Flaky Buttermilk Biscuits Scratch

Flaky buttermilk biscuits from scratch are a beloved comfort in my family, perfect for mornings or to pair with hearty stews. This recipe brings together the time-honored method of cutting cold butter into flour and gives you a golden layered biscuit with just a few pantry essentials and a little bit of love.

The first time I made these for a weekend brunch, the buttery smell filled the house and even my pickiest eater reached for seconds. Since then, this has become our go-to whenever we crave something warm and fresh from the oven.

Gather Your Ingredients

• All-purpose flour: Gives body and structure to the biscuits and using unbleached flour ensures clean classic flavor
• Baking powder: Provides lift so the biscuits rise tall and fluffy go for a fresh jar
• Sugar: Enhances browning and gives a subtle hint of sweetness use pure cane sugar for best results
• Salt: Balances all the flavors and helps bring out the buttery richness try using a fine sea salt
• Unsalted butter: Is key for flakiness keep it extra cold and cut into cubes for the best layers select high-fat European butter if possible
• Buttermilk: Hydrates the dough and adds a slight tanginess cold is essential as it helps keep the butter solid until baking
• Egg: Brushed over before baking gives a shiny golden finish leave it out for a more classic matte crust

How to Make It

Prep the Oven and Pan:

Set your oven to a hot 450 degrees Fahrenheit and line your baking sheet with parchment so the bottoms do not overbrown and they release easily

Mix the Dry Ingredients:

In a large bowl whisk flour baking powder sugar and salt until everything is evenly distributed so your biscuits rise and brown evenly

Cut in the Butter:

Add very cold butter cubes and use a pastry cutter or your fingertips to quickly rub the butter into the flour until the mixture looks like coarse crumbs with some larger visible bits of butter for best flakiness work quickly to keep the butter cold

Add the Buttermilk:

Make a well in the flour mixture and pour in the cold buttermilk stir with a fork just until the dough comes together do not overwork or the biscuits can turn out tough

Knead and Shape:

Turn the dough onto a lightly floured work surface gently knead just 5 or 6 times to help it hold together then use your hands or a rolling pin to pat it out to about one inch thick

Cut and Arrange:

Cut biscuits out with a round cutter but do not twist as you press straight down arrange biscuits close together on the baking sheet for soft sides or leave a little space for more crispiness

Brush Tops and Bake:

If using egg paint the tops gently then bake for about 12 to 15 minutes until the biscuits are tall golden and cooked through resist the urge to open the oven door early as steady heat ensures maximum puff

I absolutely love how the cold butter makes these biscuits sky high and creates those beautiful layers every time I split a fresh biscuit at the table it is a tiny moment of shared delight. This recipe reminds me of gathering around the kitchen with my grandmother laughing as we pressed biscuit dough together on chilly mornings.

Flavor Boosters

Let the biscuits cool before storing in an airtight container at room temperature for up to two days. Reheat briefly in a low oven to restore their flaky texture. Freeze leftover biscuits individually then toast or bake straight from the freezer for a quick treat.

Serving Suggestions

Serve fresh biscuits warm with a pat of salted butter and a drizzle of honey for a classic touch. They also make an amazing base for homemade sausage gravy or as the top for a chicken pot pie. Split and fill with scrambled eggs and cheddar for a breakfast sandwich everyone will request again.

Creative Twists

Swap buttermilk with half milk and half plain yogurt plus a squeeze of lemon juice as a quick substitute. If you do not have unsalted butter just use salted and skip most of the added salt in the recipe. Gluten-free flour blends can be used for a wheat-free version just make sure they contain xanthan gum or a similar binder.

Every time I bake these biscuits for loved ones I am reminded of tradition and comfort. A batch of fresh biscuits brings joy to any meal and always turns a morning into a special occasion.

Common Questions About This Recipe

→ What makes these biscuits so flaky?

The cold, cubed butter creates steam pockets in the dough during baking, leading to a flaky texture with distinct layers.

→ Can I use a different type of milk?

While buttermilk is ideal for a tangy flavor and tender crumb, regular milk with lemon juice or vinegar can work as a substitute.

→ Why should I avoid overmixing the dough?

Overmixing develops gluten, making the biscuits tough rather than tender. Gentle mixing keeps them light and fluffy.

→ What is the purpose of brushing with egg?

Brushing with beaten egg gives the tops a beautiful golden color and subtle sheen after baking, but it's optional.

→ How do I store leftover biscuits?

Store cooled biscuits in an airtight container at room temperature for up to two days, or freeze for longer freshness.