Perfectly Flaky Buttermilk Biscuits Recipe; How to prepare this delicious recipe? What are the main ingredients required? Cooking time, important tips and more. Here is the best "Perfectly Flaky Buttermilk Biscuits" recipe we have found so far.

Perfectly Flaky Buttermilk Biscuits
Recipe Information

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Total Time: 30 Minutes
Recipe Yields: 12
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  • 4 cups flour
  • 4 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon  Garlic Powder
  • 12 tablespoons (3/4 cup) cold butter divided
  • 1 3/4 cup cold buttermilk divided
  • 4 ounces sharp cheddar cheese, freshly grated
  • 1/4 cup finely chopped chives see note for rosemary variation
  • 2 teaspoons sugar

Honey butter

  • 1/2 cup butter, softened
  • 2 tablespoons honey
  • 1/2 teaspoon Ground Cinnamon


  • Preheat oven to 450 degrees and line a baking sheet with parchment paper.
  • In a large bowl whisk together flour, baking powder, salt, and baking soda. Transfer two cups of the flour mixture into a second large bowl and set aside.
  • Add garlic powder, cheese, and chives to the first flour bowl and stir to combine. Use a box grater to grate 6 tablespoons of the cold butter and stir into the flour and cheese mixture. Add half of the buttermilk and stir until a soft dough forms.
  • Transfer dough to a lightly floured surface and knead the dough for 1-2 minutes until it comes together. Using a rolling pin, roll the dough out to 1 inch thick. Use a 2 1/2-inch round biscuit or cookie cutter to cut out 6 biscuits. Place side by side on prepared baking sheet so that the sides are touching.
  • Move on to the second bowl of reserved flour mixture. Whisk in 2 teaspoons sugar. Grate butter and stir into flour mixture. Stir in buttermilk until a soft dough forms.
  • Knead on floured surface 1-2 minutes until the dough comes together. Using a rolling pin, roll the dough out to 1 inch thick. Use a 2 1/2-inch round biscuit cutter or cookie cutter to cut out 6 biscuits. Place side by side on prepared baking sheet (same baking sheet as the cheddar chive biscuits) so that the sides are touching.
  • Brush all of the biscuits with a bit of extra buttermilk and bake for 15-18 minutes until golden brown. While biscuits are baking, cream together butter, honey, and cinnamon. Allow biscuits to cool for 2-3 minutes, then top the non cheddar and chive biscuits with honey butter. Serve immediately.


When cutting out the biscuits, be sure to only press down and pull back up – do not twist the cutter as it will seal the edges of the biscuits and not allow them to rise to their full potential!

*For a cheddar and rosemary variation, simply omit the chives and add 1 tablespoon finely chopped fresh rosemary.

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