Breakfast · September 22, 2026
Flaky Buttermilk Biscuits
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There’s something so comforting about a warm, homemade biscuit. These buttermilk biscuits are everything I want them to be; tall, fluffy, buttery, and filled with soft, flaky layers that pull apart perfectly. The buttermilk gives them a subtle tang and keeps the inside tender, while the outside bakes up beautifully golden. They’re simple, nostalgic, and the kind of recipe that feels just as right alongside breakfast as it does warm from the oven with a little butter and honey. My favorite way to top them is with maple butter and little flaky sea salt.
The recipe
Flaky Buttermilk Biscuits
Prep
10 minutes
Cook
12-15 minutes
Total
22-25 mintues
Serves
6 biscuits
Ingredients
- 2 cups all purpose flour
- 1 tbs baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 3/4 cup really cold buttermilk
- 1/2 cup frozen butter, (1 stick)
Instructions
- 1
Preheat your oven to 450 degrees Fahrenheit and line a baking sheet with parchment paper.
- 2
In a large bowl whisk together 2 cups flour, 1 tbs baking powder, 1/2 tsp baking soda, 1 tsp salt.
- 3
Grate your frozen butter directly into the flour mixture.
- 4
Lightly coast the butter in flour using your fingers until it resembles little pebbles then add 3/4 cup of buttermilk.
- 5
Using a fork, mix until a dough starts to form.
- 6
Turn the dough out onto a lightly floured counter top and gently form into a rectangle.
- 7
Fold it into thirds, like a letter. Do this process 3-4 times. This is what forms the layers.
- 8
Pat the dough into a 1 inch thick rectangle and cut the dough into circles using a cookie cutter or a glass. DO NOT twist the cutter, just press straight down then lift up.
- 9
Arrange biscuits onto the baking sheet slightly touch each other and brush the tops with buttermilk.
- 10
Bake for 12-15 minutes until they are slightly golden brown.
- 11
Enjoy while still warm!