Flaky Buttermilk Biscuits
Quick and easy 30-minute homemade biscuits using grated frozen butter and a simple folding technique for maximum flaky layers.
- Prep15 min
- Cook15 min
- Total30 min
- DifficultyEasy
- Servings4
These buttermilk biscuits are a classic American staple, perfect for breakfast, brunch, or as a side for savory dishes. The secret to their flaky texture lies in using frozen grated butter and a gentle folding technique that creates layers without overworking the dough.
Ready in just 30 minutes, this recipe is beginner-friendly and yields 8 to 12 tender, golden biscuits. Serve them warm with butter and jam, or use them for sandwiches and gravy. They're versatile enough for sweet or savory toppings and always a crowd-pleaser.
Ingredients
Servings
Converted amounts are rounded.
Method
- Preheat your oven to 425°F and line a large baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, whisk together the self-raising flour, baking powder, baking soda, sugar, and salt until well combined.
- Grate the frozen butter directly into the flour mixture, then toss lightly with your fingers to coat the butter pieces with flour.
- Add 3/4 cup buttermilk and the vanilla extract, stirring gently until a shaggy, slightly sticky dough forms. Be careful not to overmix.
- Turn the dough out onto a lightly floured surface and pat it into a rectangle about 10 x 8 inches and 1/4 inch thick, with the long side facing you.
- Fold the dough into thirds like a letter, then rotate it 90 degrees so the short side faces you. Roll it out again to a 10 x 8-inch rectangle, about 1/4 inch thick.
- Repeat the folding, turning, and rolling process two more times. On the final roll, gently shape the dough into a thicker 10 x 5-inch rectangle, about 3/4 inch thick.
- Using a floured 2-inch round cutter, cut out biscuits, pressing straight down without twisting. Gather and re-roll scraps if needed to cut up to 12 biscuits.
- Place the biscuits on the prepared baking sheet, spacing them about 1 inch apart. Brush the tops with the remaining 1 tablespoon of buttermilk.
- Bake for 12 to 15 minutes, until the biscuits are golden brown on top. Serve warm with your favorite toppings.
💡 Tips
- For best results, keep the butter frozen until just before grating, and work quickly to keep it cold.
- If you don't have a 2-inch cutter, use the rim of a glass dipped in flour.
- Biscuits are best served fresh from the oven; reheat leftovers in a toaster oven for a few minutes.
Inspired by a recipe from Cafe Delites