INTRODUCTION
Easy Homemade Flakey Buttermilk Biscuits are simple to make and taste like a bakery treat. They are crisp on the outside and soft with many layers inside. These biscuits use cold butter and buttermilk to make steam pockets. That gives them the flakey rise you want.
You can make these biscuits for a quick family meal or for a special brunch. They work well as a side or as the base for sandwiches. If you like to save time, they are also great for batch cooking and meal prep. For a small change, you can pair them with low-sugar or high-protein toppings to keep meals balanced. If you want a sharp, salty side, try pairing with homemade pickles like homemade canned dill pickles for a bright contrast.
These biscuits are not diet food, but you can make a healthy version or a lighter option by switching a few ingredients and serving them in smaller portions. They can also be turned into a high protein meal with the right fillings.
WHY YOU WILL LOVE THIS RECIPE
You will love these biscuits because they are fast, reliable, and flakey every time. The method is simple and you do not need special skills. They are also a great base for many meals. You can keep them plain or turn them into a hearty sandwich.
Health and lifestyle benefits:
- Quick meal prep: Make a batch and freeze extras. They reheat well for fast meals.
- Lighter option: Use low-fat buttermilk or less butter on top to cut calories.
- Good for weight loss when served in controlled portions with lean protein and veggies.
- Great for meal prep: Bake once and use through the week.
- Flexible: You can make a healthy version or a higher-protein version with simple swaps.
For a bright side dish that keeps salty tang and low calories, try this easy pickling idea too: dilly beans recipe. It is a fresh, low-calorie side that pairs well with biscuits.
HOW TO MAKE Easy Homemade Flakey Buttermilk Biscuits
This method focuses on keeping the butter cold and folding the dough for layers. Follow the steps and you will get tall, flakey biscuits.
EQUIPMENT NEEDED
- Large mixing bowl
- Box grater (for grating frozen butter)
- Fork and whisk
- Rolling pin or a clean bottle to roll dough
- 3 inch biscuit cutter
- 9″ round cake pan lined with parchment paper
- Baking sheet or oven-safe dish
- Measuring cups and spoons
Ingredients You’ll Need :
1/2 cup butter, frozen and grated, 2-1/2 cups AP flour, 1 Tbsp baking powder, 1/2 tsp baking soda, 1 Tbsp sugar, 1/2 tsp salt, 1 cup buttermilk, 2 Tbsp melted butter to brush on the biscuits after baking.
STEP-BY-STEP INSTRUCTIONS :
Preheat oven to 425. Line a 9″ round cake pan with sheet with parchment paper.
Grate your frozen butter using a box grater then throw it back in the freezer until you need it.
In a large bowl, whisk together the flour, baking powder, baking soda, sugar and salt.
Add the frozen butter to the flour mixture and toss it all together using a fork.
Make a well in the middle and add the buttermilk – stir using the fork just until it comes together.
Empty the dough on to a lightly floured surface and bring it together with your hands to form it in to a rectangle.
Sprinkle it with flour and roll it out to about 3/4 of an inch, then fold the dough in thirds on top of each other, and roll again – repeat 3-4 more times – this gives you the layers.
Roll the dough down to a rectangle lightly until it is about an inch thick.
Use a 3 inch biscuit cutter to cut out the biscuits – push it straight down and pull straight up, making sure you don’t twist the cutter.
Once you have cut out as many as you can from the first , gently roll together all the leftover bits and continue to cut out biscuits until the dough is pretty much all gone – (I usually make 8 total and that fits the pan perfectly.)
Place the biscuits on the pan, one in the middle and the others around it- they will be lightly touching each other.
Place the whole pan in your freezer for 10 minutes to make sure those ingredients are still cold.
Brush the tops of the biscuits with milk, buttermilk or cream.
Bake at 425 for 14-16 minutes.
Remove from oven and brush with melted butter immediately then serve!
Biscuits are always best served same day, but if you have leftovers you can store in an airtight container until the next day and reheat for about 5 minutes in a 350 degree oven.
HOW TO SERVE Easy Homemade Flakey Buttermilk Biscuits
Serve these biscuits warm. They go well with eggs, lean ham, smoked turkey, or a bowl of soup. For a simple and healthy meal, split one biscuit and add sliced grilled chicken, a few leaves of spinach, and a smear of Greek yogurt. This makes a balanced and filling high protein meal that keeps calories in check.
Portion control tips:
- One biscuit per person is a good serving with a protein and a vegetable side.
- If you are watching calories, cut biscuits into halves and share.
- Pair a biscuit with a high-fiber salad or a cup of soup to stay full longer.
For those aiming for weight loss, choose lean proteins and lots of vegetables with your biscuit. For diabetic-friendly meals, go easy on sweet spreads and add protein and fiber-rich sides.
STORAGE & FREEZING : Easy Homemade Flakey Buttermilk Biscuits
- Short term: Store cooled biscuits in an airtight container at room temperature for up to 1 day.
- Refrigerator: Keep in the fridge for 2-3 days in a sealed container. Warm them in a 350°F oven for 5–8 minutes.
