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Flakiest Biscuits By Angie Thomas

Indulge in the flakiest biscuits you've ever tasted, a buttery and savory treat that's perfect for any breakfast or brunch. These biscuits are easy to make and impossible to resist, with a crispy exterior and tender and flaky interior.

Tasty Team
94% would make again

Under 30 minutes

Flakiest Biscuits By Angie Thomas

Under 30 minutes


for 12 servings

  • 4 cups biscuit flour (500 g), or all-purpose flour, plus more for dusting
  • 4 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter (230 g), 2 sticks, cubed, very cold
  • 1 cup buttermilk (240 mL), plus 2 tablespoons
  • butter, melted, for brushing

Nutrition Info

  • Calories 313
  • Fat 16g
  • Carbs 35g
  • Fiber 1g
  • Sugar 1g
  • Protein 6g

Estimated values based on one serving size.


  1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. Using your hands or a pastry cutter, incorporate the butter into the dry ingredients, leaving large chunks.
  4. Fold in the buttermilk until a thick dough forms.
  5. Lightly flour a clean surface and dump the dough onto it. Bring the dough together until it comes together in one large piece.
  6. Roll out with a rolling pin to about 1 ½-2 inches (4-5 cm) thick. Using a biscuit cutter or small glass, cut out 2-3-inch (5-7 cm) rounds and place them on the prepared baking sheet. It’s okay if the biscuits are touching.
  7. Bake for 18-20 minutes, or until golden brown.
  8. Brush the biscuits with melted butter.
  9. Serve as desired.
  10. Enjoy!
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Flakiest Biscuits By Angie Thomas