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Flakiest Buttermilk Biscuits

Ultra-flaky and oh-so buttery, these classic buttermilk biscuits are sure to become your go-to biscuit recipe. Step-by-step photos and ALL the secrets to perfect biscuits included!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 1 dozen biscuits


  • 2-1/2 cups white whole wheat flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon coconut sugar or brown sugar
  • 1 teaspoon salt
  • 8 tablespoons cold butter cut into 1/2-in pieces
  • 1-1/4 cups buttermilk


  • Preheat oven to 450F. Line a baking sheet with parchment paper. Set aside.
  • In a large bowl, whisk flour, baking powder, baking soda, sugar, and salt. Using fingers OR a pastry cutter, cut butter into flour mixture until mixture forms pea-sized clumps. Pour buttermilk over top and gently stir until dough just comes together.
  • Turn dough onto a floured surface and gently knead 1 to 2 times until dough is smooth. Roll dough out to 1-in thickness and cut out biscuits using a 3-in biscuit cutter.
  • Place biscuits 2-in apart on prepared baking sheet. Bake biscuits at 450F 14-15 minutes or until golden. Cool biscuits on a wire cooling rack.


Store biscuits in an airtight container at room temperature up to 5 days. Biscuits may also be frozen up to 1 month.