These Flaky Buttermilk Biscuits are the best and easiest biscuits! Those buttery, flaky layers are easy to achieve with my tips!
I can finally say that I mastered my flaky biscuits recipe. These are the best, flaky, buttery biscuits that you will ever make. Perfect to served for biscuits and gravy breakfast, as a roll with your holiday dinner or filled with creme fraiche and preserves. Each bite of the biscuit melts in your mouth. The crumb is tender, all thanks to the buttermilk. These biscuits are perfect to be served for holiday dinners! They are delicious!
- all-purpose flour
- baking powder
- baking soda
- unsalted butter
- buttermilk (see my homemade substitution recipe)
How to make Buttermilk Biscuits?
- Start by combining the dry ingredients in a large mixing bowl. Next, cut in the butter with a pastry cutter (a fork works too) until the mixture resembles coarse crumbs.
- In a measuring cup, combine vinegar and half and half (or whole milk) and egg. Whisk well.
- Add the wet ingredients to dry ingredients and stir with a wooden spoon until the dough starts to come together.
- Place dough onto floured surface and form into a disk, then cut out biscuits.
- Place biscuits on a parchment paper-lined baking sheet. Brush each biscuit with melted butter. Bake until they rise, you can see the layers and the tops are golden.
To preserve the freshness and texture, store the biscuits in an air-tight container on the counter. You can also freeze them for up to 3 months.
These Flaky Buttermilk Biscuits are surprisingly easy to make. The recipe is based on my Fluffy Drop Biscuits, just adapted to make the dough perfect for cutting out biscuits, instead of dropping on a baking sheet.
My secret trick to quickly cut in the cold butter is to dunk it in the flour mixture and coat it so it won’t stick to your hands, then grate on the large hole side of the grater. Then use the pastry cutter to cut it in with the dry ingredients until the mixture resembles coarse crumbs. See the video for visual help.
Trust me when I say, you need a biscuit cutter to make perfect flaky biscuits. If you use a glass or a cup, it will seal the edges and prevent the layers from forming. The sharp edge of the biscuit cutter (or round cookie cutter) lets you cut through the dough and you should be able to see the layers. See my video for visual help.
I never buy buttermilk in a store because it’s very easy to make it at home and in the amount you need for a recipe. Simply combine apple cider vinegar and half and half (or whole milk). I recommend half and half because it will make the best buttermilk. You can find it in the dairy section of your grocery store. In a measuring cup, combine vinegar and half and half and stir. You should be able to see it curdle. Exactly what we are looking for. Buttermilk will always make a tender crumb, soft and melt-in-your-mouth biscuits.
More biscuit recipes:
- Fluffy Drop Biscuits
- Ham and Cheese Biscuits
- Easy Cheddar Bay Biscuits (the best copycat recipe!)
- 7-UP Biscuits from scratch
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀
The best and easiest buttermilk biscuits! Those buttery, flaky layers are easy to achieve with my tips!
- 2 1/4 cups all-purpose flour
- 1 tbsp granulated sugar
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter chilled
- 1/2 cup buttermilk
- 1 large egg
- 1/4 cup unsalted butter melted
Line baking sheet with parchment paper or silicone baking mat. Set aside. Preheat oven to 400 degrees F.
Combine the dry ingredients in a large mixing bowl.
Next, coat the cold stick of butter in flour mixture, then grate on the large hole side of the grater, right over the flour mixture. Cut in with a pastry cutter (fork works too) until the mixture resembles coarse crumbs.
In a measuring cup, combine vinegar and half and half (or whole milk) and stir. Add egg and whisk well.
Add the wet ingredients to dry ingredients and stir with a wooden spoon until the dough starts to come together.
Place dough onto floured surface and form into a disk. Press down until it is the thickness of two fingers (see video for visual). It's the easiest way to determine the thickness without reaching for a ruler with your flour-covered hands.
Cut the biscuits out with a biscuit cutter (or round cookie cutter). Place biscuits on a parchment paper lined baking sheet. Gather the remaining dough together, press into a disk (as previously) and cut out few more biscuits. Form the last amount of dough into a round biscuit. Place on baking sheet. Brush each biscuit with melted butter. Bake biscuits for 18 minutes or until they rise, you can see the layers and the tops are golden.
- If you do not have a biscuit cutter, do not use a glass. It will seal the edges and prevent the layers from forming. Instead, form the dough into a rectangle and cut with sharp small knife into square biscuits.
- You can add various herbs, grated cheese, diced ham, bacon, onions, garlic, even sauteed mushrooms to the biscuit dough, in step 4.
- To make homemade buttermilk, see my substitution recipe.
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate
This post was originally published on November 13th, 2018 and updated on September 21, 2019.