30-Minute Flaky Buttermilk Biscuits
Tender, flaky buttermilk biscuits featuring the classic Southern technique of cutting cold butter into self-rising flour for maximum rise and texture. The addition of cream of tartar provides extra leavening power, creating biscuits with golden tops and soft, layered interiors. Perfect for breakfast alongside eggs and bacon, dinner with fried chicken, or split open for sausage gravy. These biscuits capture the essence of comfort food with their rich buttermilk tang and buttery finish.
Ingredients
- ½ cup butter, chilled
- 2 ½ cups self-rising flourall-purpose flour + baking powder + salt2 1/2 cups flour + 2 1/2 tsp baking powder + 1/2 tsp saltgluten-free with GF flour blendadds gluten
similar results
- 2 ½ teaspoons sugar
- 1 teaspoon cream of tartar
- 1 cup buttermilk
- 2 tablespoons butter, melted
Instructions
- 1
Preheat the oven to 425°F
- 2
Cut the chilled butter into small cubes
- 3
Combine self-rising flour, sugar, and cream of tartar in a medium bowl
- 4
Work the cubed butter into the flour mixture until it reaches a large sand grain texture
- 5
Add the buttermilk and mix until incorporated into the dough
- 6
Turn dough onto a floured surface and form into a round shape
- 7
Roll out dough gently to about 3/4 inch thick
- 8
Cut out biscuits with a biscuit cutter and place on an ungreased cookie sheet
- 9
Brush the tops with melted butter
- 10
Bake for 12 to 15 minutes
Tips
Keep butter very cold and work quickly to maintain flaky layers in the finished biscuits.
Avoid overworking the dough as this develops gluten and creates tough biscuits.
Cut straight down with the biscuit cutter without twisting to allow proper rising.
Good to Know
Store covered at room temperature for 2-3 days or freeze for up to 3 months.
Can prepare dough and cut biscuits up to 2 hours ahead, refrigerate until ready to bake.
Serve warm, split open and buttered, or use as base for breakfast sandwiches.
Common Mistakes
Use cold butter to avoid dense, heavy biscuits.
Don't twist the biscuit cutter to prevent uneven rising.
Avoid overmixing the dough to prevent tough texture.
Substitutions
Dairy-Free Swaps
slight tang difference
Full guide →Gluten-Free Swaps
similar results
FAQ
Can I make these without buttermilk?
Yes, substitute with regular milk plus 1 tablespoon lemon juice or white vinegar per cup of milk. Let sit 5 minutes before using.
What if I don't have self-rising flour?
Mix 2 1/2 cups all-purpose flour with 2 1/2 teaspoons baking powder and 1/2 teaspoon salt as a substitute.
How long do these biscuits keep?
Fresh biscuits stay soft for 2-3 days covered at room temperature, or freeze for up to 3 months in airtight containers.