Warm, flaky, and impossibly fluffy—there’s nothing quite like a homemade buttermilk biscuit straight from the oven. Whether you’re craving a cozy breakfast, a side for Sunday supper, or just a taste of pure comfort, these 20 delightful recipes have you covered. From classic to creative twists, get ready to find your new favorite biscuit. Let’s dive in and get baking!
Classic Southern Flaky Buttermilk Biscuits
Skipping the boring intros—let’s get straight to these flaky, buttery Southern biscuits that’ll change your breakfast game forever. Master this simple technique and never buy canned dough again.
Ingredients
Flour – 2 cups
Butter – ½ cup
Buttermilk – ¾ cup
Baking powder – 1 tbsp
Salt – 1 tsp
Sugar – 1 tsp
Instructions
1. Preheat your oven to 450°F.
2. Whisk together flour, baking powder, salt, and sugar in a large bowl.
3. Cut cold butter into small cubes.
4. Work the butter into the flour mixture using your fingers or a pastry cutter until pea-sized crumbs form.
5. Pour in buttermilk and stir until just combined—don’t overmix.
6. Turn the shaggy dough onto a lightly floured surface.
7. Gently pat the dough into a 1-inch thick rectangle.
8. Fold the dough in half, then pat back to 1-inch thickness.
9. Repeat the folding process two more times for maximum flaky layers.
10. Use a sharp biscuit cutter to punch straight down—no twisting.
11. Place biscuits touching each other on a parchment-lined baking sheet.
12. Bake for 12-15 minutes until golden brown on top.
13. Brush warm biscuits with melted butter immediately after removing from oven. My favorite trick: split one open while still warm, slather with honey butter, and watch those steam-releasing layers do their magic. The crispy exterior gives way to a tender, fluffy interior that’s perfect for sopping up gravy or cradling a fried egg.
Garlic Herb Flaky Buttermilk Biscuits
Unlock flaky, buttery perfection with these garlic herb biscuits. Whip up golden layers that shatter with every bite—your comfort food game just leveled up.
Ingredients
Flour – 2 cups
Buttermilk – ¾ cup
Butter – ½ cup
Garlic powder – 1 tsp
Dried parsley – 1 tsp
Baking powder – 1 tbsp
Salt – 1 tsp
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Whisk together flour, baking powder, salt, garlic powder, and dried parsley in a large bowl.
3. Cut cold butter into small cubes and add to the dry ingredients.
4. Use your fingers or a pastry cutter to work the butter into pea-sized crumbs—this creates flaky layers.
5. Pour in buttermilk and stir with a fork until a shaggy dough forms.
6. Turn the dough onto a lightly floured surface and gently knead just 4-5 times to bring it together.
7. Pat the dough into a 1-inch thick rectangle—don’t overwork it or the biscuits will toughen.
8. Fold the dough in half, then pat back to 1-inch thickness; repeat this folding step twice for extra layers.
9. Use a 2.5-inch round cutter to stamp out biscuits, pressing straight down without twisting.
10. Place biscuits 1 inch apart on the prepared baking sheet.
11. Bake for 12-15 minutes until tops are golden and bottoms are lightly browned.
12. Brush warm biscuits with melted butter for extra shine and flavor.
13. Let cool on a wire rack for 5 minutes before serving. Warm biscuits practically melt in your mouth, with garlic and herbs weaving through each tender crumb. Wrap them around fried chicken for a next-level sandwich, or split and slather with honey butter.
Cheddar Cheese Flaky Buttermilk Biscuits
Viral-worthy Cheddar Cheese Flaky Buttermilk Biscuits are here to dominate your feed. Grab your apron and get ready for the flakiest, cheesiest biscuits of your life. Transform basic ingredients into golden perfection in under 30 minutes.
Ingredients
– All-purpose flour – 2 cups
– Baking powder – 1 tbsp
– Salt – 1 tsp
– Cold unsalted butter – ½ cup
– Shredded cheddar cheese – 1 cup
– Cold buttermilk – ¾ cup
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Whisk together 2 cups flour, 1 tbsp baking powder, and 1 tsp salt in a large bowl.
