Perfectly Flaky Buttermilk Biscuits

Perfectly Flaky Buttermilk Biscuits

Healthy ranch stuffed bell peppers. A quick whole30 and paleo meal for the whole family! Stuffed with cauliflower rice and chicken.


2 and ¼ cups all purpose flour, chilled
1 Tbsp granulated sugar
1 and ½ Tbsp baking powder
1 tsp salt
7 Tbsp unsalted butter, cold and diced
1 cup buttermilk, cold + more for brushing

For brushing (optional):
2 Tbsp Melted butter
1 Tbsp honey


  1. Preheat the oven to 425°F. Place diced butter in the freezer while you prepare the ingredients.
  2. In a food processor or in a large mixing bowl, add the flour, sugar, baking powder and salt. Pulse or whisk to combine.
  3. Add the cold butter and pulse several times, until you get coarse crumbs. Alternatively, you can use a fork or pastry cutter to cut butter into the flour mixture until all the flour is coated and crumbly. There should be chunks of butter remaining.
  4. If you were using a food processor, pour the mixture into a large bowl. Make a well in the center of the bowl. Pour the cold buttermilk into the center of the well and slowly mix and cut the flour into the milk with a wooden spoon or rubber spatula until the flour is moistened. Do not overmix.
  5. Turn dough out onto a non-stick mat or a floured workspace and gently mold into a rectangle. Fold into thirds, then pat into a rectangle. Turn the dough halfway and repeat. Do this step a total of three times. Add flour as needed, but try not to add too much. See the step-by-step photos above for guidance.
  6. Pat the dough into a 1-inch thick rectangle and use a sharp round cookie cutter to cut out your biscuits. (Do NOT twist the cutter)
  7. Place in a large skillet, making sure the edges are touching, and lightly press down the center of the dough with your thumb. Brush some extra buttermilk on top.
  8. Bake for 15 minutes, or until tops are golden. While biscuits are baking, combine the melted butter with the honey.
  9. Remove biscuits from oven and immediately brush the tops with the honey butter glaze. Serve warm and enjoy!


  1.  Store leftovers in an airtight container at room temperature.
  2. I forgot to do this, but a good tip is to chill your flour in the freezer with your butter. It’s best if all your ingredients are cold to keep the butter from warming up.