Homemade Flaky Biscuit Recipe

Why You’ll Love This Recipe

Homemade Flaky Biscuits are a buttery, golden delight with layers that peel apart perfectly. Ideal for breakfast, brunch, or as a side to soups and stews, these biscuits are simple to make yet deliver a bakery-quality result. Their tender crumb and crisp top make them a comforting classic worth mastering.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose floursalted or unsalted butter (very cold)baking powdersaltbuttermilk (cold)

directions

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, baking powder, and salt.

Grate the cold butter or cut it into small cubes. Add to the flour mixture and cut in using a pastry cutter or fork until the mixture resembles coarse crumbs.

Make a well in the center and pour in the cold buttermilk. Stir gently until the dough just comes together—do not overmix.

Turn the dough out onto a floured surface. Pat into a rectangle, fold it into thirds like a letter, then pat down again. Repeat this folding process 2-3 times to create layers.

Roll out to about 1-inch thickness. Use a biscuit cutter to cut out rounds and place them close together on the baking sheet.

Brush the tops with a little extra buttermilk or melted butter.

Bake for 12-15 minutes, or until the tops are golden brown and puffed.

Let cool slightly before serving.

Servings and timing

This recipe yields approximately 8-10 biscuits.
Preparation time: 15 minutes
Baking time: 12-15 minutes
Total time: 30 minutes

Variations

Add shredded cheddar and chives for savory cheese biscuits.

Substitute half the flour with whole wheat flour for a heartier version.

Incorporate a touch of honey or sugar for slightly sweet breakfast biscuits.

Brush with garlic butter for a rich, flavorful twist.

storage/reheating

Store leftover biscuits in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
To reheat, warm in a 300°F (150°C) oven for 5-10 minutes or microwave for 15-20 seconds.
You can also freeze baked biscuits for up to 2 months; reheat straight from the freezer.

FAQs

Why is cold butter important in biscuit dough?

Cold butter creates steam during baking, which forms the flaky layers.

Can I use milk instead of buttermilk?

Yes, but the acidity in buttermilk helps with rise and tenderness. You can make a substitute by adding 1 tbsp vinegar or lemon juice to 1 cup of milk.

How do I keep my biscuits from spreading too much?

Handle the dough gently and don’t overmix. Keeping the ingredients cold is also key.

Can I make the dough ahead of time?

Yes, shape the biscuits and refrigerate them for up to 24 hours before baking.

Why aren’t my biscuits rising?

Ensure your baking powder is fresh and you haven’t overworked the dough.

Can I use a food processor?

Yes, but pulse gently and avoid overprocessing the butter.

How do I make them extra tall?

Cut straight down with your biscuit cutter—do not twist—to help them rise evenly.

Can I make square biscuits?

Absolutely. Simply cut the dough into squares using a sharp knife to avoid waste.

Are these good with jam?

Yes, they’re delicious with jam, honey, or gravy.

What flour is best?

All-purpose flour provides the perfect balance of structure and tenderness.

Conclusion

Homemade Flaky Biscuits are a must-have in your baking repertoire. With just a few ingredients and a simple technique, you can create tall, buttery layers that are irresistibly good. Whether you enjoy them plain, slathered in butter, or paired with your favorite dish, they’re sure to become a regular feature on your table.

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