These biscuits are pure comfort packed into every bite: buttery, flaky, with the perfect balance of sweet and salty, finished with crisp edges and soft, tender centers. Below, I’m sharing two essential tips to help you nail these biscuits every single time, along with a clear video and step-by-step photos to guide you through the process.

Melissa Weller sums them up perfectly in her book A Good Bake, calling them “soft and flaky, rich with butter, and layered beautifully so you can see the folds from the sides.” Honestly, that describes them better than I ever could.

When you pull one apart, it unfurls gently like an accordion, showing off all those tender, flaky layers stacked just right. The edges crisp up with a lovely caramelized crust, and the tops get a subtle sweet kiss from a sprinkle of turbinado sugar. They’re fantastic on their own, but add a smear of salted butter and you’re officially in heaven. What’s not to love?

Here’s the golden rule for biscuit success every time you bake:

1. Keep your butter and buttermilk insanely cold. Making biscuits is a lot like pie dough — cold ingredients and gentle handling make the flaky layers happen. Work quickly and don’t overmix. You can cut the butter in with a pastry cutter or fork by hand, or take a shortcut using a food processor (I talk more about that below).
2. Master the rolling and folding technique. After mixing your dough, roll it out into a rectangle, then fold it up like an envelope, turn 90°, and repeat this two more times. This is what creates those amazing flaky layers that make biscuits so special. Don’t worry, I’ve got a video to walk you through exactly how to do it, both above and below.

How to Make Buttermilk Biscuits, Step by Step

All you need are six simple, everyday ingredients: flour, butter, buttermilk, salt, sugar, and baking powder.

Start by whisking all the dry ingredients together until they’re evenly combined.

Next, add your butter, cut into small cold cubes—keeping it cold is key, so don’t let it sit out too long.

Use a pastry cutter or the back of a fork to work the butter into the flour until it resembles tiny peas. If you want to save some time and effort, pop it in the food processor for a few quick pulses—it’s a total game changer!

Now it’s time to add the buttermilk…

Pour it in gently and stir just enough to bring the dough together—you want it moist but not sticky.

If the dough is a little crumbly, use your hands to knead it just until it holds together—remember, gentle kneading keeps these biscuits tender and flaky.

Lightly flour your countertop and shape the dough into a rustic square.

Roll the dough out to a rectangle about 14 inches long.

Fold the top third down toward the center.

Then fold the bottom third up over that first fold.

Turn the dough 90 degrees to the side.

Repeat the rolling and folding process two more times. This layering is what gives your biscuits that irresistible flakiness.

After your final fold, softly shape the dough into a smooth square about 6 to 8 inches wide.

Cut your dough into 9 even squares—easy, efficient, and zero waste.

Place these biscuits on a baking sheet and pop them into the fridge for 30 minutes to firm up before baking. This step helps keep your biscuits tall and flaky.

Right before baking, brush the tops lightly with a bit of buttermilk. For a little extra sparkle and crunch, sprinkle some turbinado sugar on top—this sweet trick is one of my favorites.

Bake in a 400ºF oven for 25 to 30 minutes, until the biscuits have puffed up beautifully and are golden brown with glorious flaky edges.

Just look at those layers begging to be pulled apart and enjoyed…

…so flaky and inviting, ready for that very first buttery bite.

Storage Tips

Got leftovers? No problem! These biscuits store beautifully. Wrap them tightly in plastic wrap or place them in an airtight container at room temperature for up to 2 days. If you want them to last longer, pop them in the freezer for up to 3 months. To reheat, just warm them in the oven at 300ºF for 10-15 minutes or microwave for 20-30 seconds with a damp paper towel to keep them soft.

Make-Ahead Tips

You can definitely make the dough ahead of time. Prepare it up to the folding step, then wrap it tightly in plastic and keep it in the fridge overnight. When you’re ready to bake, just roll it out, cut, chill for 30 minutes, and bake as directed. This is a lifesaver for busy mornings or when you want fresh biscuits ready right at mealtime.

Variations

• For an herby twist, add a tablespoon of chopped fresh rosemary or thyme to the dry ingredients.
• If you love cheddar, sprinkle shredded sharp cheddar cheese between your folds or mix some into the dough.
• Try swapping the buttermilk with plain yogurt or sour cream for a slightly tangier flavor and tender crumb.
• For a sweeter version, add a teaspoon of honey or maple syrup to the buttermilk before mixing.

Serving Suggestions

These biscuits are the perfect sidekick for your breakfast favorites like scrambled eggs and bacon or a big pot of hearty chili. They also shine with a smear of jam and cream cheese or as the base for a classic sausage biscuit sandwich. Honestly, they’re just as great plain, fresh out of the oven with butter melting on top!

Recipe FAQs

• Can I use regular milk instead of buttermilk?
  Buttermilk gives these biscuits their signature tang and helps with fluffiness due to its acidity. If you don’t have any, mix 1 tablespoon of lemon juice or white vinegar with 1 cup of milk, let it sit for 5 minutes, and use that as a substitute.
• Why does my biscuit dough feel sticky?
  Your dough should be moist but not sticky. If it feels too wet, sprinkle in a little more flour, but be careful not to add too much or the biscuits can get tough.
• Can I use salted butter?
  You can, but reduce or skip the added salt in the recipe to keep the flavor balanced.
• How do I get tall, fluffy biscuits?
  The secret is keeping everything really cold and not overworking the dough. The rolling and folding creates the layers, so follow those steps and chill your biscuits before baking.
• Can I freeze unbaked biscuits?
  Absolutely! After cutting, freeze them on a sheet pan until solid, then transfer to a freezer bag. You can bake them straight from frozen—just add a few extra minutes to the baking time.
  

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