# Flaky Buttermilk Biscuits Recipe Source: https://trevorfarias.com/recipes/buttermilk-biscuits Author: Trevor Farias (Trevor's Kitchen) Published: 2026-10-06 · Updated: 2026-10-06 Category: Quick Breads · Cuisine: Southern > 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. ## At a glance - Prep time: 15 minutes - Cook time: 12 to 15 minutes - Total time: 30 minutes - Yield: About 10 biscuits - Servings: 10 - Calories per serving: 210 ## Ingredients - 2 1/2 cups all-purpose flour, 320 g, plus more for dusting - 1 tablespoon baking powder - 1/2 teaspoon baking soda - 1 teaspoon fine salt - 1 tablespoon granulated sugar, optional - 1/2 cup very cold unsalted butter, 113 g, cubed or grated frozen - 1 cup cold buttermilk, plus 1 to 2 tablespoons if needed - 2 tablespoons unsalted butter, melted, for brushing ## Instructions 1. **Heat the oven.** Heat the oven to 450°F with a rack in the upper-middle position. Line a baking sheet with parchment paper. 2. **Cut in the butter.** 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._ 3. **Add the buttermilk.** 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. 4. **Fold for layers.** 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. 5. **Cut the biscuits.** 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. 6. **Bake.** 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. ## 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. ## Why this recipe works - Very cold butter melts in the oven and releases steam, which lifts the dough into flaky layers. - Buttermilk adds tang and tenderness and reacts with the baking soda for extra rise. - Folding the dough a few times stacks up thin layers of butter and dough. - Cutting straight down without twisting leaves the edges open so the biscuits can rise tall. - Baking the biscuits touching each other helps them rise up instead of spreading out. ## Why are my biscuits flat and hard? The most common causes are warm butter, overworked dough and old baking powder. Keep the butter and buttermilk in the refrigerator until the moment you use them. Mix the dough only until it barely comes together; it should look shaggy, not smooth. And check the date on your baking powder: if it is more than 6 months old, buy a fresh can. Twisting the biscuit cutter is another culprit. It pinches the edges closed, so the biscuits cannot rise. Press straight down and lift straight up. ## No buttermilk? Here is a substitute Stir 1 tablespoon of lemon juice or white vinegar into 1 cup of whole milk and let it stand for 10 minutes until slightly thickened. It is not quite as thick or tangy as real buttermilk, but it makes very good biscuits. ## 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. ## Frequently asked questions **How do you make biscuits rise tall and flaky?** 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. **Can I make biscuits without buttermilk?** Yes. Mix 1 tablespoon lemon juice or white vinegar into 1 cup of whole milk and let it stand for 10 minutes before using. **Why shouldn't you twist a biscuit cutter?** Twisting seals the cut edges of the dough, which stops the layers from separating and rising. Press straight down and lift straight up. **Can I make biscuit dough ahead of time?** 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. ## Nutrition (per serving, estimated) - Calories: 210 - Fat: 11 g - Saturated fat: 7 g - Carbohydrates: 25 g - Fiber: 1 g - Sugar: 2 g - Protein: 4 g - Sodium: 420 mg - Cholesterol: 30 mg --- Recipe by Trevor Farias. Full page with photos: https://trevorfarias.com/recipes/buttermilk-biscuits Structured data (JSON): https://trevorfarias.com/recipes/buttermilk-biscuits/recipe.json