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Buttery layers and a tender crumb make these the best flaky biscuits you’ve ever had!
Biscuits are practically a religion in my house and we’re forever on the quest for the best flaky biscuits out there. If biscuits are on the menu, we’re ordering them. If it’s the holiday, I’m baking them.
And today I’m here to tell you that the search is over. Because these are the Best. Flaky. Biscuits. EVER.
That’s right, it’s a lofty claim, but I am sticking to it. I’ve been baking biscuits for years…herb flecked, sweetened for shortcake, on top of pot pie, and just because.
I’ve gathered tips and information from countless recipes, bakeries, restaurants, including my own baking and tweaking over the years. Today’s recipe is the culmination of all that (tasty) research.
I’ve listed all the tips to achieve the best flaky biscuits below, but here are the highlights:
- Use the coldest ingredients possible (including frozen butter).
- Grated, yes GRATED butter.
- Don’t over-work the dough, this recipe works best by hand.
- Folding the dough will yield tender, flaky layers.
- Chill the biscuits before baking.
These biscuits are delicious served with good butter and honey or even honey butter if you’re feeling fancy. They are the first thing to go when I bake them for the holidays and never fail to generate smiles when I serve them for weekend breakfasts.
Enough chat, let’s bake!
Let’s make the BEST Flaky Biscuits
- Whisk together the dry ingredients in a large bowl.
- Grate the butter on a box grater and add to the dry ingredients.
- Mix the butter into the flour mixture using just your fingertips breaking up any large chunks of butter.
- Stir in the buttermilk and turn out the dough on a lightly floured surface.
- Gather the dough and form into roughly a 10 inch square.
- Fold in half.
- Fold in half again, until you have a square.
- Lightly roll into a 10 inch square (1 inch thickness) and repeat the folding, rolling again into a 10 inch square. Use a 3 inch cutter to cut out the biscuits.
- Place the biscuits (just touching) in a cast iron skillet or in a lined baking pan. Chill. Brush with buttermilk and sprinkle with flaky sea salt.
- Bake until golden brown. Serve warm or at room temperature.
Tips for success
- COLD, COLD, COLD ingredients, especially frozen butter, yield the flakiest biscuits.
- Grate the frozen butter with a box grater instead of dicing it. Toss it into the dry ingredients followed by buttermilk for that tender, flaky texture.
- As much as I love my food processor, I recommend using your hands to blend the butter into the dry ingredients. Use just your fingertips, not your entire hands, so the butter doesn’t melt.
- Bake the biscuits on a higher rack in the oven so the bottoms don’t get too brown.
Tips for Forming the Biscuits
- You can skip the folding technique, but your biscuits won’t be as layered.
- Don’t over-work the dough. Use a light touch so you don’t make them tough. The butter only needs to be tossed into the dry ingredients and any large pieces broken up with your fingertips.
- When cutting the biscuits, use a sharp-edged cutter dipped in flour between cuts. Press straight down and back up, NO TWISTING! This will help your biscuits to rise.
- Place the biscuits on the baking sheet so they’re just touching, not pressed into each other.
- Chill for at least 15 minutes before baking!
More Biscuit Love
- Tomato Shortcake with Whipped Ricotta
- Blueberry Strawberry Shortcakes
- Blueberry Cobbler
- Vegetable Pot Pie with Biscuit Topping
- Strawberry Cheesecake Shortcakes
Buttery layers and a tender crumb make these the best flaky biscuits you've ever had!
- 3 cups AP flour
- 2 Tbsp baking powder
- 1/2 tsp baking soda
- 1 Tbsp sugar
- 1 1/2 tsp kosher salt
- 6 oz unsalted butter, frozen (1 1/2 sticks)
- 1 1/4 cups buttermilk (+2 Tbsp for topping)
- 1 tsp flaky sea salt (I like Maldon)
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Preheat the oven to 425 degrees.
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Whisk together the flour, baking powder, baking soda, sugar, and salt in a large bowl.
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Use a box grater to grate the frozen butter and add immediately to the flour mixture. Mix the butter in with your finger tips just until you have coarse meal.
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Add the buttermilk and stir in until just combined. The dough will be very shaggy.
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Turn the dough onto a lightly flour surface and press together to form a 10 inch square. Fold in half, then in half again so you have a square.
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Lightly roll the dough into a 10 inch square again and repeat the folding, in half, then in half again so you have a square.
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Lightly roll the dough to 1 inch thickness and cut out the biscuits with a 3 inch cookie cutter (round or square). Be sure you don't twist the cutter, just press down and pull up to insure that you get a good rise. Gently gather and reform the scraps to cut the remaining biscuits.