3. Cut ½ cup cold butter into small cubes and add to the flour mixture.
4. Use your fingers to work the butter into the flour until pea-sized crumbs form.
5. Stir in 1 cup shredded cheddar cheese until evenly distributed.
6. Pour in ¾ cup cold buttermilk and mix gently until just combined.
7. Turn the dough onto a floured surface and pat into a 1-inch thick rectangle.
8. Fold the dough in half, then pat back to 1-inch thickness—repeat this folding process 3 times for maximum flakiness.
9. Cut the dough into 8 squares using a sharp knife or bench scraper.
10. Arrange the biscuits on the prepared baking sheet, spacing them 2 inches apart.
11. Brush the tops with extra buttermilk for golden browning.
12. Bake at 425°F for 12-15 minutes until tops are golden brown and bottoms sound hollow when tapped.
Here’s why these biscuits will become your new obsession. Experience the satisfying crunch of the golden exterior giving way to tender, cheese-filled layers. Serve them warm with honey butter or use them as the ultimate breakfast sandwich base.
Honey Butter Flaky Buttermilk Biscuits
Ready for biscuits that shatter into buttery clouds? Roll up your sleeves—these honey butter flaky biscuits demand zero patience but deliver maximum crunch. Forget dense bakery versions; we’re crafting layers that practically float off the plate.
Ingredients
Flour – 2 cups
Baking powder – 1 tbsp
Salt – 1 tsp
Butter – ½ cup
Buttermilk – ¾ cup
Honey – 2 tbsp
Instructions
1. Preheat your oven to 450°F and line a baking sheet with parchment paper.
2. Whisk together 2 cups flour, 1 tbsp baking powder, and 1 tsp salt in a large bowl.
3. Cut ½ cup cold butter into small cubes and add to the dry ingredients.
4. Use your fingertips to rub the butter into the flour until pea-sized crumbs form—this creates flaky layers.
5. Pour in ¾ cup buttermilk and 2 tbsp honey, then stir just until a shaggy dough forms.
6. Turn the dough onto a floured surface and gently pat into a 1-inch thick rectangle.
7. Fold the dough in half, rotate 90 degrees, and pat back to 1-inch thickness; repeat this fold-and-pat process 3 times for extra flakiness.
8. Use a sharp biscuit cutter to stamp out rounds without twisting—twisting seals the edges and prevents rising.
9. Arrange biscuits on the prepared baking sheet, spacing them 1 inch apart.
10. Bake at 450°F for 12–15 minutes until golden brown and puffed.
11. Transfer to a wire rack and brush with melted honey butter while warm.
Let these golden beauties cool slightly—their craggy edges shatter with each pull, revealing steam-kissed layers. Drizzle extra honey over top or split them for a savory sandwich; either way, that honey-kissed butter soaks deep into every crumb.
Rosemary Parmesan Flaky Buttermilk Biscuits
Just drop everything—these rosemary parmesan biscuits are about to become your new baking obsession. Jam-packed with savory herbs and sharp cheese, they deliver flaky perfection in every buttery bite. Get ready to impress your brunch crew with minimal effort.
Ingredients
– All-purpose flour – 2 cups
– Cold unsalted butter – ½ cup
– Buttermilk – ¾ cup
– Grated parmesan cheese – ½ cup
– Fresh rosemary – 1 tbsp
– Baking powder – 1 tbsp
– Salt – 1 tsp
– Sugar – 1 tsp
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Whisk together flour, baking powder, salt, and sugar in a large bowl.
3. Grate frozen butter directly into the dry ingredients using a box grater.
4. Toss the butter flakes with flour mixture using a fork until evenly coated.
5. Stir in grated parmesan and finely chopped fresh rosemary.
6. Pour in cold buttermilk and mix gently until just combined—do not overmix.
7. Turn the shaggy dough onto a lightly floured surface.
8. Pat dough into a 1-inch thick rectangle without kneading.
9. Fold dough in half, rotate 90 degrees, and pat back to 1-inch thickness.
10. Repeat the folding process two more times for maximum flaky layers.
11. Cut biscuits using a 2.5-inch round cutter—press straight down without twisting.
12. Arrange biscuits on prepared baking sheet, edges touching for higher rise.
13. Brush tops lightly with extra buttermilk using a pastry brush.
14. Bake for 12-15 minutes until golden brown and puffed.
15. Cool on a wire rack for 5 minutes before serving.
These biscuits shatter into buttery, tender layers with every pull. The rosemary infuses each bite with earthy fragrance while parmesan adds salty depth. Tear them warm over soup or split and stuff with ham for the ultimate savory breakfast sandwich.
Bacon Cheddar Flaky Buttermilk Biscuits
Hear me out—these bacon cheddar buttermilk biscuits will change your brunch game forever. Packed with crispy bacon and sharp cheddar, they bake up impossibly flaky and golden. You’ll want to make a double batch because they disappear fast.
