Flaky Buttermilk Biscuits

Flaky Buttermilk Biscuits

🧈 Flaky Buttermilk Biscuits: The Golden Clouds That’ll Make You Feel Like a Southern Baking Goddess

 

Flaky Buttermilk Biscuits

Warning: once you make these biscuits, you may never go back to the pop-can kind. These babies are tall, golden, flaky, and so tender they practically melt in your mouth. They’re the kind of biscuit that makes you want to throw on an apron, blast Dolly Parton, and pretend you’re running a cozy little bed-and-breakfast in the Smoky Mountains.

Whether you’re serving them with gravy, jam, fried chicken, or just a pat of butter and a wink, these buttermilk biscuits are about to become your new obsession.

Sometimes I just crave biscuits and gravy for breakfast and I have been trying to make them flaky and delicious! These did not disappoint. My mom always loved biscuits and gravy for breakfast and I used to hate it. Then for some reason I grew up and my taste has changed. I think I’m going to make them again this weekend. The colder your ingredients the flakier they will be!

 

Flaky Buttermilk Biscuits

🧾 Ingredients

You’ll Need (a.k.a. Biscuit Royalty)
• 3 cups all-purpose flour – The base of all biscuit greatness.
• 2 Tbsp. baking powder – For that sky-high rise.
• ½ tsp baking soda – Works with the buttermilk to add lift and tenderness.
• 1 Tbsp. sugar – Just a kiss of sweetness.
• 1½ tsp kosher salt – Flavor booster.
• 6 oz. unsalted butter, frozen (1½ sticks) – The secret to flaky layers.
• 1¼ cups buttermilk (+2 Tbsp. for topping) – Tangy, rich, and magical.

Flaky Buttermilk Biscuits

🔥 Directions:

Biscuit Magic in 6 Steps
1. Preheat your oven to 425°F. Line a baking sheet with parchment paper and channel your inner biscuit whisperer.
2. Whisk together dry ingredients in a large bowl: flour, baking powder, baking soda, sugar, and salt.
3. Grate the frozen butter directly into the flour mixture using a box grater. Toss gently to coat the butter shreds in flour.
4. Add the buttermilk and stir until just combined. Don’t overmix—this dough likes a light touch.
5. Turn out the dough onto a floured surface. Pat it into a rectangle, fold it like a letter, and repeat 2–3 times. This creates those dreamy layers.
6. Cut into biscuits, brush tops with extra buttermilk, and bake for 15–18 minutes until golden and glorious.

 

🍽️ Calorie Count & Nutritional Facts (Per Biscuit, Approx. 12 Biscuits)

Nutrient	Amount
Calories	~220
Protein	4g
Fat	11g
Saturated Fat	7g
Carbohydrates	26g
Sugar	2g
Sodium	320mg

Note: These are estimates. Actual values may vary depending on your butter brand and biscuit size.

 

Flaky Buttermilk Biscuits

FREQUENTLY ASKED QUESTIONS

What is the secret to a good biscuit?

For flaky layers, use cold butter. When you cut in the butter, you have coarse crumbs of butter coated with flour. As the biscuits bake, the butter melts, releasing steam and creating pockets of air. This makes the biscuits airy and flaky on the inside.

The very dry biscuits were difficult to get mixed, and the very wet biscuits were, well, very wet. Conclusion: 1 cup of milk (or water, or buttermilk) per 2 cups of flour is a pretty good ratio, but it’s really not that important.

What kind of flour makes the best biscuits?

Cake flour will give you a lighter, fluffier biscuit, but the outer crust won’t have as much bite to it. Conversely, all-purpose flour will provide more bite, but it’ll be a drier, less airy biscuit. The solution: Use half cake flour and half all-purpose flour.

Flaky Buttermilk Biscuits

🧠 Cooking Tips from Your Biscuit BFF

Let’s talk biscuit science, because flaky layers don’t happen by accident.