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Place biscuits in a cast iron skillet or parchment lined baking pan with sides, so the biscuits are touching (they may topple if the baking pan doesn't support them on their sides). Place the pan in the refrigerator or freezer for at least 15 mins.
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Brush with buttermilk and sprinkle with flaky sea salt. Bake in the middle or upper rack of your oven until risen and golden, about 20-22 mins. Serve warm or at room temperature.
- COLD, COLD, COLD ingredients, especially frozen butter, yield the flakiest biscuits.
- Grate the frozen butter with a box grater instead of dicing it. Toss it into the dry ingredients followed by buttermilk for that tender, flaky texture.
- As much as I love my food processor, I recommend using your hands to blend the butter into the dry ingredients. Use just your fingertips, not your entire hands, so the butter doesn’t melt.
- Bake the biscuits on a higher rack in the oven so the bottoms don’t get too brown.
Tips for Forming the Biscuits
- You can skip the folding technique, but your biscuits won’t be as layered.
- Don’t over-work the dough. Use a light touch so you don’t make them tough. The butter only needs to be tossed into the dry ingredients and any large pieces broken up with your fingertips.
- When cutting the biscuits, use a sharp-edged cutter dipped in flour between cuts. Press straight down and back up, NO TWISTING! This will help your biscuits to rise.
- Place the biscuits on the baking sheet so they’re just touching, not pressed into each other.
- Chill for at least 15 minutes before baking!
Jo Ann says
How long can these be made ahead and stored in the fridge before baking? They are divine!!
Cathy Roma says
You can cut out the biscuits and chill them up to overnight. Enjoy!
Tali says
These came out perfectly! So flaky and delicious. I did sub nondairy buttermilk which appeared to work fine. Grating the frozen butter is tricky but well worth it. Thank you!!
Chris Daoud says
These were one of the best biscuits I’ve tasted especially since I used Cup 4Cup gluten free flour instead. However, mine weren’t flaky like Pillsbury flaky biscuits which is what I’m looking for in flakiness – being able to peel off one layer at a time. I will keep this recipe as it is the best regular biscuit I’ve made.
Feb says
If using a skillet does it need to be greased
Cathy Roma says
I would lightly grease it or you can use a baking pan with parchment.
Rachel says
WOW!!! Best biscuit recipe I’ve ever tried I will definitely be making these again!
Cathy Roma says
Thanks so much!! Glad you enjoyed!
Cary Graham says
Thanks for the recipe! I’m new to baking and appreciate the detail and technique notes. The 2 tablespoons of baking powder seemed like a lot for the amount of flour, but that could just be my inexperience. Does that contribute to the flakiness?
Cathy Roma says
The folding and rolling makes creates the flaky layers, the extra baking powder makes them rise. Hope you enjoy!
Craig says
My family loved the biscuits they were good.
Cathy Roma says
So great to hear!
Lib says
Grating butter was difficult, but made all the difference! I’m a beginner in the kitchen, and this recipe turned out amazing!! Thank you!
Cathy Roma says
It’s easier if frozen but agree, worth the effort!
CarmenS says
Great recipe! I filled up a skillet and put them in the fridge and bakes the rest right after rolling. I preferred the texture of the ones that weren’t chilled before baking. That said, easy, clear directions. Very tasty!
Cathy Roma says
Glad you liked them! Chilling them helps them from toppling over
As they bake, it if you have them snug in a skillet you should be fine.
Ally says
This biscuit recipe is so good!! Mine came out super buttery and very flaky right at 20 min. I highly recommend making this recipe as it’s written with no substitutions.
Cathy Roma says
So happy you enjoyed!
Dana says
I made these last night and they were spectacular. Wonderful recipe, thank you.
Cathy Roma says
So wonderful to hear! Thanks your kind comment!
Amy Richards says
These are the BEST biscuits. Just delicious.
Amber Green says
Trying for the first time. I am hoping to make in bulk. Can i freeze the bicsuts after they are cooked, could i freeze them before they are cooked?
Cathy Roma says
You can freeze them before baking and place the frozen biscuits directly in the oven, do not thaw. Increase the baking time slightly.
Sa says
OMG, OMG, OMG!!!!!! I have been looking for a biscuit like this for ages, THESE ARE THE ABSOLUTE BOMB! in a good way.
I saw some were questioning the amount of baking soda, fear not, it’s fine.
My thanksgiving guest all agreed that these were the best biscuits they ever had.
THANK YOU!!!
Cathy Roma says
Wow!! So happy to hear this!! These are my boys’ favorite biscuits for the holidays. Can’t beat the layers. Happy holidays!