Ingredients
– All-purpose flour – 2 cups
– Baking powder – 1 tbsp
– Salt – 1 tsp
– Unsalted butter – ½ cup
– Buttermilk – ¾ cup
– Cooked bacon – ½ cup
– Shredded cheddar cheese – ¾ cup
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Whisk together 2 cups flour, 1 tbsp baking powder, and 1 tsp salt in a large bowl.
3. Cut ½ cup cold butter into small cubes and add to the flour mixture.
4. Use your fingers or a pastry cutter to work the butter into the flour until pea-sized crumbs form.
5. Pour in ¾ cup cold buttermilk and stir just until a shaggy dough forms.
6. Gently fold in ½ cup chopped cooked bacon and ¾ cup shredded cheddar cheese.
7. Turn the dough out onto a lightly floured surface and pat into a 1-inch thick rectangle.
8. Fold the dough in half, then pat back down to 1-inch thickness—repeat this folding process twice more for extra flaky layers.
9. Use a 2.5-inch round cutter to cut out biscuits, pressing straight down without twisting.
10. Place biscuits on the prepared baking sheet, spacing them about 1 inch apart.
11. Bake at 425°F for 15-18 minutes until golden brown and puffed.
12. Cool on a wire rack for 5 minutes before serving.
Crave that perfect flaky texture? These biscuits shatter into buttery layers with every bite. The salty bacon and sharp cheddar create a savory punch that pairs beautifully with scrambled eggs or split and topped with honey butter. They’re equally amazing reheated the next day for breakfast sandwiches.
Jalapeño Cheddar Flaky Buttermilk Biscuits
OBSESSED with these spicy, cheesy biscuits that’ll change your brunch game forever. Packed with jalapeño heat and cheddar goodness, they bake up impossibly flaky with that perfect buttermilk tang. Get ready to impress everyone at your next gathering.
Ingredients
Flour – 2 cups
Baking powder – 1 tbsp
Salt – 1 tsp
Cold butter – ½ cup
Buttermilk – ¾ cup
Shredded cheddar – 1 cup
Diced jalapeños – ¼ cup
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Whisk together flour, baking powder, and salt in a large bowl.
3. Cut cold butter into small cubes and add to the flour mixture.
4. Use your fingers to work the butter into the flour until pea-sized crumbs form.
5. Stir in shredded cheddar and diced jalapeños until evenly distributed.
6. Pour in buttermilk and mix just until the dough comes together.
7. Turn the dough out onto a lightly floured surface.
8. Gently pat the dough into a 1-inch thick rectangle.
9. Fold the dough in half, then pat back down to 1-inch thickness.
10. Repeat the folding process two more times for maximum flakiness.
11. Use a 2½-inch biscuit cutter to cut out rounds, pressing straight down without twisting.
12. Place biscuits on the prepared baking sheet about 1 inch apart.
13. Gather dough scraps, pat together, and cut remaining biscuits.
14. Bake for 12-15 minutes until golden brown and puffed.
15. Let cool on the baking sheet for 5 minutes before serving.
Enjoy these warm from the oven when the cheese is perfectly melty and the jalapeños provide just enough kick. The layers shatter beautifully with each bite, revealing tender, fluffy interiors that soak up butter or gravy beautifully. Try splitting them for breakfast sandwiches or serving alongside chili for the ultimate comfort food experience.
Blueberry Lemon Flaky Buttermilk Biscuits
Let’s bake flaky, buttery biscuits bursting with juicy blueberries and zesty lemon. Layer the dough for maximum flakiness, then bake until golden. Get ready for the most irresistible breakfast upgrade.
Ingredients
- Flour – 2 cups
- Buttermilk – ¾ cup
- Butter – ½ cup
- Blueberries – 1 cup
- Lemon zest – 1 tbsp
- Sugar – ¼ cup
- Baking powder – 1 tbsp
- Salt – ½ tsp
Instructions
- Preheat your oven to 425°F.
- Whisk together flour, sugar, baking powder, and salt in a large bowl.
- Grate frozen butter directly into the flour mixture using a box grater.
- Toss the butter into the flour with your fingers until coated.
- Pour in buttermilk and stir just until a shaggy dough forms.
- Fold in blueberries and lemon zest gently to avoid crushing.
- Tip: Work quickly to keep the butter cold for flaky layers.
- Turn the dough onto a floured surface and pat into a 1-inch thick rectangle.
