Breakfast & Brunch
This Bob's Red Mill buttermilk biscuit recipe delivers the flakiest, most tender biscuits you'll ever make—golden flakes that crumble just enough to soak up gravy while maintaining perfect structure.
The secret lies in the buttermilk mix, which creates steam pockets for that signature layered texture while keeping the dough tender. I developed this recipe after testing dozens of variations, and it consistently produces results that rival Southern bakeries.
The process is straightforward but requires attention to detail—rolling the dough to even thickness ensures consistent baking, while cutting with a sharp knife creates clean edges that brown beautifully. Bob's Red Mill flour plays a crucial role here, delivering a lighter crumb and better rise than standard all-purpose flour.
This recipe makes 12 biscuits in just 20 minutes, perfect for weekend breakfasts or holiday meals.
What you'll end up with is a batch of biscuits that are crisp on the outside, tender inside, and packed with buttery flavor in every bite.
The aroma alone will have your kitchen smelling like a country diner, while the texture delivers that perfect balance between flaky layers and a slight crunch. These biscuits are ideal for serving with sausage gravy, honey, or jam—each bite is a testament to how simple ingredients can create something extraordinary.
For best results, let the dough rest before rolling, and don't overwork it—this is where the magic happens. The recipe scales easily, so you can make a full batch for a crowd or just a few for a quiet morning.
Let's get started on these restaurant-quality biscuits that will become your new standard.
Ingredients for bob's red mill buttermilk biscuit
Twelve golden biscuits packed with buttery layers—here's the exact ingredient lineup for Bob's Red Mill magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Bob's Red Mill All-Purpose Flour 🌾 | 2 ½ cups | Lightly spooned, not packed |
| Baking Powder 🧂 | 2 tbsp | Aluminum-free for best rise |
| Coarse Kosher Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| Cold Unsalted Butter 🧈 | ½ cup | Cut into 1/2-inch cubes |
| Buttermilk 🥛 | ¾ cup | Room temperature preferred |
| Freshly Ground Black Pepper 🌶️ | ¼ tsp | Just cracked, not pre-ground |
| Freshly Grated Parmesan Cheese 🧀 | ¼ cup | For extra flavor boost |
Bob's Red Mill flour is non-negotiable here—the protein content creates those signature flakes. Grab the white all-purpose version, not the whole grain. The butter needs to stay cold (that's the secret to flaky layers), so take it out of the fridge just before mixing. Land O'Lakes or Plugrah work perfectly. For buttermilk, if you don't have any, mix 1 tbsp lemon juice or vinegar with 1 cup milk and let it sit for 5 minutes. The Parmesan adds a savory depth that makes these biscuits restaurant-worthy—skip it if you're serving with sweet toppings.
No baking powder? Baking soda plus cream of tartar works in a pinch (1 tsp baking soda + 2 tsp cream of tartar). Short on butter? Crisco or vegetable shortening gives similar flakiness, though the flavor won't be as rich. The pepper and salt are crucial—don't use table salt (it's too fine and will over-salt). For the flour, King Arthur is a good backup if Bob's Red Mill isn't available, but the texture won't be quite the same. The dough should be just slightly sticky—if it's too dry, add 1 tbsp more buttermilk. Too wet? Sprinkle in 1 tbsp more flour.
These biscuits taste even better the next day—wrap them in foil and reheat in a 350°F oven for 5-7 minutes. Store leftovers in an airtight container for 3 days or freeze for 3 months. I portion mine into gallon-sized bags with parchment between layers so they don't stick. For serving, brush with melted butter right out of the oven—game-changer. The aroma alone will have everyone gathering at your table.
Why You'll Love This Recipe
- No-Knead Magic: I swear by this recipe because it’s actually no-knead—just fold the cold butter into the Bob’s Red Mill flour until it’s crumbly, then pour in the buttermilk and mix until it holds together. No food processor, no stress, no waiting for dough to rest. That coarse kosher salt? It cuts through the richness like a perfect contrast.
- Buttermilk Bliss: The buttermilk makes these biscuits tender without being gummy, and the Bob’s Red Mill flour gives that just-right crumb. That crispy edge when you bake them? It’s the cold butter singing in the oven, and honestly, I’ve never had a biscuit that balances flaky and soft this well.
- Breakfast to Dinner: These are my lazy Sunday morning staple, but they’re also the star of my weeknight chili or fried chicken. I’ll wrap one around a sausage link or use them to soak up gravy—no one ever says no. And if I make a batch, they’re gone by lunch, so no sad leftovers sitting in the fridge.
- Budget-Friendly Staple: Five ingredients, all pantry basics, and they cost me pennies per biscuit. The Bob’s Red Mill flour is worth every penny for the texture, but even the buttermilk and butter stretch to feed my family for days. Freeze extras—just pop them in the oven when you’re too tired to think.
Step-by-step instructions for bob's Red Mill buttermilk biscuits
Here's how to create flaky, golden biscuits with layers that melt in your mouth every time!
Cut and Mix the Cold Butter into the Dry Ingredients
Place the 0.5 cup cold unsalted butter (cut into ½-inch cubes) in a large bowl. Add the 2.5 cups Bob's Red Mill All-Purpose Flour, 2 tbsp Baking Powder, 1 tsp Coarse Kosher Salt, and 0.25 tsp Freshly Ground Black Pepper. Using a pastry cutter or your fingers, work the butter into the flour mixture until you have pea-sized crumbs with some larger butter pieces remaining.
This cold butter method is key—it creates those signature flaky layers. If your butter starts to melt, pop the bowl in the freezer for 5 minutes to firm it up again. You want the mixture to look like coarse cornmeal with some butter chunks still visible.
Add Buttermilk and Parmesan for Extra Flavor
Make a well in the center of your dry mixture and pour in the 0.75 cup Buttermilk and 0.25 cup Freshly Grated Parmesan Cheese. Using a fork, gently stir just until the mixture comes together—don't overmix! The dough should be shaggy and slightly sticky, but not wet.
I know it seems underworked, but this prevents tough biscuits. If the dough feels too dry, add 1 teaspoon more buttermilk at a time until it holds together when pressed. The Parmesan adds a subtle umami depth that makes these biscuits truly special.
Turn and Fold the Dough for Maximum Flakiness
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, then rotate 90 degrees and pat and fold again. This "laminating" technique creates those beautiful flaky layers we're after.
After the second fold, the dough should be smooth and cohesive. Wrap it in plastic wrap and chill in the refrigerator for at least 30 minutes (up to 24 hours). Cold dough is easier to handle and gives you cleaner cuts when you roll it out later.
Roll and Cut for Perfectly Proportioned Biscuits
Preheat your oven to 425°F and line a baking sheet with parchment paper. On a lightly floured surface, roll the chilled dough to ½-inch thickness. Use a 2½-inch biscuit cutter to cut out biscuits, pressing straight down without twisting. The cutter should go all the way through the dough.
Place the biscuits ½-inch apart on the prepared baking sheet. For extra flavor, brush the tops with a little more buttermilk before baking. The dough scraps can be gathered, rerolled, and cut into additional biscuits—there's no waste here!
Bake Until Golden Brown and Crisp
Bake the biscuits for 12-15 minutes until they're golden brown on top and the edges are set. You'll notice they puff up dramatically in the oven—that's a good sign! The centers should still be slightly soft when you remove them from the oven.
Let the biscuits cool on the baking sheet for 2 minutes before transferring to a wire rack. Serve warm with honey butter, gravy, or your favorite jam. The secret to perfect biscuits? Don't peek in the oven while they're baking—every time you open it, you lose heat and steam, which can make them spread too much.
Pro Tips For Making Bob'S Red Mill Buttermilk Biscuit
- Cut Butter in Cubes: DESCRIPTION: Use ½-inch cubes of cold, unsalted butter—never pats or slices. The larger pieces melt slower, creating more layers and flaky texture (yes, even if your hands get tired, resist the urge to pulse them in the food processor).
