Buttery, golden, and impossibly flaky—these homemade buttermilk biscuits are everything I want in a classic biscuit. With just a few pantry staples and a simple fold-and-press method, I get tender layers that puff beautifully in the oven. Whether I serve them warm with honey, smothered in gravy, or alongside a hearty dinner, they always impress.

Why You’ll Love This Recipe

I love this biscuit recipe because it delivers on both texture and flavor. The mix of baking powder and baking soda gives a great rise and subtle tang, while the cold butter melts into steam during baking, creating gorgeous, buttery layers. The folding technique gives me that perfect flaky pull-apart interior every time. Plus, they’re ready in just over 30 minutes—quick enough for a weekday but special enough for a weekend brunch.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups all‑purpose flour
1 Tablespoon baking powder
½ teaspoon baking soda
1 teaspoon salt
½ cup (8 Tbsp; 113 g) unsalted butter, cubed and very cold
1 cup + 2 Tablespoons (270 ml) cold buttermilk
2 teaspoons honey

directions

I start by preheating the oven to 425 °F (218 °C).
In a large bowl, I whisk together the flour, baking powder, baking soda, and salt.
I add the cold cubed butter and use a pastry cutter (or food processor) to cut it into the flour until it looks like coarse crumbs.
Then I pour in the cold buttermilk and drizzle the honey over the top. I fold it gently with a spatula just until it becomes a shaggy dough. I make sure not to over-mix.
I turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle.
I fold the dough in half, then press it again into a 1-inch thick rectangle. I repeat this folding and pressing 4 to 5 times to build up those flaky layers.
Once I’ve formed the final rectangle, I use a biscuit cutter or bench scraper to cut out 8 biscuits (sometimes more if I cut smaller).
I arrange them close together on a parchment-lined baking sheet.
I bake them for about 20 minutes, until they’re golden brown and flaky on top.
Right out of the oven, I sometimes brush them with melted butter and a touch of honey for that glossy, flavorful finish.

Servings and timing

This recipe yields about 8 to 11 biscuits depending on how I cut them.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Variations

Cheesy Biscuits: I like adding ½ cup of shredded sharp cheddar before folding the dough.
Herb Infused: A teaspoon of chopped fresh rosemary or chives gives a savory twist.
Spicy Kick: A pinch of cayenne or diced jalapeños adds heat.
Sweet Version: I sometimes add a bit more honey and top with coarse sugar for breakfast biscuits.
Dairy-Free: I’ve swapped in vegan butter and almond milk with a splash of vinegar for a dairy-free version—it works surprisingly well.

storage/reheating

I store any leftover biscuits in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5. To reheat, I pop them in a 300°F oven for about 8 minutes until warm. For longer storage, I freeze them (baked or unbaked) and reheat directly from frozen—baked ones take about 10 minutes, and unbaked need around 25 minutes.

FAQs

How do I keep my biscuits from turning out tough?

The key is not overworking the dough. I mix just until combined and always fold rather than knead.

Can I make these biscuits ahead of time?

Yes, I sometimes prepare the dough, cut out the biscuits, and freeze them raw. I bake them straight from the freezer when I need them.

Why should the butter be cold?

Cold butter melts during baking and releases steam, which helps create those amazing flaky layers I love.

Can I substitute the buttermilk?

If I don’t have buttermilk, I mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes. It works in a pinch.

How do I get my biscuits to rise tall?

I press the biscuits together on the baking sheet—this encourages upward rise instead of spreading out.

Conclusion

These flaky buttermilk biscuits are my go-to when I want something cozy, simple, and seriously satisfying. With just a handful of ingredients and an easy folding technique, they come out perfect every time—crispy on the outside, buttery and soft on the inside. Once I tried them homemade, I never looked back

Flaky Buttermilk Biscuits

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Author: Sue
Prep Time: 15 min
Cook Time: 20 min
Total Time: 35 min
Yield: 8–11 biscuits
Category: Bread / Side
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

Buttery, flaky homemade biscuits with simple pantry ingredients and a fold-and-press technique for perfect layers.

Ingredients

2 cups all‑purpose flour
1 Tablespoon baking powder
½ teaspoon baking soda
1 teaspoon salt
½ cup (8 Tbsp; 113 g) unsalted butter, cubed and very cold
1 cup + 2 Tablespoons (270 ml) cold buttermilk
2 teaspoons honey

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Instructions

Preheat oven to 425 °F (218 °C).
In a large bowl, whisk together flour, baking powder, baking soda, and salt.
Add cold cubed butter; cut into flour using a pastry cutter (or pulse in a food processor) until mixture resembles coarse crumbs.
Pour in cold buttermilk and drizzle honey over; fold gently with a spatula just until a shaggy, slightly sticky dough forms—do not over-mix.
Turn the dough onto a lightly floured surface. Pat into a rectangle about 1 inch thick.
Fold the dough in half, press again into a 1 inch rectangle; repeat folding/pressing 4–5 times to build flaky layers.
Pat into final 1‑inch thick rectangle. Use a bench scraper or biscuit cutter to cut into 8 biscuits (or squares).
Place biscuits close together on a parchment‑lined baking sheet.
Bake for 20 minutes or until golden brown on top and flaky.
Optionally brush warm biscuits with melted butter and a bit of honey before serving.

Notes

Keep butter and buttermilk very cold—cold fat creates flaky layers by melting into steam during baking :contentReference[oaicite:2]{index=2}.
Avoid overworking the dough to prevent tough biscuits—fold rather than knead :contentReference[oaicite:3]{index=3}.
Using both baking powder and a bit of baking soda enhances browning, rise, and flavor :contentReference[oaicite:4]{index=4}.
Brushing with melted butter (and honey) adds rich flavor and shine :contentReference[oaicite:5]{index=5}.
Bake biscuits closely touching to help them rise tall and even :contentReference[oaicite:6]{index=6}.