Flaky Buttermilk Biscuits
Tall, buttery biscuits with peel-apart layers, ready in about half an hour.
Saturday biscuits are a tradition my kids would riot over if I skipped them. The grated frozen butter is the whole trick.
Breakfast & Brunch · Easy
Flaky Buttermilk Biscuits
Tall, buttery biscuits with peel-apart layers, ready in about half an hour.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Makes
- 10 biscuits
Scaled from the original 10 biscuits. Pan sizes and bake times may need a little nudge.
Ingredients
Method
Heat the oven to 450°F and line a sheet pan, or butter a big skillet.
Whisk the dry ingredients. Grate in the cold butter on the big holes of a box grater and toss to coat.
Stir in the buttermilk with a fork just until a shaggy dough forms.
Turn it out, pat it into a rectangle, and fold it in thirds like a letter. Do that 3 more times.
Pat it 1 inch thick and cut straight down with a floured cutter. Don't twist.
Set the biscuits so they touch, brush with melted butter, and bake until tall and golden.
Tip: tap a number to tick off a step. Timers keep running while you scroll.
Notes, tips & swaps
- No buttermilk? Stir 1 tablespoon of lemon juice into regular milk and let it sit 5 minutes.
- Freeze cut, unbaked biscuits on a tray, then bag them. Bake from frozen at 425°F.
Tools I used
10-inch cast iron skilletCornbread, roast chicken, biscuits. It only gets better the more you use it.Shop at Amazon (opens in a new tab)Some of these are affiliate links. If you buy through them I may earn a small commission, at no extra cost to you. I only share things I actually use. As an Amazon Associate I earn from qualifying purchases. More about this
