Buttermilk Biscuits

These aren’t your average biscuits. A blend of real butter and cold cream, plus a special folding method, gives them tall layers and a melt-in-your-mouth texture. The tang of buttermilk balances the richness beautifully, and a quick chill before baking locks in every flaky fold. Whether you serve them with honey, jam, or a savory gravy, they’re the kind of biscuits that make every meal feel a little more special.

Ingredients

2 cups all-purpose flour

1 tablespoon baking powder

½ teaspoon baking soda

1 teaspoon salt

1 tablespoon sugar (balances the tang — optional but recommended)

6 tablespoons cold unsalted butter, cut into small cubes

2 tablespoons cold heavy cream (adds tenderness and richness)

¾ cup cold buttermilk (plus a bit more for brushing)

Instructions

Preheat oven:

Preheat to 450°F (230°C). Line a baking sheet with parchment paper.

Mix dry ingredients:

In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.

Cut in butter:

Add cold butter pieces and cut into the flour using a pastry cutter or your fingertips until pea-sized crumbs form.

Add cream & buttermilk:

Drizzle in heavy cream and buttermilk. Stir gently with a fork just until the dough comes together — it should look shaggy.

Turn out & fold:

Turn the dough onto a floured surface. Pat into a rectangle about ½-inch thick. Fold it over itself like a letter (in thirds), rotate, and repeat once more. This creates flaky layers.

Cut biscuits:

Pat to about ¾-inch thick. Use a 2½-inch cutter to press straight down (don’t twist). Place biscuits close together on the pan for soft sides or spaced apart for crisp edges.

Chill:

Refrigerate the pan for 10–15 minutes before baking — this keeps the butter cold and helps them rise taller.

Bake:

Brush tops with buttermilk. Bake 12–15 minutes, until golden and puffed.

Optional finish:

Brush with melted butter right out of the oven.

Pro Tips

Keep everything cold — cold butter and buttermilk are key to flaky layers.

For extra rise, chill the cut biscuits 10 minutes before baking.

Add a pinch of cracked black pepper and cheddar for a savory twist.

Swap the sugar for a drizzle of honey in the dough for a slightly sweet breakfast biscuit.

Leftovers reheat perfectly in the oven at 325°F for 8 minutes.

Crisp on the outside, tender in the middle, and full of buttery layers — these biscuits redefine homemade comfort. ✨

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