These buttery, flaky biscuits are tall, tender, and packed with rich flavor, with golden, pull-apart layers and a soft interior. Way easier than you think and tastes better than any store-bought biscuit you've had!
Ingredients
- 2½ cups (312g) all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ¾ tsp fine salt
- 1 tbsp granulated white sugar
- 1/2 cup + 2 tbsp (140g) salted butter super cold (I place in the freezer for 20 minutes)
- 1 cup (240ml) buttermilk cold
- 1-2 tbsp heavy cream for brushing before baking
For Finishing
- melted salted butter for brushing after baking
- flakey sea salt
Instructions
- Preheat oven to 450°F (232°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- Using the large holes of a box grater, grate the super cold butter and add to the dry ingredients. Toss gently until all butter pieces are coated in flour and evenly distributed.
- Pour in the cold buttermilk. Stir gently with a fork just until a shaggy dough forms. Do not overmix.
- Turn dough out onto a lightly floured surface. Pat into a rough rectangle.
- Fold the dough in thirds, rotate 90°, and repeat 3 more times, lightly flouring as needed. If at any point you are noticing your butter is getting soft, stop and place the dough in the freezer for 10-15 minutes.
- Pat dough to about 1-inch thickness. Use a sharp 2½–3-inch biscuit cutter to cut biscuits straight down (do not twist). Arrange biscuits close together on the prepared pan. Place in the freezer for 15-20 minutes or until they are super cold and firm. Remember cold butter is the secret for a flaky biscuit.
- Brush the cold biscuits with heavy cream. Bake at 450°F for 5 minutes, then reduce oven temperature to 425°F (218°C) and continue baking for 10–12 minutes, or until tall and deeply golden.
- Remove from oven and immediately brush the tops with melted butter and flaky sea salt. Cool for 5 minutes and serve with extra butter or jam. Enjoy!
Video
Notes
- Keep ingredients cold. Cold butter and cold dairy are essential for flaky biscuits. If the dough softens at any point, chill it briefly before continuing.
- Chill after cutting. For the flakiest layers, place the cut biscuits in the freezer for 10–15 minutes before baking to re-firm the butter.
Nutrition
Nutrition Facts
Flaky Buttermilk Biscuits Recipe (Tall, Buttery & Layered!)
Amount per Serving
Calories
433
% Daily Value*
Fat
17
g
26
%
Saturated Fat
11
g
69
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
45
mg
15
%
Sodium
597
mg
26
%
Potassium
126
mg
4
%
Carbohydrates
60
g
20
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
9
g
18
%
Vitamin A
538
IU
11
%
Vitamin C
0.01
mg
0
%
Calcium
139
mg
14
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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