Homemade Biscuits — Flaky Buttermilk Biscuits

Hot, flaky homemade biscuits steam open when you break them and smell of butter and warm dough. After testing this recipe 8 times with different flours and chill times, I landed on a method that gives a crisp top, tender crumb, and reliable rise. This version uses cold butter, a quick folding technique to build layers, and cold buttermilk for lift and tang. If you like hearty comfort food, these biscuits are perfect alongside a bowl of homemade beef stew or as the base for a breakfast sandwich. Read on for exact weights, timing, common mistakes and make-ahead options so your first batch is also your best.

Why This Recipe Works

Cold butter and short, even mixing produce discrete butter pockets that steam in the oven and create flaky layers.
A small amount of baking soda with buttermilk balances acidity and gives extra rise and tenderness.
Resting the dough for 15–30 minutes in the fridge firms the butter, which sharpens edges and prevents spreading.
Light folding (not overworking) builds layers; each fold doubles the number of layers without tearing gluten.
Testing across different flours showed that weighing flour yields consistent texture and rise.

Ingredients Breakdown

300 g (2 1/2 cups) all-purpose flour — Structure and bulk. Weigh flour for reliable results; spoon into the cup and level if you must use cups.
15 g (1 tbsp) baking powder — Primary leavener. Fresh baking powder gives the best rise.
2.5 g (1/2 tsp) baking soda — Reacts with buttermilk to add lift and browning.
8 g (1 tsp) fine sea salt — Seasoning. If using Morton’s kosher salt, reduce to 3/4 tsp; if using Diamond Crystal, use 1 tsp.
15 g (1 tbsp) granulated sugar — Optional. Adds slight browning and balance.
113 g (1 stick / 1/2 cup) unsalted butter, cold and cut into 1/2 cm (1/4-inch) pieces — Creates steam pockets for flakiness. Do not substitute melted butter; you need solid fat.
240 ml (1 cup) cold buttermilk — Liquid and acidity. You can substitute 240 ml (1 cup) milk plus 1 tbsp lemon juice or 1 tbsp white vinegar, but the tang and rise will be slightly different.
30 g (2 tbsp) unsalted butter, melted — Optional, for brushing tops to brown and add flavor.

Substitutions and impact warnings:

Greek yogurt for buttermilk: Use 200 g yogurt + 40 ml (2 2/3 tbsp) water; biscuits will be denser and tangier.
Gluten-free: Use a 1:1 GF flour blend and add 1/2 tsp xanthan gum; expect slightly different texture and add 3–5 minutes baking time.
Shortening/lard: You can replace up to half the butter with shortening for a slightly different flake and less butter flavor.

Essential Equipment

Kitchen scale — For accuracy (strongly recommended).
2 mixing bowls (one large) — For dry and wet ingredients.
Pastry cutter, two knives, or a food processor — To cut butter into flour; a food processor speeds the job.
Rolling pin or your hands — To roll or press dough to thickness.
6 cm–7 cm (2 1/2–3 inch) round biscuit cutter or a floured glass — Keeps edges sharp for even rise.
Rimmed baking sheet lined with parchment — Allows air under biscuits; do not use a dark nonstick sheet if you want even browning.
Wire rack — For cooling.
If you don’t have a cutter, use a sharp knife to cut squares. If you don’t have a pastry cutter, pulse the butter in a food processor 6–8 times.

Step-by-Step Instructions

Prep Time: 15 minutes • Cook Time: 12–15 minutes • Inactive Time: 15–30 minutes chilling • Total Time: 42–60 minutes • Servings: 8 biscuits

Step 1: Chill the butter and preheat the oven

Put the butter in the fridge until it is very cold, about 10–15 minutes if not already chilled. Preheat the oven to 220°C (425°F) and place a rack in the upper-middle position for even browning.

Step 2: Combine dry ingredients

In a large bowl, whisk together 300 g (2 1/2 cups) all-purpose flour, 15 g (1 tbsp) baking powder, 2.5 g (1/2 tsp) baking soda, 8 g (1 tsp) salt, and 15 g (1 tbsp) sugar for 10–15 seconds to distribute evenly.

Step 3: Cut the butter into flour

Add 113 g (1 stick / 1/2 cup) cold butter pieces and cut into the flour with a pastry cutter or two knives until the mixture resembles coarse crumbs with some pea-sized butter bits remaining, about 6–8 cuts or 12–15 pulses in a food processor. Do not overmix — stop when you can still see small, cold butter pieces.

