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These buttermilk biscuits bake up with crisp edges, tender layers, and serious height. Folded dough builds flaky layers without overworking, and square cuts mean no scraps to re-roll. Just cold butter, simple steps, and no biscuit cutter needed.
These flaky, buttery biscuits are perfect for breakfast sandwiches, slathering with jam, or pairing with sausage gravy.
Here’s Why This Flaky Buttermilk Biscuit Recipe Works
Cold butter, hot oven: That contrast creates steam, which lifts the layers and makes these homemade biscuits ultra flaky. It’s the same method I used for my sour cream biscuits.
Folding technique = big rise: A couple of quick letter folds creates flaky layers without overworking the dough.
No scraps, no waste: Square biscuits mean no re-rolling which over works the dough. This is an easy biscuit recipe. .
Pepper for depth: A pinch of pepper adds subtle warmth that plays beautifully with the tangy buttermilk.
If you’re looking for a whole grain option, check out my nutty Barley Flour Biscuits.
Recipe Tips
Keep everything cold: Chill your butter and buttermilk, and pop the biscuits in the fridge if your kitchen’s warm.
Don’t overmix: Stir just until the dough comes together. It should look rough and shaggy.
Use a sharp knife: Clean cuts help the biscuits rise straight up instead of leaning or spreading.
Choose your topper: Cream, butter, or egg wash all work.
Watch the bake time: Start checking at 18 minutes. You’re looking for golden tops and firm bottoms.
Flour your surface lightly: Too much flour on the board can toughen the bottom layer of the dough.
Check your baking powder: Flat biscuits often come down to expired leavening. Make sure it’s fresh.
Handle the dough gently: Resist the urge to press it down hard when shaping.
Bake close together or spaced out: If you want softer sides, nest them closer. For crispier edges, give them space.
Homemade Biscuits are the Best
These buttery biscuits have all the traits of classic Southern biscuits; made from scratch, tender, flaky, and full of buttery flavor, just with a streamlined method that skips the cutter. Serve them with scrambled eggs or transform them into an amazing breakfast biscuit sandwich.
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Homemade Buttermilk Biscuits
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Ingredients
- 2¾ cups all-purpose flour, or pastry flour, 330 grams
- 2 teaspoons granulated sugar
- 1 tablespoon baking powder
- ¾ teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground white pepper, or black pepper
- 12 tablespoons butter, chilled and cut into cubes
- 1¼ to 1⅓ cups buttermilk, cold, 300–315 grams
For the Top:
- 4 tablespoons heavy cream, melted butter, or egg wash
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and pepper.
- Add the cubed, chilled butter to the dry ingredients. Use a pastry cutter, fork, or your fingers to quickly work the butter into the flour until you have pea-sized chunks and a crumbly texture.
- Pour in 1¼ cups of buttermilk and stir until the dough forms a shaggy, loose mass. If it looks too dry, drizzle in a bit more buttermilk, 1 tablespoon at a time. It's ok if there are a few dry crumbs, they will come together in the next steps.
- Turn the dough onto a lightly floured surface and gently press it into a mound, then shape it into a rectangle.
- Fold one third of the dough over the center, then fold the other third on top (like a letter). If any crumbs are loose, just tuck them between the layers.
- Pat it back into a rectangle and fold it into thirds again. Each fold builds layers that will make the biscuits flaky.
- Finally, pat it into a 9” x 5” rectangle about 1 inch thick. Slice the dough in half lengthwise, then cut four vertical strips to make 10 square biscuits.
- Transfer the biscuits to the prepared baking sheet. Brush the tops with cream, butter, or egg wash. Bake for 18–24 minutes, or until golden brown and baked through.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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