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Classic Buttermilk Biscuits

Classic Flaky Buttermilk Biscuits

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  • Author: URBAN BAKES
  • Total Time: 1 hour
  • Yield: 12 - 16 biscuits 1x



See step-by-step photos on how to make these classic flaky buttermilk biscuits that are tall and soft with much buttery flavor.


Units Scale
  • 2 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 tablespoons vegetable shortening, chilled
  • 8 tablespoons unsalted butter, chilled, cut into 1/8 slices
  • 2 tablespoons unsalted butter, melted and cooled to room temperature
  • 1 1/4 cup buttermilk, chilled
  • 1/2 cup all-purpose flour, for dusting


  1. In large bowl, whisk flour, baking powder, baking soda and salt. Using a pastry cutter or long tined fork, break up chunks of shortening into the flour mixture to form small pea-sized pieces. Work in 8 tablespoons of sliced butter by pressing into flour creating small disks about the size of a small coin. Gently whisk a few strokes to mix. Freeze mixture in bowl until chilled, about 15 minutes in freezer or 30 minutes in refrigerator.
  2. Meanwhile, heat oven to 450°F. Spray 24-square-inch area of countertop with vegetable oil spray. Using a paper towel spread oil evenly across the surface. Sprinkle 1/3 cup flour across the sprayed area and pat down gently to form a thin even coat.
  3. Add buttermilk to flour mixture and stir using a fork until all of the flour from the sides of the bowl creates a ball. Note: dough will be sticky. Using a rubber spatula remove dough from bowl, place in center of prepared counter top. Sprinkle additional flour on top of dough ball. Pat down roughly into a 10-inch square.
  4. Use a rolling pin to roll dough into an 18 x 14-inch rectangle (1/4-inch thick). Dust dough and rolling pin as needed with flour.
  5. Using a bench scrapper, fold dough into thirds (like a business letter) brushing off any excess flour from surface of dough. Lift short end of dough and fold into thirds again to form a 6 x 4-inch rectangle.
  6. Rotate 90°, re-dust countertop, reroll, and fold dough again. Return to its original size of a 10-inch square (1/2-inch thick). Flip dough over.
  7. Using a 2 1/2-inch floured biscuit or cookie cutter, cut 12 to 16 rounds. Invert rounds and place onto a ungreased baking sheet evenly spaced 1-inch apart. Gather excess dough, reroll and cut additional pieces as needed. Brush biscuit with melted butter.
  8. Bake 12 to 16 minutes. Remove from baking sheet, cool for 5 to 10 minutes before serving. ENJOY!
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes

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