Flaky Buttermilk Biscuits with Frozen Butter | CookOS

Flaky Buttermilk Biscuits

Name: Flaky Buttermilk Biscuits with Frozen Butter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 24 servings
Cuisine: American
Ingredients: 5 cups self-rising flour; 1 cup salted butter, cold or frozen; 2 cups buttermilk; 2 tbsp salted butter, melted

These flaky buttermilk biscuits rely on grated frozen butter and a folding technique to create irresistible layers. They're a game-day breakfast essential that delivers crispy exteriors and tender, buttery interiors.

🌍American 🏷️Biscuits 🏷️Buttermilk biscuits 🏷️Southern 🏷️Breakfast Brunch

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Total

30 min

Servings

Difficulty

Medium

Est. Cost

$11–$18

Recipe Source

View original recipe

From TikTok · by dinnerin321

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Ingredients

5 cups self-rising flour
1 cup salted butter, cold or frozen
2 cups buttermilk
2 tbsp salted butter, melted

4 Ingredients

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Instructions

1
In a large mixing bowl, add the self-rising flour.
2
Grate the cold or frozen butter directly into the flour using a box grater.
3
Gently toss the grated butter with the flour using your hands until the butter is fully coated.
4
Place the bowl in the freezer for a few minutes to ensure the butter stays very cold.
5
Remove the bowl from the freezer and pour in the buttermilk.
6
Gently mix with your hands until a shaggy dough just comes together. Do not overmix.
7
Turn the dough out onto a lightly floured surface.
8
Gently pat the dough into a rectangle and perform a letter fold. Repeat this patting and folding process 3-4 times to create flaky layers.
9
Pat the dough out to about 1-inch thickness.
10
Using a round biscuit cutter, cut out the biscuits by pressing straight down. Do not twist the cutter.
11
Arrange the biscuits on a buttered baking sheet, placing them close together so their sides are touching.
12
Bake until golden brown on top.
13
Immediately after baking, brush the tops of the hot biscuits with melted butter.

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Tips & Notes

Pro tips

Keep all ingredients cold—use butter straight from the freezer and chill buttermilk if possible—to maximize steam pockets and flakiness.
Don't overwork the dough after adding buttermilk; mix just until shaggy and wet, then fold gently to avoid toughening the biscuits.
Brush the tops with melted butter immediately after baking while they're still hot to enhance flavor and soften the crust.
Cut biscuits with a sharp, floured biscuit cutter and press straight down without twisting, which seals the edges and helps them rise evenly.

Substitutions

Salted butter → unsalted butter (reduce salt in dough or omit salt entirely)
Buttermilk → Greek yogurt thinned with water to buttermilk consistency (adds tang and richness)

Storage & make-ahead

Store cooled biscuits in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months; reheat in a 350°F oven for 5–8 minutes.

Common Questions

Why do you grate frozen butter into the biscuit dough?

Grating frozen butter keeps it cold and creates distinct pockets of fat throughout the dough, which steam during baking to produce flaky, layered biscuits.

Can I make this dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before cutting and baking. This actually improves flakiness.

How do I know when the biscuits are done baking?

Biscuits are ready when the tops are golden brown and a toothpick inserted into the center comes out clean, typically 12–15 minutes at 425°F.

What is the folding technique for layering?

After mixing the dough, fold it over itself several times (4–6 folds) before cutting, which stacks the butter layers and creates separation during baking.

Can I use buttermilk substitutes?

Yes, you can use regular milk mixed with lemon juice or vinegar (1 tbsp acid per 1 cup milk, let sit 5 minutes), though buttermilk yields the best flavor and tang.