Tall, flaky, butter-layered Southern biscuits
Fluffy Buttermilk Biscuits
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Servings
12
12 biscuits
Difficulty
Easy
Cost
Budget
$
Fluffy Buttermilk Biscuits
Tall, flaky, butter-layered Southern biscuits
★4.6(22)
Sky-high buttermilk biscuits with dozens of flaky layers, golden tops, and soft, tender centers. Perfect for breakfast, dinner, or smothering in gravy.
15m
Prep Time
15m
Cook Time
30m
Total Time
12
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
These biscuits rise tall and split into impossibly flaky layers thanks to cold butter and a gentle folding technique. Buttermilk adds tang and tenderness that elevates every bite.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
Ingredients
- 2.5 cups all-purpose flour
- 1 cup cold buttermilk
- 1/2 cup cold unsalted butter, cubed
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
Instructions
- 1
Whisk flour, baking powder, baking soda, and salt in a large bowl.
- 2
Cut cold butter into the flour using a pastry cutter or your fingers until it resembles coarse crumbs with pea-sized pieces.
- 3
Pour in cold buttermilk and stir with a fork just until a shaggy dough forms—do not overmix.
- 4
Turn dough onto a floured surface, pat into a rectangle, fold in thirds like a letter. Repeat 3 times. Pat to 1-inch thick and cut with a 2.5-inch cutter.
- 5
Place biscuits touching on a parchment-lined baking sheet. Bake at 450°F for 12-15 minutes until tall and golden.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Serve alongside fresh fruit and your favorite morning beverage
Pair with crispy bacon or sausage links for a hearty start
Substitutions
ButtermilkPlain yogurt thinned with milk
Use equal amount of yogurt mixed with a splash of milk
All-purpose flourSelf-rising flour
Omit baking powder, baking soda, and salt if using self-rising
Tips & Storage
Pro Tips
Keep everything cold—freeze the butter cubes for 10 minutes before cutting in.
Push the cutter straight down without twisting to get the tallest rise.
Preheat your pan or griddle properly. An evenly heated surface is the difference between golden perfection and uneven cooking.
Room temperature eggs cook more evenly than cold ones. Pull them from the fridge 15 minutes before cooking.
Storage
Store in an airtight bag at room temperature for 2 days, or freeze up to 2 months.
Reheating
Wrap in foil and warm in a 350°F oven for 5-8 minutes until soft and steamy.
Nutrition Facts
Per serving (20mg) · 12 servings
Calories180
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein3g
Carbohydrates8g
Fat22g
Fiber340mg
Sugar1g
Sodium1g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why are my biscuits flat?
- The butter or buttermilk wasn't cold enough, or the dough was overworked.
- Can I use regular milk?
- Add 1 tbsp lemon juice to 1 cup milk and let sit 5 minutes as a buttermilk substitute.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
View all recipes →