Claire Makes the Flakiest Buttermilk Biscuits
Claire Makes the Flakiest Buttermilk Biscuits is a medium American recipe that serves 8. 150 calories per serving. Recipe by Bon Appétit on YouTube.
Prep: 25 min | Cook: 25 min | Total: 60 min
Cost: $3.49 total, $0.44 per serving
Ingredients
- 3.5 cups All-Purpose Flour (sifted)
- 2 teaspoons Kosher Salt (fine grain)
- 2.5 teaspoons Baking Powder (double-acting)
- 1 tablespoon Granulated Sugar (adds color and slight sweetness; optional)
- 1 cup Unsalted Butter (cold, cut into 1‑2‑inch cubes)
- 0.25 teaspoon Baking Soda (reacts with acidic buttermilk)
- 1.25 cups Buttermilk (chilled)
- 2 tablespoons Melted Butter (for brushing tops before and after bake)
- to taste Honey (optional serving accompaniment)
Instructions
Combine Dry Ingredients
In a large mixing bowl measure 3.5 cups all‑purpose flour, 2 teaspoons kosher salt, 2.5 teaspoons baking powder, 1 tablespoon granulated sugar, and ¼ teaspoon baking soda. Whisk briefly to distribute evenly.
Time: PT3M
Cut in Cold Butter
Add the cold, cubed butter to the dry mixture. Pulse the food processor 2‑3 times until the butter pieces are about pea‑size and coat the flour, being careful not to over‑process.
Time: PT2M
Incorporate Buttermilk
Drizzle 1¼ cups chilled buttermilk over the flour‑butter mixture while stirring with a fork. Mix until the dough forms shaggy, baggy pieces that just hold together.
Time: PT3M
Knead Lightly
Turn the dough onto a lightly floured surface and knead 3‑4 gentle folds (about 5–6 seconds total) just to bring it together. Do not over‑work.
Time: PT2M
Shape the Dough
Pat the dough into a 1‑inch‑thick square, then use a bench scraper to cut it into four equal quadrants. Flatten each quadrant back into a 1‑inch‑thick rectangle.
Time: PT2M
Cut Biscuits
Using the bench scraper, cut the rectangle into equal squares (or rectangles) about 2‑inch wide.
Time: PT1M
Prepare for Baking
Place the biscuits on a parchment‑lined baking sheet, spacing them a little apart. Brush the tops generously with melted butter.
Time: PT1M
Chill Biscuits
Transfer the sheet to the freezer and let the biscuits sit for 10 minutes to firm the butter before baking.
Time: PT10M
Bake
Preheat the oven to 400°F. Bake the chilled biscuits for 20 minutes, or until the bottoms are deep golden brown and the tops are light golden.
Time: PT20M
Temperature: 400°F
Finish and Serve
Remove from oven, brush with a little more melted butter, and serve warm with honey if desired.
Time: PT2M
Nutrition Facts
- Calories
- 150
- Protein
- 3g
- Carbohydrates
- 20g
- Fat
- 6g
- Fiber
- 1g
Dietary info: Vegetarian
Allergens: Gluten, Dairy
Ingredient Substitutions
- Instead of All-Purpose Flour: Bread Flour, Gluten-Free Flour blend
- Instead of Kosher Salt: Table Salt
- Instead of Baking Powder: Baking soda + cream of tartar
- Instead of Granulated Sugar: Honey, Maple syrup (reduce other liquids)
- Instead of Unsalted Butter: Margarine, Cold vegetable shortening
- Instead of Buttermilk: Milk + 1 tbsp lemon juice (let sit 5 min)
- Instead of Melted Butter: Melted margarine
- Instead of Honey: Maple syrup
Equipment Needed
- Food Processor
- Mixing Bowl
- Fork
- Bench Scraper
- Baking Sheet
- Parchment Paper
- Pastry Brush
- Oven
- Measuring Cups and Spoons
- Rolling Pin (optional) (optional)
Critical Steps — Do Not Skip
- Keep the butter cold throughout the mixing process
- Chill the formed biscuits for at least 10 minutes before baking
- Do not over‑knead the dough; minimal handling preserves layers
Chef Tips from the Video
- Use a light hand when patting the dough; a gentle press preserves the butter pockets.
- If you don’t have a food processor, a pastry cutter or two knives work well to cut in the butter.
- For extra flavor, sprinkle a pinch of flaky sea salt on top before baking.
Troubleshooting
Biscuits are dense and lack layers
Butter likely warmed during mixing; keep all ingredients cold, work quickly, and chill before baking.
