Perfect, Flaky, Layered Buttermilk Biscuits {tutorial} + how to freeze and bake later

How to make Perfect, Flaky, Layered, Buttermilk Biscuits with

There are times when nothing but a biscuit will do. Drop biscuits are okay, they can fill in the gaps when you are desperate and short on time, but most of the time, what I’m really and truly hankering for is a lofty, perfect, flaky, layered-from-top-to-bottom, golden brown, moist, golden brown, and delicious biscuit. I’m talking about the kind where you can split it in half with your fingers and slather with cold butter and strawberry jam or cover with sausage gravy.

My biscuits were always really good… My grandma’s from Arkansas, folks, and she’s an amazing cook and it was her recipe I always made. Then I learned a few techniques after attending a King Arthur Flour traveling baking demo (and later their Blog & Bake event), that turned my biscuits into the ultimate buttermilk biscuits. My biscuits are now the One Biscuit to Rule Them All.

What are these magical techniques? I’ll summarize first. If these sound fussy, I’ll explain why they make a difference further up and further in! (Name that reference!)

How to Make Perfect Lofty, Flaky, Layered, Buttermilk Biscuits

  • Use COLD butter. Do not soften it at room temperature at all.
  • Cut your butter into both pats and cubes before working them into the flour.
  • Use your hands to work in the butter. Don’t use knives, forks, a pastry cutter, or a food processor.
  • Don’t add too much buttermilk. It’s easier to add more later than it is to take excess out.
  • Be gentle!!! Don’t overwork or manhandle the dough. Stay relaxed. Biscuits are happy food!
  • Use a sharp biscuit cutter. Don’t use a jar, juice glass, or tea cup unless the edge is sharp enough to hurt your lip.
  • Push straight down when cutting biscuits. Don’t spin or twist the cutter. Straight down and straight back up!
  • Get as many biscuits out of the first cutting as you can. Each subsequent re-rolling and cutting of the dough yields tougher and tougher biscuits.
  • Don’t crowd the pan. Make sure each biscuit has room to grow!

Those are the rules. Now, let’s break this down a little more…

I am not kidding you when I tell you one of the main keys to perfect biscuits is cutting your butter two different ways. When you read through the recipe, it will be obvious that I’m making a double batch here. Because BISCUITS! How to cut your butter for perfect, flaky, layered buttermilk biscuits.

Notice that I cut half of the SUPER COLD butter into super thin pats and half into long quarters (or batons) and then crosswise into cubes. There is a scientific reason to this*; You don’t want homogenous pockets or ‘chunks’ of butter in your biscuit dough. Smaller pieces yield tender dough, larger, flatter pieces yield flakiness. Both of those traits are prized in biscuits. Starting with the butter in two different shapes and sizes helps yield that desired final product. Using cold butter is crucial, too. Cold butter melts when it’s in the hot oven rather than when it’s being worked into the flour. The longer it takes to melt, the better… That helps create the layers, too.

*I learned this from my beloved King Arthur Flour’s Traveling Baking Demo (and seriously… if they is one of these anywhere near you or even semi-near you, GO TO IT! They’re free and they’re fabulous!)

Because this recipe uses self-rising flour, you don’t have to worry about anything other than measuring said flour into a nice, large mixing bowl. Into the flour goes the butter. Now, drop your finger tips into the flour and butter and pull apart the butter pieces while tossing them into the flour. Don’t use the palms of your hands because those radiate heat and that melts butter which makes tough biscuits. TOUGH BISCUITS. It sounds like an insult, doesn’t it? Here’s a little video my 13 year old helped me make to show you what I mean. Please enjoy the squawking in the background. This is a real home with real children who eat the real food I share.

This brings me to an important point.

Why should I use my hands to work the butter into biscuit dough?

There’s a simple reason for this; it’s because you literally get a feel for how the dough is behaving. When your hands are in the dough, you know when there are pieces that are too big, you know when it will or won’t hold together, and you know you’re not beating the tar out of it which would yield TOUGH BISCUITS.

My 13 year old was Mr. Video while I was making these, so I have a handy, dandy little clip here to show you how to mix in the buttermilk and what the dough should look like.