- Freezing: Freeze unbaked cut biscuits on a tray in a single layer for 1 hour. Then move them to a freezer bag. Bake from frozen at 425°F for 18–20 minutes, brushing with milk before baking. You can also freeze baked biscuits in a freezer bag for up to 2 months. Reheat at 325°F for 10–12 minutes.
These storage tips make these biscuits great for meal prep and for saving time on busy days.
SERVING SUGGESTIONS
- Healthy side: Serve with a mixed green salad tossed with lemon and a splash of olive oil.
- Protein: Add scrambled eggs or turkey bacon for a higher protein meal.
- Low-calorie option: Top with light cottage cheese and chives.
- Balanced meal: Plate one biscuit with a cup of vegetable soup and a lean protein for a full meal.
You can also make a brunch board with fruit, whole grain toast, and a few biscuits. For a tangy side, pair with pickles or dilly beans to add flavor without many calories or sugar.
VARIATIONS
- Healthier version: Use 3/4 cup low-fat buttermilk and reduce the top brush of melted butter to 1 tsp. You can also bake smaller biscuits to reduce calories per serving. This is a good lighter option that still gives a flakey crust.
- High-protein or low-carb version: Replace 1 cup of all-purpose flour with 3/4 cup almond flour and 1/4 cup whey protein isolate, add 1 extra egg white, and reduce baking powder by 1/2 tsp. This makes the dough denser and adds protein while lowering carbs to create a high protein meal. Note: Texture will change and you may need to press dough with your hands rather than roll.
- Air fryer or oven-baked version: These are oven-baked by default. For an air fryer version, preheat the air fryer to 375°F. Place 2–3 biscuits in the basket on parchment, making sure they do not touch. Cook for 10–12 minutes until golden. This air fryer method gives a quick and crisp result.
- Herb or cheese twist: Add 1 tsp dried herbs or 1/2 cup grated cheddar to the dry mix for more flavor. For a lower-sugar, savory twist, add cracked pepper and chives.
FAQs
Q: Are these biscuits good for weight loss?
A: They can fit into a weight loss plan if you watch portion sizes and pair them with lean protein and veggies. Choose a lighter option by using low-fat buttermilk and less butter on top.
Q: Can I make these biscuits diabetic-friendly?
A: Yes. Avoid sweet toppings and use protein and fiber sides. Control portions and choose lean proteins like grilled chicken. Use whole grain sides to add fiber if you need a low glycemic index, but note that this recipe uses white flour by default.
Q: How long do biscuits last in the freezer?
A: Baked biscuits last up to 2 months in the freezer in a sealed bag. For best texture, reheat in a 325°F oven. Unbaked cut biscuits can be frozen on a tray, then moved to a bag for up to 3 months.
Q: Can I make these ahead for meal prep?
A: Yes. You can cut and freeze unbaked biscuits, then bake them on the day you need them. This is great for meal prep and quick breakfasts. See the make-ahead section below for tips.
Q: Is there a gluten free version?
A: You can try a gluten free flour mix, but results may vary. Use a GF blend made for baking and chill the dough well. Texture will be less flakey than with AP flour.
Q: How can I make these higher in fiber?
A: Add 1/2 cup oat flour or ground flax to the dry mix and reduce AP flour by the same amount. Pair biscuits with fiber-rich sides like beans or greens.
MAKE-AHEAD TIPS FOR Easy Homemade Flakey Buttermilk Biscuits
- Mix dry ingredients in advance and store in a sealed bag or container. Add grated frozen butter and buttermilk when you are ready to bake.
- Cut and freeze biscuits on a tray for quick baking later. This is great for meal prep and busy mornings.
- Bake a full batch and freeze baked biscuits in a bag for up to 2 months. Reheat in the oven for a quick meal.
- For a week of breakfasts, make 8–12 biscuits, freeze in single portions, and pull one out each morning. Top with egg and lean turkey for a high protein meal that supports weight goals.
These tips save time and keep your kitchen routine easy. They let you enjoy fresh biscuits without daily work.
Buttermilk Biscuits
Ingredients
Method
- Preheat oven to 425°F (220°C). Line a 9" round cake pan with parchment paper.
- Grate the frozen butter using a box grater and return it to the freezer until ready to use.
- In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
- Add the frozen butter to the flour mixture and toss together using a fork.
- Make a well in the center and add the buttermilk; stir using the fork until just combined.
- Turn the dough out onto a lightly floured surface and shape it into a rectangle.
- Roll the dough to about 3/4 inch thick, fold it in thirds, and roll out again. Repeat this process 3-4 times.
- Roll the dough to about 1 inch thick and cut out biscuits using a 3 inch biscuit cutter.
- Place the biscuits on the prepared pan, making sure they lightly touch each other.
- Freeze the biscuits for 10 minutes to ensure ingredients remain cold.
- Brush the tops of the biscuits with milk or cream.
- Bake for 14-16 minutes until golden brown.
- Remove from the oven and immediately brush with melted butter; serve warm.