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How to make flaky buttermilk biscuits. This guide will show you everything to make fluffy, buttery, flaky biscuits. #homemadebiscuits #buttermilkbiscuits #bread #biscuitrecipe
How To Make Flaky Buttermilk Biscuits
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins

This How To Make Flaky Buttermilk Biscuits guide will show you all the tips an tricks to get those buttery layers. Tall and fluffy biscuits filled with lots of layers that are crispy on the outside and soft on the inside. 

Course: Breads/Rolls
Cuisine: American
Keyword: buttermilk biscuits, homemade biscuits, homemade buttermilk biscuits
Servings: 12
Calories: 335 kcal
Author: Malinda Linnebur
  • 3 cups (345g) all purpose flour
  • tablespoons sugar
  • 3 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • ¾ cup (169g) COLD butter
  • 1 cup (240ml) COLD buttermilk
  1. Preheat oven to 450°F (232 degrees C). Line a baking sheet with parchment paper or lightly grease, set aside. OR use a cast iron skillet lightly greased.

  2. In a large bowl combine the flour, sugar, baking powder, baking soda, and salt. Using a cheese grater grate the very cold butter (I like to keep mine in the freezer) into the bowl of flour. Gently mix in the butter. Stir in the buttermilk just until the dough starts to come together. It will look very rough and shaggy. 

  3. Place dough onto work surface and gently knead dough 5-10 times to finish bringing the dough together. Roll into a rectangle then fold dough into thirds. Repeat then roll into a rectangle or square that is 1/2" thick. 

  4. Cut with a 2 1/2" or 2 3/4" biscuit cutter by dipping it into flour and pushing straight down. Do not twist the cutter. Cut the biscuits as close together as possible. Place biscuits on prepared pan with sides touching for softer sides or space apart for crisper sides. Re-roll any scraps until you have 12 biscuits.

  5. Bake for 10-15 minutes or until golden brown. 

Recipe Video

Recipe Notes
  1. Be sure to refer to the post and video for helpful tips on making biscuits. 
  2. Store baked biscuits in an airtight container for up to 5 days. Or freeze them for up to 3 months.

  3. To freeze biscuit dough: prepare biscuits and cut with biscuit cutter as directed. Place raw biscuits on a parchment lined baking sheet and freeze until solid (about 2-4 hours). Transfer to a ziploc bag and freeze for up to 3 months. To use: Place frozen biscuits on a parchment lined baking sheet or greased cast iron skillet and bake in preheated oven for 18-20 minutes or until golden brown. 

  4. Nutrition Facts: Since different brands of ingredients have different nutritional information, the information shown is just an estimate.
Nutrition Facts
How To Make Flaky Buttermilk Biscuits
Amount Per Serving (1 biscuit)
Calories 335 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Cholesterol 32mg11%
Sodium 367mg16%
Potassium 197mg6%
Carbohydrates 48g16%
Fiber 1g4%
Sugar 2g2%
Protein 6g12%
Vitamin A 380IU8%
Vitamin C 0.2mg0%
Calcium 79mg8%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the information shown is just an estimate.