Buttermilk Biscuits Flaky

Name: Buttermilk Biscuits Flaky
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12.0
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; 1 teaspoon baking soda; 3/4 teaspoon Diamond Crystal kosher salt; 1/2 cup cold unsalted butter, diced (like Kerrygold); 3/4 cup buttermilk

Highlighted under: Indulgent Baking Ideas

Early spring mornings can be a bit chilly, and nothing warms me up like a fresh batch of flaky buttermilk biscuits. There's some nostalgia in the air, reminding me of my grandmother's kitchen, where the smell of baking filled the whole house. I've tried countless recipes, but this one feels just right. Plus, they make for the best breakfast sandwiches. Honestly, I could eat these any time of the day, and I'm pretty sure you will too.

Created by

The Meals By Sophia Team

Last updated on 2026-06-03T23:02:19.057Z

One time, I was so eager to bake these biscuits that I decided to skip the buttermilk and used regular milk instead. Let me tell you, it was a total fail! The texture was dense, and they didn’t rise at all. Since then, I always make sure to use buttermilk, because it gives the biscuits that wonderful, tender crumb.

I've also learned that handling the dough gently is key. If you overwork it, you'll lose that lovely flaky texture. So, mix it just until everything comes together and then fold it a few times before cutting out your biscuits. Trust me, the extra care really pays off!

Why This Works So Well

The texture stays light and fluffy
Only need a few simple ingredients
Easily customizable with herbs or cheese

What to Know Before Making Buttermilk Biscuits Flaky

These buttermilk biscuits are all about that flaky, tender texture. It’s the kind of recipe that rewards you for keeping it simple. Measuring carefully really makes a difference here—too much flour will lead to dry biscuits, while too little could turn them into a sticky mess. Make sure to use a light touch, especially when mixing the dough. You're looking for those little butter chunks, which help create the layers.

If you’d like to switch things up, consider adding fresh herbs or shredded cheese into the mix. I love a bit of sharp cheddar for an extra kick. Just make sure not to go overboard, as this might change the moisture balance. Remember, biscuits don’t have to be perfect—each batch turns out a bit different, and I think that's part of their charm.

Ingredients

Gather these simple ingredients, and you're halfway there.

For the Biscuits

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon Diamond Crystal kosher salt
1/2 cup cold unsalted butter, diced (like Kerrygold)
3/4 cup buttermilk

Mixing these together will bring you that soft, flaky texture!

Instructions

It's time to get started!

Preheat the Oven

Start by preheating your oven to 450°F (232°C). This high heat will give the biscuits a nice rise and golden color. You can line a baking sheet with parchment paper while you prepare the dough.

Mix Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Make sure they are well combined. This step is crucial because you want the leavening agents evenly distributed.

Cut in the Butter

Next, add the diced butter to the flour mixture. Use a pastry cutter or your fingers to work the butter in until you have pea-sized pieces. Don’t overdo it; some small chunks are fine for that flaky texture.

Stir in the Buttermilk

Gently stir in the buttermilk with a fork until just combined. Be cautious not to overmix; you want it to be a bit shaggy but not wet. If it feels too dry, add a splash more buttermilk.

Form the Biscuits

Turn the dough out onto a lightly floured surface. With floured hands, gently pat it into a rectangle about 1 inch thick. Fold it over itself a couple of times for layers, but don’t stress about how it looks. Cut out biscuits with a floured round cutter, re-rolling scraps if necessary.

Bake the Biscuits

Place the biscuits on the prepared baking sheet, close together but not touching. Bake for about 12-15 minutes until they are golden brown. They should puff up beautifully! Keep an eye on them, as oven times can vary.

Once out of the oven, let them cool on a wire rack if you can resist diving right in!

What to Serve with Buttermilk Biscuits Flaky

I can't resist a good breakfast sandwich, and these biscuits are just the ticket. Try adding scrambled eggs, crispy bacon, and a slice of cheese for a hearty morning treat. You could also slather them with homemade jam or a touch of honey, which pairs beautifully with that buttery softness. Honestly, leftovers make for a quick snack any time of day too, just warm them up in the toaster oven.

For something lighter, serve them alongside a simple berry salad. The freshness of the berries cuts through the richness of the biscuits, making for a lovely, balanced bite. I also love to whip up a batch of sausage gravy to go on top, though that’s more of an occasional splurge in my house—it makes everything feel a bit special.

Make-Ahead Tips

If you’re planning to make these biscuits for a gathering, you can prepare the dough in advance. Just wrap it up tightly in plastic wrap after forming the biscuits, and pop them in the fridge for up to a day. When you’re ready to bake, you can simply preheat the oven and put them straight in—it's such a time-saver. Just add a couple of extra minutes to the baking time if they go in cold.

Another option is to freeze the cut-out biscuits. Place them on a baking sheet in the freezer until they're solid, then transfer them to a freezer-safe bag. This way, you can bake them straight from the freezer whenever a biscuit craving hits. Just remember to add a few extra minutes to the bake time; a bit of patience goes a long way when it comes to getting that golden finish.

Questions About Recipes

→ Can I use regular milk instead of buttermilk?

Technically, yes, but it won't give you that same tenderness. If you’re in a bind, adding a splash of vinegar to milk can mimic buttermilk.

→ What if the dough is too sticky?

No stress! Just sprinkle a little more flour on your work surface and on top of the dough while you shape it. It happens to the best of us.

→ How do I store leftover biscuits?

You can store them in an airtight container at room temperature for a day or two, but honestly, they are best fresh. I usually freeze extras for later, and they reheat nicely.

→ Can I add cheese or herbs to the batter?

Absolutely! I like to mix in shredded cheese or even fresh herbs for extra flavor. Just don't go overboard; you'll want to keep the biscuit structure.