The Best Flaky Buttermilk Biscuits
Tender, flaky, buttermilk biscuits with golden crisp edges and dozens of layers inside. We made these once and they became an every weekend recipe. We even joked about the name, because “The Best Buttermilk Biscuits” doesn’t come close. “Watch Out, I’m Stealing Your Buttermilk Biscuits” or “What Biscuits?” fits better, since once they’re baked, it’s hard to stop at one.
Tips for Tender, Flaky Buttermilk Biscuits
- Freeze your butter in advance
- Grate the butter
- Do not over mix the flour and butter mixture
- Gently press and fold the dough
Frozen, grated butter. Small shards of cold butter spread evenly through the dough. In the hot oven they melt and release steam, which pushes the dough apart into flaky pockets.
A light hand. Stir just until a shaggy dough forms. Extra mixing builds gluten, and gluten makes biscuits tough.
Folding in thirds. Each fold stacks more layers of butter and dough. More layers means more flake.
Ice-cold buttermilk. Cold liquid keeps the butter solid until the oven. The acid also reacts with the baking soda for extra lift and a subtle tang.
Milk powder. A spoonful adds richness and deeper browning on top.
Straight-down cuts. Press the cutter down and lift straight up. Twisting seals the edges and holds the biscuits back from rising tall.
A quick chill. Fifteen minutes in the freezer firms the butter again, so the biscuits spring upward in the heat.
A hot cast iron skillet. The sizzling butter crisps the bottoms, and snug placement lets the biscuits lean on each other and climb.
Equipment
Ingredients
- 2 ½ cups All-purpose flour 312 g
- 1 Tbsp Milk Powder
- 1 Tbsp Baking powder
- 1/2 tsp Baking soda
- 3/4 tsp Fine salt
- 1 Tbsp Sugar
- 3/4 C Salted or Unsalted Butter 140g, must be frozen for 20 minutes
- 1 C Buttermilk, ice-cold 240 ml
- 2 Tbsp Heavy cream, buttermilk or melted butter (for brushing the tops before + after baking)
- 2 Tbsp Salted or Unsalted Butter (to add to the hot skillet before baking)
Instructions
Prep
- Put your butter in the freezer for 20 minutes to chill it before grating.
- Preheat your oven to 450°F (232°C) and put your cast iron skillet in the oven to preheat.
Mix the Dry Ingredients
- In a large mixing bowl, whisk together the flour, milk powder, baking powder, baking soda, salt, and sugar until fully combined.
Grate the Frozen Butter
- Remove your butter from the freezer. Using the large holes of a standard box grater, shred the frozen butter directly into the flour mixture. Toss gently with a fork so all the butter is evenly coated in flour.
Hydrate into a Shaggy Dough
- Pour the ice-cold buttermilk into the bowl. Stir gently with a fork just until a shaggy, loose dough just barely forms. Do not overmix, or the biscuits will turn out tough instead of tender.
Laminate for Flaky Layers (The Secret Step)
- Turn the shaggy dough out onto a lightly floured surface and gently pat it into a rough rectangle.
Fold the dough in thirds (like a letter).
- Rotate the dough 90 degrees, gently pat it down flat again, and fold it in thirds a second time.
- Repeat this process 3 to 4 more times. This creates dozens of alternating layers of butter and dough that steam open in the oven to create spectacular flakiness.
Cut the Biscuits
- Pat the dough down into a final 1-inch thick slab. Cut into Squares or dip a sharp 2½-inch biscuit cutter in flour and press straight down and up into the dough. Never twist the cutter, as twisting seals the edges and prevents the biscuit from rising high.
Chill
- Chill the biscuits into the freezer for 15 minutes to firm up the butter.
- Remove the hot cast iron skillet from the oven, add 2 Tablespoons of butter to the hot skillet. It should sizzle and turn golden.
- Once the butter melts carefully place the biscuits around the pan so they lean on each other to climb upwards as they bake.
- Right before sliding them into the oven, brush the tops lightly with butter, buttermilk, or heavy cream.
Bake and Serve
- Bake at 450°F for 15 to 18 minutes until the tops are deeply golden brown and towering high.
- Brush immediately with melted butter and flaky sea salt upon pulling them out of the oven.
Nutrition
Biscuit FAQ
Can I use salted or unsalted butter?
Either works. Salted butter gives a slightly more savory biscuit.
Can I make the dough ahead?
Cut the biscuits, freeze them on a tray, and bake straight from the freezer in a preheated skillet. Add a minute or two to the bake time.
What if I don’t have buttermilk?
Stir 1 tablespoon of lemon juice or white vinegar into 1 cup of milk and let it sit for 5 minutes. Chill it well before using.
Why didn’t my biscuits rise?
The usual causes are warm butter, twisting the cutter, or old baking powder. Check the date on yours.
Can I skip the cast iron skillet?
A preheated baking sheet works. The skillet gives the crispest bottoms.
How do I store leftovers?
Keep them in an airtight container for up to 2 days. Reheat at 350°F for 5 to 8 minutes to bring back the crisp edges.
Can I freeze baked biscuits?
Yes, for up to 2 months. Reheat straight from frozen at 350°F until warm.