°F. Cold biscuits plus a hot oven equal a tall rise.
• Layers look uneven or crumbly: This usually means the dough was handled too much. Fold once or twice more, then stop. Over mixing kills layers, but gentle stacking fixes it fast.
• Biscuits are falling over: it's too late to fix this one now, but next time remember this formula that: if your dough is more than three-quarter inch thick, use at least a 3 inch biscuit cutter. If a half inch or smaller, you can use a 2 inch biscuit cutter.

Quick Recipe Video

Step-by-Step Instructions

Start by taking a breath. Biscuits should feel fun, not stressful. Follow the photos below and remember that shaggy dough is good dough. As long as your butter starts cold and you don't overwork the dough, these will bake up beautifully.

Step 1: Whisk together flour, baking powder, baking soda, sugar, and salt. Add cold butter and cut it into the flour using a pastry cutter or snap it in with your fingers.

Step 2: Continue until you have flat and crumbly pieces of butter.

Step 3: Make a well in the center and pour in the cold buttermilk. 

Step 4: Mix gently until the dough looks shaggy and loose.

Step 5: Turn the dough out onto a lightly floured surface. Pull it together with your hands or a bench scraper into a rough square.

Step 6: Cut the square into four smaller pieces. Stack them on top of each other. Press down into a square again.

Step 7: Repeat this cut and stack method two more times for maximum flaky layers.

Step 8: Pat the dough into a rectangle ½ to ¾ inch thick.

Step 9: I like to use a rolling pin to get a smooth top, but I'm kinda crazy like that.

Step 10: Cut into rounds or squares. Freeze the shaped biscuits for 10 to 15 minutes are you preheat your oven to 450°F.

Bake : Brush the tops with egg wash (one egg whisked with one tablespoon of water) or more buttermilk and bake at 450°F for 15 to 18 minutes, or until golden brown.

Rest: Let the biscuits cool on the sheet pan for at least 10 minutes. Brush with melted butter and sprinkle with flaky salt if you like.

Serve: Fresh from the oven, brushed with butter, and ready to enjoy. Grab one while they're hot. These will not last long!

Serving Suggestion

Nothing made my dad happier than a plate of biscuits and sausage gravy. The only person who likes it nearly as much is The Boy. And me! Extra gravy please!

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