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Flaky Buttermilk Biscuits

Flaky, buttery, tender buttermilk biscuits taste the best when they are homemade! No fancy ingredients, just a few simple techniques and tips will make these the best buttermilk biscuits you've ever had!
5 from 3 votes
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Serves: 15 biscuits
Calories: 240kcal


  • 20 ounces (567 g) all purpose flour
  • 2 tablespoons (2 tablespoons) granulated sugar
  • 1 tablespoon (1 tablespoon) baking powder
  • 2 teaspoons (2 teaspoons) baking soda
  • 2 teaspoons (2 teaspoons) salt
  • 6 ounces (170 g) unsalted butter cold, grated or cut into small pieces
  • 12 ounces (340 g) buttermilk cold


  • Sift together flour, sugar, baking powder, baking soda and salt
  • Grate cold butter into the dry ingredients (using a scale makes this very easy)
  • Toss the ingredients together to coat all the butter with the flour mixture
  • Make a well in the center of your dry ingredients and then add in the cold buttermilk. Pull the dry ingredients towards the center and then mix with your hands in the shape of a "claw" or fork until the dough forms a loose sticky ball. Do not over-mix.
  • Flatten the dough roughly with your hands or rolling pin to about 2" in height. Fold in half. This will be messy! Flatten dough once again.
  • Rotate your dough 45º and fold in half again. Repeat 5-7 times. If the dough becomes stretchy, place it in the fridge for 10 minutes to relax the gluten.
  • Use a 3" round biscuit cutter or sharp knife to make your biscuits. Press striaght down and lift straight up. Do not twist.
  • Place the biscuits on a parchment lined sheet pan with about 1/4" of space in between the biscuits and brush with milk or egg wash on top. Do not brush the sides. Sprinkle with sanding sugar for extra crunch and sweetness if desired.
  • Bake at 375° F for 15-20 minutes or until they are golden brown. Rotate half way through baking for even browning.


Use COLD butter and buttermilk straight from the fridge for best results. No buttermilk? Make your own homemade buttermilk
Use a cheese grater to measure out your cold butter directly into the dry ingredients
Preheat your oven 30 minutes ahead of time to give the biscuits the best lift
Use a scale to easily measure all your ingredients into the same bowl


Serving: 1biscuit | Calories: 240kcal (12%) | Carbohydrates: 32g (11%) | Protein: 5g (10%) | Fat: 10g (15%) | Saturated Fat: 6g (30%) | Cholesterol: 27mg (9%) | Sodium: 483mg (20%) | Potassium: 155mg (4%) | Fiber: 1g (4%) | Sugar: 3g (3%) | Vitamin A: 321IU (6%) | Calcium: 69mg (7%) | Iron: 2mg (11%)