This homemade flaky biscuit recipe yields buttery, tender biscuits with distinct layers. Perfect for breakfast or as a side with any meal.

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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, baking soda, salt, and sugar.
Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Pour in the cold buttermilk and gently stir just until the dough comes together.
Turn the dough out onto a floured surface and gently pat it into a rectangle about 1-inch thick.
Fold the dough into thirds like a letter, then turn it 90 degrees and repeat the folding process 2 more times to create layers.
Roll or pat the dough out to about 1/2 to 3/4-inch thick and cut out biscuits using a round cutter.
Place the biscuits on the prepared baking sheet, close together for softer sides or spaced out for crispier sides.
Bake for 12–15 minutes or until golden brown on top.
Brush with melted butter, if desired, and serve warm.

Keep all ingredients as cold as possible for the flakiest biscuits.
Don’t overwork the dough to avoid tough biscuits.
You can freeze unbaked biscuits and bake straight from frozen, adding a few extra minutes to the baking time.