Flaky Buttermilk Cream Biscuits are tender, buttery, and irresistibly flaky. These golden biscuits feature a tender crumb and rich flavor from cream and buttermilk—perfect for breakfast, brunch, or as a side to soups and stews.
Why You’ll Love This Recipe
They bake up light and flaky, with layers that pull apart effortlessly. The combination of heavy cream and buttermilk creates a tender crumb, while the buttery flavor shines through. Quick to prepare and no yeast required, they’re ideal for last-minute baking.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
All‑purpose flour
Baking powder
Baking soda
Sugar
Salt
Cold unsalted butter, cubed
Buttermilk
Heavy cream or heavy whipping cream
Directions
Preheat your oven to 425 °F (220 °C) and line a baking sheet with parchment. In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt. Add cold cubed butter and use a pastry cutter or fingertips to blend until mixture resembles coarse crumbs with some pea-sized pieces. Stir in buttermilk and heavy cream until dough just comes together—do not overmix. Turn dough onto a lightly floured surface, gently fold it over 3–4 times to build layers, then pat or roll to about ¾‑inch thickness. Use a biscuit cutter or floured glass to cut out biscuits, pressing straight down without twisting. Gather scraps, reshape, and cut more biscuits. Place biscuits close together on the baking sheet so sides touch (for soft edges), or spaced apart for crisper sides. Brush tops with cream. Bake 12–15 minutes until golden brown. Remove and serve warm.
Servings and Timing
Servings: Makes 8–10 biscuits
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Variations
Add shredded cheddar and chopped chives for savory biscuits. Stir in herbs like rosemary or thyme. Include crumbled cooked bacon in the dough. Brush warm biscuits with honey butter or garlic herb butter. Use half whole-wheat flour for a nuttier flavor (but reduce cream slightly).
Storage / Reheating
Store cooled biscuits in an airtight container at room temperature for up to 2 days. For longer keeping, freeze biscuits in a zip-top bag up to 3 months—reheat from frozen in a 350 °F oven for 10–12 minutes until warm. To reheat refrigerated biscuits, wrap in foil and warm at 300 °F for 8–10 minutes, or microwave briefly (10–15 seconds) though texture will be softer.
FAQs
1. Why are my biscuits not flaky?
You may have overworked the dough or the butter melted during mixing. Keep ingredients cold and handle gently.
2. Can I substitute milk for buttermilk?
You can, but for tanginess and tenderness, create a buttermilk substitute by stirring 1 Tbsp vinegar or lemon juice into 1 cup milk.
3. Do I need both heavy cream and buttermilk?
Yes–together they create the ideal texture and flavor. Omit one and texture may suffer.
4. Should I space biscuits close together?
Placing them side by side yields soft edges; spacing apart makes them crispier.
5. Can I freeze unbaked biscuits?
Yes—freeze on a tray until firm, then store in a bag. Bake directly from frozen, adding a few minutes to time.
6. Why shouldn’t I twist the cutter?
Twisting seals edges and prevents layers from rising properly.
7. Can I make mini biscuits?
Yes—use a smaller cutter, and reduce bake time to about 10–12 minutes.
8. How do I make them sweeter?
Add up to 2 Tbsp sugar or brush tops with honey or fruit jam.
9. Are they dairy‑free?
No—but you can try dairy-free butter and a plant-based milk with acid, though texture will differ.
10. Can I make drop biscuits instead?
Yes—skip rolling and drop spoonfuls of dough onto the sheet; bake an extra minute or two.
Conclusion
Flaky Buttermilk Cream Biscuits are a testament to how simple ingredients and gentle technique can produce bakery-quality results at home. Lightly crisp on the outside and tender, pull-apart soft inside, they elevate breakfasts, dinner tables, and snack times. Adapt them with cheese, herbs, or sweetness to suit your meal. Enjoy the warmth and comfort of homemade biscuits!
PrintFlaky Buttermilk Cream Biscuits
Flaky Buttermilk Cream Biscuits are buttery, tender, and layered with golden perfection—an easy, yeast-free recipe perfect for breakfast or a cozy side to meals.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8–10 biscuits 1x
- Category: Bread
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/4 tsp baking soda
- 1 tbsp sugar
- 1/2 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup buttermilk
- 1/2 cup heavy cream
- Additional cream, for brushing tops
Instructions
- Preheat oven to 425 °F (220 °C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt.
- Add cold butter and cut in using pastry cutter or fingers until mixture resembles coarse crumbs with pea-sized pieces.
- Stir in buttermilk and cream until dough just comes together—do not overmix.
- Turn dough onto a lightly floured surface and gently fold 3–4 times to build layers.
- Pat or roll to about ¾-inch thickness.
- Cut out biscuits with a cutter or floured glass, pressing straight down without twisting.
- Gather and re-roll scraps to cut additional biscuits.
- Place biscuits close together on sheet for soft sides or spaced for crisper sides.
- Brush tops with cream.
- Bake 12–15 minutes until golden brown. Serve warm.
Notes
- Keep butter cold and handle dough minimally for flakiness.
- Use buttermilk substitute if needed (1 tbsp vinegar per 1 cup milk).
- Don’t twist cutter to ensure high-rise layers.
- Freeze unbaked biscuits for quick fresh bakes later.
- Add cheese, herbs, or bacon for variations.
Nutrition
- Serving Size: 1 biscuit
- Calories: 230
- Sugar: 2g
- Sodium: 220mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg