Perfectly Flaky Butter Buttermilk Biscuits

Buttermilk biscuits are a classic treat that can be enjoyed for breakfast, brunch, or any time of the day. With their tender, flaky texture and rich buttery flavor, these biscuits are truly irresistible. In this article, we will share a tried-and-true recipe for butter buttermilk biscuits along with some pro tips to ensure your biscuits turn out perfectly every time. We will also provide you with valuable nutrition facts and tips for storing these delightful treats.

Recipe: Butter Buttermilk Biscuits


2 cups self-rising flour (the flour must be labeled “self-rising”; all-purpose flour will not work for this recipe)

¾ cup salted butter (cubed and very cold; ¾ cup = 1 ½ sticks of butter)

1 ¼ cup cold buttermilk (make sure you use buttermilk – it reacts with the baking powder in the self-rising flour allowing the biscuits to rise; no other type of milk will work for this recipe)

How To Make Butter Buttermilk Biscuits:

Preheat your oven to 450°F.

Grease a large cast-iron skillet with shortening or melted butter. (You can also use a baking sheet lined with parchment paper.)

Add flour and cubed butter to a food processor. Pulse just until butter is pea-size and incorporated (about 10 quick pulses). (If you don’t have a food processor, you can cut the butter into the flour with a pastry cutter or a fork.)

Pour the flour mixture into a large mixing bowl. Make a well in the middle of the flour mixture and pour the buttermilk into the well. Using a rubber spatula, fold the flour mixture into the buttermilk until the dough comes together but is still crumbly. (Don’t overmix.)

Turn the dough out onto a well floured surface. With floured hands, bring the dough together and gently flatten out into a ¾-inch thick rectangle. Trifold the dough in over itself, using a bench scraper as needed. Pat the dough back down to a ¾-inch thick rectangle and trifold one more time. Gently pat the dough back down to ¾-inch thickness.

Dip a 2 ¾-inch biscuit cutter or glass jar into flour and then press straight down into the dough. (Don’t twist the cutter or it will seal off the edges of the biscuits and prevent them from fully rising.) Place biscuits in a greased cast-iron skillet (or baking sheet lined with parchment paper) side-by-side touching each other (this will allow the biscuits to climb up each other and fully rise).

Bring leftover dough together and flatten back down to ¾-inch thickness. Continue to cut out biscuits, redipping the cutter in flour each time, until all the dough has been used. I usually end up with 12 to 15 biscuits.

Bake at 450°F for 13 to 16 minutes, until lightly golden brown on top.

Brush the tops with melted salted butter immediately when they come out of the oven.

Serve warm with extra butter, jelly, or Country Cream Gravy on top. Enjoy!

Tips for Success:

  • Cold ingredients are crucial for achieving flaky biscuits. Chill the butter and buttermilk before using them in the recipe.
  • Work quickly and lightly when incorporating the butter into the flour to prevent it from melting.
  • Avoid twisting the biscuit cutter when cutting out the dough. A clean, straight cut allows the biscuits to rise evenly.
  • For taller biscuits, place them close together on the baking sheet. For crisper edges, space them apart.
  • If you don’t have buttermilk on hand, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.

Nutrition Facts:

The nutritional information for butter buttermilk biscuits will vary depending on the specific ingredients used and the size of the biscuits. Here is a general overview:

Serving Size: 1 biscuit (approximately 2.5 inches in diameter)

Calories: 170

Total Fat: 8g

Saturated Fat: 5g

Cholesterol: 20mg

Sodium: 350mg

Carbohydrates: 21g

Fiber: 0.5g

Sugar: 1g

Protein: 3g


To keep your biscuits fresh, allow them to cool completely before storing. Place them in an airtight container or sealable bag, and store at room temperature for up to 2 days. For longer storage, you can freeze the biscuits. Wrap them individually in plastic wrap, place them in


With this recipe in your baking repertoire, you’re well on your way to creating perfectly flaky butter buttermilk biscuits that will impress your family and friends.

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