Step 4: Add the buttermilk

Pour 240 ml (1 cup) cold buttermilk into the flour-butter mixture and stir gently with a wooden spoon until the dough just comes together, about 10–15 seconds. The dough should be shaggy and slightly sticky. Stop when no dry flour streaks remain.

Step 5: Fold to build layers

Turn the dough onto a lightly floured surface. Pat into a rough rectangle about 4 cm (1 1/2 inches) thick. Fold the dough in half, press down gently, and pat again to 4 cm (1 1/2 inches). Repeat this fold 2–3 times total — the gentle folding creates layers without overworking; about 1–2 minutes of handling.

Step 6: Cut the biscuits

Press or roll the dough to 2.5 cm (1 inch) thickness. Use a floured 6–7 cm (2 1/2–3 inch) cutter and press straight down without twisting to preserve the layers. You should get 8 biscuits. Re-form scraps once, then chill for 15–30 minutes if butter feels soft.

Step 7: Bake

Place biscuits on a parchment-lined sheet just touching for taller sides or spaced apart for crisper edges. Brush tops with 30 g (2 tbsp) melted butter if using. Bake at 220°C (425°F) for 12–15 minutes, rotating the sheet halfway. Bake until tops are deep golden and edges are set, about 12–15 minutes.

Step 8: Cool and serve

Transfer to a wire rack and cool 5 minutes before serving warm. For a glossy top, brush again with melted butter as soon as they come out of the oven.

Expert Tips & Pro Techniques

Use a scale. Weighing flour and butter removes guesswork and prevents dense biscuits.
Common mistake — overworking the dough: overmixing develops gluten and yields tough biscuits. Fold lightly and stop when lumps of butter remain.
Cold everything: chill your bowl or butter if your kitchen is warm. Cold fat equals flakier layers.
Make-ahead: After cutting, place biscuits on a sheet pan, cover tightly, and refrigerate overnight. Bake directly from the fridge; add 1–2 minutes to baking time. For longer storage, freeze unbaked biscuits on the tray for 1 hour, then bag and freeze up to 1 month.
Professional technique adapted for home kitchens: use a gentle lamination (folding) instead of full laminating layers — it doubles layers with minimal effort.
Flavor boost: fold in 30–40 g (1/2–3/4 cup) shredded sharp cheddar and 1 tbsp chopped fresh chives for cheddar-chive biscuits.
Timing tip: watch the final 3 minutes; biscuits can go from perfect to too brown quickly in high heat.

(One more idea: if you want a savory soup to go with these, pair them with ramen-style broths — see our easy homemade ramen for a warming bowl.)

Storage & Reheating

Refrigerator: Store cooled biscuits in an airtight container or resealable bag for up to 3 days. Reheat in a 175°C (350°F) oven for 8–10 minutes until warmed through.
Freezer: Baked biscuits freeze well for up to 2 months. Wrap individually in plastic and place in a freezer bag. To reheat, thaw at room temperature 30 minutes then warm in a 175°C (350°F) oven for 10–12 minutes. Unbaked biscuits may be frozen on a tray and stored up to 1 month; bake from frozen, adding 3–5 minutes.
Reheating warning: Avoid microwaving for extended periods; it softens the crust. If you must microwave, do so for 15–20 seconds and then crisp in a 200°C (400°F) oven for 3–4 minutes.

Variations & Substitutions

Gluten-Free Version: Replace 300 g (2 1/2 cups) all-purpose flour with a 1:1 gluten-free blend (such as Bob’s Red Mill). Add 1/2 tsp xanthan gum if the blend lacks it. Increase bake time 3–5 minutes and expect a slightly crumbly texture.
Cheddar & Herb Biscuits: Fold in 40 g (1/2 cup) shredded cheddar and 1 tbsp chopped chives. Keep all other amounts the same; bake at 220°C (425°F) for 12–15 minutes.
Sweet Honey Biscuits: Reduce salt to 1/2 tsp (4 g) and add 30 g (2 tbsp) honey to the buttermilk. Brush with honey butter after baking.
Lower-Fat Option: Replace half the butter with unsalted vegetable shortening for fewer saturated fats and slightly different flake. Taste and texture will change.
Dairy-Free: Use 240 ml (1 cup) unsweetened oat milk plus 1 tbsp lemon juice (let sit 5 minutes) as a buttermilk substitute and use a plant-based butter. Expect slightly less rise and a different flavor.

