This Southern-style flaky biscuit recipe creates tall, buttery layers with a tender crumb that melts in your mouth. A few simple techniques (cold butter, gentle handling, and stacking the dough) guarantee light, fluffy biscuits every single time.
Buttery flaky biscuits made a regular appearance on our weekend breakfast table when I was growing up, and today I serve them to my own family at least once a week. If you love homemade biscuits, you might also enjoy Aunt Bee’s 3-ingredient biscuit recipe, easy buttermilk biscuits, or 7UP biscuits.
Table of Contents
Before You Get Started
A few key techniques make the difference between good biscuits and truly flaky, mile-high biscuits:
- Keep everything cold. Cold butter creates steam pockets in a hot oven, which is what gives biscuits their flaky layers. Freeze the cut biscuits for 15 minutes before baking for the best rise.
- Measure your flour correctly. Spoon flour into your measuring cup and level it off. Scooping directly from the bag packs the flour too tightly and leads to dense, dry biscuits.
- Don’t twist the cutter. When you twist a biscuit cutter (or press down and turn), you seal the edges and prevent the biscuits from rising tall. Press straight down and lift straight up. This recipe uses a knife or bench scraper instead, which avoids this issue entirely.
- Handle the dough gently. Overworking develops gluten and makes biscuits tough. Mix just until the dough comes together, and pat (don’t knead) when shaping.
How to Make Flaky Biscuits
Step 1: Mix the Dry Ingredients
Whisk together flour, sugar, baking powder, salt, and baking soda in a large bowl. I prefer White Lily flour for that classic Southern biscuit texture (it’s a soft winter wheat with lower protein), but any all-purpose flour works.
Step 2: Cut in the Cold Butter
Toss the cubed butter in the flour mixture to coat, then use a pastry cutter, two forks, or the large holes of a box grater to work the butter into the flour. You want pieces about the size of peas. These butter bits are what create those flaky pockets.
** Pro Tip: My parents always grate the butter into the flour mixture on the large holes of a box grater, and then toss those butter pieces in the flour until coated. This is a great, easy trick that I often use, too!
Step 3: Add the Buttermilk
Start with 1 ¼ cups and stir with a fork just until a shaggy dough forms. The dough should be fairly dry (not wet or sticky) but hold together when pressed. If you see dry pockets of flour in the bottom of the bowl, add a little bit more buttermilk.
On humid days, you may need less liquid. On dry winter days, add a splash more buttermilk if the dough feels too crumbly.
** Quick Note: Buttermilk is essential here. The acid reacts with the leavening agents to help the biscuits rise and tenderizes the dough for a softer crumb.
Step 4: Stack and Fold the Dough
Turn the dough onto a lightly floured surface and pat it into an 8-inch square about 1 inch thick.
Use a bench scraper or large knife to cut the dough into 4 equal squares, then stack them on top of each other.
Pat back into an 8-inch square and repeat the cutting and stacking process two more times. This layering technique is what builds those visible flaky layers.
Step 5: Cut Into Squares
Use a floured knife or bench scraper to cut the dough into 12 to 16 squares (depending on how large you like your biscuits). Arrange them about ½ inch apart on a parchment-lined baking sheet.
Step 6: Freeze Before Baking
Pop the baking sheet in the freezer for 15 minutes while you preheat the oven to 425°F. This keeps the butter cold so it creates maximum steam and lift in the oven.
Step 7: Bake Until Golden
Brush the tops with half of the melted butter and bake for 15 to 18 minutes, until the tops are golden brown and the edges look set. The biscuits should feel light when you pick them up.
Step 8: Brush With Butter and Serve Warm
As soon as the biscuits come out of the oven, brush them with the remaining melted butter. Serve immediately for the best texture.
Oh my these are the most fantastic biscuits! I usually fail making biscuits not with this recipe, I followed your directions to the letter & they were perfect. Flaky, tall, tender!
– Annette
Serving Suggestions
These buttery biscuits work for any meal. For breakfast or brunch, serve them warm with:
They’re also perfect for Biscuits and Gravy or Country Ham Biscuits.
At dinner, add them to the bread basket alongside soups and stews like Ham and Bean Soup, Ham Bone Soup, Beer Cheese Soup, Chicken and Dumpling Soup, Bisque, Corn Chowder, Pork Chili, Beef Chili, or Chili Mac.
They’re also a natural pairing with Crispy Fried Chicken, Dutch Oven Pot Roast, Slow Cooker Pot Roast, One Pot Chicken and Rice, American Chop Suey, or a Bisquick Chicken Pot Pie.
Storage, Freezing & Make Ahead
To store: Keep leftover biscuits in an airtight container at room temperature for up to 3 days. Reheat on a baking sheet in a 300°F oven for about 10 minutes to restore that fresh-baked texture.
To freeze baked biscuits: Let them cool completely, then wrap tightly and freeze for up to 3 months. Thaw on the counter or in the microwave for a few seconds, then reheat in the oven.
To freeze unbaked dough: Cut the biscuits and arrange them on a parchment-lined baking sheet. Freeze for about an hour until solid, then transfer to a freezer bag. Bake directly from frozen, adding about 5 extra minutes to the bake time.
