Homemade flaky buttermilk biscuits are a classic known for their tender, flaky layers and rich, buttery flavor.
This recipe utilizes a folding technique that gives these biscuits many flaky layers.
Buttermilk Biscuits
Homemade flaky buttermilk biscuits are a delicious and comforting staple in many households. These biscuits are prized for their tender, flaky texture and rich, buttery flavor. They can be enjoyed on their own or served with a variety of toppings such as honey butter, strawberry jam, or sausage gravy.
Making homemade flaky buttermilk biscuits is a time-honored tradition that has been passed down through generations. While they may seem intimidating to make, they are actually quite simple and require only a few basic ingredients.
Whether you're an experienced baker or a novice in the kitchen, learning how to make flaky buttermilk biscuits is a fun and rewarding experience that is sure to impress your family and friends.
Buttermilk is a key ingredient in these biscuits and is needed for both rise and flavor. Wondering what kind of buttermilk to use and what to do if you don't have buttermilk?
Read All About Buttermilk and Substitutes to find out! I also did a baking test using different types of buttermilk to make these flaky buttermilk biscuits. Check it out to find my results!
If you're short on time and want to skip folding the dough and cutting out individual biscuits, you'll want to try my easy drop biscuits.
Key ingredients
This section reviews the best ingredients and substitutions for this recipe. For an exact list of ingredients and quantities, check the recipe card below.
- Buttermilk - I prefer to use a regular cultured buttermilk that has between 3.5-4% milk fat. However, any buttermilk will work, even a homemade buttermilk substitute. I've tested four different types of buttermilk in this recipe, all with favorable results! Read all about homemade buttermilk to see my test results!
- Butter - You want your butter fully chilled for this recipe! No room temperature butter here! I use salted butter, but unsalted works well too. Use whichever you prefer. Just add a small additional pinch of salt if using unsalted.
- Flour - Use all-purpose flour when making these biscuits
- Baking Powder - Needed to get the rise in these biscuits. Baking powder also helps to create a tender crumb and adds some flavor to the biscuits. To avoid a metallic taste, choose a baking powder without aluminum.
How to make flaky buttermilk biscuits
In this section, I share step-by-step photos, cooking methods, techniques, and a general overview. For detailed instructions, temperatures, and timing, check the printable recipe card below.
- Place flour, baking powder, sugar, and salt in the bowl of a food processor. Add butter and pulse about six times until butter is well incorporated and the mixture resembles coarse crumbs. You may also use a pastry blender for this step.
- Put the flour mixture into a large bowl and add buttermilk. Mix just until combined. It will be dry.
- Pour onto a counter and form a rectangle that is about ¾ inch thick
- Fold one side over about ⅓ of the way. Fold the other side over to the other side, like you'd fold a letter.
- Rotate a quarter of a turn and repeat. You'll do this for a total of four folds and four turns.
- Form dough into a rectangle one final time and cut into biscuits
- Place on a parchment-lined baking sheet, brush with melted butter and bake in a preheated 425°F oven for 18-20 minutes
Recipe tips
- Use cold ingredients - this will help create a flakier texture in your biscuits.
- Handle the dough as little as possible - overworking the dough can lead to tough, dense biscuits.
- Cut the butter into small pieces before adding it to the flour mixture - this will help distribute it evenly and create layers in the dough.
- Fold the dough - into a "letter fold" four different times
- Use a sharp biscuit cutter to cut out the biscuits - a dull cutter can compress the dough and prevent it from rising properly.
- Don't twist the cutter when pressing down into the dough - cut straight down. This will help keep your biscuits tall.
- Place the biscuits close together on the baking sheet - this will help them rise up, rather than out, creating a taller biscuit.
- Brush the tops of the biscuits with melted butter before baking - this will help them brown and give them a delicious, buttery flavor.
Frequently asked questions
You need to use buttermilk to make these buttermilk biscuits. However, you can also use a buttermilk substitute.
Yes, you can roll out and cut the biscuits ahead of time and bake them later. After you cut out the biscuits, place them on a baking sheet and cover with plastic wrap. Refrigerate for up to 24 hours before baking.
When you're ready to bake the biscuits, preheat your oven and add the biscuits straight from the refrigerator. Then bake as you normally would, adjusting the baking time as needed.
Note that the baking time may be slightly longer since the biscuits will be colder. Baking time can vary depending on your oven, so keep an eye on the biscuits and adjust the time as needed.
The best way to know when your buttermilk biscuits are done baking is to look at their color and texture. Here are a few things to look for:
Color: The biscuits should be golden brown on the top and bottom. This indicates that the biscuits are fully baked and have a nice crispy exterior.
Texture: When you press lightly on the top of a biscuit, it should feel firm and springy. If it feels too soft or doughy, it's not done yet. If it feels hard or crunchy, it's overdone.
Internal temperature: For the most accurate way to determine if your biscuits are done, you can use a meat thermometer to check their internal temperature. The temperature should be around 200-210°F.
The baking time for buttermilk biscuits can vary depending on your oven and the size of the biscuits, but it's usually around 15-20 minutes at 425°F. Keep an eye on the biscuits towards the end of the baking time and use the above indicators to determine if they are done.
To store leftover buttermilk biscuits, allow them to cool completely and then wrap them tightly in plastic wrap or aluminum foil. You can also place them in an airtight container. Stored this way, the biscuits will keep at room temperature for up to two days.