Such a helpful child he is! Yes, I did say you can add extra buttermilk if you need to do so. Just add it little by little (and upon reflection, it looks more like I ended up adding two extra tablespoons to that batch vs. the one I mentioned in the video) and ONLY add it until things clump. The goal is not a wet, smooth dough. I’m not kidding!

And I’m also not kidding when I tell you that your dough may look a little shaggy -okay, a lot shaggy- when you turn it out of the bowl. In fact, if you’ve not had success with biscuits before, you’re quite likely to think you’ve gone dreadfully wrong and that I’m crazy. You’re going to be tempted to add a lot more buttermilk, but resist! Don’t do it! Trust me! It’s time to pat out and fold the dough. That’s how we get all the lovely layers.

How to work with biscuit dough for perfect, flaky, layered, buttermilk biscuits at

Here’s the method:
Slide both hands under one side of the dough (at about 9  o’clock if you think of the dough as a clock face), lift it up, and fold it over the other side at 3 o’clock like you’re closing a book. Again, pat the dough round out into a 2-inch thick rectangle. This time, slide your hands under the bottom of the dough at 6 o’clock and fold it up toward 12 o’clock. Repeat the patting into a 2-inch rectangle, folding from 9 o’clock to 3 o’clock, patting, then folding from 6 o’clock to 12 o’clock. Each time you do this, the dough should hold together just a little better. Onto rolling the dough!

Just like every other step, use a light hand when rolling the dough. It shouldn’t take much effort to roll it out.

Buttermilk Biscuits ready to be baked or frozen at

You have a couple of options for cutting the biscuits. You can either use a nice, sharp, open topped biscuit cutter or a knife. Either way, you will push the cutter or knife straight down toward the counter. Do not twist the cutter or saw the knife back and forth because that will mar the layers you worked so hard to achieve and keep the biscuits from rising high.

Buttermilk Biscuits ready to bake at

Make sure you don’t crowd your biscuits on the pan. They won’t have a chance to rise and have those gorgeous layered sides if you do. With so many do’s and don’ts in this recipe, I’m happy to say I have an optional step for you. If you’d like them to be a pretty, glossy brown on top, you can brush them with more buttermilk (as I always do). If you prefer a rustic, flour dusted look to the top of your biscuits, omit that step. It’s just a matter of personal preference.

Finally, I have to tell you… this makes a lot of biscuits. It does. It even makes more than our Viking horde should eat in one meal. (That’s not to say we haven’t eaten the whole shooting match at once, but I recognize that’s a little excessive.)When I’m feeling virtuous, I freeze half of the unbaked batch for later meals. Sometimes, when I’m really on the ball, I just whip up a batch of dough, cut out the biscuits, and freeze all of them. Are you wondering whether they’re as good when they’re baked after having been frozen? I don’t blame you if you are.

Can you tell which biscuit was frozen before it was baked?

I offer proof. The biscuit on the left was made from fresh biscuit dough. The biscuit on the right was from pre-cut biscuits that were frozen for a week prior to baking. Both are fanastic, moist, flaky, and layered top to bottom with fabulous biscuit goodness.  Would you like to know something I’ve discovered? The frozen ones, in my experience, puff up a little higher than the fresh ones. I love having frozen biscuits in the oven for busy nights or unexpected dinner guests.

Now, anyone want a Buttermilk Biscuit?



