Flaky Butter Biscuits
These flaky butter biscuits? Worth every single buttery bite. I don’t know about you, but I’m a firm believer that a warm, flaky biscuit can fix almost anything. These are that kind of biscuits. The kind that make you feel like you’ve got your life together even if you’re eating them in sweatpants at 10am with a coffee in one hand.
I wanted these to feel homemade, without being fussy—like, yes, we’re making our own biscuits, but we’re not spending all day in the kitchen, okay? These are buttery, soft in the middle, golden on the edges, and have just the right amount of flake. Perfect for breakfast sandwiches, dunked in soup, or just straight up with honey or jam.
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Recipe Tips
Grate the butter: Grating cold, frozen butter right into the flour makes it SO much easier to get those flaky layers without overworking the dough. It’s like the cheat code for biscuit texture.
Don’t overmix: The dough should look kinda messy and shaggy when you stir in the buttermilk. If it’s too smooth, you’ll lose that light, fluffy inside. Messy dough = good biscuits.
Chill before baking: Letting your cut biscuits rest in the fridge for about 10-15 minutes before they hit the oven helps them keep their shape and puff up better. This step makes a difference!
Use a sharp cutter: When cutting out your biscuits, don’t twist the cutter. Press straight down so they rise evenly—twisting seals the edges and can make them bake lopsided.
Ingredient Swaps: No buttermilk ? Mix ¾ cup milk with 1 tsp vinegar or lemon juice, let it sit for 5 min and you’re good. Need dairy-free? Swap in plant-based butter and dairy-free milk with vinegar for the buttermilk. Want gluten-free ? A good 1:1 gluten-free flour blend works just as well. More sweet than savory ? Add an extra tablespoon of sugar to the dough and maybe some honey butter on top. Extra flaky vibes ? Give the dough a few more folds before cutting for even more layers.
Fridge: Store in an airtight container for up to 3–4 days.
Freezer: Freeze for up to 3 months. Let thaw or reheat at 350°F for about 10 minutes.
More Easy Breakfast Recipes:
Flaky Butter Biscuits
Ingredients
- 2 2/3 cups all-purpose flour or gluten free 1:1 flour
- 1.5 tbsp baking powder
- ½ tsp baking soda
- 1 1/2 tbsp sugar
- 1 tsp kosher salt
- 8 tbsp unsalted butter frozen & grated
- 1 cup + 2 tbsp very cold buttermilk adjust as needed
- 1 tbsp additional buttermilk for brushing
- 1 tbsp melted butter for brushing
- Flaky sea salt for topping optional
Instructions
- Set to 425°F (218°C). Line a baking pan or cast iron skillet with parchment paper.
- In a large bowl, whisk together gluten-free flour, baking powder, baking soda, sugar, and salt.
- Grate frozen butter directly into the flour mixture. Toss gently to coat the butter with flour—this helps create flaky layers.
- Pour 1 cup + 2 tbsp very cold buttermilk into the dry mixture. Stir gently until the dough comes together—it will look slightly shaggy. If the dough feels too dry, add 1 extra tbsp buttermilk.
- Lightly flour a surface and turn the dough onto it. Pat into a 10-inch square (do not overwork the dough). Fold the dough in half, then in half again to create layers. Lightly roll out to 1-inch thickness. Repeat the folding once more for extra flakiness.
- Use a sharp 3-inch cutter (round or square), pressing straight down (don’t twist!). Gently gather and reform scraps to cut remaining biscuits.
- Place biscuits in the cast iron skillet or baking pan (ensure they are JUST touching)and place in the fridge for 10-15 minutes before baking—this helps them hold their structure.
- Brush biscuit tops with buttermilk and melted butter and sprinkle with flaky sea salt if desired.
- Bake for 22-25 minutes, or until the tops are golden brown and the biscuits have risen.
- Let cool for 5 minutes, then serve warm with butter, honey, or jam.
