Flaky Buttermilk Biscuits

• All-purpose flour: Provides the structure for the biscuits; always use the spoon-and-level method when measuring to ensure accuracy.
• Cornstarch: Softens the dough’s proteins to produce a more tender biscuit.
• Baking powder and baking soda: Leavening agents that work together to create rise and fluffiness in the biscuits. Baking soda also reacts with the acid in buttermilk, aiding in leavening and improving color.
• Sugar: Adds a slight sweetness to balance the flavors and aids in browning.
• Cold butter: Provides fat which, when cut into the dry ingredients, creates flaky layers as it melts and steams during baking. The cold temperature is crucial for achieving the desired flakiness, so keep it in the fridge until you’re ready to use it.
• Buttermilk: Moistens the dough and also adds acidity that reacts with the baking soda for leavening. If you don’t want to buy a whole carton, see my instructions for how to make buttermilk using milk and lemon juice or vinegar.
• Jump to the printable recipe for precise measurements

Step 1: Mix the dry ingredients and butter. Combine the flour, cornstarch, baking powder, baking soda, sugar, and salt in a food processor and pulse briefly to combine. Add the cold chunks of butter and pulse until the mixture resembles coarse sand with a few pea-size clumps of butter intact.

Step 2: Add the buttermilk. Transfer the mixture to a bowl. Add the buttermilk and stir until the mixture comes together into a shaggy mass. Be careful not to overmix — overmixing can impact the tenderness and rise of the finished biscuits.

Step 3: Layer the dough for flakiness. Turn the dough out onto a lightly floured work surface, shape it into a loose ball, and then gently pat it into a rectangle about 3/4-inch thick. Cut the dough in thirds. Stack the pieces on top of one another and then pat it out into a rectangle about 3/4-inch thick again.

Step 4: Continue layering and cut into squares. Again, cut the dough into thirds and stack the pieces. Finally, pat the dough into a rectangle with a thickness of about 3/4-inch. This repetitive process creates layers in the dough, which makes for deliciously flaky biscuits. Cut the dough into 12 small squares (these biscuits are on the smaller side, so feel free to cut into 9 squares if you prefer larger biscuits). At this point, the unbaked biscuits can be frozen for up to 3 months.

Step 5: Bake the biscuits. Space them evenly apart on a parchment-lined baking sheet and bake for 13 to 15 minutes, until golden.

The biscuits are best served warm out of the oven (though a few minutes in the oven will revive slightly stale biscuits). If you’d like to freeze leftovers, let them cool completely, wrap tightly in plastic wrap, and freeze in an airtight container—when ready to eat, simply reheat in the oven until warmed through (no need to thaw them first).

What to Serve with Buttermilk Biscuits

Buttermilk biscuits are incredibly versatile, pairing perfectly with sweet and savory dishes alike. Whether you’re serving them for breakfast, dinner, or as a side, here are some delicious ways to enjoy them:

For Breakfast:

• Classic with Butter & Jam – Keep it simple with softened butter and your favorite jam, honey, or apple or pumpkin butter.
• Sausage Gravy – A Southern favorite, smothered biscuits with creamy sausage gravy make for the ultimate comfort breakfast.
• Eggs & Bacon – Serve biscuits alongside scrambled eggs, an omelette, crispy oven-fried bacon, or even as a sandwich with eggs and cheese.

For Dinner:

• Fried Chicken & Biscuits – A true Southern classic! Pair with crispy buttermilk fried chicken tenders for a comforting meal.
• Soup or Stew – Use biscuits to soak up hearty dishes like beef stew, gumbo, or chicken noodle soup.
• BBQ: Biscuits make a great side for pulled pork, baby back ribs, or smoked brisket – Biscuits make a great side for smoky barbecue meats, or even as a base for mini pulled pork sliders.