- Fold the dough in half, then pat back to 1-inch thickness.
- Repeat the folding process two more times for extra layers.
- Cut biscuits with a 2.5-inch round cutter, pushing straight down without twisting.
- Tip: Dip the cutter in flour between cuts to prevent sticking.
- Arrange biscuits on a parchment-lined baking sheet, touching for soft sides.
- Brush tops with buttermilk and sprinkle with extra sugar.
- Bake for 15–18 minutes until tops are golden and bottoms sound hollow when tapped.
- Tip: Rotate the pan halfway through for even browning.
- Transfer to a wire rack and cool for 5 minutes.
What emerges are tender, flaky biscuits with jammy blueberry pockets and bright lemon zing. Serve them warm with honey butter or split and toast for next-day breakfast sandwiches—they’re irresistible any way you devour them.
Maple Glazed Flaky Buttermilk Biscuits
Melt butter and maple syrup together for the most incredible glaze you’ll ever drizzle. These flaky buttermilk biscuits bake up golden and tender, ready to soak up that sweet, sticky goodness. Get ready to level up your breakfast game in under 30 minutes.
Ingredients
– All-purpose flour – 2 cups
– Baking powder – 1 tbsp
– Salt – 1 tsp
– Cold unsalted butter – ½ cup
– Cold buttermilk – ¾ cup
– Maple syrup – ¼ cup
Instructions
1. Preheat your oven to 425°F.
2. Whisk together flour, baking powder, and salt in a large bowl.
3. Grate cold butter directly into the flour mixture using a box grater.
4. Toss the grated butter with flour using your fingers until evenly distributed.
5. Pour in cold buttermilk and stir just until a shaggy dough forms.
6. Turn the dough out onto a lightly floured surface.
7. Pat the dough into a 1-inch thick rectangle.
8. Fold the dough in half, then pat back down to 1-inch thickness.
9. Repeat the folding process two more times to create layers.
10. Cut biscuits using a 2.5-inch round cutter, pressing straight down without twisting.
11. Place biscuits on a parchment-lined baking sheet, spacing them 1 inch apart.
12. Bake for 12-15 minutes until tops are golden brown and biscuits have doubled in height.
13. Warm maple syrup in a small saucepan over low heat for 2 minutes.
14. Brush warm maple syrup generously over hot biscuits straight from the oven.
15. Let biscuits cool on the baking sheet for 5 minutes before serving.
Golden layers shatter with each pull-apart, revealing a tender, steam-filled interior. The maple glaze crystallizes slightly on the craggy tops, creating the perfect sweet-savory balance. Serve them warm with crispy bacon tucked inside or crumbled over a bowl of vanilla ice cream for an unexpected dessert.
Chocolate Chip Flaky Buttermilk Biscuits
Unlock the ultimate breakfast upgrade with these chocolate chip flaky buttermilk biscuits. Transform basic biscuit dough into a sweet, buttery masterpiece that’s perfect for brunch or dessert. Get ready to impress with minimal effort and maximum flavor.
Ingredients
- Flour – 2 cups
- Baking powder – 1 tbsp
- Salt – ½ tsp
- Butter – ½ cup
- Buttermilk – ¾ cup
- Chocolate chips – ½ cup
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- Whisk together 2 cups flour, 1 tbsp baking powder, and ½ tsp salt in a large bowl.
- Cut ½ cup cold butter into small cubes and add to the dry ingredients.
- Use your fingers or a pastry cutter to work the butter into the flour until pea-sized crumbs form.
- Pour in ¾ cup buttermilk and stir just until a shaggy dough comes together.
- Gently fold in ½ cup chocolate chips without overmixing.
- Turn the dough onto a floured surface and pat into a 1-inch thick rectangle.
- Fold the dough in half, then pat back to 1-inch thickness; repeat this folding process twice for extra flaky layers.
- Cut the dough into rounds using a 2.5-inch biscuit cutter, pressing straight down without twisting.
- Place the biscuits on the prepared baking sheet, spacing them 1 inch apart.
- Bake for 12–15 minutes at 425°F until golden brown and puffed.
- Cool on a wire rack for 5 minutes before serving.
Hot from the oven, these biscuits boast a crisp, golden exterior that gives way to tender, buttery layers studded with melty chocolate chips. Serve them warm with a drizzle of honey or split and filled with vanilla ice cream for an indulgent twist. The contrast of flaky pastry and rich chocolate makes every bite irresistible.
