Easy Buttermilk Biscuit Recipe (Flaky Layers, Buttery Perfection)
This easy buttermilk biscuit recipe delivers buttery 🧈, flaky layers with golden, bakery-style tops. Simple and homemade, these biscuits feel like a cozy weekend treat — soft inside, crisp at the edges, and impossible not to love fresh from the oven.
Ingredients
- 2 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- 1 ¼ teaspoons kosher salt use 1 teaspoon if using table salt
- ½ cup 1 stick cold unsalted butter, cubed
- 1 cup cold buttermilk plus extra for brushing tops
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Cut in the cold, cubed butter using a pastry cutter or your fingertips until small, pea-sized pieces remain.
- Pour in the cold buttermilk and stir gently until a shaggy dough forms. . If the dough looks too dry or crumbly, add an extra teaspoon or two of buttermilk until it comes together. Do not overmix.
- Turn the dough out onto a floured surface. Gently press and pat into a 1-inch-thick rectangle.
- Fold the dough in half, rotate, and repeat this fold two more times.
- Pat into a final 1-inch-thick slab. Use a 2¾-inch biscuit cutter to cut straight down without twisting. Gather scraps and repeat.
- Place biscuits on the prepared sheet, close together for soft sides or spaced apart for crisp edges. Brush tops with buttermilk.
- Bake for 14–16 minutes or until golden brown and tall.
- Serve warm, plain, or with butter, jam, or egg sandwiches.
Notes
*This recipe makes about 9 biscuits using a 2¾-inch biscuit cutter. If you use a smaller cutter, you’ll get closer to a dozen.
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