Flaky, tender buttermilk biscuits made from scratch with cold butter and simple folds. These Southern style biscuits rise tall, bake with crisp edges, and don’t require a biscuit cutter.
Prep Time15 minutesmins
Cook Time20 minutesmins
Total Time35 minutesmins
Course: Breads, Breakfast
Cuisine: American
Keyword: biscuits from scratch, buttermilk biscuits
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
Chill before baking (if needed): If your kitchen is warm, chill the shaped biscuits in the fridge for 10–15 minutes before baking to help them rise taller.Choose your finish: A light egg wash (1 egg + 1 tablespoon milk) gives the tops a glossy finish, while cream or butter creates a more matte, rustic look.Grated butter option: You can grate the butter and freeze it briefly instead of cubing. This method helps incorporate it quickly into the flour.Freeze unbaked biscuits: Cut the dough, freeze the biscuits on a tray, then bake straight from frozen. Just add a couple extra minutes to the bake time.Storage: Store baked biscuits in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4. Reheat in a 350°F oven for 8–10 minutes to bring back the crisp edges.