Flaky Buttermilk Biscuits

This recipe has been featured in a post on The Recipe Girl blog: How to Make Light & Flaky Buttermilk Biscuits.

Yield: 12 to 14 biscuits

Prep Time: 25 min

Cook Time: 12 min

Flaky Buttermilk Biscuits

There is nothing better than a light and flaky, melt-in-your-mouth buttermilk biscuit... topped with a smear of butter and a drizzle of honey.


2 cups all-purpose flour
2 teaspoons granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 Tablespoons chilled butter, cut into pieces
1 cup buttermilk


1. Preheat oven to 400 degrees F. Lightly spray baking pan with nonstick spray (or line with parchment paper).

2. Mixing with the food processor: Place flour, sugar, baking powder, baking soda and salt in the bowl of a food processor. Pulse the dry mixture together a few times to blend. Add butter and continue to pulse until fine crumbs form. Scrape the mixture into a bowl and stir in buttermilk with a wooden spoon until the dough is mixed together and a little sticky.
Mixing by hand: In a large bowl, whisk together dry ingredients. Add butter and use a pastry cutter (or use your fingers) to work the butter into the dry mixture and form fine crumbs. Stir in buttermilk with a wooden spoon until the dough is mixed together and a little sticky.

3. Turn dough out onto a floured surface; knead lightly and form into a small round. Roll dough into a 9x5-inch rectangle (1/2 inch thick); dust the top of the dough lightly with flour. Fold dough crosswise into thirds (as if you're folding a piece of paper to slide into an envelope). Re-roll dough into another 9x5-inch rectangle (1/2 inch thick). Fold into thirds again; roll into another rectangle. Cut dough with a 1 3/4-inch biscuit cutter to form 12 to 14 dough rounds. Gather scraps and gently pat the dough together again to cut more biscuits.

4. Place dough rounds, 1 inch apart, on prepared baking sheet. Bake 12 minutes, or until biscuits are golden. Remove from pan; cool 2 minutes on wire racks. Serve warm.


*If the dough seems too sticky, sprinkle a little more flour, as needed, and knead it into the dough.

Source: RecipeGirl.com

12 Responses to “Flaky Buttermilk Biscuits”

  1. postedJan 27, 2011 5:08 AM

    I have a fail-proof biscuit recipe that I always use… but i simply HAVE to try these, they look scrumptious! omnomnomnom

  2. postedFeb 2, 2011 7:28 AM

    I’m drooling! I can’t wait to try these and surprise my husband. He loves a good biscuit.

  3. postedFeb 22, 2011 3:16 PM

    I just tried to make these, but the dough turned out more like batter and I ended up just baking them in muffin tins because it was so thin. There was no way I could have folded it, even after adding a bit of flour. Is there a typo in this recipe, maybe? I checked and triple-checked and I followed it exactly…

    • March 13th, 2011 @ 2:50 PM

      @Alex, I had the same problem my first try and the reason why was I used 1 tbsp of vinegar plus 2% milk to make one cup. If you do this instead of using the buttermilk cut back the liquid to 3/4 cup and it will work perfectly. Buttermilk is just not a watery as milk. Biscuit are a hit a our house.

  4. postedMay 2, 2011 6:45 PM

    This is my go-to recipe for biscuits now. We absolutely LOVE them!! Thanks for sharing :)

    • May 2nd, 2011 @ 11:31 PM

      Yay! Thanks for letting me know :)

  5. postedDec 9, 2013 5:45 PM

    These are great! The dough was perfect consistency. :)

  6. postedFeb 6, 2014 6:14 AM

    We love these….I was wondering if you ever tried to make them ahead and freeze them

    • February 6th, 2014 @ 8:05 AM

      I haven’t tried freezing these yet!

  7. postedNov 11, 2014 5:09 AM
    Charlotte Moore

    This recipe is very similar to the one I now use. Almost my whole life I have made biscuits by just patting the dough out then cutting them. After I tried a recipe of folding them and refolding them my biscuits are the best I have made. I will never go back to the old way. Buttermilk makes the best ones.

  8. postedApr 24, 2015 9:04 AM

    Just made these for the first time. I never seem to have buttermilk on hand, so I substituted 1/2 cup sour cream and 1/2 cup milk for it. The tang of the sour cream worked beautifully as a substitute. This will be my go to recipe. I’d like to try making them and freezing the dough for when I want fresh biscuits.

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