Pumpkin Spice Flaky Buttermilk Biscuits
Ready for the coziest baking project? Roll up those sleeves—these pumpkin spice flaky buttermilk biscuits are about to become your fall obsession. They’re buttery, spiced perfection that’ll make your kitchen smell like a crisp autumn day.
Ingredients
Flour – 2 cups
Butter – ½ cup
Buttermilk – ¾ cup
Pumpkin puree – ½ cup
Baking powder – 1 tbsp
Sugar – 2 tbsp
Pumpkin pie spice – 2 tsp
Salt – 1 tsp
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Whisk together flour, baking powder, sugar, pumpkin pie spice, and salt in a large bowl.
3. Cut cold butter into small cubes and work it into the flour mixture using your fingers until pea-sized crumbs form.
4. Make a well in the center and pour in buttermilk and pumpkin puree.
5. Gently fold the mixture together with a spatula until just combined—don’t overmix.
6. Turn the shaggy dough onto a floured surface and pat it into a 1-inch thick rectangle.
7. Fold the dough in thirds like a letter, then rotate 90 degrees and repeat the folding process.
8. Pat the dough back down to 1-inch thickness and use a 2.5-inch biscuit cutter to cut out rounds.
9. Place biscuits on the prepared baking sheet, making sure they just touch each other for higher rise.
10. Bake for 12-15 minutes until golden brown and puffed—check at 12 minutes for perfect doneness.
11. Transfer to a wire rack and let cool for 5 minutes before serving.
These biscuits emerge with incredible flaky layers that shatter with each bite. The pumpkin spice warmth pairs beautifully with the tangy buttermilk base. Try splitting one warm and slathering it with maple butter or using them as the base for your next breakfast sandwich.
Apple Cinnamon Flaky Buttermilk Biscuits
Nailing that cozy fall breakfast just got easier. These apple cinnamon biscuits deliver flaky layers and warm spice in every bite—perfect with coffee or as dessert.
Ingredients
Flour – 2 cups
Buttermilk – ¾ cup
Butter – ½ cup
Apple – 1 medium
Cinnamon – 1 tsp
Sugar – 2 tbsp
Baking powder – 1 tbsp
Salt – ½ tsp
Instructions
1. Preheat your oven to 425°F.
2. Peel and finely dice the apple into ¼-inch pieces.
3. Whisk together flour, baking powder, cinnamon, sugar, and salt in a large bowl.
4. Cut cold butter into small cubes and add to the dry ingredients.
5. Use your fingers to work the butter into the flour until pea-sized crumbs form.
6. Pour in buttermilk and stir just until a shaggy dough forms.
7. Gently fold in the diced apple pieces.
8. Turn the dough onto a floured surface and pat into a 1-inch thick rectangle.
9. Fold the dough in half, then pat back to 1-inch thickness.
10. Repeat the folding process two more times for maximum flakiness.
11. Cut dough into 8 squares using a sharp knife.
12. Arrange biscuits on a parchment-lined baking sheet, spacing them 2 inches apart.
13. Bake for 15-18 minutes until golden brown and puffed.
14. Cool on a wire rack for 5 minutes before serving.
Venture beyond basic biscuits with these tender, layered delights. The melted butter creates steam pockets between delicate dough sheets, while cinnamon-kissed apples add soft sweetness. Serve warm with salted caramel drizzle or split and toast them the next day for breakfast sandwiches.
Savory Sage Flaky Buttermilk Biscuits
A flaky, buttery biscuit that’s about to become your new brunch obsession. Savory sage brings cozy fall vibes, while buttermilk keeps them impossibly tender. Get ready to bake your way to biscuit heaven.
Ingredients
Flour – 2 cups
Baking powder – 1 tbsp
Salt – 1 tsp
Cold butter – ½ cup
Fresh sage – 2 tbsp
Buttermilk – ¾ cup
Instructions
1. Preheat your oven to 425°F.
2. Whisk together flour, baking powder, and salt in a large bowl.
3. Cut cold butter into small cubes.
4. Work the butter into the flour mixture using your fingers until pea-sized crumbs form.
5. Finely chop fresh sage leaves.
6. Stir chopped sage into the flour-butter mixture.
7. Pour buttermilk into the bowl.
8. Mix gently with a fork until just combined—do not overmix.
9. Turn the dough onto a lightly floured surface.
10. Pat the dough into a 1-inch thick rectangle.
11. Fold the dough in half.
12. Pat back to 1-inch thickness.
13. Repeat the folding process two more times for maximum flakiness.
14. Cut biscuits using a 2.5-inch round cutter without twisting.
15. Place biscuits on a parchment-lined baking sheet, touching each other.
16. Bake for 12-15 minutes until golden brown on top.
17. Cool on a wire rack for 5 minutes before serving.
Eat these warm from the oven when the layers are at their flakiest. The savory sage pairs perfectly with the tangy buttermilk, creating a biscuit that’s both herbaceous and rich. Try splitting one and stuffing it with roasted turkey and cranberry sauce for the ultimate holiday sandwich.