Frequently Asked Questions
What makes biscuits flaky?
Flaky layers come from cold butter and the folding technique. When cold butter hits a hot oven, it creates steam that puffs up the dough and separates it into layers. Stacking and folding the dough multiple times builds even more visible layers.
Can I use regular milk instead of buttermilk?
You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup, then adding enough milk to equal 1¼ cups. Let it sit for 5 minutes before using. The results will be very similar.
Why did my biscuits turn out flat or dense?
The most common causes are warm butter, overmixing, or too much flour. Make sure your butter is very cold (freeze it if needed), handle the dough as little as possible, and measure flour by spooning and leveling rather than scooping.
I can make anything, but my biscuits are always just ok. This recipe worked phenomenally and the whole dinner party was raving. Thank you for sharing! I’ll never use a different recipe again.
– Alden
More Biscuit Recipes to Try
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Flaky Biscuits
Ingredients
- 4 cups (500 g) all-purpose flour (I prefer White Lily brand)
- 2 tablespoons granulated sugar
- 1 ½ tablespoons baking powder
- 1 teaspoon kosher salt
- ¼ teaspoon baking soda
- 1 cup (2 sticks) very cold salted butter, cubed
- 1 ¼ cups very cold whole buttermilk, plus more as needed
- 2 tablespoons melted salted butter, divided
Instructions
- Line a baking sheet with parchment paper. In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda.
- Add cold butter and toss to coat in the flour. Use a pastry cutter or two forks to cut the butter into the flour mixture until the butter is the size of peas. (Alternatively, you can grate the butter into the flour mixture using the large holes on a box grater. Then toss the butter fingers in the flour mixture with your fingers).
- Add the buttermilk and stir with a fork just until a shaggy dough comes together. Gradually add a little more buttermilk if the dough is too crumbly. It will be fairly dry (not wet and sticky) but should hold together when pressed and you shouldn't see any dry flour at the bottom.
- Turn the dough onto a lightly floured surface. Gently pat into an 8-inch square about 1 inch thick.
- Use a bench scraper or large knife to cut the dough into 4 equal squares.
- Stack the squares on top of each other. Pat or roll into an 8-inch square again. Repeat two more times (cutting into 4 squares, stacking, and patting into a square).
- Use a floured knife or bench scraper to cut the dough into 12 to 16 squares.
- Arrange about ½ inch apart on the prepared baking sheet. Freeze for 15 minutes while you preheat the oven to 425°F.
- Brush the tops of the biscuits with half of the melted butter.
- Bake until golden brown, about 15 to 18 minutes. Brush the hot biscuits with the remaining melted butter.
- Serve warm.
Notes
- Measure flour correctly. Spoon flour into your measuring cup and level it off. Scooping from the bag packs the flour too tightly and results in dense biscuits.
- Keep butter cold. Cold butter is essential for flaky layers. If your kitchen is warm, pop the cubed butter in the freezer for 10 minutes before starting.
- Don’t skip the freeze. Freezing the cut biscuits for 15 minutes before baking helps them rise taller.
- Buttermilk substitute: Add 1 tablespoon of lemon juice or white vinegar to a measuring cup, then add enough milk to equal 1¼ cups. Stir and let sit 5 minutes before using.
- Storage: Keep leftovers in an airtight container at room temperature for up to 3 days. Reheat in a 300°F oven for about 10 minutes.
- Freezing: Freeze unbaked biscuits on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding about 5 extra minutes.
Nutrition
Originally published in August, 2021, this post was updated in December, 2025.
Halved the recipe (it’s just the two of us!) and discovered I only had heavy cream and powdered buttermilk in the fridge, but I made it work. I really liked the cutting and stacking method!
Thanks, Valerie! I’m glad that you made it work with the ingredients that you had on hand. 🙂
I made these today and they were fantastic. Everyone who had them raved. The only modification I made was with a pinch of msg. Judge if you must. It’s a biscuit game changer.
Thanks, Emily! I hadn’t heard that “secret” ingredient. Good to know! 🙂
HI Blair – I’m in Canada and we don’t have White Lily Flour. We do have a ‘soft’ flour for cakes and pastries- can I use this or should I just use All Purpose? I’ve heard I could mix the two. What do you recommend. Can’t wait to make these
Hi Jennifer,
Any all-purpose flour will work! We hope you enjoy the recipe.
We froze the butter sticks then grated the butter on a box grater and mixed with dry ingredients. Followed recipe and ended up with amazing biscuits.
Wonderful! So glad that you enjoyed them, Neil!
Can you freeze the uncooked biscuits the night before and cook the next morning?
Hi, Brad! Yes, that should work well. I wouldn’t thaw them before baking. Just add a couple of extra minutes to the total bake time and bake them directly from frozen. Hope you enjoy!
The biscuits turned out great! Since they were frozen, I had to cover in aluminum foil after about 15 minutes to make sure they were cooked all the way through and not burned on the outside. Thanks for the recipe!
