Flaky Buttermilk Biscuits
These biscuits came out tall and flaky with visible layers, but you’ll notice a bit of “lean” or unevenness in the shape. That happens when the stacking or final press isn’t perfectly squared off, or if there’s slight tilt during baking. It doesn’t affect flakiness or rise, but for ultra-straight sides, try trimming the edges of your final rectangle before cutting and make sure you press your final shape evenly. Keeping the dough cold and cutting straight down (no dragging or twisting) also helps the biscuits rise straight and stay tall.
There’s something timeless about a perfectly flaky, golden biscuit. These deliver every time. Tall, buttery layers. A crisp edge. A tender interior that pulls apart in sheets. Whether you’re serving them with jam and honey for breakfast or as the base for a savory sandwich, these are the bakery-style biscuits that impress every time.
This recipe uses grated frozen butter, light layering, and just the right touch of handling to achieve maximum flake without compromising structure. Best of all, it’s approachable whether you’re baking for your family or your bakery counter.
Dough Process
Notes & Tips
Flour Choice: I used 00 flour here, which gives a slightly silkier texture and lighter bite. All-purpose works well and gives a heartier feel.
Butter Handling: Grating frozen butter gives even distribution while still keeping chunks intact. If you don’t want to grate, you can cube it and flatten it slightly with your fingers.
Buttermilk Must Be Cold: Warm buttermilk will melt the butter too early and ruin the layering. You can chill the bowl and flour too if working in a warm kitchen.
Freezing the dough mix before hydration helps restore the temperature of the butter, especially after rubbing it in by hand.
Stacking & Folding: These light folds create a laminated effect, like a cross between puff pastry and classic biscuits. If you don’t want to do 9 folds, even 5–6 will yield visible layers.
Cutting Method: For square biscuits with perfect rise, avoid using a twisting cutter. Push straight down and avoid re-rolling scraps.
Baking in Convection: Reduce to 375°F (190°C) and check around the 16–18 minute mark. Expect slightly more browning and potentially a thinner crust. Convection may reduce the interior softness slightly compared to conventional ovens.
Flaky Buttermilk Biscuits
Ingredients
- 360g all-purpose flour (3 cups) — I used 00 flour for this batch
- 25g granulated sugar (2 tablespoons)
- 14g baking powder (1 tablespoon)
- 6g kosher salt (2 teaspoons)
- 227g unsalted butter, cold and grated (1 cup / 2 sticks) — I used Kerrygold
- 270g cold buttermilk (1 cup + 2 tablespoons)
Instructions
- Preheat oven to 400°F (204°C) and line a half sheet pan.
- In a large bowl, mix the dry ingredients: flour, sugar, baking powder, and salt.
- Grate the cold butter directly into the flour mixture. Use your hands to lightly toss and rub the butter into the flour until it’s distributed in clumps. You don’t want it finely cut—aim for visible flat shards and pieces that stick together when squeezed.
- Freeze the flour-butter mix for 12 minutes. This firms the fat and improves flake.
- Pour the cold buttermilk into the center and toss with your hands or a spatula to hydrate. Stir gently just until large shaggy clumps form and no loose flour remains. Do not overmix or knead.
- Transfer the dough to a floured surface. Use a bench scraper to gently shape into a rectangle, then fold the dough in half like a book.
- Press the dough down to ½ inch (1.3 cm) thickness. Quarter the dough and stack the four pieces on top of each other. Press down again to ½ inch.
- Repeat this layering six times for deep, laminated layers.
- For the 7th, 8th, and 9th stacks, cut the dough in half instead of quarters, stack again, and press down to ½ inch.
- Shape into a final ½ inch (1.3 cm) thick rectangle and cut 8 pieces using a sharp knife or bench scraper. Avoid twisting if cutting rounds (twisting seals the edges and limits rise). For best lift, cut straight down and consider squaring off the edges for even, high-rising biscuits.
- Place all 8 biscuits on a parchment-lined half sheet pan. Keep them close together for a softer side and higher rise.
- Brush with an egg wash made from 1 egg + 2–3 tablespoons heavy cream.
- Bake at 400°F (204°C) for 18–22 minutes, or until very light golden brown on top.
- I personally prefer a light golden finish to keep the texture soft, but you can bake a few extra minutes for deeper color and crisper tops.
