Flaky Buttermilk Cream Biscuits

A batch of Flaky Buttermilk Cream Biscuits offers the ultimate in tender, buttery layers with a subtly tangy finish. Crafted with buttermilk and cream, each bite delivers a sumptuous balance of moist crumb and crisp, golden edges—ideal alongside breakfast, brunch, or dinner.

Why You’ll Love This Recipe

• The combination of buttermilk and cream produces exceptionally tender texture with rich flavor.
• Simple ingredient list—no yeast, minimal fuss.
• Layers develop beautifully with proper folding and chilling.
• Versatile enough for breakfast sandwiches, alongside soups, or slathered with jams.
• Makes a generous dozen, perfect for sharing or freezing.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• all-purpose flour
• baking powder
• baking soda
• salt
• granulated sugar (optional for slight sweetness)
• cold unsalted butter, cubed
• cold buttermilk
• heavy cream

directions

1. Preheat oven: to 425 °F (220 °C). Line a baking sheet with parchment.
2. Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
3. Cut in butter: Add cubed butter and use a pastry cutter or fingers to incorporate until mixture resembles coarse crumbs with pea-sized pieces.
4. Add dairy: Pour in cold buttermilk and cream. Stir gently until dough just comes together—avoid overmixing.
5. Fold for layers: Turn dough onto a lightly floured surface. Pat into a rough rectangle about ¾” thick. Fold it in thirds, turn 90°, and pat again. Repeat folding once more to build flaky layers.
6. Shape biscuits: Pat dough to 1″ thickness. Use a floured 2½” round cutter, pressing straight down without twisting, to cut biscuits. Place on baking sheet just touching. Re-roll scraps once.
7. Brush and bake: Lightly brush biscuit tops with cream. Bake for 12–15 minutes until golden brown on top and bottom.
8. Finish: Remove biscuits and brush again with cream or melted butter. Serve warm.

Servings and timing

• Yield: 10–12 biscuits
• Prep time: 15–20 minutes
• Bake time: 12–15 minutes
• Total time: 30–35 minutes

Variations

• Cheesy biscuits: Fold in ½ cup grated cheddar or parmesan.
• Herb-infused: Mix in chopped fresh chives, thyme, or rosemary.
• Sweet version: Omit salt, add 1–2 tablespoons sugar, and brush tops with honey.
• Whole wheat twist: Replace ¼ of flour with whole wheat for earthy flavor.
• Drop style: Skip rolling and fold—drop ½ cup scoops onto the pan for a rustic look.

storage/reheating

• Room temperature: Store in an airtight container for up to 2 days.
• Freezing: Freeze cooled biscuits in a sealed bag for up to 3 months.
• Reheating: Warm in a 350 °F oven for 5–7 minutes. For microwave, wrap in damp paper towel for 20–30 seconds.

FAQs

Why use cold butter and dairy?

Cold ingredients ensure steam is created in the oven, leading to flaky, layered biscuits.

Can I substitute milk for buttermilk?

Yes—use milk with 1 tbsp vinegar or lemon juice per cup and let sit 5 minutes before using.

How do I get high-rise layers?

Fold the dough gently, keep ingredients cold, and avoid twisting the cutter when cutting.

Can I make dough ahead?

Yes—cover shaped dough and refrigerate up to 12 hours, then bake straight from the fridge.

Why should I avoid twisting the cutter?

Twisting seals the layers, preventing proper rise. Press straight down and lift.

Can I reduce the sugar to make them savory?

Absolutely—omit sugar or reduce amount for a savory loaf.

Are these suitable for a dairy-free diet?

Not directly—but you can experiment with non-dairy milk and vegan spread with mixed results.

Can I freeze after baking?

Yes—freeze cooled biscuits, then reheat in the oven for best texture.

What’s the secret to a golden top?

Brushing with cream or butter enhances browning and adds rich flavor.

Should biscuits be stored in the fridge?

Better kept at room temperature—refrigeration can dry them out.

Conclusion

These Flaky Buttermilk Cream Biscuits are the quintessential comfort food—crispy edges, tender cores, and buttery richness in every bite. Simple to make yet impressive in texture, they shine in both sweet and savory settings. Warm them fresh, freeze extras, and enjoy delectable biscuits any day of the week.

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