Sunday brunch biscuits platter close up featured

Flakiest-Ever Buttermilk Biscuits


  • 7 cups flour
  • 5 teaspoons baking powder
  • 4 teaspoons salt
  • 2 tablespoons sugar
  • ½ teaspoon baking soda
  • 4 sticks cold butter, cut into ½-inch pieces
  • 2 tablespoons melted butter for brushing
  • 2–2½ cups cold buttermilk


In a large mixing bowl, combine the flour, salt, sugar, baking powder and baking soda. Using a pastry cutter, cut the butter in until the pieces are pea-sized. Drizzle in the buttermilk, stirring as you pour. Knead the dough until a shaggy dough forms (it will look a little dry). Turn the dough onto a clean work surface and pat it into a 1-inch thick square.

Cut the square into four pieces. Stack the pieces on top of one another. Press down to flatten. Roll into a 1-½ inch thick rectangle. Cut the dough into squares (about 2 x 2-inches) and place on two parchment-lined baking sheets.

Place the baking sheets in the freezer for 10 minutes and preheat the oven to 425°F.

Brush the biscuits with the melted butter and place them in the preheated oven. Lower the temperature to 400°F and bake for 20-25 minutes until the biscuits are golden brown.

Unbaked biscuits can be frozen for up to one month. Freeze biscuits uncovered until they frozen through and then transfer them to a plastic bag. Do not thaw before baking, but add a few minutes to the baking time.


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