How to Make My Buttery-Layered Biscuits

These mouthwatering, buttery layered biscuits are the perfect thing to go with a warm soup, deep dish casserole, or just warm right out of the oven with a little bit of strawberry jam!

buttery biscuits

My Buttery Layered Biscuit

You may or may not know that I start all of my recipes from scratch and work from there. I spent, days perfecting and testing out this biscuit recipe. My kids are so tired of eating biscuits for supper, that I had to finally hide a batch in crouton-form! I went to bed with the counter top still floured from a day’s worth of baking, because I knew I would be starting in all again the next day.

But it was worth it! After five batches and 2.5 days, I finally have my perfect buttery layered biscuit and I’m so proud to call it my own.

I have tried other biscuit recipes, but they never met my entire check list of ways I needed a biscuit to be.

basket of biscuits

What makes a perfect Biscuit?

Here’s what I was looking for in a biscuit:

#1 Must taste good! Like really good. Slightly buttery, flaky and layered so it was easy to pull apart to butter or add ingredients.

#2 Must be able to be frozen so that I can make up a big batch in the early Spring to have during our busy farm/ garden months in the Summer. I need to be able to pull these out of the freezer, bake up and added to our Field Meals to-go!

#3 Not too dry. Biscuits are notoriously dry. Biscuits should not be confused with Buns or Rolls. They are generally dryer. I wanted to make them buttery enough to keep them from being too dry.

#4 This recipe must use ingredients that I easily have on hand. Butter, flour, baking soda, baking powder, milk are simple enough ingredients that even an novice baker would have in their cupboard.

#5 The good Lord knows sometimes I’m short on time when it comes to meal-prep so I needed these biscuits to be something I could whip up quick, if I needed. None of this raise time business with these. We’ll save that slow and savory baking for our Sourdough!

#6 A good pairing! These biscuits can make the perfect addition to any of our homemade soups, strawberry jam, or any hot dish like this delicious Beef Skillet Shepherds Pie – warm beef, cheese, and veggies paired with a buttery biscuit, yum!

What to expect when making these Buttery-Layered Biscuits

As I said earlier, biscuits have sometimes gotten confused with buns or rolls. Biscuits by definition: A biscuit that is flour-based, baked and shaped. Usually formed with a biscuit cutter or dropped with a spoon. Most biscuits are typically dry, flat and unleavened.

When I think of a good biscuit, I remember the days at Kentucky Fried Chicken (KFC) with my family eating fried chicken, coleslaw, mashed potatoes and gravy with a side of their crumbly, buttery biscuit.

When mixing up these biscuits, I don’t want you to comment on this blog post and tell me, the dough too wet, okay? Trust the process and stay with me. I know, I know! This dough is going to be sticky and might feel too wet. But trust me when I say, I added more flour and it just doesn’t come out right.

IF you feel like working with a biscuit cutter becomes too frustrating, you can simply us a spoon and drop dollops of dough on your cookie sheet. After-all, food is meant to be eaten, and may not always be the prettiest. You do what works best for you!

biscuits on a cookie sheet

How to Make Buttery Layered Biscuits the Video Tutorial!

Why You’ll Love about these Buttery-Layered Biscuits

  • They are buttery, layered and so dang delectable. You’ll want to skip out on the pop-and-fresh versions for good!
  • You can freeze them! Yes!
  • Store them in an airtight storage container in the refrigerator and then reheat them with a damp paper towel to bring them back to their full moist-life!

counter top full of biscuit baking ingredients

The Simple Ingredients you’ll need to make these Buttery Layered Biscuits

  1. Flour
  2. Baking Soda
  3. Baking Powder
  4. Salt
  5. Buttermilk
  6. Cold Butter

How to make these Mouth-Watering Biscuits

Buttery Layered Biscuits from Scratch Printable Recipe

buttery biscuits

Buttery Layer Biscuits from Scratch

These moist, layered biscuits will have your guests asking for the recipe. Perfect served with a soup, stew or casserole or served with sausage and gravy for breakfast!
Prep Time 10 minutes
Cook Time 15 minutes
Course Bread
Cuisine American
Servings 12 Biscuits


  • 1 Large Mixing Bowl
  • 1 Biscuit Cutter
  • 1 Cookie Sheet


  • 3 Cups All Purpose Flour
  • 1/2 tsp Baking Soda
  • 1 tbsp Baking Powder
  • 1 tsp Salt
  • 1/2 Cup Cold Butter (cubed)
  • 1.5 Cups Buttermilk
  • 1/2 Cup Cold Butter (shredded)


  • Preheat your oven to 400 degrees.
  • Line a cookie sheet with parchment paper, non-stick spray or silicon mat.
  • In a large bowl, mix together the dry ingredients (flour, baking soda, baking powder, and salt)
  • Using a fork or a pastry blender cut the butter into the dry ingredients until you get large crumbles.
  • Pour the buttermilk into the dry ingredients and gently mix until combined. DO NOT over mix this. We are not making bread.
  • The mixture will be wet and sticky- Pour out onto a sheet of parchment paper or a floured surface. Sprinkle with flour.
  • With a rolling pin, gently roll the dough out to about a 10" square.
  • Sprinkle with cold shredded butter and fold into thirds and roll out again.
  • Repeat this roll our, fold, add shredded butter 2 more times.
  • With a biscuit cutter, cut into rounds and place on cookie sheet. (Again the dough will be kinda wet at this point-it's going to be ok- trust me 😉
  • Bake at 400° F for 15-20 minutes or until golden brown. Set on cooling rack to cool and brush with butter and serve warm with more butter (can you tell we're dairy farmers, yet? 😉 or jam.

