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Horizontal image of biscuits in a bowl with a tan towel lining the bowl.

Layered Buttermilk Biscuits

  • Author: Nikki Cervone
  • Total Time: 1 hour, 10 minutes
  • Yield: 6-8 biscuits 1x


With buttery layers upon layers, these homemade buttermilk biscuits rely on a special folding method for the flakiest results. Read more now for the recipe.


  • 2 3/4 cups all-purpose flour, divided, plus more for dusting
  • 1 1/2 teaspoons kosher salt
  • 2 teaspoons baking powder
  • 1 teaspoon granulated sugar
  • 1/4 teaspoon baking soda
  • 1 1/2 sticks unsalted butter, chilled and cut into large cubes, plus 2 tablespoons for melting
  • 1 1/4 cups buttermilk, plus more as needed


  1. Preheat the oven to 400°F. Line a half-sized baking sheet with parchment paper or a silicone mat.
  2. Whisk together 1 cup of flour, the salt, baking powder, sugar, and baking soda in a large bowl. Using a pastry cutter, cut the cubed butter into the dry mixture until the cubes are evenly distributed but still in large chunks about the size of nickels.
  3. Add the remaining 1 3/4 cups flour and lightly toss together with your hands until the ingredients are evenly distributed.
  4. Add 1 1/4 cups buttermilk and knead the mixture by hand just until a shaggy dough forms, adding more buttermilk 1 tablespoon at a time if the dough is too dry.
  5. Transfer the dough onto a lightly floured surface. With a rolling pin, form into a rectangle about 1/2 inch thick, with dimensions of roughly 12 inches by 6 inches. The shorter sides of the rectangle should be on the right and left sides.
  6. Complete three separate rounds of trifolds. Starting from the left side, fold the dough halfway to the center. Fold the right side over the top of the first fold. Press down to compact the dough and flatten it out to make a vertically long rectangle shape, using a rolling pin. Rotate the dough 90 degrees to the right and complete another trifold. Press the dough down and reshape into a rectangle. Rotate the dough 90 degrees again, and complete one last trifold.
  7. Using a rolling pin, flatten the dough into a rectangle, adjusting the dough to a thickness of 1 inch.
  8. Dip a circular 2- or 3-inch metal biscuit cutter into the flour to prevent sticking, and then cut straight up and down into the dough without twisting. Place on the prepared baking sheet. Repeat with the remaining dough, positioning the biscuits about 1 inch apart from each other on the baking sheet.
  9. Press the remaining dough together and reshape into a small rectangle. Cut and repeat with the biscuit cutter. Dispose of the remaining dough.
  10. Transfer the baking sheet to the refrigerator and chill for 10 minutes. Remove from the refrigerator, and lightly brush the tops of the biscuits with the melted butter.
  11. Transfer the baking sheet to the oven. Bake until golden brown, about 20-25 minutes, rotating the pan halfway through the baking process.
  12. Remove the biscuits from the oven, and allow to cool on the pan for 5 minutes before transferring to a cooling rack. Serve while still a little warm!
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Biscuits
  • Method: Baking
  • Cuisine: Baked Goods

Keywords: biscuit, buttermilk