Addictive Recipes from a Self-Taught Baker

The Tricks for Flaky Buttermilk Biscuits

You only need 6 ingredients and about 30 minutes to whip up these ultra buttery golden brown mega flaky buttermilk biscuits! Recipe on

It’s time we try something new! We’ve never explored the biscuit world on my blog before, so let’s do it BIG. Big as in mega flaky, mega fluffy, mega layers, mega golden brown, mega buttery, and mega nerdy as we dive deep into this comfort food carb sensation.

As spring brunches and dinners are on the horizon, knowing how to craft the perfect sidekick to your meal is essential. And it’s quite serendipitous that this “side dish” may taste even more remarkable than the main event. No, no. It WILL taste more remarkable. Just look at these buttery layers! Nothing can compete.

Biscuits are quite similar to any other pastry we’ve discussed before. Scones, pie crust, tart dough, etc. And the good news is that biscuits are worlds easier than each of them. There aren’t too many steps for making biscuits from scratch– and after one taste you’ll question why you ever bought “biscuits” in a can before. Trust me– store-bought does NOT compare to this flavor and texture!

You only need 6 ingredients and about 30 minutes to whip up these ultra buttery golden brown mega flaky buttermilk biscuits! Recipe on

I want you to feel informed and encouraged so I took plenty of step shots of my method and I’m going to teach you all the tricks for making flaky buttermilk biscuits at home. I tried this recipe from All Recipes last year and decided to make a few changes to both the recipe and technique over the past few months. Here’s what I did.


You only need 6 ingredients: flour, baking powder, salt, cold butter, cold buttermilk, + honey. With so few ingredients, you truly taste each and every one, so it’s imperative to reach for quality ingredients and avoid any substitutions.


You can use either a pastry cutter or food processor for this step. Combine all the dry ingredients, then add the cold butter and pulse/cut until crumbs form. I have no preference over either, but I will say that the food processor is much quicker.

TIP 1:

For flaky layers and pockets, use cold fat. Cold is an absolute must. We know this from pie crust and scones.  When little crumbs of butter melt as the biscuits bake, they release steam and create little pockets of air – this makes the biscuits a little airy and flaky on the inside while remaining crisp on the outside.

How to make buttery flaky buttermilk biscuits on


Add the liquid ingredients. Real buttermilk and teeny drizzle of honey to balance out the salt. Buttermilk creates the most tender biscuit! Basically all you’ll do is make a well into the center of the dry ingredients, then fold it all together. The dough will look shredded and shard-y. I’ve been waiting all day to type “shard-y.”

TIP 2:

Don’t overwork the dough in this step. In fact, don’t overwork the dough at all. Overworking and over-handling the biscuit dough will result in tough, hard, and flat biscuits. Mix the ingredients together *just* until combined.

How to make buttery flaky buttermilk biscuits on


Fold and flatten! The most important step of all is folding the dough together. This is the part where you can really get into your food and have fun. (The best foods are the ones you play with in the process, right?) Turn the scrappy, shard-y looking dough out onto a work surface and mold it together with your hands. Form into a rectangle.

Remember, always be gentle with it!

How to make buttery flaky buttermilk biscuits on

Fold one side into the center.

How to make buttery flaky buttermilk biscuits on

Other side.

How to make buttery flaky buttermilk biscuits on

Turn the folded dough horizontal, press it down flat (gently!), and begin that folding process 2 more times.

TIP 3:

Why are we folding the dough?? You’ll be rewarded with the most flaky biscuits ever, that’s why! Folding and flattening creates layers. It will take you no more than 2 minutes to do that entire process, promise.

How to make buttery flaky buttermilk biscuits on


Roll out with a rolling pin and cut into circles. The dough should be about 1/2 inch thick. And WHOA will that dough rise rise rise in the oven when they bake.

TIP 4:

When cutting the dough with a biscuit cutter, do not twist the cutter. Press the cutter down into the dough firmly. Again, do not twist it. Twisting it will seal off the biscuit edges, preventing the biscuits from rising. Been there, done that. OOOPS.

How to make buttery flaky buttermilk biscuits on

How to make buttery flaky buttermilk biscuits on


Brush the tops with a little buttermilk, which helps achieve a slightly crispier top crust. Then, BAKE!

TIP 5:

I like to bake biscuits in a cast iron skillet. Biscuits rise up nice and tall when they are touching, pressed snuggly against one another in the oven. What’s more snug than squeezing into a round skillet? Bonus: the cast iron skillet helps produce a super crisp bottom.

