Flaky Buttermilk Biscuits – Tall, Tender & Buttery Recipe
Quick Answer
Whisk 2 cups flour, 1 tbsp baking powder, 1/4 tsp baking soda, 1 tsp salt. Cut in 1/2 cup cold cubed butter until pea-sized. Stir in 3/4 cup cold buttermilk. Pat out, fold 3x, cut rounds, bake at 450°F for 12-15 minutes.
By Sarah Mitchell • June 15, 2026
Southern-style buttermilk biscuits are tall, flaky, and impossibly tender — made with cold butter, buttermilk, and a light touch. The secret to flaky layers is keeping everything cold and handling the dough as little as possible. The butter should be visible in chunks throughout the dough; as it melts in the oven, it creates steam pockets that produce distinct flaky layers.
Buttermilk serves a dual purpose: its acidity reacts with baking soda to create lift, and it tenderizes the gluten for a softer crumb. These biscuits are the foundation of American Southern cooking — served alongside fried chicken, smothered in gravy, or split and filled with ham, honey, or jam.
About This Recipe
"Flaky Buttermilk Biscuits – Tall, Tender & Buttery" is a Breakfast recipe that brings all-purpose flour (260g), plus more for dusting, baking powder, baking soda, salt and unsalted butter, very cold, cut into 1/2-inch cubes together into a flavorful, well-balanced dish. Rated Medium and ready in about 30 minutes, this recipe fits easily into a busy schedule. It serves 8 and works equally well for a weeknight dinner or a relaxed weekend meal. The American inspiration behind this dish balances classic techniques with clean, vibrant flavors.
Ingredients
- 2 cups all-purpose flour (260g), plus more for dusting
- 1 tbsp baking powder
- 1/4 tsp baking soda
- 1 tsp salt
- 1/2 cup unsalted butter, very cold, cut into 1/2-inch cubes
- 3/4 cup cold buttermilk
- 2 tbsp melted butter for brushing tops
Instructions
- 1
Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.
- 2
Whisk flour, baking powder, baking soda, and salt in a large bowl.
- 3
Add cold butter cubes. Use a pastry cutter or your fingertips to cut butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces still visible.
- 4
Pour in cold buttermilk. Stir with a fork just until a shaggy dough forms. Do not overmix — some dry spots are fine.
- 5
Turn dough onto a floured surface. Pat into a 1-inch thick rectangle. Fold in thirds like a letter. Repeat patting and folding 2 more times (3 folds total). This creates the flaky layers.
- 6
Pat dough to 1-inch thickness. Cut rounds with a 2.5-inch biscuit cutter, pressing straight down (don't twist). Gather scraps, re-pat, and cut remaining biscuits.
- 7
Place biscuits touching each other on the baking sheet (this helps them rise taller). Brush tops with melted butter.
- 8
Bake 12-15 minutes until golden brown on top and bottom. Brush with more melted butter immediately out of the oven.
Expert Tips
For the best result, use the freshest, highest-quality ingredients you can find. All-purpose flour (260g), plus more for dusting is the heart of this dish, so choose it with care. Read the recipe through before you start and prep all ingredients in advance (mise en place) so the cooking process is smooth. Oven work especially well for this preparation. Because the recipe is vegetarian, it fits easily into balanced eating plans. Taste and adjust salt, pepper, and acid at the end to make the flavors pop.
What To Serve With This
"Flaky Buttermilk Biscuits – Tall, Tender & Buttery" is a versatile Breakfast dish that pairs beautifully with fresh fruit, Greek yogurt, toast or a warm croissant and classic American sides. Choose at least one fresh and one hearty side to create a balanced meal.
Storage & Reheating
Flaky Buttermilk Biscuits – Tall, Tender & Buttery stores well in an airtight container in the refrigerator for 2–3 days. Let it cool to room temperature before refrigerating before sealing the container. Reheat gently until warmed through, adding a small splash of liquid if needed to restore the original texture.
Nutrition Facts (per serving)
Frequently Asked Questions
Why are my biscuits flat?
Three common causes: butter wasn't cold enough (it should be fridge-cold), dough was overworked (handle as little as possible), or oven wasn't hot enough (450°F is essential for quick rise).
Can I use regular milk instead of buttermilk?
In a pinch, add 1 tablespoon of white vinegar or lemon juice to 3/4 cup milk. Let it sit 5 minutes until it curdles. This creates a buttermilk substitute with the acidity needed for the reaction with baking soda.
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