Flaky Buttermilk Biscuits
Buttermilk biscuits are tall, tender and flaky, with golden tops and buttery layers that peel apart. They go with breakfast, soup, fried chicken or just a little jam.
- 29 minTotal time
- 8Servings
- 300kcal / serving
- 5 gProtein
Grating frozen butter and folding the dough make the layers, and the recipe needs no mixer or special tools. It makes 8 biscuits in under 30 minutes.
The science: why this works
- Cold, grated butter stays in small pieces, so it melts in the oven and leaves steam pockets for flaky layers.
- Folding the dough in thirds builds stacked layers without developing much gluten.
- Buttermilk is acidic, so it activates the baking soda and keeps the crumb tender.
- A hot oven at 450°F (230°C) makes the butter steam fast, so the biscuits rise tall before the crust sets.
- Placing the biscuits touching each other forces them to rise up rather than out.
Why cold butter makes layers
Solid butter pieces keep the dough layers apart. In a hot oven, the water in the butter turns to steam and pushes the layers up. If the butter melts into the flour first, you get a dense, crumbly biscuit with no layers.
Learn: Cold butter for flaky pastry →Why buttermilk
Buttermilk is mildly acidic. It reacts with baking soda to make extra carbon dioxide, and the acid softens gluten. That gives a lighter, more tender crumb and a slight tang compared with plain milk. Plain milk works in a pinch, but it will not give the same lift.
Learn: Baking soda vs baking powder →Why you cut straight down
Twisting the cutter seals the cut edges together, which stops the layers from separating as they rise. A clean, straight cut leaves the layers open, so the biscuit grows tall and flaky. This is also why rerolled scraps never rise quite as tall.
Learn: Laminated dough layers →Flaky Buttermilk Biscuits
29 min · 8 servings · American · Baking
Ingredients
Makes 8 servings
- 300 gall-purpose flour (2 1/2 cups), plus more for dusting
- 1 tbspbaking powder
- 1 tspgranulated sugar
- 1 tspfine salt
- ¼ tspbaking soda
- 120 gcold unsalted butter, frozen for 15 minutes (1/2 cup)
- 240 mlcold buttermilk (1 cup), plus 1 tbsp for brushing
- 2 tbspmelted butter, for brushing
Method
Tips for the best result
- Freeze the butter and chill the buttermilk for the flakiest results.
- Work quickly, because warm hands melt the butter.
- Place biscuits close together so they support one another.
Mistakes to avoid
- Overworking the dough makes tough, flat biscuits, so mix until it just comes together.
- Twisting the cutter seals the edges and stops the rise, so press straight down.
- Using warm butter gives dense biscuits, so keep it frozen until you grate it.
Variations and swaps
- Fold in 80 g shredded cheddar and 1 tbsp chopped chives.
- Add 1 tbsp honey to the buttermilk and brush the baked tops with honey butter.
- Cut the dough into squares to skip the scraps.
- Swap buttermilk for 240 ml milk plus 1 tbsp lemon juice, rested 5 minutes.
- Swap all-purpose flour for a Southern soft wheat flour for a more tender biscuit.
- Swap butter for half shortening for a taller, softer biscuit.
Storing and reheating
Keep at room temperature for 2 days in an airtight container. Reheat at 350°F (175°C) for 5 to 8 minutes. Freeze baked biscuits for up to 2 months, or freeze unbaked cut biscuits and bake from frozen for 15 to 18 minutes.
Flaky Buttermilk Biscuits: questions
Why are my biscuits flat?
Flat biscuits usually come from warm butter, twisting the cutter, or old baking powder. Keep everything cold, cut straight down and check the date on your baking powder.
How do I make biscuits flaky?
Use cold or frozen butter, fold the dough a few times and do not overmix. The butter melts in the hot oven and creates steam pockets.
Can I use regular milk instead of buttermilk?
Yes. Mix 240 ml milk with 1 tbsp lemon juice or vinegar and rest it 5 minutes. The biscuits will be a bit less tangy.
Can I make biscuits ahead?
Yes. Cut the biscuits, freeze them on a tray and then bag them. Bake from frozen at 450°F (230°C) for 15 to 18 minutes.
Why do biscuits have to touch on the sheet?
Touching biscuits support each other and rise up. Biscuits spaced apart tend to spread out and be shorter.
