I have a confession to make. For years, I couldn’t make a decent biscuit to save my life.
I grew up watching my Granny make the most amazing biscuits—yummy, flaky, and perfect every time. She never measured, never hesitated, just mixed everything together with her well-worn hands like it was second nature. I always assumed I’d learn her secret one day, but she passed before I could learn from her.
Still, I was sure I could figure it out. How hard could it be?
Turns out… really hard, or so I thought.
But I was determined. And after plenty of trial and error (and more than a few baking disasters), I finally learned to make the perfect buttermilk biscuits. Soft, buttery, flaky, and just the right amount of tender. Now, it’s one of my favorite things to bake—and I promise, it is not as near as hard as I was making it out to be.
The Biscuit Rules: Tricks I’ve Learned for Success
Before we dive into the recipe, here are the biggest game-changers I learned along the way:
- Sift your Flour – I have found that sifting the flour takes biscuits to a whole different level. Just try it!
- Keep Everything Cold – The colder the butter, the flakier the biscuit. I even freeze my butter and grate it with a cheese grater for perfect little bits that mix in evenly.
- Don’t Overwork the Dough – The more you mix and knead, the tougher your biscuits will be. Stir until just combined, then gently pat the dough together.
- Layer for Flakiness – Folding the dough over itself a few times before cutting helps create those dreamy layers.
- Use the Right Flour –In my opinion, White Lily flour makes the biscuits extra tender.
- Bake Hot and Close Together – A high oven temp (around 450°F) gives the biscuits a quick rise, and placing them close together helps them bake tall instead of spreading out.
- Don’t be afraid to experiment – Experiment with different fats to get your perfect biscuit. We have found in our house, we love a mixture of half butter and half lard.
Flaky Buttermilk Biscuits Recipe
Equipment:
- Mixing bowl – A large bowl to combine your dry ingredients.
- Sifter – I find that the colander type sifter works best for me.
- Grater (or pastry cutter) – If you want extra flaky biscuits, a cheese grater works wonders for cutting in cold butter. Otherwise, a pastry cutter or a fork will do.
- Rolling pin (optional) – I usually just pat the dough out with my hands, but a rolling pin can help if you want even thickness.
- Round biscuit cutter (or a floured glass) – Helps shape your biscuits without sealing the edges.
- Cast iron skillet or baking stone – These hold heat better than a regular baking sheet, giving your biscuits an extra crispy bottom and golden edges. If you don’t have one, a parchment-lined baking sheet works too.
- Pastry brush – To brush on a little butter after baking.
Ingredients:
- 2 cups self-rising flour (or White Lily for best results)
- 6 tablespoons unsalted butter, very cold or frozen (you can also use shortening or lard)
- ¾-1 cup cold, full-fat buttermilk (may need a little extra)
Instructions:
- Preheat your oven to 450°F.
- In a large bowl, add flour then grate the cold butter using a cheese grater or cut it into small cubes. Use your hands or a pastry cutter to quickly work it in until the mixture resembles coarse crumbs.
- Pour in the cold buttermilk and stir gently with a fork until the dough just comes together. If it looks a little shaggy, that’s okay! You just don’t want it to be dry.
- Turn the dough out onto a lightly floured surface and pat it into a rectangle. Fold it in half, then repeat 2-3 more times if you want to create layers. Do not over work the dough. Finally, pat it out to about ¾-inch thick.
- Use a round cutter (or a floured glass) to cut out biscuits. Try not to twist the cutter—just press down firmly and lift straight up. This helps them rise evenly.
- Place the biscuits close together on the baking sheet (I like to use a stone).
- Bake for 12-15 minutes, or until golden brown on top. Let them cool slightly before brushing with melted butter and devouring with honey or homemade jam.
Looking back, I’m actually grateful for all my biscuit failures—because each one taught me something that led to the best biscuits I’ve ever made. If you’ve struggled with biscuits before, I promise you’re not alone!
So grab that butter and buttermilk, and let’s make some biscuits! Let me know in the comments if you give these a try—I’d love to hear how they turn out.
These pair perfectly with my Easy Fried Chicken! Save the leftovers for a quick, delicious breakfast sandwich.