If you want to store the biscuits for longer, you can freeze them. Wrap the cooled biscuits tightly in plastic wrap or aluminum foil, then place them in a freezer-safe container or bag. The biscuits will keep in the freezer for up to three months.
To reheat the biscuits, remove them from the plastic wrap or foil and place them in a preheated 350°F oven for 10-15 minutes, or until they are heated through. Alternatively, you can microwave the biscuits for 20-30 seconds on high, but this method may result in slightly less crisp biscuits.
Yes, you can freeze the biscuits for later. To freeze the unbaked biscuits, place them on a baking sheet lined with parchment paper and put the sheet in the freezer until the biscuits are frozen solid. Then transfer the frozen biscuits to a freezer-safe container or bag and store them in the freezer for up to three months.
To bake the frozen biscuits, preheat your oven to 425°F and place the frozen biscuits on a baking sheet. Bake for 18-20 minutes, or until they are golden brown and cooked through.
You can also freeze baked biscuits. Allow them to cool completely, then wrap them tightly in plastic wrap or aluminum foil and place them in a freezer-safe container or bag. To reheat, place the wrapped biscuits in a preheated 350°F oven for 10-15 minutes, or until they are heated through.
Serving suggestions
- Serve for breakfast along with bacon, a fried egg, and a slice of cheese for a delicious breakfast sandwich
- Make biscuits and gravy
- Pile with ham and cheese for a lunch box sandwich
- Serve alongside your favorite soup or salad for a light lunch or dinner. Try creamy chicken orzo soup or tomato basil soup.
- Top with fresh strawberries or fresh raspberries and a dollop of sweetened whipped cream for a tasty shortcake
More buttermilk biscuits
- Ham and Cheese Biscuits
- Jalapeno Biscuits
- Pepper Jack Biscuits
- Pizza Biscuits
- Easy Buttermilk Pan Biscuits
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious baking recipes!
Flaky Buttermilk Biscuits
Equipment
- Measuring Cups
- Cookie Sheet
- Biscuit Cutter (2½ - 3 inch cutter)
Ingredients
- 2 ½ cups flour
- 2 tablespoons baking powder
- 1 teaspoon sugar
- 1 teaspoon salt
- 8 tablespoons butter (salted butter, cut into small cubes)
- 1 cup buttermilk
- 2 tablespoons melted butter (for brushing on top of biscuits)
Instructions
- Place flour, baking powder, sugar and salt in the bowl of a food processor. Add butter and pulse about six times until butter is well incorporated and the mixture resembles coarse crumbs. You may also use a pastry blender for this step.2 ½ cups flour, 2 tablespoons baking powder, 1 teaspoon sugar, 1 teaspoon salt, 8 tablespoons butter
- Pour flour mixture into a large mixing bowl and add buttermilk. Mix together with a fork or a firm spatula just until mixture comes together. The dough will appear very dry.1 cup buttermilk
- Dump onto counter top and begin to bring dough together with your hands. Form dough into a rough rectangle so dough is about ¾ inch thick.
- Use a bench scraper to lift one side of the dough and fold the dough over a third of the way (like you are folding a letter). Fold the other side over the top of the first fold. This is the first fold. You'll be repeating this step three additional times for a total of four folds. Rotate dough 90 degrees or a quarter of a turn.
- Pat or roll dough out again into a rectangle that is about ¾ of an inch thick. Fold dough into thirds again like you're folding a letter. This is the second fold. Rotate and repeat two more times until you have created four total folds and turns. (Step by step photos are available in the post above this recipe card.)
- Pat out one additional time and use a biscuit cutter to cut out biscuits. Use scraps to reform dough and cut any additional biscuits with the remaining dough. You should be able to get 7-8 bisuits depening on the size of your cutter and the thickness of your dough.
- Place biscuits on a parchment lined baking sheet with the sides of the biscuits touching each other
- Brush tops of biscuits with melted butter and bake in preheated 425°F oven for 18-20 minutes until biscuits are golden and baked through.2 tablespoons melted butter
- Place baked biscuits on a baking rack. Serve hot or at room temperature.
Notes
-
- Use cold ingredients - this will help create a flakier texture in your biscuits.
-
- Handle the dough as little as possible - overworking the dough can lead to tough, dense biscuits.
-
- Cut the butter into small pieces before adding it to the flour mixture - this will help distribute it evenly and create layers in the dough.
-
- Fold the dough - into a "letter fold" four different times
-
- Use a sharp biscuit cutter to cut out the biscuits - a dull cutter can compress the dough and prevent it from rising properly.
-
- Don't twist the cutter when pressing down into the dough - cut straight down. This will help keep your biscuits tall.
-
- Place the biscuits close together on the baking sheet - this will help them rise up, rather than out, creating a taller biscuit.
-
- Brush the tops of the biscuits with melted butter before baking - this will help them brown and give them a delicious, buttery flavor.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Suzi says
These turned out so well! Light, fluffy, crispy in all the right places, and taste so good!
Kathy says
Thanks so much! So glad you enjoyed them!!! 🙂
Suzi says
I used a cheese grater to cut the butter into tiny pieces instead of a food processor. It worked well!
Kathy says
That's a great tip! Thanks so much! 🙂
Phyllis McGee says
I'm for sure going to try the biscuit recipe
Kathy says
Great! Let me know how they turn out! 🙂