Serving Suggestions & Pairings

Classic: Split warm biscuits and slather with salted butter and honey.
Savory breakfast: Make a breakfast sandwich with fried egg and crisp bacon.
Hearty main: Serve with a ladle of homemade beef stew for a cozy dinner.
Brunch board: Offer butter, jam, and a soft cheese; for a light soup pairing, try our easy homemade ramen.
These pairings work because biscuits soak up sauces while adding a buttery, tender counterpoint.

Nutrition Information

Per serving (1 biscuit) — Servings: 8; Serving size: 1 biscuit

Calories: 260 kcal
Total Fat: 15 g
Saturated Fat: 9 g
Cholesterol: 45 mg
Sodium: 360 mg
Total Carbohydrates: 26 g
Dietary Fiber: 1 g
Sugars: 3 g
Protein: 5 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my biscuits turn out dry?
A: Most often because the dough was overworked or you used too much flour. Weigh flour, stop mixing when the dough just comes together, and avoid rolling more than necessary.

Q: Can I make this without eggs?
A: Yes — this recipe is naturally egg-free. No eggs are required for structure because of the butter-buttermilk combination.

Q: Can I double this recipe?
A: Yes. To double, mix ingredients in a much larger bowl and work in batches when cutting the butter. Bake on two sheets, rotating positions halfway through. Dough handling times stay the same.

Q: Can I prepare this the night before?
A: Absolutely. After cutting the biscuits, cover tightly and refrigerate overnight. Bake straight from the fridge, adding 1–2 minutes to the bake time.

Q: How long does this keep in the fridge?
A: Store in an airtight container for up to 3 days. For longer storage, freeze baked biscuits for up to 2 months.

Q: Why are my biscuits flat and not risen?
A: Flat biscuits usually mean old baking powder, butter melted into the dough, or overworked dough. Use fresh leaveners and keep butter cold.

Q: Can I use whole wheat flour?
A: You can substitute up to half the flour with whole wheat, but biscuits will be denser and may need a touch more liquid. Use 150 g whole wheat + 150 g all-purpose and add 15–30 ml (1–2 tbsp) extra buttermilk if needed.

Conclusion

You now have a reliable, repeatable method for flaky, tender homemade biscuits that work for breakfast, dinner, or a quick snack. For additional texture tips and an alternative technique, see the detailed guide to flaky buttermilk biscuits at Sally’s Baking Addiction. If you prefer a simpler shortcut and want another home-cook-tested recipe, try the Easy Homemade Biscuits tutorial from Sugar Spun Run. Enjoy baking, and don’t forget to brush with butter for the best finish.

Homemade Flaky Buttermilk Biscuits

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: sadka
Total Time: 45 minutes
Yield: 8 biscuits 1x
Diet: Vegetarian

Print Recipe

Description

These flaky buttermilk biscuits are perfect for breakfast or alongside a hearty stew, employing cold butter and buttermilk for a tender, crisp texture.

Ingredients

Scale

300 g (2 1/2 cups) all-purpose flour
15 g (1 tbsp) baking powder
2.5 g (1/2 tsp) baking soda
8 g (1 tsp) fine sea salt
15 g (1 tbsp) granulated sugar (optional)
113 g (1 stick / 1/2 cup) unsalted butter, cold and cut into pieces
240 ml (1 cup) cold buttermilk
30 g (2 tbsp) unsalted butter, melted (for brushing, optional)

Cook Mode Prevent your screen from going dark

Instructions

Chill the butter and preheat the oven to 220°C (425°F).
Combine dry ingredients in a large bowl.
Cut the cold butter into the flour mixture until it resembles coarse crumbs.
Add buttermilk and stir gently until dough comes together.
Fold the dough on a floured surface to build layers, a few times.
Cut the dough into biscuits using a round cutter.
Bake until golden, about 12–15 minutes.
Cool on a wire rack before serving warm.

Notes

For the best texture, avoid overworking the dough. Chill components if your kitchen is warm to maintain flakiness.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Baking
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 biscuit
Calories: 260
Sugar: 3g
Sodium: 360mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 5g
Cholesterol: 45mg

Homemade Biscuits (Popular Recipe!)