These homemade buttermilk-style biscuits are buttery, tender, and full of flaky layers.

Perfect as a side for breakfast, brunch, or dinner, they’re easy to make with pantry staples—and no buttermilk needed!

All you need is cold butter, flour, and a few simple tricks for sky-high, golden biscuits.

Why You’ll Love This Recipe

Tall and flaky layers – Created by simple folding techniques.

Simple ingredients – Just flour, butter, and half-and-half.

No buttermilk required – Uses half-and-half with great results.

Versatile – Serve with jam, gravy, or breakfast sandwiches.

Quick bake time – Ready in under 30 minutes.

Freezer-friendly – Bake ahead or freeze unbaked for later.

What You’ll Need (Ingredient Highlights)

All-purpose flour – The structure of the biscuit.

Baking powder – Provides rise and fluff; use aluminum-free for clean taste.

Granulated sugar – Just a touch to enhance flavor.

Fine sea salt – Enhances flavor without overpowering.

Cold unsalted butter – The key to flaky layers; cold is crucial.

Half and half – Richness and moisture without needing buttermilk.

Melted butter – Brushed on top for golden sheen and added flavor.

Pro Tips Before You Start

Keep butter cold – Cold butter = flakier biscuits.

Use light hands – Overmixing = tough texture.

Don’t twist the cutter – Press straight down to preserve layers.

Fold the dough – Folding builds those beautiful biscuit layers.

Bake hot and fast – High heat gives them a good rise and golden tops.

How to Make Flaky Homemade Biscuits

Step 1: Prep the Butter and Dry Ingredients

Dice the cold unsalted butter into ½-inch cubes and place it in the fridge until ready to use.

In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.

Step 2: Cut in the Butter

Add the cold butter cubes to the flour mixture.

Use a pastry blender, two forks, or your fingers to cut the butter in until the mixture looks like coarse crumbs with some pea-sized pieces remaining.

Step 3: Add the Liquid

Pour in the half-and-half (reserve 2 tablespoons) and gently stir just until the dough is moistened and starting to come together.

Do not overmix.

Step 4: Fold and Shape the Dough

Turn the dough onto a floured surface.

If it’s sticky, lightly flour the top.

Pat into a rectangle, fold it in half, and repeat once more.

Pat it out into a final rectangle about 5″x10″ and ¾-inch thick.

Step 5: Cut the Biscuits

Dip a 2½-inch round cutter in flour and cut out 8 biscuits.

Gather the scraps and pat into another small rectangle to cut 2 more biscuits.

Step 6: Bake

Place biscuits 1 inch apart on a parchment-lined baking sheet.

Bake at 450°F for 12–15 minutes, or until tops are golden brown and centers are baked through.

Step 7: Finish and Serve

Brush hot biscuits with melted butter.

Let cool for 10 minutes on a wire rack before serving.

What to Serve It With

Jam and honey – For a classic breakfast.

Sausage gravy – Southern comfort food at its finest.

Fried chicken – Make mini biscuit sandwiches.

Scrambled eggs and cheese – For a hearty breakfast biscuit.

Soup or stew – Serve alongside for a cozy dinner.

Variations / Substitutions

Use buttermilk – If you have it, sub 1 cup for half-and-half.

Make them cheesy – Add shredded cheddar or Parmesan.

Add herbs – Try chopped chives, rosemary, or thyme.

Make them sweet – Add 2–3 more tablespoons of sugar and top with cinnamon sugar.

Use plant-based milk and butter – For a dairy-free version.

Storage & Leftovers

Room temp – Store in an airtight container for up to 2 days.

Fridge – Up to 5 days, but reheat for best texture.

Freeze baked – Cool fully, wrap, and freeze up to 2 months.

Freeze unbaked – Freeze on a tray, then store in a bag.

Bake from frozen, adding 2–3 minutes to bake time.

Reheat – Warm in the oven or toaster oven to revive texture.

FAQs

Can I use milk instead of half-and-half?
Yes, but the biscuits may be slightly less rich and tender.

Why fold the dough?
Folding creates flaky layers, similar to puff pastry.

Do I need to chill the dough again before baking?
Not necessary if you work quickly and keep the butter cold.

Why aluminum-free baking powder?
It prevents a metallic aftertaste in baked goods.

Can I make square biscuits instead?
Yes—just cut the dough into squares to avoid re-rolling scraps.

Can I make these gluten-free?
Yes—use a good 1:1 gluten-free flour blend, though texture may vary.

Why brush with butter after baking?
Adds shine, flavor, and softness to the tops of the biscuits.

Final Thoughts

These Flaky Homemade Biscuits are everything a biscuit should be: buttery, tall, tender, and perfect for sweet or savory dishes.

Once you try making them from scratch, you’ll never want store-bought again.

They’re simple, satisfying, and always a hit at the table.