Homemade Buttermilk Biscuits (Tall & Flaky)

These homemade buttermilk biscuits are tall, buttery, and tender with irresistible flaky layers-and they're ready in just 35 minutes.

These buttermilk biscuits are tall and buttery with crisp golden tops and tender, flaky layers. After making countless batches of biscuits, I've found that the biggest differences come down to technique: keep the butter and buttermilk cold, handle the dough as little as possible, and fold it several times before cutting. Those folds create distinct layers without any complicated laminating, while buttermilk adds tenderness and a subtle tang.

They're ready in about 35 minutes and can be frozen for later, too. For another flaky breakfast bake, try my chocolate chip sourdough scones or cinnamon glazed scones, or serve these biscuits alongside my 30-minute black bean chili.

Jump to:

• ⭐️ Why You'll Love These Buttermilk Biscuits
• 🍞 Key Ingredients
• 🔪 How To Make Homemade Buttermilk Biscuits
• ⏲️ Tips For Tall, Flaky Biscuits
• Optional Maple Cream
• Make-Ahead, Storage, & Freezing
• 💬 Frequently Asked Questions
• More Breakfast Baking Recipes
• Homemade Buttermilk Biscuits Recipe

⭐️ Why You'll Love These Buttermilk Biscuits

• Tall and flaky: Folding the dough four times creates distinct buttery layers that pull apart easily after baking.
• Tender inside, golden outside: Buttermilk keeps the interior soft and tender while brushing the tops before baking helps them turn golden brown.
• Just 15 minutes of prep: The dough comes together quickly with basic baking ingredients, with no yeast or rising time required.
• Freezer-friendly: Freeze the biscuits before or after baking so you can have homemade biscuits whenever you want them.

🍞 Key Ingredients

• Buttermilk - Adds moisture, a subtle tang, and acidity that reacts with the baking soda to help the biscuits rise and create a tender crumb. For the best flavor and texture, I recommend using real cultured buttermilk.
• Unsalted butter - Use very cold butter. Small pieces of cold butter remain intact in the dough and release steam as they melt in the oven, helping create flaky layers.
• Baking powder and baking soda - The combination provides lift. Baking soda also reacts with the acidity in the buttermilk. Make sure your leaveners are fresh- expired baking powder or baking soda can lead to flat, dense biscuits.
• All-purpose flour - Provides enough structure for tall biscuits while keeping the crumb tender. Measure flour using a kitchen scale when possible, or spoon it into the measuring cup and level it rather than scooping directly from the bag.

🔪 How To Make Homemade Buttermilk Biscuits

*See recipe card below for printable instructions.

Cut the Cold Butter Into the Flour:

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Using your fingers or a pastry cutter, mix in the butter just until mixture starts to create pea-size pieces of butter.

Add the Buttermilk:

Using a large spoon, stir in the buttermilk just until mixture is evenly moistened (your dough should be slightly shaggy).

Fold and Cut the Biscuits:

Fold dough in half, then repeat this process three more times, for a total of four folds. *Don't skip this step, as it creates the flaky layers.

Roll dough into a 1-inch thick rectangle. Using a lightly floured 3-inch round biscuit cutter, cut out the biscuits (do not twist the cutter) as close together as possible.

Transfer cut biscuits to baking sheet and place them close together (this helps them rise). If necessary, re-roll dough and cut more biscuits. Brush with buttermilk.

Bake Until Golden:

Bake until tall and golden, 17-20 minutes.

⏲️ Tips For Tall, Flaky Biscuits

• Keep the butter and buttermilk cold. Cold butter creates steam in the hot oven, helping form flaky layers and lift.
• Leave visible pieces of butter. Stop cutting it into the flour when you still have pea-sized pieces throughout the dough.
• Don't overmix. The dough should be shaggy, not smooth. Working it too much can produce tough biscuits.
• Don't skip the folds. Folding the dough four times stacks layers of dough and butter, which creates your tall, pull-apart texture.
• Cut straight down. Never twist the biscuit cutter; a clean cut leaves the sides free to rise.
• Keep the biscuits close together. Baking them snugly encourages upward rather than outward expansion and gives you softer sides.

Optional Maple Cream

For a sweet-and-savory version, serve the biscuits with my optional maple topping. Stir together heavy cream and pure maple syrup, then drizzle or brush it over warm biscuits and finish with a pinch of flaky sea salt.

Make-Ahead, Storage, & Freezing

Make ahead

Prepare and cut the biscuits, then refrigerate them covered until you're ready to bake. For longer storage, freeze them instead.

Freeze unbaked biscuits

Arrange cut biscuits on a baking sheet and freeze until solid. Transfer to a freezer-safe container for up to 3 months. Bake from frozen, adding a few extra minutes as necessary.

Store baked biscuits

Store cooled biscuits in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.

Reheat

For the best texture, warm biscuits in a 350°F oven for 5-10 minutes.

💬 Frequently Asked Questions

More Breakfast Baking Recipes

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