Homemade Flaky Biscuit Recipe

If you’re searching for the ultimate comfort bake, look no further than this Homemade Flaky Biscuit Recipe. These biscuits strike the perfect harmony between a golden, crisp exterior and a soft, cloud-like center with layer upon buttery layer—each bite practically melting in your mouth. Whether served warm right out of the oven with a slather of butter and jam or alongside your favorite breakfast spread, they promise satisfaction for beginners and seasoned bakers alike. The beauty of this recipe is its simplicity; every ingredient and every step comes together to create biscuits that feel homemade in the very best way. Let’s bring a bakery-worthy treat into your kitchen!

Homemade Flaky Biscuit Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Homemade Flaky Biscuit Recipe lies in just a handful of simple, quality staples. Each ingredient brings its own essential role to the table, from creating those hallmark flaky layers to delivering a slight tang and irresistible richness. Here’s how every component shines:

  • All-purpose flour: The solid foundation for structure, giving the biscuits their classic heartiness.
  • Baking powder: The key leavening agent, this ensures your biscuits rise beautifully every single time.
  • Salt: A must for balance, highlighting those buttery flavors and keeping everything lively.
  • Baking soda: Reacts with buttermilk for extra lift, contributing to the biscuits’ tender texture.
  • Sugar (optional): Just a hint creates a gentle sweetness that rounds out the flavor without overpowering.
  • Cold unsalted butter: Cut into cubes, it’s responsible for those irresistible pockets of steam that create flakes.
  • Cold buttermilk: Adds moisture, a delightful tang, and also reacts with the leaveners for extra fluffiness.

How to Make Homemade Flaky Biscuit Recipe

Step 1: Mix the Dry Ingredients

Start by preheating your oven to 450°F (230°C)—a high temperature makes for tall, beautifully browned biscuits. In a large mixing bowl, whisk together the flour, baking powder, salt, baking soda, and sugar (if you like just a touch of sweetness). A good, even mix here sets the stage for perfect texture later.

Step 2: Cut in the Butter

Next comes the butter, and here’s where the magic of the Homemade Flaky Biscuit Recipe really takes off. Add the cold, cubed unsalted butter to the dry mix and use a pastry cutter or your fingertips to work it in. You’re aiming for a mixture with some pea-sized butter bits still visible—these will transform into rich, flaky layers during baking.

Step 3: Add the Buttermilk

Pour in the cold buttermilk and gently stir with a fork, just until the dough barely comes together. This step is all about restraint—overmixing is the enemy of fluffiness, so stop as soon as everything looks shaggy and there’s no more dry flour at the bottom.

Step 4: Fold for Flaky Layers

Turn the dough out onto a lightly floured surface and gently pat it into a rough rectangle about 1-inch thick. Fold the dough over itself two or three times; this classic folding trick creates those baker’s-shop layers we all love. Remember, gentle hands here make for lighter, taller biscuits.

Step 5: Cut and Shape

Using a floured biscuit cutter, cut out your biscuits without twisting the cutter—press straight down to keep those edges clean and tall. Place each round on a parchment-lined baking sheet close together, but just not touching. Gather, pat, and cut out the scraps as needed.

Step 6: Bake to Golden Perfection

Slide your tray into the hot oven and bake for 12–15 minutes until your biscuits are golden brown on top and cooked through. The anticipation is real as you smell that buttery aroma filling your kitchen! Once done, let the biscuits cool for just a couple of minutes before serving warm—these are best enjoyed fresh.

How to Serve Homemade Flaky Biscuit Recipe

Homemade Flaky Biscuit Recipe - Recipe Image

Garnishes

To truly celebrate your Homemade Flaky Biscuit Recipe, try brushing the tops with melted butter as soon as they emerge from the oven. A sprinkle of flaky sea salt or fresh chopped herbs like chives or thyme adds a restaurant-worthy touch, and even a drizzle of honey can make them feel extra special.

Side Dishes

These biscuits are a dream alongside classic scrambled eggs, crispy bacon, or creamy sausage gravy. For a lighter vibe, pair with seasonal fruit or a fresh green salad—there’s really no wrong way, as these biscuits fit beautifully with both hearty and delicate breakfasts.