4.6 from 8 reviews
Perfect, Flaky, Layered Buttermilk Biscuits {tutorial}
Lofty, flaky, layered-from-top-to-bottom, golden brown, moist, golden brown, and delicious Buttermilk Biscuits, perfect for slathering with cold butter and strawberry jam or sopping up sausage gravy. Bonus: You can freeze the dough and bake them fresh later!
  • 4 cups (1 pound by weight) self-rising flour
  • ½ cup (1 stick or 4 ounces by weight) very cold butter
  • 1⅓ cups buttermilk plus extra if needed and for brushing
  • all purpose flour for dusting the work surface
  1. Preheat oven to 425°F. Add the self-rising flour to a large mixing bowl.
  2. Cut the stick of butter in half. Cut one half in 4 batons lengthwise, then cut across the batons to create small cubes. Cut the other half of the butter into pats as thin as you possibly can. Toss the cubes and pats of butter into the flour using just your fingertips so that they are fully coated with flour. Then, one piece at a time, quickly rub each pat and cube of butter between your fingers like you are rubbing dried glue off of your fingers. Continue doing this until all the butter has been rubbed into uneven pieces no larger than peas.
  3. Pour all but about 2 tablespoons of the buttermilk around the inside edges of the bowl. Reserve the buttermilk in case it's needed. Use a sturdy spoon, silicone or rubber spatula, or flexible dough/bench scraper to toss the buttermilk into the butter and flour mixture until a scrappy dough starts to form. If the mixture is still very dry, toss in the remaining buttermilk. Pick up a small amount of the dough and squeeze it in your hand. If it holds together you're ready to proceed. If most of the mixture is still very dry, you can add buttermilk -1 tablespoon at a time- until the dough holds together when squeezed.
  4. Dust a clean work surface with all-purpose flour (NOT self-rising here) and scrape the dough out into a pile. Quickly and gently use just enough pressure to pat the pile of dough into a rectangle that is about 2-inches thick. As you're patting it out, gently incorporate any crumbling edges back into the dough mass.
  5. Slide both hands under one side of the dough (at about 9 o'clock if you think of the dough as a clock face), lift it up, and fold it over the other side at 3 o'clock like you're closing a book. Again, pat the dough round out into a 2-inch thick rectangle. This time, slide your hands under the bottom of the dough at 6 o'clock and fold it up toward 12 o'clock. Repeat the patting into a 2-inch rectangle, folding from 9 o'clock to 3 o'clock, patting, then folding from 6 o'clock to 12 o'clock. Each time you do this, the dough should hold together just a little better.
  6. Rub a rolling pin with flour and very gently roll out the dough into any shape you'd like, but aim for ¾-inch to 1-inch thickness. Flour a sharp round or square open-topped biscuit or cookie cutter. Cut straight down into the biscuit dough, not turning or spinning the cutter as you cut. Cut the biscuits as closely together as you possibly can, minimizing any excess between them. If you do not have a sharp biscuit cutter, use a sharp knife and cut straight down into the dough forming squares.
To Bake Right Away:
  1. Transfer the biscuits to a greased or parchment lined cookie sheet, brush the tops of the biscuits with buttermilk. Put the tray in the oven and bake for 8-12 minutes, rotating the pan front to back halfway through baking. When they are golden brown, delicious looking, and lofty. Remove them from the oven. Let stand at least 2 minutes before eating or transferring to a towel lined bowl.
To Freeze Biscuits for Later:
  1. Transfer the unbaked, cut biscuits to a parchment lined cookie sheet. Cover lightly with plastic wrap and stick the cookie sheet in the freezer. When the biscuits are frozen solid, stack them in a resealable freezer bag, label the bag, and keep frozen until needed, or for up to 3 months. If you store them longer than that, they will still be bake-able after that, but not quite as high-rising and tasty!
To Bake the Frozen Biscuits:
  1. Preheat the oven to 475°F. Line a cookie sheet with parchment paper. Arrange the frozen biscuits on the sheet leaving at least 2 inches between each biscuit. Brush the biscuit tops with buttermilk and bake the biscuits for 5 minutes. After 5 minutes, lower the heat to 425°F and continue cooking for 10 minutes or until the biscuits are golden brown, delicious looking, and lofty! Remove them from the oven and let stand at least 2 minutes before eating or transferring to a towel lined bowl.

This post originally published on October 26th, 2013.


  1. says

    You just made our week. Forwarded to Alexis because we just said we need to do this. I have a bunch of extra buttermilk leftover (had bought tons to brine wild game) and we wanted to make a counter full of biscuits. Thanks!!

  2. MaryAnne W. says

    I made buttermilk biscuits just this morning (served with REAL country ham, bought from down south) and I make them almost exactly as you…except I did not do the layering technique – must try. I also bake mine in a cast iron skillet that has been heated in the oven and lightly coated with bacon grease. Oh yeah, baby.

    I did not know that I could freeze the unbaked biscuits but I am SO going to try it!

  3. says

    These just got added to my Thanksgiving menu! First Item on there!! Such a great tutorial. I never knew half this stuff, so am I pretty excited to give them a try! :)

  4. Rebecca hudson says

    Using a frozen stick of butter I grate it into the bowl of dry ingredients then gently toss and work in. I always pat my dough out then cut each one per your method. I do bake in a cast iron skillet like on the old chuck wagons.

