Perfectly Flaky Buttermilk Biscuits


I decided to make crock pot chicken and noodle soup with homemade flaky buttermilk biscuits! It has been so cold here lately and I needed a warm, home cooked, and comforting meal. I woke up early and made a grocery list for everything so I could fix it quick and let it sit in the crockpot for hours. The grocery store was out of buttermilk and egg noodles so I had to do more homemade making than I planned!

I went to Pinterest to find a recipe for buttermilk biscuits and couldn’t find any without crisco and so I used Burger Mary’s recipe, but replaced the Crisco with butter. The reason I chose this recipe over all the others is because I wanted a tutorial and this one had a nice and clear one. They were so delicious, flaky, fast, and easy to make!


You will need:  *2/3 cup cold butter cut into small cubes, *2 1/4 cups plain flour, *2 1/2 teaspoons of fresh baking powder,* 1 1/4 cups buttermilk, *pinch of salt, *pinch of sugar.

**extra flour and butter for kneading and spreading**

-I had to make my own butter milk-
**1 1/4 cup whole milk, and 1 tablespoon + 1 teaspoon white vinegar.**


Sift together the sugar, salt, baking powder, and flour. Add the cubed butter and mash it into the dry ingredients with a pastry cutter or a fork.


All the butter should be pea sized.


Pour the buttermilk into the bowl.

IMG_5814 ‘

Mix until fully combined.


Add the dough to a floured surface.


Roll the dough about one inch thick. If the dough is hard to work with, coat it with flour.


Melt butter in a microwave safe bowl and spread it onto the dough.


Fold one side to the middle and then one side on top. Flatten it out.

PicMonkey Collage

Preheat oven to 450 degrees.

Repeat the folding process two more times. (this is what gives the biscuits a buttery flaky texture)


I couldn’t find the biscuit cutter so I improved and used a wine glass.


It worked perfectly!


I buttered the top of the biscuits for more flavor.


After cutting the biscuits out, do more of the folding process.


Add the biscuits to a greased baking sheet.


Bake 10-12 minutes. (or until golden)


The middles were so soft and tasty! Make sure you taste the dought (don’t fear the eggs) to make sure it has enough salt.


You can eat these for breakfast too! Serve them with eggs and bacon or jelly and butter! I wish my Grandma was here to try them. She loves the homemade biscuits. I want to make these for Easter brunch as little breakfast sandwiches!


These were the perfect touch to the chicken and noodle soup. They aren’t ideally healthy, but everything is ok in moderation. I’ll post the chicken noodle soup this weekend! xo


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