5 from 2 votes
Buttermilk biscuits stacked on a white plate with butter in the background.
Flaky Buttermilk Biscuits
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins

Flaky Buttermilk Biscuits is an easy from scratch biscuit recipe that is quick to throw together and tastes so much better than store bought biscuits.

Course: Main Course, Side Dish
Cuisine: American
Unit: cup, Tablespoon, teaspoon
Servings: 12 Biscuits
Calories: 144 kcal
Author: Lauren Allen
  • 2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 5 Tablespoons butter , chilled and cut into small pieces
  • 3/4 cup buttermilk
  • 3 Tablespoons honey
  1. Preheat oven to 400°

  2. Combine flour, baking powder, and salt in a large bowl. Grate the frozen butter into the flour mixture and then use a pastry blender or 2 knives to incorporate it until mixture resembles coarse meal. Chill in refrigerator for 10 minutes.

  3. Stir honey into buttermilk until well blended. 

  4. Add buttermilk mixture to flour mixture and stir just until moist. (The key to making really soft biscuits is not handling the dough too much!)

  5. Turn dough out onto a lightly floured surface and knead gently into a ball.  

  6. Gently roll dough into a rectangle, 1/2 inch thick.

  7. Fold the dough into thirds (as if folding a piece of paper to fit into an envelope). 

  8. Gently re-roll dough into a rectangle, 1/2 inch thick. Fold dough into thirds one more time. Gently roll to a 3/4-inch thickness.

  9. Cut dough with a biscuit or cookie cutter to form 10-12 biscuits. Place them 1 inch apart on a baking sheet lined with parchment paper. 

  10. Bake at 400° for 10-12 minutes or until golden. Remove from pan and cool on wire racks.

Nutrition Facts
Flaky Buttermilk Biscuits
Amount Per Serving
Calories 144 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 3g 15%
Cholesterol 14mg 5%
Sodium 156mg 7%
Potassium 147mg 4%
Total Carbohydrates 21g 7%
Sugars 5g
Protein 2g 4%
Vitamin A 3.5%
Calcium 6.7%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.