How to make buttery flaky buttermilk biscuits on

You only need 6 ingredients and about 30 minutes to whip up these ultra buttery golden brown mega flaky buttermilk biscuits! Recipe on


All about that honey butter! This is totally optional, but will set your biscuits apart from any you’ve had before. When the biscuits come out of the oven, give them a brush of melted butter + honey. Both ingredients you already used in the biscuit dough, keeping the count at 6 ingredients total.

TIP 6:

No tip here except… this honey butter addition is legit.

You only need 6 ingredients and about 30 minutes to whip up these ultra buttery golden brown mega flaky buttermilk biscuits! Recipe on

You only need 6 ingredients and about 30 minutes to whip up these ultra buttery golden brown mega flaky buttermilk biscuits! Recipe on

And so is lots of jam!!! And homemade honey butter!

I hope you learned a few things today and are confident baking biscuits from scratch now! Let me know if you give them a try this spring. Happy weekend!

Mega Flaky Buttermilk Biscuits


  • 2 and 1/2 cups (312g) all-purpose flour, spoon & leveled1
  • 2 Tablespoons baking powder (yes, Tablespoons!)
  • 1 teaspoon salt
  • 1/2 cup (115g) unsalted butter, very cold and cubed2
  • 1 cup + 2 Tablespoons (270ml) cold buttermilk, divided
  • 2 teaspoons honey
  • optional for spreading: 2 Tablespoons melted butter + 1 Tablespoon honey


  1. Preheat oven to 425°F (218°C). Place the flour, baking powder, and salt together in a large bowl or in a large food processor. Whisk or pulse until combined. Add the cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor. Pulse until coarse crumbs form. See photo above for a visual. If you used a food processor, pour the mixture into a large bowl.
  2. Make a well in the center of the mixture. Pour 1 cup of buttermilk (240ml) on top, then the honey. Stir everything together until just about combined-- do not overwork the dough. The dough will look like shreds and be very crumbly. See photo above for a visual.
  3. Turn the dough out onto a lightly floured work surface and gently mold it into a rough looking rectangle using your hands. Use the photos above as a guide. Fold one side into the center, then the other side. Turn the dough so it's long horizontally. Gently flatten. Repeat the folding again. Turn the dough so it's long horizontally once more. Gently flatten. Repeat the folding one more time.
  4. Gently roll the dough out with a rolling pin until it's about 1/2 inch thick. Cut into 3-inch circles. Re-roll any scraps until you have 9-12 biscuits. Arrange in a 10-inch cast iron skillet or close together on a parchment paper-lined baking sheet. (Make sure they're touching.)
  5. Brush the tops with remaining buttermilk. Bake for 15 minutes or until biscuits are golden brown on top.
  6. Remove from the oven and, if desired, brush with melted butter and honey mixture. Enjoy warm. Cover leftovers tightly and store at room temperature or in the refrigerator for up to 5 days.

Make-ahead tip: Baked biscuits freeze well for up to 3 months. Thaw overnight in the refrigerator and warm to your liking before enjoying. You can also freeze the biscuit dough. Prepare the dough through step 3. Wrap up tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator and continue with step 4. Also, after step 3, you may wrap up the dough in plastic wrap and refrigerate for up to 2 days before continuing with step 4.

Recipe Notes:

  1. Starting with cold flour is a handy tip! If you can remember, place the flour in the freezer 30 minutes before beginning.
  2. While you're placing the flour in the freezer (note above), place the cubed butter in there too! Partially frozen butter is the BEST for biscuits.

Adapted from All Recipes

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


Here are some items I used to make today’s recipe.

KitchenAid Food Processor | Glass Mixing BowlsPastry Blender | Wooden Rolling PinRound Biscuit Cutters | Pastry Brush | Cast Iron Skillet

Some of the links above are affiliate links, which pays me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

You only need 6 ingredients and about 30 minutes to whip up these ultra buttery golden brown mega flaky buttermilk biscuits! Recipe on


  1. I have some fresh home grown tomatoes and our old family recipe of tomato gravy. So I needed a biscuit recipe. Of course I had to come to your blog to get one! And there it was! I made these tonight and they are wonderful! Easy to make, although I took a little longer as I always do on a new recipe. Thank you! I now know the secret to the best biscuits.

  2. Man so much work and my biscuits do not look right. Disappointed, took my time and it was a flop. Guess i will try it again for perfection.
    I got a little confused when I got to the step to roll the dough out it was sticky, used a littke flour.

  3. Hey Sally! Love your recipes. I tried this one last night, but the dough came out so sticky! I kept adding flour but it never looked like yours in the picture. I ended up not being able to cut out rings because it was so sticky so I just threw the dough in a pan and they’re actually super tasty! I’m not sure what went wrong but I’m excited to try again – do you have any tips on avoiding sticky dough?

