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Easy Homemade Flakey Buttermilk Biscuits

These classic flakey buttermilk biscuits are easy to make and perfect for any meal. They're soft inside and crispy on the outside, making them an ideal treat for breakfast, lunch, or dinner.
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Prep Time 15 minutes
Cook Time 16 minutes
Total Time 31 minutes
Servings: 8 biscuits
Course: Breakfast, Side, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Biscuits Ingredients
  • 1/2 cup butter, frozen and grated
  • 2.5 cups all-purpose flour
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 1 Tbsp sugar
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 2 Tbsp melted butter to brush on the biscuits after baking

Method
 

Preparation
  1. Preheat oven to 425°F. Line a 9" round cake pan with parchment paper.
  2. Grate the frozen butter using a box grater then return it to the freezer until needed.
  3. In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
  4. Add the frozen butter to the flour mixture and toss it all together using a fork.
  5. Make a well in the center and add the buttermilk – stir with the fork just until combined.
Dough Preparation
  1. Transfer dough to a lightly floured surface and bring it together with your hands to form a rectangle.
  2. Sprinkle a bit of flour and roll it out to about 3/4 inch thick, then fold the dough in thirds and roll again. Repeat this process 3 to 4 more times.
  3. Roll the dough to a rectangle about an inch thick.
  4. Use a 3-inch biscuit cutter to cut out biscuits and place them on the pan, ensuring they are lightly touching.
  5. Place the pan in the freezer for 10 minutes to keep ingredients cold.
Baking
  1. Brush the tops of the biscuits with milk, buttermilk, or cream.
  2. Bake in the preheated oven for 14-16 minutes.
  3. Remove from oven and immediately brush with melted butter before serving.

Notes

Best served the same day, but can store in an airtight container for up to 24 hours or refrigerate for 2-3 days. For freezing, wrap cooled biscuits in plastic or foil and store in a freezer bag for up to 2 months.