• Frozen butter = flaky magic. Grating it ensures even distribution and those signature layers.
• Don’t overwork the dough. The more you knead, the tougher the biscuit. Be gentle, like you’re handling a newborn kitten.
• Layer folding = sky-high biscuits. Folding the dough creates steam pockets that puff up in the oven.
• Buttermilk is non-negotiable. It reacts with the baking soda for lift and adds that tangy depth.
• Use a sharp cutter. Dull edges seal the layers and prevent rise. Push straight down—no twisting!

Flaky Buttermilk Biscuits

🌀 Recipe Variations to Keep Things Fresh

Biscuits are a blank canvas. Let’s paint with flavor.
🧄 Garlic Herb Biscuits
Add 1 tsp garlic powder and 1 Tbsp chopped fresh herbs (like rosemary or thyme) to the dry mix. Serve with soup or roast chicken.
🧀 Cheddar Jalapeño Biscuits
Mix in ¾ cup shredded sharp cheddar and 2 Tbsp finely chopped jalapeños. Perfect with chili or scrambled eggs.
🍓 Sweet Strawberry Shortcake Biscuits
Add 2 Tbsp sugar to the dough and serve with macerated strawberries and whipped cream. Dessert disguised as breakfast? Yes please.
🥓 Bacon & Maple Biscuits
Fold in ½ cup cooked, crumbled bacon and brush tops with maple syrup before baking. Brunch just got fancy.

 

👶 Kid Tips: How to Win Over Tiny Tastebuds

Biscuits are basically edible hugs. Here’s how to make them kid-approved:

• Let them help! Kids love grating butter, mixing dough, and cutting shapes. Use cookie cutters for fun biscuit shapes.
• Serve with jam or honey. Sweet toppings = instant kid appeal.
• Mini biscuits for tiny hands. Cut smaller rounds for kid-sized portions.
• Make biscuit sandwiches. Fill with scrambled eggs, cheese, or peanut butter and banana for a fun twist.

Bonus tip: Let them name their biscuit creations. “Rainbow Unicorn Biscuits” taste better—science says so.

Flaky Buttermilk Biscuits

🛒 Grocery Hacks: Save Time, Save Money

Let’s make biscuit-making even easier on your wallet and your sanity.

• Buy butter in bulk when it’s on sale and freeze sticks for later. Frozen butter = biscuit gold.
• Use store-brand buttermilk or make your own: mix 1 Tbsp lemon juice or vinegar into 1 cup milk and let sit for 5 minutes.
• Grate butter ahead of time and freeze in portions. Instant biscuit prep!
• Stock up on flour and baking powder during holiday sales—they last forever and you’ll use them constantly.

 

🧡 Final Thoughts: Why These Biscuits Deserve a Spot in Your Hall of Fame

These flaky buttermilk biscuits are more than just a side dish—they’re a mood. They’re the kind of recipe that makes you feel like a domestic goddess even if you’re wearing yoga pants and haven’t brushed your hair since breakfast.
They’re perfect for breakfast, brunch, dinner, or midnight snacking. They freeze beautifully, reheat like a dream, and pair with everything from fried chicken to strawberry jam.
And let’s be honest—there’s something deeply satisfying about pulling a tray of golden, puffed-up biscuits out of the oven and watching your family swarm like biscuit-loving bees. It’s cozy, it’s comforting, and it’s downright magical.

🎉Biscuit Goals Achieved

So go ahead—make these biscuits, snap a pic, and post it with a caption like “Flaky layers, don’t care.” You earned it. And when your family asks what’s for breakfast tomorrow? Just smile and say, “I’ve got something buttery in mind.”
This recipe is more than just flour and butter—it’s a little slice of joy. So light a candle, pour yourself a sweet tea (or a mimosa, no judgment), and enjoy every tender bite.
If you try this recipe, I want to hear all about it! Did you add cheese? Make heart-shaped biscuits? Serve them with gravy or jam? Spill the buttery tea. 💬
Until next time, keep it flaky and keep it fabulous. 💋

Want help turning this into a printable recipe card, a Pinterest pin, or a TikTok biscuit tutorial? I’ve got ideas for all of it!

Flaky Buttermilk Biscuits

Did you try our Flaky Buttermilk Biscuits? What did you think? Did you love them? We would love to hear from you! Please leave a comment below or tag us on Instagram! 

 

 

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