Roll-Out Biscuit Recipe from Bake from Scratch

Flaky, buttery, fluffy and delicious. Biscuits are a staple of southern cooking. Bake from Scratch has an easy-to-follow recipe for a roll-out buttermilk biscuit with a flaky twist that you don't want to miss! Check it out!

Roll-Out Biscuits

Roll-Out Biscuit

Bake from Scratch took the formula for a roll-out buttermilk biscuit one step further and threw in a flaky twist. A quick brush with buttermilk and a tri-fold of the dough creates light layers in this golden biscuit, making it perfect to split open and butter.

This recipe makes 12 biscuits.


  • 1½ cups (340 grams) cold unsalted butter
  • 2½ cups (313 grams) all-purpose flour
  • 2½ cups (312 grams) cake flour
  • ¼ cup (50 grams) granulated sugar
  • 3½ tablespoons (52.5 grams) baking powder
  • 4 teaspoons (12 grams) kosher salt
  • 2 cups (480 grams) plus 2 tablespoons (30 grams) whole buttermilk, chilled and divided
  • 2 tablespoons (28 grams) salted butter, melted


Line a baking sheet with parchment paper.

Using a bench scraper, cut cold unsalted butter into cubes, and freeze until ready to use.

In a large bowl, stir together flours, sugar, baking powder, and salt. Place three-fourths of flour mixture in the work bowl of a food processor; add cold butter, and pulse until mixture is crumbly with some pea-size pieces of butter remaining. Return mixture to large bowl, and stir to combine with remaining flour mixture. (Alternatively, cut cold butter into flour mixture using a pastry blender.) Add 2 cups (480 grams) cold buttermilk, stirring just until combined.

Turn out dough onto a heavily floured surface, and pat into a 15×6-inch rectangle. Brush dough with remaining 2 tablespoons (30 grams) cold buttermilk. Fold dough into thirds. Reflour work surface, and roll dough to 1-inch thickness. Using a 2½-inch round cutter dipped in flour, cut dough without twisting cutter. (Since this dough is laminated, it cannot be rerolled like normal roll-out biscuits. The rerolls will not match the final product from the first roll.) Place biscuits about ½ inch apart on prepared pan.

Refrigerate for at least 30 minutes.

Preheat oven to 375°F (190°C).

Brush top of biscuits with melted, salted butter, and bake until golden brown,16 to 18 minutes. Remove from oven, and brush with melted, salted butter. Serve hot.


Bake from Scratch

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