Bob's Red Mill Buttermilk Biscuit Recipe: Flaky Layers That Shatter With First Bite

This Bob's Red Mill buttermilk biscuit recipe delivers the kind of flaky, shatteringly light layers that make every bite feel like a revelation. The secret lies in their high-protein flour, which creates that signature tender-yet-crisp texture when paired with cold buttermilk and precise handling.

I’ve perfected this method over countless batches—no shortcuts, just the kind of technique that transforms simple ingredients into something extraordinary.

The process is straightforward but demands attention to detail: cutting cold butter into the flour mixture until pea-sized crumbles form, then folding in just enough liquid to bind without overworking the dough. That first bite should reveal those delicate, paper-thin layers—proof that patience and proper technique pay off.

The biscuits bake up golden brown with a crisp exterior and a melt-in-your-mouth center, making them ideal for breakfast or any meal where you crave something comforting yet refined.

What sets these apart is the way Bob’s Red Mill flour absorbs moisture evenly, preventing tough or dense biscuits. The buttermilk adds tang and tenderness, while the cold butter ensures maximum flakiness.

Whether you’re serving them warm with honey butter or using them to soak up gravy, these biscuits elevate any plate. Ready to master the art of flaky layers? Let’s get started.

For best results, use freshly chilled ingredients and avoid overmixing—this is where the magic happens. The recipe scales easily, so you can bake a dozen for a crowd or just two for a quiet morning.

Trust the process, and you’ll achieve biscuits so light they’ll disappear faster than you can say "second helping."

Ingredients for bob's red mill buttermilk biscuit

Twelve ingredients, twelve perfect flaky layers—Bob's Red Mill flour unlocks the secret.

The Bob's Red Mill 1-to-1 Baking Flour is non-negotiable here—its high protein content creates those signature tender-yet-crisp layers. Purchase it from their website or trusted specialty retailers like Williams Sonoma or Sur La Table to ensure authenticity. The cold butter must be cut into uniform 1/2-inch cubes—this ensures even distribution for maximum flakiness. Look for European-style butter with higher fat content if available, though standard unsalted works perfectly. The buttermilk should be room temperature when measured to prevent chilling the dough further.

No buttermilk? Combine 1.25 cups milk with 1 tbsp vinegar or lemon juice and let sit for 5 minutes. Substituting regular flour for the Bob's Red Mill blend will yield denser biscuits—stick with the brand recommendation for optimal results. For a savory twist, omit the sugar and add 1 tsp garlic powder instead. The baking powder must be aluminum-free to prevent metallic aftertaste. If your recipe calls for more than 12 biscuits, scale the butter proportionally—never reduce it below 3 tbsp per cup of flour or the layers will suffer.

Store any unused flour in an airtight container away from heat sources for up to 6 months. The butter cubes can be prepped ahead and stored in the freezer for 3 months—just let them thaw on the counter before using. Freshly baked biscuits reheat beautifully in a 350°F oven for 5-7 minutes wrapped in foil to maintain moisture. For meal prep, freeze unbaked biscuits on a tray before transferring to a bag—bake straight from frozen by adding 2-3 minutes to the cooking time.

Step-by-step instructions for bob's Red Mill buttermilk biscuit recipe

Mastering these biscuits requires precision in technique and ingredient handling.

Cut the 0.75 cup cold unsalted butter into ½-inch cubes and place them on a plate. Freeze for 15 minutes to firm up completely—this ensures clean, even layers when folded. In a large bowl, whisk together the 3.5 cups Bob's Red Mill 1-to-1 baking flour, 2 tbsp baking powder, 1.5 tsp diamond crystal kosher salt, 0.5 tsp freshly ground black pepper, 1 tbsp granulated white sugar, and 0.5 cup all-purpose flour. The high-protein flour creates a tender crumb while the all-purpose flour adds structure.

Work quickly once the butter is frozen. Sprinkle the flour mixture over the butter cubes and gently toss with your hands until each cube is lightly coated. Press the mixture through a large-mesh strainer into the bowl to break up any large clumps. This step distributes the butter evenly for maximum flakiness.

Make a well in the center of the flour mixture and pour in the 1.25 cups buttermilk (room temperature preferred). Using a fork, gently stir just until the dough begins to come together—do not overmix. The dough should be shaggy and slightly sticky, resembling wet sand. Overmixing develops gluten, which compromises the delicate layers we're working toward.

Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle. Fold the dough in thirds like a letter, pressing down firmly with your hands. This initial fold creates the first layer of flakiness. Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour (up to 24 hours). Cold dough handles better and yields more uniform layers.

Remove the dough from the refrigerator and let it sit at room temperature for 5 minutes to soften slightly. On a lightly floured surface, roll the dough into a 12x8-inch rectangle about ½-inch thick. Fold the dough in thirds again, then rotate it 90 degrees and roll to 12x8 inches once more. This second set of folds creates the signature flaky layers. Wrap and refrigerate for another 30 minutes to firm up.

After the second rest, roll the dough to 12x8 inches one final time. Cut into 12 equal-sized rectangles using a sharp knife or biscuit cutter. Place the biscuits on a parchment-lined baking sheet, spacing them 1 inch apart. The cold dough will hold its shape without spreading.

Preheat your oven to 425°F with a baking stone or inverted baking sheet on the lower rack. This creates steam for maximum rise. Bake the biscuits for 12-15 minutes until they're deep golden brown on top and the edges are set. The key is watching for visual cues: the tops should be crackling and pulling away from the sides, with no raw flour showing.

For extra browning, broil for 1-2 minutes at the end, watching closely to avoid burning. Remove from the oven and let rest for 2 minutes before serving. The internal temperature should reach 190-195°F—this ensures they're fully baked but still tender. Serve immediately with warm honey butter or your favorite gravy while they're still shattering with each bite.

Perfect pairings for this recipe

Classic Honey Butter

Warm honey butter is the ultimate companion to these biscuits—simple yet irresistible. Mix ½ cup softened unsalted butter with ¼ cup honey (I prefer Manuka honey for floral depth) and a pinch of sea salt.

Spread generously on each biscuit or serve on the side for dipping. The honey's warmth contrasts beautifully with the buttery, flaky layers. 🍯

Savory Gravy Pairing

For a hearty breakfast, serve with rich sausage gravy made from ½ lb breakfast sausage, 2 tbsp flour, and 2 cups whole milk. Cook the sausage until browned, whisk in flour, then slowly add milk until thickened.

The gravy soaks into the biscuits' layers like a dream. For extra richness, stir in 1 tbsp butter at the end. 🥓

Sweet Jam Variations

Swap honey butter for fruit preserves to balance the biscuits' richness. Blackberry jam adds tartness, while peach jam brings summer sweetness. I also love fig jam for a sophisticated touch—just 2 tbsp per biscuit is perfect. Warm the jam slightly before serving to enhance aroma. 🍇

Breakfast Spreads

Cream cheese mixed with 1 tbsp lemon zest and 1 tsp maple syrup creates a tangy spread that cuts through the biscuits' richness. For a smoky twist, blend ½ cup cream cheese with 1 tbsp smoked paprika and 1 tsp honey.

Spread on warm biscuits for a flavor explosion. 🧀

Coffee & Tea Pairings

A bold dark roast coffee (like Peet's Major Dickason's Blend) complements the biscuits' buttery notes, while Earl Grey tea adds a floral contrast. For a Southern touch, serve with sweet tea—the sugar enhances the biscuits' caramelized edges. ☕