{"@context":"https://schema.org","@type":"Recipe","url":"https://trevorfarias.com/recipes/buttermilk-biscuits","markdownUrl":"https://trevorfarias.com/recipes/buttermilk-biscuits/recipe.md","name":"Flaky Buttermilk Biscuits Recipe","description":"Tall, flaky homemade buttermilk biscuits with buttery layers, made from scratch in 30 minutes. The folding trick for layers and why you should never twist the cutter.","summary":"For flaky buttermilk biscuits, cut 1/2 cup of very cold butter into 2 1/2 cups of flour with baking powder, baking soda and salt, then stir in 1 cup of cold buttermilk just until a shaggy dough forms. Pat it out and fold it over on itself 4 times to build layers, then cut 2 1/2-inch rounds without twisting. Bake close together at 450°F for 12 to 15 minutes, until tall and golden.","author":"Trevor Farias","publisher":"Trevor's Kitchen","datePublished":"2026-10-06","dateModified":"2026-10-06","category":"Quick Breads","cuisine":"Southern","keywords":["buttermilk biscuits","buttermilk biscuit recipe","flaky biscuits","homemade biscuits","biscuits from scratch","southern biscuits"],"prepTime":"PT15M","cookTime":"PT15M","totalTime":"PT30M","yield":"About 10 biscuits","servings":10,"ingredientGroups":[{"name":null,"ingredients":[{"amount":"2 1/2","unit":"cups","name":"all-purpose flour","note":"320 g, plus more for dusting","text":"2 1/2 cups all-purpose flour, 320 g, plus more for dusting"},{"amount":"1","unit":"tablespoon","name":"baking powder","text":"1 tablespoon baking powder"},{"amount":"1/2","unit":"teaspoon","name":"baking soda","text":"1/2 teaspoon baking soda"},{"amount":"1","unit":"teaspoon","name":"fine salt","text":"1 teaspoon fine salt"},{"amount":"1","unit":"tablespoon","name":"granulated sugar","note":"optional","text":"1 tablespoon granulated sugar, optional"},{"amount":"1/2","unit":"cup","name":"very cold unsalted butter","note":"113 g, cubed or grated frozen","text":"1/2 cup very cold unsalted butter, 113 g, cubed or grated frozen"},{"amount":"1","unit":"cup","name":"cold buttermilk","note":"plus 1 to 2 tablespoons if needed","text":"1 cup cold buttermilk, plus 1 to 2 tablespoons if needed"},{"amount":"2","unit":"tablespoons","name":"unsalted butter","note":"melted, for brushing","text":"2 tablespoons unsalted butter, melted, for brushing"}]}],"steps":[{"step":1,"name":"Heat the oven","text":"Heat the oven to 450°F with a rack in the upper-middle position. Line a baking sheet with parchment paper.","tip":null},{"step":2,"name":"Cut in the butter","text":"Whisk the flour, baking powder, baking soda, salt and sugar in a large bowl. Add the cold butter and cut it in with a pastry cutter or your fingertips until the mixture looks like coarse crumbs with some pea-sized pieces of butter remaining.","tip":"Grating a frozen stick of butter on the large holes of a box grater is the easiest way to keep it cold and evenly distributed."},{"step":3,"name":"Add the buttermilk","text":"Pour in the buttermilk and stir with a fork just until a shaggy dough forms and there is no dry flour left at the bottom of the bowl. Add another tablespoon or two of buttermilk if needed.","tip":null},{"step":4,"name":"Fold for layers","text":"Turn the dough onto a lightly floured surface and pat it into a rectangle about 3/4 inch thick. Fold it in half like a book, pat it out again, and repeat 3 more times, for 4 folds in total. Finally, pat it out to about 1 inch thick.","tip":null},{"step":5,"name":"Cut the biscuits","text":"Dip a 2 1/2-inch round cutter in flour and press straight down without twisting. Place the biscuits on the baking sheet so they just touch. Gently press the scraps together and cut more biscuits.","tip":null},{"step":6,"name":"Bake","text":"Bake for 12 to 15 minutes, until tall and golden brown on top. Brush with the melted butter as soon as they come out of the oven. Serve warm.","tip":null}],"equipment":["Large mixing bowl","Pastry cutter or box grater","2 1/2-inch round biscuit cutter","Baking sheet","Parchment paper","Pastry brush"],"notes":["Keep the butter and buttermilk very cold.","Stir only until the dough comes together; a shaggy dough makes tender biscuits.","Cut straight down and do not twist the cutter.","Bake the biscuits touching each other for the tallest rise."],"storage":["Biscuits are best the day they are baked. Store leftovers airtight at room temperature for up to 2 days and rewarm in a 350°F oven for 5 minutes.","Freeze unbaked cut biscuits on a tray, then transfer to a freezer bag for up to 3 months. Bake from frozen at 425°F, adding 3 to 5 minutes."],"variations":["Cheddar chive: stir 1 cup grated sharp cheddar and 2 tablespoons chopped chives into the flour mixture before adding the buttermilk.","Drop biscuits: add an extra 1/4 cup buttermilk and drop spoonfuls of dough onto the baking sheet; skip the folding and cutting.","Honey butter: brush the hot biscuits with 2 tablespoons melted butter mixed with 1 tablespoon honey."],"faqs":[{"question":"How do you make biscuits rise tall and flaky?","answer":"Use very cold butter, fold the dough over on itself 3 or 4 times, cut straight down without twisting, and bake the biscuits close together in a hot 450°F oven."},{"question":"Can I make biscuits without buttermilk?","answer":"Yes. Mix 1 tablespoon lemon juice or white vinegar into 1 cup of whole milk and let it stand for 10 minutes before using."},{"question":"Why shouldn't you twist a biscuit cutter?","answer":"Twisting seals the cut edges of the dough, which stops the layers from separating and rising. Press straight down and lift straight up."},{"question":"Can I make biscuit dough ahead of time?","answer":"Yes. Cut the biscuits and freeze them unbaked for up to 3 months, then bake from frozen. You can also refrigerate cut biscuits, covered, for a few hours before baking."}],"nutritionPerServing":{"calories":210,"fatGrams":11,"saturatedFatGrams":7,"carbohydrateGrams":25,"fiberGrams":1,"sugarGrams":2,"proteinGrams":4,"sodiumMilligrams":420,"cholesterolMilligrams":30}}