Creative Ways to Present

If you’re looking to wow at brunch, slice the biscuits in half and fill with slices of ham, cheese, and a dollop of mustard for homemade breakfast sandwiches. You can also turn them into miniature strawberry shortcakes or use as a base for a comforting chicken pot pie.

Make Ahead and Storage

Storing Leftovers

Any extras from the Homemade Flaky Biscuit Recipe keep well! Let biscuits cool to room temperature, then store them in an airtight container at room temp for up to two days. If you won’t finish them that quickly, consider refrigerating for freshness.

Freezing

The dough is freezer-friendly, which means you can make a double batch and save some for later. Simply cut out the unbaked biscuits, arrange them on a tray, and freeze until solid. Transfer to a freezer bag for up to three months; bake straight from frozen, adding a couple of minutes to the cooking time.

Reheating

Nothing beats a warm biscuit—pop leftovers in a 300°F oven for 5–7 minutes until heated through and revived. Avoid the microwave if possible, as it can make biscuits gummy rather than tender.

FAQs

How do I get my biscuits extra flaky?

The secret to extra flakiness is using very cold butter and buttermilk and folding the dough just a few times to create layers. Keep your hands light and your ingredients chilled until the biscuits go into the oven.

Can I use a food processor instead of my hands?

Yes! For the Homemade Flaky Biscuit Recipe, a food processor works, but just pulse the butter a few times into the flour so you still see small pieces. Over-processing can make the biscuits less tender.

What if I don’t have buttermilk?

No problem—just mix regular milk with a tablespoon of lemon juice or vinegar, let it sit for a few minutes, and use it as a substitute. It adds that necessary tang and keeps the dough tender.

Why shouldn’t I twist the biscuit cutter?

Twisting seals the biscuit edges, preventing a tall, gorgeous rise. Pressing straight down ensures that the pastries puff up with beautifully defined layers, a hallmark of this Homemade Flaky Biscuit Recipe.

Can I prepare the dough in advance?

Absolutely! Shape the biscuits, place on a tray, and refrigerate for up to 24 hours or freeze for longer storage. Bake straight from the fridge or freezer, simply adding a minute or two to the baking time.

Final Thoughts

There’s just something magical about warm, homemade biscuits fresh from your own oven, and I hope this Homemade Flaky Biscuit Recipe brings that joy right to your table. Give it a try—your mornings (and your taste buds) will thank you!

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Homemade Flaky Biscuit Recipe

Homemade Flaky Biscuit Recipe


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4.9 from 29 reviews

  • Author: Emma
  • Total Time: 30 minutes
  • Yield: 1012 biscuits 1x
  • Diet: Vegetarian

Description

Learn how to make delicious homemade flaky biscuits that are perfect for breakfast or as a side dish. These biscuits are easy to prepare and are wonderfully light and tender.


Ingredients

Scale

Dry Ingredients:

  • 2 ½ cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon baking soda

Additional Ingredients:

  • 1 tablespoon sugar (optional)
  • ½ cup (1 stick) cold unsalted butter, cut into small cubes
  • ¾ cup cold buttermilk

Instructions

  1. Preheat the Oven: Preheat the oven to 450°F (230°C).
  2. Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, salt, baking soda, and sugar (if using).
  3. Add Butter and Buttermilk: Add the cold butter cubes and cut them into the flour mixture until it resembles coarse crumbs. Pour in the cold buttermilk and gently stir until the dough just comes together.
  4. Shape and Cut: Turn the dough out onto a floured surface, pat it into a rectangle, fold it over itself a few times, then pat again. Use a biscuit cutter to cut out biscuits.
  5. Bake: Place biscuits on a baking sheet and bake for 12-15 minutes until golden brown.
  6. Serve: Remove from the oven and serve warm with butter or jam.

Notes

  • Keep ingredients cold for flakier biscuits.
  • Substitute buttermilk with milk and lemon juice if needed.
  • Best served fresh or reheat in a warm oven.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast, Side
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 biscuit
  • Calories: 180
  • Sugar: 1g
  • Sodium: 350mg
  • Fat: 9g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 25mg

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