  5. Lisa C says

    Absolutely the best biscuits I have ever made! Great
    tutorial! My future daughter in law said “this recipe is a

  6. Amy says

    Just curious — when you freeze these before baking, do you freeze them before cutting into rounds or after? Thanks so much for the amazing recipe!

  7. jen says

    I can’t wait to try these! I do have one question though; I use regular flour (not self rising) do you know what the measurements of flour and baking powder would be? Thanks in advance!!


  8. Paula Engle says

    I happened upon this site & literally have biscuits in the oven! They’re looking marvelous! Mine NEVER turn out light & fluffy but these look promising!

  9. says

    These are SUPER! I think I might try adding a bit of sugar next go though… I love mine a little sweet. My buttermilk was really old though and extra sour, so that may have given them a lot of extra tang. Can’t wait to make them again!

  10. Audrey says

    Hi Rebecca! So glad I found your tutorial! I’m hosting a brunch this Sunday for our family and thinking about making them today and freezing them until Sunday. Before I found your tutorial my plan was to make cheddar buttermilk biscuits, do you have any thoughts on using your recipe and adding quality sharp cheddar cheese? (How much to add, bad idea or any recommendations?!) would love your thoughts. Thanks!


    • says

      Hi Audrey! I’d say play a little with it before the big event! I don’t know how cheesy you want the finished product, so I don’t have a guess to hazard as to how much, but I can say you should toss the cheese into the mix after the butter has been cut in and before the buttermilk has been added! Let me know how it all goes for you!

      • Audrey says

        WOW! Let me just start by saying they are delish!!! I wish I could post a picture on here because they look amazing too!! I added about 1 1/2 cups of extra sharp cheddar in and I think it is perfect. Not too much where it overwhelms but definitely gives a nice cheddar taste. Thank you for all your little steps that I can now see make such a difference. I can’t wait to serve these. And now that I found your blog I will be sure to be back for more recipes! Thanks again, Rebecca!

  11. Sandy says

    Have you tried making the biscuits and putting in refrigerator overnight & bake the next morning. I need to have biscuits ready for 15 at 5 am.

  12. Ted says

    I want to make these the night before I bake them. Freezing them seems a waste of time. Can I refrigerate the biscuit and the bake the next morning?

  13. Daina says

    I’m going to make these, soon. But, may I just say how much I appreciate the video tips? Pics are also great, but seeing what the results should look in real time is really helpful.

  14. Lori says

    First batch is just out of the oven. Trying these out to make for Thanksgiving. Did not have a sharp cutter so opted for a knife and square biscuits. NEVER saw a biscuit rise so high. Wonderful!! Thank you for the tutorial it really helps with the “shaggy” instructions.
    I always have the same question. Unsalted butter?
    Thank you

  15. Kim says

    I’m not much of a baker, but want to make homemade biscuits to serve at Christmas. This is a great tutorial! Someone already asked but it wasn’t answered – roughly how many does this recipe make? You just say “a lot” but I’m trying to gauge the quantity.

  16. Ann R says

    I just made biscuits, but they did not rise, and that is why I sought help right now not too expeirnced Thank you. Will do yours Saturday, fallowing your video. Thanks again.

  17. Gwen Corder says

    While I consider myself quite the accomplished biscuit maker (after almost 30 years of trial and error), I am always open to new ideas. I stumbled on this post while looking for the proper method to freeze unbaked biscuits. I can’t wait to try your method – bravo!

  18. catherine says

    This is my new method. I have a bag of frozen biscuits in the fridge. I can’t find a large sharp biscuit cutter! Any advice? The largest I can find is 3″. Thanks!

  19. Eric says

    I have dry buttermilk powder. You mix it with your flour and then add water (or regular milk) 4 to 1 water to powder. Will that work as well? Is there any alteration to the recipe I would need to make?
    Thank you.

    • says

      Theoretically, it should work, Eric, but I haven’t tested it, so I’m hesitant to give advice on it. The only trick you’re going to run into is that there’s a little give on how much liquid buttermilk you add based on the amount the flour mixture absorbs. Since you’re tossing the powder in with the flour before adding the fats and liquids, you may end up with a more pronounced or less pronounced buttermilk flavour based on how much liquid you end up adding.

