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A golden-brown buttermilk biscuit sits on a white and blue patterned plate, with more biscuits visible in the background.

Flaky Buttermilk Biscuits

These homemade buttermilk biscuits bake up tall with soft, buttery centers and plenty of flaky layers. Brushed with melted butter and a little flaky sea salt while they’re still warm, they’re everything a good biscuit should be.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast, Snack
Cuisine American, Southern
Servings 8 biscuits
Calories 208 kcal

Equipment

  • cast iron skillet
  • mixing bowl
  • Measuring cups and spoons
  • Grater
  • Rolling Pin
  • biscuit cutter

Ingredients
  

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon salt
  • 8 tablespoon unsalted butter, frozen (or VERY cold)
  • 1 cup buttermilk, plus additional for brushing over the top
  • 1 tablespoon melted butter, for brushing optional
  • flaky sea salt optional

Instructions
 

  • Preheat the oven to 425°F. Place a cast iron skillet in the oven to warm while it preheats.
  • In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt and sugar.
  • Using a vegetable grater, grate the frozen butter directly into the flour mixture. Gently toss the grated butter with the flour until evenly distributed. You want the butter to stay as cold as possible, so don't overwork it with your hands.
    *Alternatively, you can cut very cold butter into small cubes and use your fingers or a pastry cutter to work it into the flour until the butter is in small, pea-sized pieces.*
  • Make a well in the center of the flour mixture and pour in the buttermilk. Using a fork or spatula, gently mix until the dough just begins to come together. The dough will still look a little shaggy; do not overmix.
  • Turn the dough out onto a lightly floured surface and gently press it flat.
    Fold the dough over itself and gently press it flat again. Repeat until you have folded the dough 3 times total.
  • Use a rolling pin to gently roll the dough to about 1½ inches thick.
    Using a biscuit cutter, cut out 8 biscuits. Press the cutter straight down and pull it straight back up, do NOT twist the cutter as this will close up the edges and prevent it from rising properly.
  • Carefully remove the hot cast iron skillet from the oven and arrange the biscuits in the skillet. Brush the tops lightly with buttermilk.
    Bake at 425°F for 15–17 minutes, until the biscuits have risen and the tops are golden brown.
  • Remove the biscuits from the oven and immediately brush the tops with melted butter. Sprinkle with flaky sea salt, if desired, and serve warm. Enjoy!

Nutrition

Calories: 208kcalCarbohydrates: 23gProtein: 4gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 30mgSodium: 460mgPotassium: 69mgFiber: 1gSugar: 1gVitamin A: 356IUCalcium: 116mgIron: 1mg
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