I’m so glad to hear that, Brad! Good thinking to tent them with foil to prevent them from burning. 🙂
I can see which ingredients, but not how much of each ingredient anywhere. Please advise, thank you so much for your help 🙂
Hi, Jill! The ingredient measurements are included in the recipe box at the bottom of the post. I’ve copied and pasted them here, too:
4 cups (500 g) all-purpose flour (I prefer White Lily brand)
2 tablespoons granulated sugar
1 ½ tablespoons baking powder
1 teaspoon kosher salt
¼ teaspoon baking soda
1 cup (2 sticks) very cold salted butter, cubed
1 ¼ cups very cold whole buttermilk, plus more as needed
2 tablespoons melted salted butter, divided
Blair – Your recipe was easy to follow and produced flaky, buttery biscuits! Thank you!!
You’re very welcome, Naomi. We’re so glad you enjoyed it!
How would you suggest to keep the biscuits warm? Wanting to make for Easter brunch- with family arriving at different times, and children running around- I thought perhaps I could make early in the A.M. while everyone is still sleeping…
Hi, Amber! You can definitely bake these in advance and just reheat them when needed. I wouldn’t try to keep them warm for an extended period of time, because they might dry out. You can either serve them at room temp (just keep them in a basket with a towel over them), warm individual biscuits in the microwave for a few seconds when you need them, or reheat a larger batch in the oven at 300 degrees F for about 10 minutes. Have a great Easter!
Oh my these are the most fantastic biscuits!
I usually fail making biscuts not with this recipe, I followed your directions to the letter & they were perfect. Flaky, tall, tender!
Thank you, thank you, thank you!
I did use another’s suggestion & used my cheese grater & grated my frozen butter & another’s suggestion halved the recipe since it’s only my husband & I.
Thank you, Annette! I’m so happy to hear that!
Thank you for the wonderful recipe for Buttermilk Biscuits. My daughter and her family were coming for their vacation and I make them for supper. I made two batches and my grandson loved them. I think he at them at every meal until they were gone. They were so flaky and moist.
I’m so happy to hear that, Laurel. Thank you for letting me know!
Ive been looking up recipes for flaky biscuits to serve with chicken ala king and your recipe and the pictures look absolutely delicious! I haven’t made them yet but your recipe will be the one I use. Thank you for sharing your recipes. Wishing you a blessed day
Thank you so much, Natalie! Same to you.
I can make anything, but my biscuits are always just ok. This recipe worked phenomenally and the whole dinner party was raving. Thank you for sharing! I’ll never use a different recipe again.
Yay! I’m so glad that they were a success, Alden. Thank you for letting me know!
These are the biscuits I’ve been dreaming of! So delicious and so easy! I made 4 batches in one week because my family is so obsessed with them. Thank you!!
Also I froze a batch, stored in a ziplock freezer bag with parchment to separate. It just added 2-3 minutes to the bake time.
Yay! That makes me so happy to hear, Erin. Thanks for your note!
It’s all in the technique! I loved how your stacking method yielded the flakiest biscuits I’ve ever made. Had to sub all purpose for the white lily and whole milk instead of buttermilk but otherwise kept things the same. Thank you for our new fave biscuit recipe!
Thank you, Lisa! I’m so happy to hear that the biscuits were a success in your kitchen. Thanks for your note!
My absolute favorite biscuit recipe! Light and fluffy. Super flavorful. Delicious every single time.
Yay! That’s so good to hear, Danette! Thank you!
Have you ever made these the night before? Wondering to save some time in the morning if they’d bake the same right out of the freezer or fridge?
We haven’t tested it and can’t guarantee your results. Instead, we recommend baking the biscuits completely and reheating them the next day. They stay fresh for up to 3 days!
These might be the best darn biscuits I’ve ever made and I’ve made a bunch! Really like the cut and stack approach in lieu of the fold over. Layers were almost croissant like and so light and fluffy, they really just melt in your mouth!
Don, you totally made my day! I’m so glad that they were a hit. We love these biscuits, too! 🙂
Fantastic recipe! Best biscuits ever!
Thank you so much!
I haven’t made these yet. I am looking for a biscuit to make a sausage sandwich that I can freeze for my husband to reheat. Have you ever frozen them after baking?
Hi Annette! Yes, this recipe freezes beautifully. Allow leftovers to cool to room temperature, then wrap tightly in an airtight container or Ziploc freezer bag and store in the freezer for up to 3 months. Thaw on the counter overnight or in the microwave for a few seconds. Reheat in the oven as instructed above.
We hope you enjoy!
My biscuits are coming out hard as ever. What am I doing wrong
The most common reason these come out hard is overworking the dough. Be careful to mix just until combined and shaggy, and keep a close eye on them so as not to overbake. They’ll continue to bake and set slightly as they cool. Hope this helps!
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I’m a late bloomer (66 yrs) cook/baker and like to learn about new recipes. I made these biscuits for my Christmas dinner and they turned out really well. Amazing flavor and flaky as described and buttery. I will make these again!
We’re so glad they turned out well for you, Ruben! Thank you for trying them out and taking the time to leave a review. We hope you had a very merry Christmas!
Very moist. Great with meat, jelly, egg and meat. Held together well.
Thank you! We’re so glad you enjoyed them.