Go Back
Two photos of tall golden buttermilk biscuits, one split open with melting butter.

Flaky Buttermilk Biscuits

Tall, buttery, flaky buttermilk biscuits made with cold butter and a simple fold for layers.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Servings: 8 Biscuits
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup very cold unsalted butter cubed
  • 1 cup cold buttermilk
  • 2 tablespoons melted butter for brushing

Equipment

  • Baking sheet
  • Parchment paper
  • 2 1/2-inch round biscuit cutter
  • Pastry cutter

Method
 

  1. Preheat the oven to 450°F and whisk the dry ingredients.
  2. Cut in the cold butter until pea-sized and stir in the buttermilk.
  3. Tip: Keep everything cold for the flakiest layers.
  4. Pat out the dough, fold in thirds three times, and pat to 1 inch thick.
  5. Cut straight down with a round cutter without twisting.
  6. Bake 12 to 15 minutes until golden and brush with melted butter.

Notes

Freeze unbaked biscuits and bake from frozen, adding 3 to 5 minutes.
Don't twist the cutter or the biscuits won't rise tall.