Flaky Homemade Buttermilk Biscuits Recipe

Buttermilk Biscuit Recipe with Butter

If you’re looking for a reliable, flaky, buttery buttermilk biscuit, this is the recipe I’ve made for over years. And it works everytime. These biscuits bake up tall with crisp edges and soft, tender centers. They’re perfect for sausage gravy, a cozy dinner side, or as the base for strawberry shortcake.

What Ingredients Are Needed?

• flour – all purpose
• sugar
• salt
• baking powder
• buttermilk – cold
• butter – cold an cut into 1/2″ cubes
• melted butter – to top the baked biscuits

Why This Recipe Works

• Cold butter creates steam pockets = flaky layers
• Buttermilk adds tenderness and tang
• Folding the dough builds height
• Minimal handling keeps the biscuits soft, not dense

Can You Mix the Dough in A Food Processor?

Yes. This is my favoite way to make them in bulk and freeze. A food processor is one of the fastest ways to cut in the butter without warming it. Keep the butter and buttermilk in the fridge until the moment you need them.
Pulse just until the mixture looks like coarse crumbs. Overmixing will make the biscuits tough.

A small tip: use a pitcher with a pour spout to add the buttermilk while pulsing to avoid splashing.

Do You Use Salted or Unsalted Butter?

We use salted butter. Either works, but if you use salted butter, reduce or omit the added salt in the recipe. It’s purely personal preference. If we are making sweet biscuits, we do not add additional salt.

Do You Bake Directly On the Baking Sheet?

No. We use a silicone mat or parchment paper.
Both help prevent over‑browning on the bottoms and make cleanup easier.
You can bake directly on a greased sheet if that’s your preference.

Do You Top the Biscuits with Butter?

Yes, but it depends on how you’re serving them.

• For savory biscuits or sausage gravy: brush with melted butter.
• For strawberry shortcake: skip the butter so the biscuits stay light and ready to soak up the berries.

How Do You Keep The Butter Cold?

• Keep the butter in the fridge until needed.
• Cut it into cubes, then chill it again.
• Use a chilled bowl if your kitchen is warm.
• Have the oven fully preheated so the biscuits go in immediately. This prevents the butter from softening.
• Cold butter = steam = flaky layers.

How Do I Get Flaky Layers for the Biscuits?

This is the key technique.

• Fold the dough onto itself at least three times.
• Dip the biscuit cutter in flour.
• Press straight down and lift straight up — never twist.
  Twisting seals the edges and prevents the biscuits from rising tall.

Common Mistakes to Avoid

• Biscuits didn’t rise: butter warmed up or baking powder expired.
• Biscuits spread: dough was too warm or too wet (dough needs more flour/chilled).
• Dough too dry: add 1–2 tbsp extra buttermilk.
• Dough too sticky: lightly flour your hands and surface.
• Layers didn’t form: increase the number of folds. Make sure not to twist biscuit cutter
• Tops too brown: move the rack down one level.

For Strawberry Shortcake

If you’re using these biscuits for strawberry shortcake:

• Skip brushing with melted butter
• Add 1 additional tablespoon of sugar to the dough for sweetness
• Bake until just lightly golden so they stay tender

Print Recipe

5 from 1 vote

Flaky Buttermilk Biscuits from Scratch

You need these flaky homemade buttermilk biscuits. They are light and fluffy. Perfect for sausage gravy or a side with your favorite meal.

Course: Baking

Cuisine: American

Servings: 6 biscuits

Author: Regina Sober

Equipment

• Cold Chilled Bowl Chilled Glass bowl will keep butter cold
• Spatula
• baking sheet
• parchment paper

Ingredients

• 2 cups flour
• 2 teaspoons baking powder
• 1 Tablespoon sugar
• 1/2 teaspoon salt
• 1 stick cold cubed butter
• 1 cup cold buttermilk
• 1 Tablespoon melted butter

Instructions

• Preheat the oven to 425F.
• In a cold/chilled bowl, add the flour, baking powder, sugar and salt.  Stir to incorporate the ingredients.
• Don't forget the baking powder or they won't rise!
• Make sure your butter is cold and cut into small cubes and cut it into your dough.  You'll want it to break into smaller pieces so you make little butter pockets.  They will melt and make your biscuits fluffy!
• Use a fork, pastry cutter or your hands to make the butter small. I prefer to use my hands and press the butter flat and incorporate into small pieces with the flour.
• Add the buttermilk and mix with a fork.  You will eventually need to get your hands in to mix.  Add more buttermilk if it is a little dry.  You'll want it a little sticky, but not so sticky it doesn't form biscuits.
• Place the dough on a lightly floured surface.  Hand press the dough out into a rectangle.
• You will want to fold the dough onto it's self into thirds (side to side and then top to bottom). Add more flour if the dough sticks to the counter.
• Press out the dough gently and then repeat the folding 2 more times.  You are creating flaky layers!
• Once you have made layers, use a rolling pin and roll the biscuits out to 1" thickness.
• You will want to use your cutter and press into the dough…but don't turn it!  Turning it causes the edges to seal….and no flaky layer goodness.
• Place onto your baking sheet (we use parchment paper) and bake for 10-15 minutes.
• Remove from the oven and they should golden brown on the top and fluffy.
• Brush tops of biscuits with melted butter.

Video

Notes

Some recipes use baking soda and baking powder.  This buttermilk biscuit recipe does not need baking soda.

Use fresh baking powder.

The diameter of your biscuit cutter determines how many biscuits you will make.

Our 4 inch biscuit cutter makes 4 to 5 biscuits.

The 3 inch cutter makes more.