Flaky Buttermilk Biscuits🥗 Side

Name: Flaky Buttermilk Biscuits
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 10 servings
Ingredients: 2 cups all-purpose flour; 4 tsp baking powder; 2 tsp granulated sugar; 1/4 tsp baking soda; 1/2 tsp salt; 1/3 cup cold butter; 1 cup buttermilk

These from-scratch biscuits feature a rich, buttery flavor and delicate, layered texture that turns beautifully golden in the oven. Easy to prepare, they make an ideal accompaniment to your favorite spreads or savory toppings.

By Marcus Rivera, Kitchen Tips Editor

Prep: 10 minCook: 20 minServes: 10

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There's something magical about pulling a pan of freshly baked biscuits from the oven—that golden crust giving way to tender, flaky layers inside. The secret to achieving those coveted layers lies in keeping your butter ice-cold and handling the dough with a light touch. When you cut the butter into pea-sized pieces, those little pockets of fat create steam as they bake, pushing the dough apart into delicate layers. Resist the urge to overwork the dough; a few quick folds are all you need to create structure without developing too much gluten, which would make your biscuits tough instead of tender.

The folding technique in this recipe is your key to bakery-quality results at home. Each time you fold the dough over itself, you're creating additional layers that will puff and separate in the oven's heat. When cutting your biscuits, press straight down with your cutter without twisting—twisting seals the edges and prevents them from rising to their full, fluffy potential. If your kitchen runs warm, pop the cut biscuits in the refrigerator for ten minutes before baking to firm up the butter once more.

These biscuits shine at any meal, from breakfast with honey butter and jam to dinner alongside fried chicken or a hearty stew. For a savory twist, fold shredded cheddar and chopped fresh herbs into the dough before the final shaping, or brush the tops with melted garlic butter right after they emerge from the oven.

Ingredients

2 cups all-purpose flour
4 tsp baking powder
2 tsp granulated sugar
1/4 tsp baking soda
1/2 tsp salt
1/3 cup cold butter
1 cup buttermilk

Nutrition (Per 10 servings)*

164

Calories

Protein

21g

Carbs

Fat

224mg

Sodium

* AI-estimated values only — not a substitute for professional nutrition labeling.

Instructions

Preheat the oven to 450°F.
In a large bowl, combine flour, baking powder, sugar, baking soda, and salt.
Add the cold butter to the bowl and use two forks or a pastry cutter to cut the butter into the flour until the butter resembles large crumbs the size of a pea.
Gradually add the buttermilk and stir with a spoon just until moistened. (You may need about 2 tablespoons more or less of buttermilk).
Turn the dough onto a lightly floured work surface and gently knead a few times until the dough holds together.
Pat the dough into a square and fold it over on itself 5 to 6 times.
Pat the dough to 1-inch thick and cut using a sharp biscuit cutter, reshaping the scraps as needed.
Place the biscuits on an ungreased baking sheet and bake 10 to 12 minutes or until golden.