INTRODUCTION
Easy Homemade Flaky Buttermilk Biscuits are a simple, warm bread you can make at home. They are flaky, soft, and ready in under an hour. These biscuits taste rich but you can make them lighter with small changes. If you enjoy baking and sweets, you might also like our best homemade chocolate chip cookies for a sweet bake to serve after a meal.
These biscuits work for many meals. They pair with soups, breakfast, or a light dinner. They can be a part of a healthy plan if you use smart swaps. They are also great for meal prep and for quick meals through the week.
WHY YOU WILL LOVE THIS RECIPE
You will love this recipe because it is fast and easy. The dough is simple and needs no special tools. The method of folding the dough makes real layers without much work. This recipe can be a lighter option when you make small changes like using low-fat buttermilk or adding whole grain flour. It is a great choice for meal prep because you can freeze the biscuits and reheat them later. They are also a good fit if you want a comfort food that can be part of a balanced meal.
These biscuits are not a high protein meal by themselves, but they pair well with eggs, beans, or lean meats to make a high protein meal. If you seek low calorie or weight loss friendly plates, watch portion size and pair a biscuit with a big salad or steamed vegetables. For a hearty dinner, these biscuits go well with creamy dishes like creamy Cajun chicken pasta or roasted vegetables.
HOW TO MAKE Easy Homemade Flaky Buttermilk Biscuits
Follow the steps below for flaky, tall biscuits. Keep your ingredients cold to get the best layers. Small tips in the steps help make them flaky and tender.
EQUIPMENT NEEDED
- Large mixing bowl
- Fork for mixing
- Box grater (for frozen butter)
- Rolling pin or clean bottle to roll dough
- 3-inch biscuit cutter
- 9" round cake pan lined with parchment
- Oven preheated to 425°F (218°C)
Ingredients You’ll Need :
- 1/2 cup butter, frozen and grated
- 2-1/2 cups AP 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
STEP-BY-STEP INSTRUCTIONS :
Preheat oven to 425. Line a 9″ round cake pan with sheet with parchment paper.
Grate your frozen butter using a box grater then throw it back in the freezer until you need it.
In a large bowl, whisk together the flour, baking powder, baking soda, sugar and salt.
Add the frozen butter to the flour mixture and toss it all together using a fork.
Make a well in the middle and add the buttermilk – stir using the fork just until it comes together.
Empty the dough on to a lightly floured surface and bring it together with your hands to form it in to a rectangle.
Sprinkle it with flour and roll it out to about 3/4 of an inch, then fold the dough in thirds on top of each other, and roll again – repeat 3-4 more times – this gives you the layers.
Roll the dough down to a rectangle lightly until it is about an inch thick.
Use a 3 inch biscuit cutter to cut out the biscuits – push it straight down and pull straight up, making sure you don’t twist the cutter.
Once you have cut out as many as you can from the first , gently roll together all the leftover bits and continue to cut out biscuits until the dough is pretty much all gone – (I usually make 8 total and that fits the pan perfectly.)
Place the biscuits on the pan, one in the middle and the others around it- they will be lightly touching each other.
Place the whole pan in your freezer for 10 minutes to make sure those ingredients are still cold.
Brush the tops of the biscuits with milk, buttermilk or cream.
Bake at 425 for 14-16 minutes,
Remove from oven and brush with melted butter immediately then serve!
Biscuits are always best served same day, but if you have leftovers you can store in an airtight container until the next day and reheat for about 5 minutes in a 350 degree oven.
HOW TO SERVE Easy Homemade Flaky Buttermilk Biscuits
Serve these biscuits warm with a small smear of butter or a light jam. For a healthier version, top with mashed avocado and chopped tomato for a fresh snack. For a balanced plate, serve one biscuit with scrambled eggs and a green salad. Keep portion control in mind: one biscuit per person is a good serving size if you add protein and vegetables on the side. If you want to keep the meal light and good for weight loss, pair a biscuit with lean protein and a big side of vegetables.
For a high protein meal, split a biscuit and fill with cooked turkey or grilled chicken breast and baby spinach. For a diabetic-friendly choice, avoid sweet toppings and focus on protein and fiber-rich sides.
STORAGE & FREEZING : Easy Homemade Flaky Buttermilk Biscuits
Store cooled biscuits in an airtight container at room temperature for up to 1 day. For longer storage, freeze them. To freeze: place cooled biscuits on a baking sheet in a single layer and freeze until hard. Then move them to a freezer bag or container for up to 3 months. Reheat frozen biscuits in a 350°F oven for 8–10 minutes or until heated through. You can also split and toast frozen biscuits in a toaster oven.
These biscuits freeze well for meal prep. Make a batch and use for quick breakfasts or as a side for easy weeknight dinners.
