Flaky Buttermilk Biscuits from Scratch

... from Aunt Sandy's Kitchen

Serves: 6 biscuits
Prep Time: 15 minutes
Cooking: 15 minutes

There’s nothing quite like a warm, homemade buttermilk biscuit fresh from the oven, and Aunt Sandy’s Flaky Buttermilk Biscuits bring that comforting Southern goodness straight to your kitchen. These biscuits are light, buttery, and full of soft, delicate layers—everything a true Southern biscuit should be. With just a few simple techniques and everyday ingredients, you can create bakery-style biscuits that pair perfectly with breakfast plates, Sunday suppers, or holiday meals.

Whether you’re a beginner baker or a seasoned cook, this biscuit recipe is easy to follow and guaranteed to become a family favorite. From cutting in the cold butter to folding the dough for perfect layers, each step helps build tall, flaky biscuits with incredible flavor. Enjoy them warm with butter, honey, sausage gravy, or your favorite jam—these homemade biscuits shine on any table.

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
¼ teaspoon baking soda
7 tablespoons butter, frozen grated into chips
¾ cup cold buttermilk

Instructions

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, salt, and baking soda.
Cut the cold butter into the dry ingredients with a fork or pastry blender until the mixture looks like coarse crumbs.
Make a well in the center and pour in ¾ cup buttermilk. Stir gently until the dough just comes together.
Turn the dough onto a floured surface and pat it into a rectangle.
Fold the dough into thirds, rotate it, and press it back into a rectangle. Repeat the folding process three times to create flaky layers.
Roll the dough to ½-inch thickness and cut out biscuits with a 2½-inch biscuit cutter.
Place the biscuits on the baking sheet.
Bake for 13–15 minutes, or until golden brown.
Remove from the oven and brush with melted butter while hot.

Enjoy!

Frequently Asked Questions

What makes buttermilk biscuits flaky?

Flaky layers form when cold butter melts in the oven, creating steam pockets in the dough. Folding the dough several times adds even more layers for tall, fluffy biscuits.

Can I use regular milk instead of buttermilk?

Yes. For every 1 cup of buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes. The acidity helps activate the baking soda.

Why are my biscuits not rising?

Make sure your baking powder is fresh, the butter is very cold, and you avoid overworking the dough. Pressing the biscuit cutter straight down (without twisting) also helps them rise evenly.

How do I get golden tops on homemade biscuits?

Brush the tops with buttermilk before baking, then finish with melted butter while they’re still warm for extra color and rich flavor.

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