Flaky + Fluffy Buttermilk Biscuits
Updated: Aug 28
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Flaky, fluffy, layered, bakery-style buttermilk biscuits. What more could you want?
These are the kind of biscuits that make you wonder why you ever bought the canned ones.
They're buttery, impossibly flaky, and have those gorgeous pull-apart layers that practically beg for a smear of salted butter and a drizzle of honey.
So, what do you need to make these?
Cold Butter: If there's one rule in this recipe, it's this: keep your butter cold. Like, straight-from-the-freezer cold. Those little pockets of butter melt in the oven, creating steam that lifts each layer into tall, flaky, bakery-worthy biscuits. Warm butter is the enemy here.
Buttermilk: Buttermilk gives these biscuits their signature tenderness and just a hint of tang. No buttermilk? No problem. A quick mix of milk and fresh lemon juice works beautifully.
Honey Butter: A quick brush of melted butter, honey, and a pinch of salt gives the biscuits a beautifully golden finish with just a hint of sweetness that pairs perfectly with the buttery layers.
Lamination: This is the secret to those gorgeous, pull-apart layers. It only takes a few extra minutes, but it's the difference between a good biscuit and one that looks like it came straight from your favorite neighborhood bakery. It sounds fancy, but I promise it's easier than it looks.
How can I get those bakery-style layers in my biscuits?
The magic is in the lamination process! I use the Letter Fold Method.
Once you roll your dough into to approximately an 8 x 12-inch rectangle, fold the top third of the dough toward the center, then fold the bottom third up, just like folding a letter.
Turn the dough 90° clockwise, fold it in half, then gently roll it back into a rectangle.
Repeat this process 2–3 more times. Every fold creates more buttery layers, giving you those tall, bakery-style biscuits once they hit the oven.
Use the guide below for a visual:
Tips from Court's Kitchen to yours:
Cold butter is non-negotiable. If the butter starts getting soft while you're working the dough, pop the dough into the refrigerator for 10–15 minutes before continuing.
Don't overmix. Handle the dough gently. Overmixing develops gluten and makes biscuits tougher instead of tender.
If using a biscuit cutter, cut straight down—no twisting! It helps preserve all those laminated layers.
A slightly shaggy dough and visible streaks of butter are exactly what create those tall, flaky layers. Embrace the messy—it always bakes up beautifully.
No buttermilk? No problem. Add 1 tablespoon fresh lemon juice to ¾ cup milk and let it sit for 5 minutes before using.
Flavor Variations to try:
These biscuits are basically a blank canvas. Here are a few favorites:
Cinnamon Sugar – Instead of the honey butter topping, brush the tops with butter and sprinkle generously with cinnamon sugar before baking.
Cheddar & Chive – Fold shredded sharp cheddar and chopped chives into the dough.
Scallion – Add sliced scallions for the perfect savory breakfast biscuit.
Sesame – Sprinkle toasted sesame seeds on top before baking.
Miso Butter – Mix a little white miso into the honey butter for an irresistible umami finish.
Chili Crisp – Swirl a spoonful of chili crisp into the butter topping before brushing.
Everything Bagel – Finish with everything seasoning before baking.
Buttermilk Biscuits Recipe
Whether you're serving these alongside some scrambled eggs and bacon, breakfast sandwiches, a cozy soup, or straight from the pan while they're still warm, these biscuits deserve a permanent spot in your recipe collection.
PREP TIME: 20 MIN BAKE TIME: 14–16 MIN TOTAL TIME: 35–40 MIN
SERVINGS: 8 BISCUITS
INGREDIENTS
For the Buttermilk Biscuits
2 cups all-purpose flour
1½ teaspoons baking powder
3 tablespoons granulated sugar
1 teaspoon kosher salt
¼ teaspoon black pepper, optional
6 tablespoons very cold or frozen unsalted butter
¾ cup buttermilk
Honey Butter Topping
3 tablespoons butter
1 teaspoon honey
Pinch of salt
INSTRUCTIONS
1. Prep the oven.
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Cut in the butter.
In a large bowl, whisk together the flour, baking powder, sugar, salt, and pepper.
Grate the frozen butter directly into the flour (or cut it into small cubes) and use a pastry cutter or fork to work it into the dry ingredients until you have pea-sized pieces of butter throughout.
Don't overwork it—you want those little butter pockets. They are what creates all those beautiful flaky layers.
3. Bring the dough together.
Pour in the buttermilk a little at a time, gently mixing until a shaggy dough forms. It won't look perfectly smooth, and that's exactly what you want.
4. Laminate the dough.
Transfer the dough to a lightly floured surface and gently roll it into approximately an 8 x 12-inch rectangle. Using the Letter Fold Method, fold the top third of the dough toward the center, then fold the bottom third up, just like folding a letter. Turn the dough 90° clockwise, fold it in half, then gently roll it back into a rectangle.
Repeat this process 2–3 more times. Every fold creates more buttery layers, giving you those tall, bakery-style biscuits once they hit the oven.
5. Cut the buttermilk biscuits.
Roll the dough out one final time until it's about 1 inch thick. Using a biscuit cutter (or even a round cookie cutter), press straight down without twisting.
No cutter? No worries. A sharp knife works beautifully—square biscuits are just as delicious.
6. Brush with honey butter.
Arrange the biscuits on your prepared baking sheet.
Melt together the butter, honey, and a pinch of salt, then generously brush the tops of each biscuit. Don't be shy here. This is what gives them that gorgeous golden finish.
7. Bake.
Bake for 14–16 minutes, or until deeply golden and the centers reach about 200°F.
If you can resist, let them cool for a few minutes before pulling them apart.
Serve them warm and don't overthink it. Butter, honey, jam… you really can't make a wrong choice. Just be sure to set a few aside for everyone else before they "mysteriously" disappear.
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