No-Biscuit Cut Method

  • If you would rather skip the biscuit cutter method: after you have rolled your last round out, you can use a spoon to scoop your biscuit onto the cookie sheet, using similar sized spoon fulls.
Keyword biscuit recipe, bread recipes

How to Make your own Buttermilk

Buttermilk might be that one ingredient that makes you back out of this recipe, but hold on. What if I could show you how to make your own buttermilk with milk from your refrigerator and a bit of lemon juice. Buttermilk is essentially fermented dairy milk.

Traditionally, it was the liquid left behind after churning butter out of cultured cream. To make buttermilk the recipe is for every 1 cup of milk, add 1 tsp of lemon juice, stir and let it sit a bit. You’ll see it start to solidify on the top. Now you can add this to your biscuit recipe.

See, no sweat! I promised you an easy biscuit recipe with ingredients that you could already have on hand!

Other Bread Recipes you might enjoy!

Make Artisan Sourdough Bread | Without A Kitchen Scale

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Classic Hearty Banana Bread | 2 Recipes in 1!

Sourdough Pretzel Bites + Homemade Cheese Dip

How to make a Sourdough Starter

Get my Sourdough Starter

Grab my Free Sourdough Recipe Book

biscuits on a tray

Questions People are asking about Making Biscuits

What if my biscuits don’t have layers?

My friend, you might have just come out of a major sourdough time in your life where you are used to kneading the heck out of your dough. In biscuit-making we’re going to relax those hands a bit and only gently mix our dough. Over mixing the butter into the dough will eliminate any layers you were hoping to find with these biscuits.

What if I don’t have Buttermilk for making Biscuits?

To make buttermilk the recipe is for every 1 cup of milk, add 1 tsp of lemon juice, stir and let it sit a bit. You’ll see it start to solidify on the top. Now you can add this to your biscuit recipe.

How long will these Biscuits last?

We tend to eat them up in the first day. This is when they are the bet. They will keep for another day or two if stored in an airtight container. But they do tend to dry out quickly.

Can I make these Biscuits with wheat flour?

Yes, you can! I would just add a bit more milk, as wheat flour tends to absorb the liquid more.

one biscuit

Tips about Making these Buttery Layered Biscuits

  • When it comes to Buttermilk you might say to yourself, that’s not an ingredient I have on hand. Me too, my friend, me too! This is what I do to make Buttermilk at home. For every 1 cup of milk, I add 1 tsp of lemon juice, stir and let it sit a bit- like while you’re adding your other ingredients. This will make Buttermilk without making you go out to buy a whole other thing.
  • Make sure your baking ingredients are fresh! Sometimes in my baking experiments, I will find something doesn’t rise like I think it should. I immediately check my baking soda/ powder’s expiration date. Time and time again a recipe will fail on my when my ingredients didn’t get refreshed before I started baking.
  • You can totally freeze these biscuits! I will fill up a bunch of cookie sheets, freeze the dough on the pans for 8-12 hours, then toss the frozen biscuits into a freezer-safe ziplock bag. Don’t forget to label it! I can almost promise that if I made these biscuits in March I will have completely forgotten what I made in that frosty ziplock in the freezer if I don’t label it.
  • These silicon baking sheet liners have been saving on scrubbing pans lately! I just love them! Do you need them, nope, not at all. But I love that they wash up so easily and I can reuse them over and over again, using less parchment and non-stick spray. Which I feel gums up my pans, some. I love them so much I got them for my mom for Mother’s Day!
  • For this recipe it is important to use COLD Butter! We don’t want to incorporate the butter into the ingredients, we want it to help us create those layers. Speaking of layers…
  • What if my biscuits don’t have layers? Sometimes overworking the dough or combining the butter into the mixture can lead to a lack of layers.
washing dishes after making biscuits

Make Cheddar Garlic Biscuits with this Recipe!

Another way to jazz these biscuits up is to substitute the shredded butter for some freshly shredded cheddar and garlic to the layers to make an amazing Cheddar Garlic Biscuit!

If you have extra herbs around, finely chop them up and add a few sprinkles to the layers if you like. Rosemary, parsley or basil would be scrumptious!

What can I do if the biscuits are done and dried out?

If you still want to eat them as biscuits, wrap them in a wet paper towel and heat up in the microwave for a few seconds. If they are too dried out and you’re done eating biscuits, you can cut them up in cubes to make croutons, toasting them up with a bit of butter in a pan.

You could crumble those croutons onto a salad or crumble up to go on top of a casserole or soup. You could even use them as bread crumbs to roll your chicken breast or fish fillet in before you bake it!

Pin this for later!

Buttery layered biscuit pin
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Affiliate Disclosure & Content Disclaimer

This post may contain affiliate links from a paid sponsor, Amazon or other program. When you use these links to make a purchase I earn a small commission at no extra cost to you. This allows me to continue creating the content that you love. The content in this article is created for information only and based on my research and/or opinion. 

Emily T.

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