    • Hey Jess! I’m glad you still enjoy them, despite the sticky dough situation! The dough is certainly sticky no matter what, but if it’s impossible to work with, you can try reducing the buttermilk in the dough to 3/4 cup. That should help!

    • I am guessing that your flour measurement is off, also humidity plays a factor. Always stir your flour with a fork before measuring. Add most of your buttermilk, but hold back 1/4 cup or so, mix and add as necessary.
      I make Irish Soda Bread alot ( flour, butter, buttermilk, etc) and sometimes the dough is much stickier than others, with the same measurements. It is just the nature of this type of baking! Don’t be discouraged …. just keep baking!

  4. Hi Sally! I’ve always wanted to make biscuits. My husband loves biscuits and gravy and I love all breakfast foods. We have breakfast for dinner a lot, and I like to make biscuit and gravy casserole! It’s great if you haven’t ever had it before. I have always used canned biscuits, but would love making it with homemade biscuits instead.
    My question is, I don’t own a biscuit cutter. Could I make square biscuits by cutting them with a pizza slicer or a knife? I didn’t know if this would keep them from rising like you mentioned with twisting the biscuit cutter.
    Have you ever made square biscuits? I have seen it suggested as a way to use all your dough so you don’t waste any of it! 🙂

  5. Hi Sally I have made a bunch of biscuit recipes (have not tried yours yet) but my problem has always been getting the tops to look amazing like yours. So my question is in your journey have you ever had this issue and if so do you have any advice 

  6. I made these on Sunday and they were amazing! I have one question, Can these be frozen before baking and then baked when ready?

  7. These were absolutely the best biscuits I have ever made! And I have made a ton Of homemade buttermilk biscuits!! These are by far the best, they come out so fluffy, and buttery and crispy all in one.. your site is my go to for just about everything I bake… mmmmm!!

  8. This biscuit recipe is amazing! I deviated from my usual recipe and I am sooo glad that I did. They are delicious. I doubled the recipe made 12 large biscuits and used the scrap ends of dough for cinnamon raisin rolls. Thank you so much!!

  9. I’ve never made biscuits before in my life until today I made these and they were AMAZING!  Thank you Sally!

  10. For all those wondering about sticky dough, just flour your work surface and the rolling pin a bit. This took care of the problem for me! I had to cook 9 extra minutes till the tops were brown, but the biscuits came out gorgeous.

  11. Hi Sally,

    What’s an alternative for the cast iron skillet? I do not own one, but would like to try this recipe.

  12. Decided to give these a try this morning for Sunday biscuits and gravy. I normally use a tried and true KAF recipe. My whole family agreed that these are a keeper. I omitted the honey since they were intended for savory gravy. I’ll have to try the honey next time! Thanks. 

  13. Can these be made the day before an event? Should I put them in a air tight container and then heat them up a bit the day of?

    • They sure can. I would lightly heat them up before serving. Just store, covered, at room temperature overnight.

    • Elisa, I used to work in a bakery and we made the dough the day before, kept the raw dough formed in a circle wrapped in parchment and then plastic wrap. Then the morning when we opened, we would cut them into circles, brush and bake as usual although they take a little longer. 

  14. I’m a chef in the Portland area… make biscuits all the time but decided to use a different recipe for a change.  I followed this recipe to a “T” … using all the tips and tricks and exact measurements.  This is the first time I’ve folded the dough in itself, I’ve never done that before for fear of overworking the dough.   All I can say is…. these were amazing! They tasted better than Popeyes biscuits, the standard in which my black man holds biscuits to, lol.   Thank u for sharing your art! 

  15. What can i use instead of a biscuit cutter? I do not own one yet.

    Thank you 🙂

  16. Just made these, and they turned out perfect of course. Your recipes never fail. I watched  your Facebook live video for your lemon blueberry scones, and I think I remember someone asked if they could make the scone dough ahead of the time and you didn’t recommend it because of the activation of the baking powder. Can you explain to a fellow baking nerd why this dough is different from the scones? Does this biscuit dough not react to the buttermilk despite the 2 tablespoons of baking powder when made in advance? 

    • Hi Nancy! The dough is no difference at all– you *can* freeze both biscuit and scone doughs, but neither will rise quite as tall after being frozen. Is it possible? Yes. Will the baked treats taste different? A little bit, yes.

  17. Hi Sally,

    I made the dough through step 3 and placed it in the freezer in preparation for Thanksgiving. Is it possible to roll out the dough and form the biscuits the day before if they’re referigerated over night? I’m just wondering if there’s a way to avoid having to do that step the day of Thanksgiving, is possible. 


    • That *should* be fine, but they may not rise quite as tall after sitting in the refrigerator for so long. They’ll still be great though!

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