Flaky Buttermilk Biscuits for Soups and Sunday Dinners

Cold butter, a light hand and a hot oven give these biscuits tender layers. Make eight and plan the extras for tomorrow’s soup or breakfast.

A pile of golden round buttermilk biscuits with visible flaky layers

8 biscuits; 1 biscuit per side portion per full batch · About 40 minutes

https://cyrusramsey.com/flaky-buttermilk-biscuits/

Ingredients

  • 250 grams all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon fine table salt
  • 6 tablespoons unsalted butter, cold
  • 3/4 cup buttermilk
  • 1 tablespoon butter, melted

Method

Recipe by Heather Schiefelbein.

  1. Heat the oven to 425°F and line a baking sheet with parchment rated for that temperature. Whisk the flour, baking powder, baking soda and salt thoroughly so the leavening is evenly distributed.
  2. Cut the cold butter into small cubes and rub or cut into the flour until most pieces are pea-sized. Pour in the cold buttermilk and stir with a fork just until a shaggy dough forms. If dry flour will not join the dough, add another teaspoon of buttermilk at a time.
  3. Turn onto a lightly floured surface. Pat into a rectangle, fold in thirds and rotate; repeat twice more, using a light hand. Pat to about ¾ inch thick. Cut with a 2½-inch round cutter, pressing straight down. Gently gather scraps once to make 8 biscuits.
  4. Set the biscuits close together on the sheet. Bake 15–18 minutes until risen and golden, with centers cooked through rather than gummy. Brush with the melted butter and rest 5 minutes.

Serving, useful notes and storage

Makes 8 biscuits, one per side portion. Flour for dusting and any extra teaspoon of buttermilk are pantry extras. Weigh the flour for repeatable results.

Store cooled biscuits airtight at room temperature for up to 2 days in a cool, dry kitchen. Rewarm at 325°F for about 8 minutes. Split extras for breakfast or serve with tomorrow’s soup; discard the entire batch if mold appears.

Keep the original recipe size and make separate batches for larger gatherings. Do not double the baking powder in one crowded bowl and expect identical handling.

Estimated cost per portion

Estimated ingredient cost: $1.40–$2.50 per batch, or $0.17–$0.31 per stated portion. About 250 g flour costs $0.22 using a $1.97/5 lb reference; 7 tbsp butter about $0.63 at $2.89/lb. Allow $0.55–$1.65 for buttermilk and leavening. Ingredient-use estimate checked October 20, 2026. Ingredient amounts used, including pantry seasoning; excludes companion dishes, tax and energy. Package purchases can cost more.

Price references checked October 20, 2026: Walmart flour price reference, Walmart butter price reference.

Photo: Buttermilk biscuits by jeffreyw / Wikimedia Commons — CC BY 2.0. Original photograph · CC BY 2.0. Licensed photograph used as serving inspiration for an original Cyrus Ramsey recipe, not a photograph of a kitchen test. Cropped and resized from the original.

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