Everything Bagel Flaky Buttermilk Biscuits
Unleash your inner baker with these everything bagel biscuits. Upgrade your breakfast game with flaky layers and that iconic seasoning blend. You’ll never settle for plain biscuits again.
Ingredients
– All-purpose flour – 2 cups
– Cold unsalted butter – ½ cup
– Buttermilk – ¾ cup
– Everything bagel seasoning – 3 tbsp
– Baking powder – 1 tbsp
– Salt – 1 tsp
– Sugar – 1 tsp
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Whisk together flour, baking powder, salt, and sugar in a large bowl.
3. Cut cold butter into small cubes and add to the dry ingredients.
4. Use your fingers to work the butter into the flour until pea-sized crumbs form.
5. Pour in buttermilk and stir with a fork until just combined.
6. Turn the shaggy dough onto a lightly floured surface.
7. Gently knead the dough 4-5 times until it holds together.
8. Pat the dough into a 1-inch thick rectangle.
9. Fold the dough in thirds like a letter, creating layers.
10. Rotate the dough 90 degrees and repeat the folding process.
11. Pat the dough out to ¾-inch thickness.
12. Use a 2½-inch round cutter to stamp out biscuits without twisting.
13. Press the tops of each biscuit into everything bagel seasoning.
14. Arrange biscuits on the prepared baking sheet, touching for higher rise.
15. Bake for 12-15 minutes until golden brown and puffed.
16. Transfer to a wire rack and cool for 5 minutes before serving.
Layers upon layers create that signature flakiness while the everything seasoning adds savory crunch. Split them warm for breakfast sandwiches or serve alongside soup for the ultimate comfort meal. These biscuits bring bagel shop vibes to your kitchen in half the time.
Sweet Potato Flaky Buttermilk Biscuits
Oh my goodness, these sweet potato biscuits are about to become your new breakfast obsession. Packed with cozy flavor and impossibly flaky layers, they’re the ultimate fall comfort food upgrade. Seriously, your brunch game just leveled up.
Ingredients
– All-purpose flour – 2 cups
– Baking powder – 1 tbsp
– Salt – 1 tsp
– Cold unsalted butter – ½ cup
– Mashed sweet potato – ¾ cup
– Cold buttermilk – ⅓ cup
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Whisk together 2 cups all-purpose flour, 1 tbsp baking powder, and 1 tsp salt in a large bowl.
3. Cut ½ cup cold unsalted butter into small cubes and add to the flour mixture.
4. Use your fingers or a pastry cutter to work the butter into the flour until pea-sized crumbs form.
5. Mix in ¾ cup mashed sweet potato until just combined.
6. Pour in ⅓ cup cold buttermilk and stir until a shaggy dough forms.
7. Turn the dough onto a lightly floured surface and gently knead it 3-4 times until it holds together.
8. Pat the dough into a 1-inch thick rectangle.
9. Fold the dough in half, then pat it back down to 1-inch thickness.
10. Repeat the folding process two more times to create flaky layers.
11. Use a 2.5-inch round cutter to cut out biscuits, pressing straight down without twisting.
12. Place the biscuits on the prepared baking sheet, spacing them 1 inch apart.
13. Bake at 425°F for 12-15 minutes until golden brown and puffed.
14. Transfer to a wire rack and let cool for 5 minutes before serving.
Buttery and tender with subtle sweetness, these biscuits practically melt in your mouth. The sweet potato adds incredible moisture while keeping the crumb light and airy. Slather them with honey butter or use them as the base for the most epic breakfast sandwich of your life.
Chive and Onion Flaky Buttermilk Biscuits
Tear into these flaky, savory biscuits that’ll make your kitchen smell like a professional bakery. These golden pillows pack serious flavor with zero fuss—perfect for breakfast sandwiches or alongside soups. Get ready to impress with minimal effort and maximum reward.
