There are biscuits, and then there are Southern biscuits—tall, flaky, impossibly tender, with dozens of buttery layers that practically dissolve on your tongue. These are those biscuits.
Made with ice-cold butter, tangy buttermilk, and a gentle hand, they rise to impressive heights in a hot oven, creating that signature flaky texture that’s the stuff of legend. Perfect for breakfast with butter and jam, smothered in sausage gravy, or as the base for strawberry shortcake. This recipe delivers biscuits that are tender, flaky, and absolutely irresistible.
Instructions
Prep and Preheat
Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper.
Combine Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar (if using).
Cut in the Butter
Add the cold butter cubes to the flour mixture. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour until the mixture resembles coarse meal with some pea-sized butter pieces remaining. Work quickly to keep the butter cold.
Add Buttermilk
Make a well in the center and pour in the cold buttermilk. Stir with a fork or spatula until just combined and a shaggy dough forms. Do not overmix.
Fold for Layers
Turn the dough out onto a lightly floured surface. Gently pat it into a rectangle about ½-inch thick. Fold the dough in half (like a book), then pat out again to ½-inch thickness. Repeat this folding process 3-4 times. This creates those flaky layers.
Pat and Cut
After the final fold, pat the dough to ¾-inch thickness. Use a sharp 2½-inch biscuit cutter to cut out biscuits. Press straight down—do not twist, as that seals the edges and prevents rising. Gather scraps, gently pat together, and cut additional biscuits.
Arrange on Baking Sheet
Place the biscuits on the prepared baking sheet so they just touch each other. This helps them rise taller.
Bake
Bake for 12-15 minutes, until the biscuits are golden brown and have risen tall.
Brush with Butter
As soon as the biscuits come out of the oven, brush the tops with melted butter.
Serve
Serve warm with butter, jam, honey, or gravy.
Pro-Tips for Biscuit Perfection
- Keep Everything Cold: Cold butter is essential. If your kitchen is warm, chill the flour and bowl too.
- Work Quickly: The less you handle the dough, the more tender the biscuits.
- Don’t Twist the Cutter: Press straight down and lift straight up. Twisting seals the edges and prevents rising.
- Place Close Together: Biscuits placed touching each other on the baking sheet rise taller.
- Use a Sharp Cutter: A dull cutter crushes the edges. Keep it sharp.
- High Heat: A hot oven creates maximum steam and rise.
- Make Ahead: Cut biscuits can be frozen on a baking sheet, then stored in a bag. Bake from frozen, adding a few minutes.
- Buttermilk Substitute: No buttermilk? Add 1 tablespoon lemon juice or vinegar to regular milk and let sit 5 minutes.
These Flaky Buttermilk Biscuits are tall, tender, and absolutely perfect.