      • Megan says

        I had given up on biscuits. I have tried more than 10 recipes never getting the biscuits I had in my mind. When I told a friend I wanted flaky biscuits she told me only the processed ones can do that. I knew that wasn’t the case. But could never get biscuits to do that. Your tips and recipes are going to be in my family for generations. I can’t wait to make them this Thanksgiving and get everyone addicted. Thanks for sharing the tips and bringing my family a wonderful new tradition.

        • says

          You made my day with that comment! Thank you for taking the time to let me know that this tutorial helped you! There’s nothing quite like a flaky biscuit for sopping up gravy!

  20. Will says

    I love flaky busicuts and I love flavor biscuts, but I have never had a flaky flavored biscut. Do you think this receipe will work well with add-ins, like cinnamon raisin, pumpkin spice, cheddar bay? How would I go about adding in flavors to keep the flakiness?

    • says

      Hi Will- Great questions! I think some of the combos would work, but some might not. For instance, a cinnamon biscuit might work, but I think the raisins might play dirty pool with the flaky layers. I think if you are doing cinnamon or pumpkin spice or bay, you would whisk the spices into the dry ingredients before you added the fat. I would say the cheddar would probably need to be tossed into the mix AFTER the fats are cut in but before the buttermilk. The reason I think the cheese would work but raisins wouldn’t is because the cheese would melt in whereas the raisins will maintain their shape. ALL THAT BEING SAID, I haven’t tested any of those ideas, so take them with a grain of salt! 😀

    • says

      Hi Diane- I can’t give you a hard and fast number, but rather I suggest you fold it at least 4 times, but up to 10. The goal is to get the dough to hold together without being fully smooth. What you’re really going for is a layered dough that doesn’t have clumpy bits falling away at the edges.

  21. Elania says

    I’ve made eight batches of this recipe since 11/19, practicing and experimenting (could I make them a day ahead of Thanksgiving and keep them in the fridge? – no, they bake up a bit tough and don’t rise; do I have to glaze them with buttermilk or butter?- no, they’re still pretty delicious without; will my biscuits actually rise after freezing them?-yes, perfectly; do I have to use my fingers or can I use a pastry cutter?-pastry cutter worked great for me…) I found that folding the dough 4-6 times was more than sufficient… I have 60 of these babies in the freezer right now, ready for Thanksgiving tomorrow. The kids love them! Thanks for the tutorial!!

    • says

      I love hearing about your various experiments with this Elaina! I am so glad you confirmed my conclusions about the frozen dough pucks baking up beautifully. You are very welcome for the tutorial. Happy Thanksgiving!

  22. Jessica says

    Only one stick of butter for 4 cups of flour? Most recipes are doing one stick for two cups flour- is this correct? Even in the butter pics, it looks like two sticks of butter- one in pats and one in the batons. HELP! Thanks!

  23. Melanee says

    I found this dough rather dry. I have made biscuits many times and these were so dry and hard to get the dough to stick together. Flavour was fine. Not a super fluffy biscuit. They did rise like hers, but it was lacking even with salt. I did two separate trials on this, evening adding 1 tbsp of sugar to one batch. I just found the dough terribly dry -needs at least 1/3 c more buttermilk in order for the dough to hold together better.

    • says

      Hi Melanee- In the recipe, the buttermilk amount given carries the qualification “plus extra if needed” because everyone measures flour differently, or uses different brands of flour, and you have the added variables of relative humidity, temperature, and elevation. While the amount listed may have been perfect for me, it is entirely likely that you may have needed extra buttermilk to compensate for whatever variances your environment had from mine. I appreciate you weighing in with your concerns and remain confident in the recipe based on my results and the results of many folks who have tried the recipe.

  24. Tori M says

    I want to try these ASAP! Planning on making em extra fancy with whole wheat pastry flour though, how much baking powder should I add? :)

    • says

      Hi Tori- This recipe is geared to be made with self-rising flour. There are quite a few resources available to help you determine how much whole wheat pastry flour and baking powder you should add. I recommend checking King Arthur Flour’s website!

  25. Zack says

    Thanks for the awesome recipe! The only problem was when I made these they didn’t really brown on the tops. Any ideas? Maybe I brushed too much buttermilk?

  26. Amy says

    My parents like biscuit dough as topping for pies and other things. Is it possible to freeze the dough as a whole rather than cutting in pieces? Would it roll out ok? Just want to know your opinion?

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