Classic Flaky Biscuits

Flaky biscuits stacked high on a cooling rack.

Think of yourself. Hot coffee in hand. Buttery, classic flaky biscuit crumbs showering your lap. You are winning. Thriving. Eating the best biscuit you have ever tasted. 


This is the first recipe in a series I will do containing “classic” recipes. I’m working on a collection of recipes full of just the classics; building block recipes that everyone should have in their back pocket. These classic flaky biscuits are the perfect first recipe for this collection. If you have any other suggestions, I REALLY want to hear what you think. Some other ideas I have for it are: pancake batter, brownies, roast chicken, yellow cake, pesto…. etc. 

There are a million biscuit recipes on the internet and I’ll tell you why I think this one deserved to be written. First, I’ve done away with the food processor or any other bulky appliance because, frankly, FUCK that. I like to just use a box grater and grate frozen sticks of butter directly into my flour mixture. It works, and eliminates the pressure of trying to figure out when to stop pulsing the damn thing. Next, stacking your initial dough ensures that you will have flakes. Period. Lastly, make sure there is not too much flour on the top of your dough or your stack will not stick together. And that is it. Perfect, classic flaky biscuits. Much love to ya’ll.

How to eat your Classic Flaky biscuit:

-Ham and Cheese Biscuit Sando

-Fried eggs and grits

-Sausage gravy

-Cut in half and griddle flat side with butter, top with maple syrup

-Spread on apricot jam (my favorite)

Flaky biscuits stacked high on a cooling rack.

Classic Biscuits

A simple recipe for classic, flaky biscuits.
Prep Time: 1 hour
Cook Time: 20 minutes
Servings: 6 each


  • 5 cups all-purpose flour
  • 1 Tbsp kosher salt
  • 5 Tbsp sugar
  • 1 Tbsp baking powder
  • 2 sticks unsalted butter (16 Tbsp) frozen
  • 1 3/4 cups buttermilk
  • 2 Tbsp honey


  • Heat oven to 400°. Whisk flour, salt, sugar, and baking powder in a bowl. Using a box grater, grate 10 tbsp. butter into flour mixture, and gently mix with your hands. Add buttermilk, and gently fold to combine to form a soft dough.
  • Turn dough onto a floured surface; pat into an 8" x 6" square (about 2" thick). Cut into 4 squares. Stack the squares on top of each other and roll until 3" thick. Cut into 6 squares. Place 3" apart on a parchment paper—lined baking sheet. Melt remaining butter in a small pan; mix with the honey. Bake until puffed and cooked through, about 20 minutes.
A yellow carton of buttermilk, covered in flour.

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