flaky buttermilk biscuits

flaky buttermilk biscuits

These flaky buttermilk biscuits are so quick and delicious, my family eats them for breakfast, lunch, and dinner! I bake a batch of these biscuits Saturday afternoons and stuff them with bacon, cheese, and fried eggs for a satisfying brunch at home.

The American South has always held a special fascination for me. Even as a teenager I yearned to explore the cobble stone streets filled with history and wonder at live oak trees dripping with moss. Many of my dreams came true when I married my college sweetheart and exploring the American South was one of them.

flaky buttermilk biscuits

In the past year, my husband and I were lucky enough to take two road trips through some of the most magical cities in the South. We walked the halls of the hotel where Dr. Martin Luther King was shot, we listened to music in the birthplace of Jazz, strolled down streets where the Revolutionary War was fought, and ate LOTS of amazing Southern food along the way.

Biscuits found their way into many of our Southern meals and I quickly realized there are many different ways to bake them. In Nashville the biscuits were slightly sweet, less flaky, and a bit dense. In Charleston the biscuits were large and flaky. My personal quest to find the perfect biscuit lead me to develop this recipe that combines delicious elements from all the different biscuits I’ve now tried. Rubbing ample butter into the flour created super flaky biscuits. Adding a touch of sugar gave us a tender crumb and a touch of sweetness that resembled those yummy Tennessee biscuits. Using both baking powder and baking soda to leaven the dough helped created a light, tender crumb. Buttermilk added the perfect acidic foil for the baking powder so you won’t get that bitter aftertaste some biscuits tend to have.

These biscuits hold up very well to even the best biscuits I tried in Southern restaurants. It’s my go-to recipe and I hope it becomes yours as well!

Tip: These biscuits make awesome breakfast sandwiches but you can make a killer lunch with some cheese, bbq sauce, and these oven baked chicken tenders!

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flaky buttermilk biscuits

flaky buttermilk biscuits

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  • Author: Sepideh Campos
  • Total Time: 30 minutes
  • Yield: 4 large biscuits or 9 small biscuits 1x


  1. 2 cups all purpose flour
  2. 1 tablespoon baking powder
  3. 2 teaspoons granulated sugar
  4. 1 teaspoon baking soda
  5. 1 teaspoon sea salt
  6. 7 tablespoons cold butter unsalted (set aside 1 tablespoon)
  7. ¾ cup + 2 Tablespoons buttermilk


  • Preheat oven to 450 and line a baking sheet with parchment paper or silicone baking mat.
  • In a large bowl, mix together the flour, baking powder, granulated sugar, baking soda, and sea salt.
  • Cut 6 tablespoons of the cold butter into 1 inch pieces. Melt the remaining 1 tablespoon of butter in the microwave or on the stove until just melted.
  • Sprinkle the butter over the flour and use your fingertips to rub the butter and flour together until you have flattened pieces of butter distributed throughout the flour.
  • Make a well in the middle of the flour and butter mixture. Pour the buttermilk in the center of the flour and stir with a large spoon until dough just comes together.
  • Turn the dough out onto a clean countertop dusted with flour. Lightly knead the dough until it just comes together. The dough should still be a bit shaggy and underworked for the flakiest biscuits.
  • Shape the dough into a 1 inch tall square.
  • Use a sharp knife to cut the dough into the number of biscuits desired. I cut the dough into 4 large biscuits for breakfast sandwiches.
  • Place the biscuits on the prepared baking sheet and brush the tops with melted butter.
  • Bake until the biscuits are fully cooked and golden brown on the top and bottom, 15-20 minutes (rotating the pan halfway through baking).
  • Remove from oven and serve warm.


Bake the biscuits immediately after mixing ingredients together. Best served straight from the oven but can also be rewarmed in a 200 degree oven for 10-15 minutes.

  • Prep Time: 10
  • Cook Time: 20
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