Biscuits spread too much and become flat
Do not over‑mix; handle dough minimally and avoid adding extra liquid.
Biscuits are pale and not golden
Brush with melted butter before baking and ensure oven is fully preheated to 400°F.
Storage
Refrigerator: Store in an airtight container for up to 3 days; reheat in oven to restore crispness.
Freezer: Freeze baked biscuits in a single layer, then transfer to a zip‑top bag; keep for up to 2 months. Reheat directly from frozen.
Room temperature: Best eaten same day; can sit at room temperature for up to 1 day if covered.
Make-Ahead Tips
- The unbaked dough can be shaped, frozen, and baked directly from the freezer (add 2‑3 extra minutes)
- Baked biscuits freeze well; reheat in a 350°F oven for 5‑7 minutes
Frequently Asked Questions
What is the cultural significance and history of buttermilk biscuits in American Southern cuisine?
Buttermilk biscuits are a staple of Southern hospitality, originating from 19th‑century farm kitchens where buttermilk was a common by‑product of butter making. They symbolize comfort and are traditionally served with gravy, honey, or jam at family meals and gatherings.
What are the traditional regional variations of buttermilk biscuits in the United States?
In the Deep South, biscuits are often made with a higher butter ratio for extra flakiness, while in the Midwest they may include a touch of cream or use self‑rising flour. Some coastal versions add cornmeal for a slightly gritty texture.
How is the authentic traditional way to serve buttermilk biscuits in Southern cuisine?
Traditionally, they are served hot from the oven, split open, and slathered with butter, honey, or country gravy. They may also accompany fried chicken, shrimp and grits, or be used to scoop up stews.
What occasions or celebrations are buttermilk biscuits traditionally associated with in Southern culture?
Biscuits appear at brunches, holiday breakfasts (especially Thanksgiving), church potlucks, and as a comforting side at family dinners. They’re also a common feature of Southern tea parties.
How does the buttermilk biscuit fit into the broader American Southern cuisine tradition?
The biscuit showcases the Southern emphasis on simple, pantry‑based comfort foods that rely on dairy and wheat. Its flaky texture pairs perfectly with rich gravies, reflecting the region’s love of hearty, satisfying dishes.
What are the authentic traditional ingredients for buttermilk biscuits versus acceptable substitutes?
Authentic ingredients include all‑purpose flour, cold unsalted butter, buttermilk, baking powder, a pinch of baking soda, and kosher salt. Acceptable substitutes are gluten‑free flour blends, chilled margarine, or milk with lemon juice in place of buttermilk, though texture may vary.
What other Southern dishes pair well with buttermilk biscuits?
Serve them alongside fried chicken, shrimp and grits, collard greens, black‑eyed peas, or with a rich sausage gravy for a classic breakfast combo.
What makes buttermilk biscuits special or unique in American Southern cuisine?
The combination of cold butter layers and the acidic reaction of buttermilk with baking soda creates lift and a tender, flaky crumb that is distinct from other quick breads, making them uniquely airy yet buttery.
What are the most common mistakes to avoid when making buttermilk biscuits at home?
Common errors include over‑mixing the dough, allowing the butter to warm before baking, and skipping the chill step. Each of these reduces layer formation and results in dense biscuits.
Why does this buttermilk biscuit recipe use a quick chill in the freezer instead of a longer room‑temperature rest?
Freezing the biscuits for ten minutes firms the butter instantly, preventing it from melting during shaping and ensuring the steam‑generated lift creates distinct flaky layers when baked.
Can I make these buttermilk biscuits ahead of time and how should I store them?
Yes—shape the biscuits, freeze them on a tray, then transfer to a zip‑top bag. Bake from frozen, adding 2‑3 minutes to the bake time, or store baked biscuits in the refrigerator for up to three days and reheat in the oven.
What texture and appearance should I look for when the buttermilk biscuits are done?
The bottoms should be a deep golden brown, the tops a light golden hue, and the interior should be airy with visible flaky layers when split open. The crust should be crisp, not soggy.
What does the YouTube channel Bon Appétit specialize in?
The YouTube channel Bon Appétit produces high‑quality cooking videos that explore a wide range of cuisines, techniques, and food science, often featuring test‑kitchen chefs who break down recipes for home cooks.
How does the YouTube channel Bon Appétit's approach to American comfort food differ from other cooking channels?
Bon Appétit combines rigorous technique with playful storytelling, often testing multiple variations of a classic dish—like these biscuits—to find the optimal method, whereas many channels focus on a single, straightforward demonstration.
Last updated: August 31, 2026
