Tall, Flaky Buttermilk Biscuits for Gravy

Why You’ll Love This Recipe

• Tall, sky-high biscuits with distinct flaky layers thanks to gentle folds.
• Classic buttermilk tang and buttery richness—perfect for sopping up gravy.
• Simple pantry ingredients and reliable, step-by-step guidance for home cooks.
• Versatile: delicious plain, or dress them up with cheddar, herbs, or peppery gravy.

Grocery List

• Produce: Optional fresh chives or thyme (for variations)
• Dairy: Unsalted butter, buttermilk, milk (for optional gravy)
• Pantry: All-purpose flour, baking powder, baking soda, kosher salt, sugar, black pepper; optional bacon drippings

Full Ingredients

For the Buttermilk Biscuits

• 2 1/2 cups (300 g) all-purpose flour, plus more for dusting
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon kosher salt
• 1 tablespoon granulated sugar (optional but recommended for balanced browning)
• 1/2 cup (113 g) unsalted butter, very cold, cut into 1/2-inch cubes or coarsely grated
• 1 cup (240 ml) cold buttermilk, plus 1–3 tablespoons more as needed

For Brushing

• 2 tablespoons unsalted butter, melted

Optional: Creamy Black Pepper Gravy (for serving)

• 2 tablespoons butter or bacon drippings
• 2 tablespoons all-purpose flour
• 2 cups (480 ml) whole milk
• 1–1 1/2 teaspoons freshly ground black pepper (to taste)
• Kosher salt, to taste

Step-by-Step Instructions

Step 1: Preheat and chill the fat

Position a rack in the middle of the oven and heat to 450°F (232°C). Line a rimmed baking sheet with parchment. Cut the butter into 1/2-inch cubes (or coarsely grate it) and chill it in the freezer for 10 minutes so it stays cold while you measure the dry ingredients.

Step 2: Combine dry ingredients

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar (if using). Even distribution now means more even rise later.

Step 3: Cut in the butter

Add the cold butter to the dry mixture. Use a pastry blender or your fingertips to cut it in until you have a mix of pea-sized pieces and a few flat, thin shards. Those shards help create flaky layers. If the butter softens, pop the bowl into the fridge for 5 minutes.

Step 4: Add buttermilk and form a shaggy dough

Make a well and pour in 1 cup cold buttermilk. Stir with a fork until the dough looks shaggy with no dry flour at the bottom; add 1–3 tablespoons more buttermilk only if needed. Turn the dough onto a lightly floured surface. It should be soft and slightly sticky.

Step 5: Laminate for flaky layers

Pat the dough into a 6-by-9-inch rectangle about 3/4 inch thick. Fold the rectangle in thirds like a letter. Turn 90 degrees, then gently pat out again. Repeat the fold-and-turn 3 times total, dusting lightly with flour only as needed to prevent sticking. If the dough warms, chill for 5–10 minutes.

Step 6: Cut thick

Pat the dough to a 1-inch thickness. Using a 2 1/2- to 2 3/4-inch round cutter, press straight down (no twisting) to cut out biscuits. Gather scraps, stack them, gently press back to 1 inch, and cut again. You should get 8 biscuits. Set the biscuits on the prepared sheet with sides touching to encourage a taller rise. Chill the tray for 10 minutes while the oven finishes heating.

Step 7: Bake until puffed and golden

Bake for 14–17 minutes, until the biscuits are tall and deeply golden on top and the bottoms are well browned. Immediately brush hot tops with melted butter. Cool 5 minutes before serving so the crumb sets but the biscuits remain piping hot inside.

Step 8: Optional pepper gravy (while biscuits bake)

In a medium saucepan, melt the butter or warm bacon drippings over medium heat. Whisk in the flour and cook, stirring, for 1 minute. Gradually add the milk, whisking constantly to avoid lumps. Simmer 3–5 minutes until thick and silky. Season generously with black pepper and salt to taste. Keep warm and spoon over split biscuits.

Pro Tips

• Colder is better: freeze the butter briefly and keep buttermilk cold for maximum lift.
• Do not overwork: stop mixing as soon as the dough holds together; visible butter bits are a good sign.
• Fold, don’t knead: those quick letter folds create towering, flaky layers.
• Cut cleanly: press the cutter straight down without twisting so edges rise evenly.
• Snug on the pan: placing biscuits so their sides touch helps them climb higher.

Variations

• Cheddar–Chive: Fold in 3/4 cup shredded sharp cheddar and 2 tablespoons minced chives before adding buttermilk.
• Black Pepper–Thyme: Add 1 teaspoon freshly ground black pepper and 1 teaspoon chopped thyme to the dry mix.
• Sweet Brunch Biscuit: Skip the pepper gravy; serve with honey butter and jam. Brush tops with cream before baking for extra sheen.

Storage & Make-Ahead

Room temperature: Store cooled biscuits in an airtight container up to 1 day. Rewarm at 350°F (177°C) for 6–8 minutes. Freeze unbaked: Place cut biscuits on a sheet to freeze solid, then bag for up to 2 months. Bake from frozen at 450°F (232°C) for 17–20 minutes. Freeze baked: Cool completely, wrap well, and freeze up to 1 month; reheat at 350°F (177°C) for 10–12 minutes. Gravy keeps refrigerated 3 days; rewarm gently with a splash of milk.

Nutrition (per serving)

Approximate per biscuit (without gravy): 285 calories; 17 g fat (11 g saturated); 30 g carbohydrates; 1 g fiber; 3 g sugar; 5 g protein; 380 mg sodium.