The Best Flaky Buttermilk Biscuits Recipe

Learning how to make flaky biscuits from scratch doesn’t have to be hard! This buttermilk biscuit recipe is fool-proof, and delicious. Say goodbye to store-bought biscuit dough, and hello to flaky, buttery homemade biscuits.

Knowing how to make biscuits from scratch is pretty much a requirement in the south, and unfortunately, I went the first 25 years of my life not knowing how to make them.

What a shame, right? If I would have waited much longer, the state of Texas might have kicked me out. I’m not sure. I think there’s a law here about that or something.

Many southern biscuit recipes start off with a tale of how the author’s MeeMaw used to make the most decadent flaky biscuits after church every Sunday, and how much they’ll treasure the memories and the family recipe forever.

My family has some awesome recipes that have been passed down, but biscuits were not one of them. I’d kill for my grandma’s pork chops, but biscuits were completely foreign to me.

I decided to figure it out myself by watching videos and searching the internet for the best tips on making flaky biscuits. I’ve heard too many stories of people ending up with hockey pucks of hardened dough rather than fluffy biscuits. 

You know your girl is extra, so I went all out. If I’m going to make biscuits, they’re going to be the most buttery, flaky country biscuits EVER.

I’m not playing around when I say my perfected recipe is the Cadillac of biscuits.

This is the recipe you pull up when you’re ready to go all out. Go big or go home. 

That being said, it’s still quick. Because there’s no yeast and no rising time, you can easily whip this up in under an hour, whereas even the simplest of bread recipes takes at least 2 hours.

Buttermilk biscuits with Crisco? Nah, get out of here. If you’re exclusively on the hunt for an easy buttermilk biscuit recipe, this ain’t it. 

This is the BEST biscuit recipe.

This is for all the biscuit snobs of the world. We’ll do an easy version another day. Melt some of my homemade cultured butter on top and you’re in for a treat.

Notes About Making Flaky Biscuits From Scratch:

• Self-rising flour is the way to go if you have it. You can always use all-purpose with a dash of baking powder, but the results are ALWAYS on point when you use self-rising. All-purpose can be kind of hit or miss for some people for whatever reason.
• The two most important things to remember when trying to achieve ultimate flakiness: cold butter and letter folds/cutting and stacking your dough before doing the final rollout.
• So let’s talk about butter. Make sure it’s cold! Stick it in the freezer 20 minutes beforehand if you need to. When it melts in the oven, it helps create flaky, delicious layers. Do everything you can to not let your butter warm up too much. If you get distracted or busy, throw the bowl of dough in the fridge. Putting the biscuit rounds in the freezer or fridge before baking will help create flaky layers as well!
• When cutting out your biscuits, don’t twist! This makes it harder for them to rise. Just push straight down in one swift motion and pull back up.
• You don’t have to bake these in a cast-iron skillet. A cookie sheet will do just fine, but they taste better from the cast iron if you ask me.

The Best Flaky Buttermilk Biscuit Recipe

Ingredients for Flaky Biscuits

• 3 cups self-rising flour
• 2 tsp sugar
• 1.5 tsp salt
• 1.5 sticks cold butter
• 3/4 cup buttermilk
• 1 egg
• 1-3 tsp ice water

How to Make Flaky Buttermilk Biscuits

Step 1: In a large mixing bowl, combine four, salt, and sugar.

Step 2: Cut the cold butter into small cubes, or grate with a cheese grater.

If you grate the cold butter, there’s no need to work it into the mixture. Simply stir.

Step 3: Work butter into the flour mixture.

Using a pastry cutter, fork, or your hands, work the butter into the dough until it’s thoroughly combined and the butter bits are pea-sized. I always use my hands. The only downside to this is the possibility of warming up the butter too much. 

Step 4: In another bowl, whisk an egg and add buttermilk.

Step 5: Add buttermilk and egg mixture to the dough. Don’t overwork.

Don’t overwork the dough, just stir enough to combine.

Step 6: Add ice water 1 tsp at a time until it comes together.

The one thing you don’t want is wet, sticky biscuit dough. To avoid that, add just a tsp of ice water at a time until it comes together.

Step 7: Turn the dough out onto a floured work surface. Roll out into a rectangle.

Step 8: Do 2 business letter folds OR cut into 3 equal sections and stack the dough.

It doesn’t really matter if you do the business letter fold, or cut and stack. They both create flaky layers!

Business letter fold, step 1:

Business letter fold, step 2:

From there, you turn the dough seam-side down and roll back out. You can even do another business letter fold if you like!

Alternatively, you can simply cut the dough into thirds and stack. Do this a couple of times.

Step 9: Roll out the dough one more time, not too thin!

The biscuits will rise in the oven, but you still want to roll them out pretty thick.

Step 10: Cut biscuits out using a biscuit cutter or a mason jar ring.

Step 11: Butter a cast iron skillet and put biscuit rounds in the skillet. Make sure they’re touching as this helps them rise.

Step 12: If time permits, put the cast iron skillet with the biscuit rounds in the fridge or freezer for at least 15 minutes.

This cools the butter down again, which helps create the flaky layers! I highly recommend this! It was a tip I found on the internet that held true.

Step 13: Brush the tops of the biscuit rounds with buttermilk.

This will give your biscuits a beautiful golden brown top while in the oven.

Step 14: Bake at 425°F for 15-20 minutes.

Can you freeze buttermilk biscuit dough?

Yes! Absolutely! These aren’t super complicated, but I would love to make big batches and freeze them for easy breakfasts. Less clean up, lots of smiles!

Biscuit rounds freeze wonderfully. It actually helps the flaky layers form. Simply take them out of the freezer and stick them straight in the oven. You won’t be disappointed.

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Have you made homemade biscuits before? What’s your favorite thing to make from scratch? Let me know in the comments below!

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