These flakey buttery biscuits are so easy to make you'll want them all the time.

My granny taught me how to make her southern-style buttermilk biscuits when I was just 7 years old. I loved those biscuits, and every time she came to visit or I would go and visit her, I always requested them for breakfast. I remember when she gifted me my first cookbook at age 9, and she wrote on the back cover her biscuit recipe.

Of course, some adjustments were made over time, like butter being substituted for the Crisco, but these biscuits have remained a staple in the family. At least once a month, I am requested to make out a biscuit breakfast, biscuits, scrambled eggs, and bacon (for the meat-eaters). I love making these biscuits because I still can feel that connection my Granny and I had in the kitchen all those humid, southern summers when I would make them with her, especially since I don’t get to see my Granny much anymore.

Try them just one, and you will never, ever go back to make the canned stuff again. I guarantee it!

Biscuit Ingredients

• – Flour: All-purpose flour works best for a light, tender biscuit. You can substitute Self-rising flour, but if you do, don’t add the salt or baking soda, as this is already mixed into the flour in the factory.

• – Salt & Baking Soda: Essential for flavor and leavening.

• – Butter: Use cold butter for the flakiest layers. Cutting it into the flour creates pockets of steam when baked.

• – Buttermilk: The acidity helps activate the baking soda and gives the biscuits their signature tangy flavor.

Buttermilk Substitutes

No buttermilk, no problem! Here are some easy substitutes you can use in place of buttermilk that will still give you that lovely, fluffy, flavorful biscuit.

• – Whole Milk and White Vinegar/Lemon Juice: Mix 1 cup of whole milk with 1 tablespoon of either white vinegar or lemon juice and let it stand for 5-10 minutes. It will not get as thick as buttermilk, but it will still give you the fat, tanginess, and acidity that buttermilk will provide

• – Milk and Greek Yogurt/Sour Cream: Combine ½ cup of yogurt or sour cream with ½ cup of milk (whole, or 2% is fine, but do not use fat-free or skim milk.) This will be closer to the thickness of traditional buttermilk but will not be as tangy.

• – Whole Milk: You can substitute ¾ cup of whole milk for the buttermilk. If you choose to go this route, add ½ teaspoon of baking powder to help with leavening.

Biscuit Recipe Tips

• Keep everything cold: Cold butter and buttermilk are key to achieving flaky layers. If the butter melts too soon, the biscuits won’t rise properly.

• Don’t overmix: Overworking the dough can make the biscuits tough instead of light and fluffy. Mix just until combined.

• Stack and fold: This technique creates those beautiful, tall layers. Be careful not to overdo it, as this can make the biscuits tough.

• DO NOT twist when cutting: Press the cutter straight down and lift it back up. Twisting seals the edges and prevents the biscuits from rising properly.

• Chill before baking: Letting the biscuits rest in the fridge for 30 minutes helps them rise higher in the oven.

Flaky Biscuits

Directions

Step 1: Prepare the Baking Sheet

1. – Preheat your oven to 425°F (220°C).

1. – Line a baking sheet with parchment paper or lightly grease it.

Step 2: Combine Dry Ingredients

1. – In a large mixing bowl, whisk together the all-purpose flour, salt, and baking soda until well combined.

Step 3: Cut in the Butter

1. – Add the cold butter pieces to the dry ingredients.

1. – Use a fork or pastry cutter to cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter.

Step 4: Add the Buttermilk

1. – Make a well in the center of the dry ingredients and pour in the cold buttermilk.

1. – Stir gently with a spoon or spatula until the dough just begins to come together. Be careful not to overmix, as this can make the biscuits dense.

Step 5: Knead and Roll the Dough

1. – Turn the dough out onto a lightly floured surface.

1. – Gently knead the dough 5-6 times to bring it together, folding it over on itself each time. Be gentle to keep the dough light.

1. – Roll the dough out to about 1-inch thick using a rolling pin.

Step 6: Cut the Biscuits

1. – Use a round cookie cutter (about 2-3 inches in diameter) to cut out the biscuits. Press the cutter straight down without twisting to ensure they rise evenly.

1. – Place the biscuits on the prepared baking sheet, ensuring they are touching each other slightly for soft sides or spaced apart for crispier edges.

Step 7: Brush with Buttermilk and Bake

1. – Lightly brush the tops of the biscuits with additional buttermilk for a golden, shiny finish.

1. – Bake in the preheated oven for 10-15 minutes, or until the tops are golden brown and the biscuits have risen.

Step 8: Cool and Serve

Serve warm with butter, jam, or your favorite toppings!