Flaky Buttermilk Biscuits

This post may contain affiliate links.

There is nothing better than a melt-in-your-mouth, Flaky Buttermilk Biscuits… topped with a smear of butter and a drizzle of honey.

Flaky Buttermilk Biscuits

Light and flaky buttermilk biscuits are the kind of biscuits everyone dreams of. They’re the kind of biscuits that can be pulled apart in layers, flaking away as each layer pulls apart from another. They’re best when eaten warm with a pat of butter placed on top and given a chance to melt into the biscuits. You’ll want to eat more than one!

Flaky Buttermilk Biscuits Dough patted into a ball

How to make Flaky Buttermilk Biscuits:

The biscuit dough can be either made in the food processor or by hand (I give instructions for both methods in the recipe below). Butter is cut into the dry ingredients and then mixed with buttermilk to create the dough.

rolling out biscuit dough
I’ve made flaky pastry many times by using the dough-folding method so I thought it might be a good idea to try this for the biscuits. The dough is rolled out and then folded into thirds like you’d fold paper to put into an envelope.

rolling out biscuit dough

Then it’s rolled out again and you repeat the folding.

rolling out biscuit dough

Roll it out one last time.

cutting biscuit dough with biscuit cutter

Then you’ll punch out your biscuits with a biscuit cutter (or the top of a glass).

Flaky Buttermilk Biscuits on a baking sheet ready for oven

Place the biscuits on a baking sheet, and bake them until they have risen nicely and are golden brown.

buttermilk biscuits warm with butter

If you eat your Flaky Buttermilk Biscuits right away, you can take advantage of the ease of melting butter and the soft, tender, flaky insides.

buttermilk biscuits warm with butter and jam

A little dollop of jam or a drizzle of honey completes these perfect little biscuits.  And they will turn out light and flaky, just as the name suggests. Enjoy!

Here are a few more recipes using buttermilk you might like to try:

buttermilk biscuits
Print Pin
Save Recipe

Flaky Buttermilk Biscuits

Flaky and perfect!
Prep Time 25 minutes
Cook Time 12 minutes
Servings 14 biscuits
Calories 107kcal
Course Bread
Cuisine American
Keyword biscuits, buttermilk


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


  • Preheat the oven to 400 degrees F. Lightly spray a baking pan with nonstick spray (or line with parchment paper).
  • Mixing with the food processor: Place the 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 the butter and continue to pulse until fine crumbs form. Scrape the mixture into a bowl and stir in the buttermilk with a wooden spoon until the dough is mixed together and a little sticky. 
    Mixing by hand: In a large bowl, whisk together the dry ingredients. Add the butter and use a pastry cutter (or use your fingers) to work the butter into the dry mixture and form fine crumbs. Stir in the buttermilk with a wooden spoon until the dough is mixed together and a little sticky.
  • Turn the dough out onto a floured surface; knead lightly and form into a small round. Roll the dough into a 9x5-inch rectangle (½-inch thick); dust the top of the dough lightly with flour. Fold the dough crosswise into thirds (as if you're folding a piece of paper to slide into an envelope). Re-roll the dough into another 9x5-inch rectangle (½-inch thick). Fold into thirds again; roll into another rectangle. Cut the dough with a 1¾-inch biscuit cutter to form 12 to 14 dough rounds. Gather the scraps and gently pat the dough together again to cut more biscuits.
  • Place the dough rounds, 1-inch apart, on the prepared baking sheet. Bake for 12 minutes, or until the biscuits are golden brown. Remove the biscuits from the 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.


Serving: 1biscuit | Calories: 107kcal | Carbohydrates: 15g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 170mg | Potassium: 114mg | Fiber: 1g | Sugar: 1g | Vitamin A: 128IU | Calcium: 54mg | Iron: 1mg
More Biscuits...
Lori Lange of Recipe Girl

Meet The Author: Lori Lange

Leave a Comment

Your email address will not be published. Required fields are marked *

Rate This Recipe


  • Julie wrote:

    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.

  • Charlotte Moore wrote:

    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.

  • Amy wrote:

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

    • Lori Lange wrote:

      I haven’t tried freezing these yet!

  • Anna wrote:

    These are great! The dough was perfect consistency. 🙂

  • Ashley wrote:

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

    • Lori Lange wrote:

      Yay! Thanks for letting me know 🙂

  • Lydia wrote:

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

  • sarah wrote:

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