Print

Flaky Buttermilk Cream Biscuits

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

Ingredients

Units Scale
  • 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

  1. Preheat oven to 425 °F (220 °C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt.
  3. Add cold butter and cut in using pastry cutter or fingers until mixture resembles coarse crumbs with pea-sized pieces.
  4. Stir in buttermilk and cream until dough just comes together—do not overmix.
  5. Turn dough onto a lightly floured surface and gently fold 3–4 times to build layers.
  6. Pat or roll to about ¾-inch thickness.
  7. Cut out biscuits with a cutter or floured glass, pressing straight down without twisting.
  8. Gather and re-roll scraps to cut additional biscuits.
  9. Place biscuits close together on sheet for soft sides or spaced for crisper sides.
  10. Brush tops with cream.
  11. 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

Find it online: https://tastyera.com/flaky-buttermilk-cream-biscuits/