Flaky Buttery Buttermilk Biscuits with Cold Butter Layers
Classic Southern-style buttermilk biscuits featuring layers of cold butter folded through tender dough for exceptional flakiness. The key technique involves chilling the dough and folding it multiple times to create distinct buttery layers that puff beautifully during baking. These golden, tender biscuits are perfect for breakfast, dinner accompaniments, or weekend brunch gatherings. The combination of buttermilk's tang and rich butter creates an irresistibly soft interior with a lightly crisp exterior that practically begs for honey, jam, or gravy.
Ingredients
- 2 cups Self Rising FlourAll-purpose flour + 2 tsp baking powder + 1/2 tsp salt1:1basicadds gluten
Adjust leavening agents
Full guide → - 1 tsp Baking Powder
- ¼ tsp Baking Soda
- ½ tsp Salt
- 1 Tbsp Sugar
- ⅓ cup Cold Unsalted Butter, cold and cut into tiny pieces
- 1 cup Buttermilk
Instructions
- 1
Mix flour, baking powder, salt, baking soda, sugar and cold butter pieces in standing mixer bowl with paddle attachment for few seconds to blend
- 2
Add buttermilk and mix until dough comes together
- 3
Pull dough into ball, wrap in plastic wrap, and refrigerate for 30 minutes
- 4
Line baking sheet with parchment paper
- 5
Roll dough on lightly floured surface to 1/2 inch thick, dust with flour, fold in thirds and roll to 1/2 inch thick again, repeat folding once more and roll to 3/4 inch thick
- 6
Cut rounds with biscuit cutter and place 1-2 inches apart on prepared baking sheet
- 7
Refrigerate cut biscuits for 10 minutes while preheating oven to 400 degrees
- 8
Bake straight from refrigerator for 12-15 minutes until lightly golden brown
- 9
Serve warm
Tips
Keep butter as cold as possible and cut into very small pieces to ensure proper layering and flakiness in the final biscuits.
The folding technique creates layers, so handle dough gently and avoid overworking to maintain tender texture.
Baking straight from the refrigerator helps maintain butter definition and creates better rise during baking.
Good to Know
Store covered at room temperature for 2 days or freeze for up to 3 months
Can prepare through cutting stage, freeze on baking sheet, then store in freezer bags and bake directly from frozen adding 2-3 minutes
Best served warm, split and topped with butter, honey, jam, or gravy
Common Mistakes
Keep butter cold to avoid greasy dense biscuits
Avoid overworking dough to prevent tough texture
Use sharp cutter and press straight down without twisting to ensure proper rise
Substitutions
Adjust leavening agents
Full guide →FAQ
Can I make these without a standing mixer?
Yes, you can cut the cold butter into the dry ingredients using a pastry cutter or your fingers until mixture resembles coarse crumbs, then stir in buttermilk with a fork.
What if I don't have self-rising flour?
Substitute with all-purpose flour plus 2 teaspoons baking powder and 1/2 teaspoon salt for every cup of self-rising flour called for in the recipe.
How long do these biscuits keep fresh?
Fresh biscuits stay best for 2 days at room temperature covered, or can be frozen for up to 3 months and reheated in a low oven.