Ingredients
Flour – 2 cups
Baking powder – 1 tbsp
Salt – 1 tsp
Butter – ½ cup
Buttermilk – ¾ cup
Fresh chives – ¼ cup
Green onions – 2
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Whisk together 2 cups flour, 1 tbsp baking powder, and 1 tsp salt in a large bowl.
3. Cut ½ cup cold butter into small cubes and add to the dry ingredients.
4. Use your fingers to work the butter into the flour mixture until pea-sized crumbs form.
5. Finely chop ¼ cup fresh chives and 2 green onions, then stir into the flour mixture.
6. Pour in ¾ cup buttermilk and stir just until a shaggy dough forms—don’t overmix.
7. Turn the dough onto a lightly floured surface and gently pat into a 1-inch thick rectangle.
8. Fold the dough in half, then pat back down to 1-inch thickness—repeat this fold 3 times for maximum flakiness.
9. Use a sharp biscuit cutter to punch straight down through the dough—don’t twist, which seals the edges and prevents rising.
10. Arrange the biscuits on the prepared baking sheet, spacing them 2 inches apart.
11. Brush the tops with extra buttermilk for golden browning.
12. Bake for 12-15 minutes until puffed and golden brown with crisp edges.
13. Transfer to a wire rack and let cool for 5 minutes before serving.
Keep these beauties warm and watch them disappear instantly. The buttery layers shatter perfectly while the chives and onions add subtle savory notes throughout. Split them for breakfast sandwiches, dunk them in gravy, or simply slather with honey butter for the ultimate treat.
Black Pepper and Thyme Flaky Buttermilk Biscuits
Craving flaky, buttery biscuits with a savory kick? These black pepper and thyme biscuits deliver layers of flavor in minutes. Forget dense dough—this recipe guarantees maximum rise and irresistible texture every single time.
Ingredients
– All-purpose flour – 2 cups
– Cold unsalted butter – ½ cup
– Buttermilk – ¾ cup
– Baking powder – 1 tbsp
– Salt – 1 tsp
– Black pepper – 2 tsp
– Dried thyme – 1 tbsp
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Whisk together flour, baking powder, salt, black pepper, and dried thyme in a large bowl.
3. Cut cold butter into small cubes and add to the dry ingredients.
4. Use your fingers or a pastry cutter to work the butter into the flour until pea-sized crumbs form. Tip: Keep the butter cold for flaky layers.
5. Pour in buttermilk and stir gently until just combined—do not overmix.
6. Turn the shaggy dough onto a lightly floured surface.
7. Gently pat the dough into a 1-inch thick rectangle. Tip: Handle the dough minimally to avoid tough biscuits.
8. Fold the dough in half, then pat back to 1-inch thickness—repeat this folding process twice.
9. Use a 2.5-inch round cutter to stamp out biscuits, pressing straight down without twisting.
10. Place cut biscuits on the prepared baking sheet, spacing them 1 inch apart.
11. Bake for 12–15 minutes until golden brown and puffed. Tip: Check at 12 minutes—the bottoms should be lightly browned.
12. Transfer biscuits to a wire rack and let cool for 5 minutes before serving.
Buttery, peppery layers practically shatter when you pull these apart. The thyme adds an herby earthiness that pairs perfectly with soups or fried chicken. Split them warm and slather with honey butter for a sweet-savory bite that disappears fast.
Sun-Dried Tomato Flaky Buttermilk Biscuits
Brace yourself for the flakiest, most flavorful biscuits you’ll ever make. These sun-dried tomato buttermilk biscuits deliver savory perfection in every buttery layer. Get ready to impress with minimal effort and maximum flavor payoff.
Ingredients
Flour – 2 cups
Baking powder – 1 tbsp
Salt – 1 tsp
Butter – ½ cup (cold)
Buttermilk – ¾ cup
Sun-dried tomatoes – ¼ cup (chopped)
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Whisk together 2 cups flour, 1 tbsp baking powder, and 1 tsp salt in a large bowl.
