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Golden‑brown buttermilk biscuit on a black plate showing tall, flaky layers.
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Buttermilk Biscuits (Tall, Flaky & Foolproof with Bakewell Cream)

Tall, flaky buttermilk biscuits made with Bakewell Cream for incredible lift and a happy butter accident that became the secret to their rise. Tender, reliable, and freezer‑friendly — the biscuits we make every week.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Breads, Side Dish
Cuisine: American
Keyword: bakewell cream biscuits, biscuit technique, buttermilk baking, buttermilk biscuits, easy biscuit recipe, flaky biscuits, freezer biscuits, homemade biscuits
Servings: 12 biscuits
Calories: 215kcal
Author: Scott - Recipe Remodeler

Equipment

  • Biscuit cutter set
  • Pastry blender
  • Silicone baking mat
  • Half‑sheet pan

Ingredients

  • 4 cups all-purpose flour
  • 1 Tbs plus 1 teaspoon Bakewell Cream
  • 2 tsp baking soda
  • 1 tsp salt
  • 3/4 cup cold butter cut into small pieces
  • 1 3/4 cups buttermilk

Instructions

  • Preheat the oven to 475°F.
  • Line a half‑sheet pan with a silicone baking mat.

Whisk the dry ingredients.

  • In a large bowl, combine the flour, Bakewell Cream, baking soda, and salt.
    Baking ingredients including Bakewell Cream, butter, flour, and baking soda arranged on a countertop.

Cut in the cold butter.

  • Use a pastry blender to work the butter into the flour until you have a mix of fine crumbs and pea‑sized pieces.
  • Visible butter = flaky layers.

Add the buttermilk.

  • Pour in the buttermilk and stir with a fork until the dough just comes together.
  • Stop mixing the moment no dry flour remains.

Fold for layers.

  • Turn the dough onto a lightly floured surface. Gently pat into a rectangle, fold in half, and repeat 2–3 times.
    Hands shaping biscuit dough into a round on a floured countertop.
  • This creates layers without overworking.
    Hands folding biscuit dough on a floured countertop to create layers.

Shape and cut.

  • Pat the dough to about 1‑inch thickness. Cut with a sharp biscuit cutter, pressing straight down without twisting.
    Close‑up of a biscuit cutter cutting circles from floured dough.

Bake.

  • Arrange biscuits on the sheet pan. Bake for 5 minutes, then turn the oven off and let them finish in the residual heat for 8–10 minutes until tall and golden.
    Unbaked biscuit dough rounds arranged on a silicone baking mat before baking.

Serve warm.

  • Brush with melted butter if desired.
    Hand spreading butter on a warm biscuit on a silicone‑lined baking sheet.

Notes

Bakewell Cream

This is the key to the tall rise. If you can’t find it locally, it’s available online. Closest substitutes:
  • Double‑acting baking powder made with SAPP
  • Homemade baking powder (cream of tartar + baking soda)
  • Self‑rising flour (works, but changes flavor/salt)

Buttermilk Consistency

Buttermilk varies by brand and batch — some are thick and spoonable, others pour like skim milk.
  • Start with 1 cup
  • Add 1–3 tablespoons more only if the dough looks dry
  • If your buttermilk is very thin, you may need 1 tablespoon less

Freezer Instructions

  • Freeze unbaked: Cut biscuits, freeze on a sheet pan, then store in a freezer bag. Bake from frozen; add 2–3 minutes.
  • Freeze baked: Cool completely, wrap tightly, reheat at 350°F for 8–10 minutes.
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