SERVING SUGGESTIONS
- Breakfast: serve with eggs and fresh fruit for a balanced morning meal.
- Lunch: pair one biscuit with a bowl of vegetable or bean soup for added fiber and protein.
- Dinner: serve 1 biscuit with a lean protein and steamed vegetables to keep the meal lighter.
- Snack: split and top with Greek yogurt and fresh berries for a slightly sweet high protein snack.
For a more global meal, try serving with curry or stews. These biscuits also pair nicely with rich dishes such as butter chicken for a hearty plate. If you need a sweet touch, serve with a small side of fruit preserves.
VARIATIONS
- Healthier version: Replace half the all-purpose flour with whole wheat flour for more fiber. Use low-fat buttermilk or a mix of low-fat yogurt and milk to cut calories. This gives you more fiber and a lighter option while keeping good flavor.
- High-protein or low-carb version: For a high protein meal, add 1/2 cup of plain Greek yogurt to the dough and swap 1/2 cup of flour for almond flour. Or make a low-carb biscuit by using almond flour and coconut flour mix, and use an egg and baking powder to bind. This creates a higher protein, lower carb biscuit suitable as a lighter option. Note: texture will differ from the classic biscuit.
- Air fryer or oven-baked version: These biscuits are oven-baked by default. For an air fryer, preheat the air fryer to 375°F and place biscuits in a single layer in the basket. Air fry for 8–10 minutes until golden and cooked through. Rotate the basket if needed for even browning. The air fryer gives a quick result and is a great method if you want a small batch.
FAQs
FAQs
Q: Can I make these biscuits lower in calories?
A: Yes. Use low-fat buttermilk, replace half the flour with whole wheat, and reduce the butter brushed on top. Smaller biscuits also cut calories per serving.
Q: Are these biscuits good for meal prep?
A: Yes. These biscuits freeze well and reheat fast, which makes them great for meal prep and for busy mornings.
Q: Can I make a gluten-free version?
A: You can. Use a gluten-free all-purpose flour blend that is a 1:1 swap. Note that texture may be less flaky. Add a bit more cold fat or a small extra egg if the dough is dry.
Q: Is this recipe diabetic-friendly?
A: The classic recipe has flour and butter, so watch portions. For a diabetic-friendly choice, use whole grain flour, smaller portions, and pair biscuits with protein and high-fiber vegetables to slow blood sugar rise.
Q: How long do leftovers keep in the fridge?
A: Store in an airtight container for up to 1 day at room temp. In the fridge, they keep 2–3 days but will be drier. Reheat in a 350°F oven to restore texture.
Q: Can I use frozen grated butter directly from the freezer?
A: Yes. Keep the grated butter very cold until you add the buttermilk. Cold fat creates steam as it melts and gives the flaky layers.
MAKE-AHEAD TIPS FOR Easy Homemade Flaky Buttermilk Biscuits
- Dough ahead: After you mix and fold the dough, wrap it in plastic and keep it in the fridge for up to 24 hours. Roll and cut right before baking. This saves time on busy mornings.
- Freeze cut biscuits: Cut the biscuits and place them on a sheet pan to freeze. After hard, move to a bag. Bake from frozen at 425°F for a few extra minutes. This makes them great for meal prep and quick meals.
- Batch bake: Bake a full batch and freeze cooled biscuits. Reheat a few at a time for fast sides or breakfast. This is a great way to have bakery-style biscuits ready without daily work.
- Make a lighter option: Prepare half the batch with whole wheat and low-fat milk for a healthier version. Freeze and reheat as needed.
These tips help you save time and keep a fresh-tasting biscuit on hand. They make the biscuits a flexible part of a balanced meal plan and useful for meal prep. Enjoy warm, flaky biscuits made at home any day of the week.
Flaky Buttermilk Biscuits
Ingredients
Method
- Preheat oven to 425°F (218°C). Line a 9-inch round cake pan with parchment paper.
- Grate the frozen butter and return it to the freezer until needed.
- In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
- Add the frozen butter to the flour mixture and toss using a fork.
- Make a well in the middle and add the buttermilk, stirring with the fork until just combined.
- Transfer the dough onto a lightly floured surface and form it into a rectangle.
- Sprinkle the surface with flour, roll out the dough to about 3/4 inch thick, then fold it into thirds.
- Roll again and repeat the folding process 3-4 times to create layers.
- Roll the dough out to a rectangle about 1 inch thick.
- Using a 3-inch biscuit cutter, cut out the biscuits and place them in the pan.
- Roll together any leftover bits of dough to cut out additional biscuits.
- Place the pan in the freezer for 10 minutes to keep the dough cold.
- Brush the tops of the biscuits with milk, buttermilk, or cream.
- Bake in the preheated oven for 14-16 minutes until golden brown.
- Remove the biscuits from the oven and brush with melted butter before serving.