3. Cut ½ cup cold butter into small cubes and add to the flour mixture.
4. Use your fingers to work the butter into the flour until pea-sized crumbs form.
5. Stir in ¼ cup chopped sun-dried tomatoes until evenly distributed.
6. Pour in ¾ cup buttermilk and mix just until the dough comes together.
7. Tip: Don’t overmix—visible butter chunks create those flaky layers.
8. Turn the dough onto a lightly floured surface and pat into a 1-inch thick rectangle.
9. Fold the dough in half, then pat back down to 1-inch thickness.
10. Repeat the folding process two more times for maximum flakiness.
11. Tip: Keep everything cold—if butter starts melting, chill dough for 10 minutes.
12. Use a sharp 2½-inch biscuit cutter to cut straight down without twisting.
13. Place biscuits close together on the prepared baking sheet.
14. Tip: Brushing tops with extra buttermilk creates golden-brown perfection.
15. Bake at 425°F for 12-15 minutes until golden brown and doubled in height.
16. Transfer to a wire rack and let cool for 5 minutes before serving.
Zesty sun-dried tomatoes create pockets of intense flavor against the buttery, flaky layers. These biscuits stay remarkably tender while developing a satisfying crisp exterior. Serve them warm with herbed butter or use them as the base for next-level breakfast sandwiches.
Caramelized Onion Flaky Buttermilk Biscuits
Get ready to level up your biscuit game. Golden caramelized onions folded into flaky buttermilk layers create the ultimate savory pastry. These biscuits will disappear faster than you can say “more butter please.”
Ingredients
– All-purpose flour – 2 cups
– Cold unsalted butter – ½ cup
– Buttermilk – ¾ cup
– Caramelized onions – ½ cup
– Baking powder – 1 tbsp
– Salt – 1 tsp
– Sugar – 1 tsp
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Whisk together flour, baking powder, salt, and sugar in a large bowl.
3. Cut cold butter into small cubes and work into the flour mixture using your fingers until pea-sized crumbs form.
4. Pour in buttermilk and stir just until a shaggy dough forms—do not overmix.
5. Gently fold in caramelized onions until evenly distributed throughout the dough.
6. Turn dough onto a lightly floured surface and pat into a 1-inch thick rectangle.
7. Fold dough in half, then pat back down to 1-inch thickness—repeat this folding process 3 more times for maximum flaky layers.
8. Use a sharp 2½-inch biscuit cutter to cut straight down without twisting—this ensures proper rise.
9. Arrange biscuits on prepared baking sheet, spacing them 2 inches apart.
10. Bake for 15-18 minutes until golden brown and puffed—check bottoms for even browning.
11. Cool on a wire rack for 5 minutes before serving warm.
Zesty caramelized onions create sweet-savory pockets throughout each impossibly flaky layer. Serve these split and stuffed with sharp cheddar and ham for the ultimate breakfast sandwich, or enjoy warm with a drizzle of honey for sweet-savory perfection.
Lavender Honey Flaky Buttermilk Biscuits
Punch up your breakfast game with these floral, flaky biscuits. Lavender honey butter melts into tender layers for a sweet-savory bite that’s pure magic. Bake a batch and watch them disappear before they cool.
Ingredients
- All-purpose flour – 2 cups
- Baking powder – 1 tbsp
- Salt – ½ tsp
- Cold unsalted butter – ½ cup
- Cold buttermilk – ¾ cup
- Honey – 2 tbsp
- Dried culinary lavender – 1 tsp
Instructions
- Preheat your oven to 425°F.
- Whisk together 2 cups all-purpose flour, 1 tbsp baking powder, and ½ tsp salt in a large bowl.
- Cut ½ cup cold unsalted butter into small cubes.
- Work the butter into the flour mixture using your fingertips until pea-sized crumbs form—keep it quick to prevent melting.
- Stir in ¾ cup cold buttermilk and 2 tbsp honey just until a shaggy dough forms.
- Fold in 1 tsp dried culinary lavender evenly.
- Turn the dough onto a floured surface and gently pat it into a 1-inch thick rectangle.
- Fold the dough in half, rotate 90 degrees, and pat it down again—repeat this process 3 times for maximum flakiness.
- Cut the dough into 8 rounds using a 2.5-inch biscuit cutter, pressing straight down without twisting.
- Arrange the biscuits on a parchment-lined baking sheet, spacing them 1 inch apart.
- Bake for 12–15 minutes at 425°F until the tops are golden brown and the layers visibly pull apart.
- Cool the biscuits on a wire rack for 5 minutes before serving.
These biscuits emerge with a crisp, golden crust and a tender, honey-kissed crumb. The lavender whispers through each buttery layer, perfect for splitting warm and slathering with extra honey butter or serving alongside a sharp cheese board.
Summary
Baking these fluffy buttermilk biscuits brings comfort to any table. We hope this collection inspires you to create warm, flaky delights for your loved ones. Try a recipe or two, then share your favorite in the comments below! Don’t forget to pin this roundup on Pinterest so you can easily find these delicious ideas again. Happy baking!