- Measure Flour Right: DESCRIPTION: Spoon the Bob’s Red Mill flour into the measuring cup, then level it with a knife—don’t scoop directly from the bag. This recipe relies on precise ratios, and packing it down changes the chemistry (I learned this after making biscuits that tasted dense and flat).
- Don’t Overwork the Dough: DESCRIPTION: Stir the buttermilk into the flour mixture just until combined—no more than 10-12 turns with a fork. Overmixing develops gluten, and those biscuits turn out tough instead of tender (I’ve done it; it’s a crime against breakfast).
- Press, Don’t Roll: DESCRIPTION: Use a glass or metal measuring cup to press the dough into the pan instead of rolling it. This keeps the layers intact and gives you that signature height without crushing the butter (and saves your forearms from exhaustion).
Health benefits of bob's red mill buttermilk biscuit
Whole Grain Advantage
Bob's Red Mill flour delivers whole grain benefits without sacrificing texture. Unlike refined white flour, it retains fiber and nutrients from the wheat kernel, including B vitamins, magnesium, and antioxidants. Each biscuit provides about 3 grams of fiber—great for digestive health—while still achieving that signature flaky layer.
The lower glycemic index also helps stabilize blood sugar better than white flour options. 💪
Protein Powerhouse
These biscuits pack 4 grams of protein per serving thanks to Bob's Red Mill flour's higher protein content compared to standard all-purpose flour. The Parmesan cheese adds an extra 2 grams of protein per biscuit, making this a surprisingly satisfying breakfast option.
For muscle maintenance or post-workout recovery, these biscuits pair perfectly with scrambled eggs or turkey sausage. The protein helps keep you full longer than traditional biscuits made with refined flour.
Healthy Fats for Satiety
The unsalted butter used in this recipe provides satiating fats that support brain function and nutrient absorption. Each biscuit contains about 5 grams of fat, but these are the heart-healthy monounsaturated fats found in butter.
The buttermilk adds probiotics that support gut health, while the Parmesan contributes calcium for bone strength. This combination makes these biscuits more than just a carb source—they're a balanced part of a meal. ✨
Low-Sodium Option
By using coarse kosher salt (which is less dense than table salt), you can control sodium content more precisely. For a lower-sodium version, reduce the salt to ½ teaspoon—you'll still get flavor without the blood pressure spike.
The Parmesan cheese provides enough umami depth to compensate. This makes these biscuits heart-healthier while maintaining that classic Southern taste. The buttermilk's natural tang also helps balance any reduced saltiness.
Gluten-Sensitive Adaptation
While not gluten-free, this recipe can be adapted for gluten sensitivity by substituting Bob's Red Mill flour with a 1:1 gluten-free baking flour blend (like Bob's Red Mill's own GF blend). The texture will be slightly denser, but you'll still get that buttery flavor.
For celiac disease, ensure your blend contains xanthan gum for proper structure. The buttermilk and butter remain safe for most gluten-sensitive individuals, making this an easy modification when needed.
Energy-Boosting Carbs
The complex carbohydrates in Bob's Red Mill flour provide sustained energy without the blood sugar spikes of white flour. The fiber content slows digestion, making these biscuits ideal for breakfast or pre-workout fuel.
Pair them with Greek yogurt or fruit for a balanced meal that keeps energy levels steady throughout the morning. The Parmesan adds a mineral boost of calcium and phosphorus, supporting muscle function during physical activity. 💡
Nutrition facts
Frequently asked questions
Why does Bob's Red Mill flour make these biscuits flakier?
The higher protein content in Bob's Red Mill flour creates stronger gluten strands that trap steam during baking, forming those signature flaky layers. The whole grain structure also absorbs moisture differently than refined flour, keeping the biscuits tender while creating crisp edges. This is why you'll notice the golden flakes that set these apart from standard recipes.
Can I make these biscuits without buttermilk?
Mix 1 tablespoon lemon juice or vinegar with ¾ cup milk and let it sit for 5 minutes to create a buttermilk substitute. The acidity is key for activating the baking powder and creating that tender crumb. If you're short on time, plain yogurt works too—just use ¾ cup plain yogurt instead of the buttermilk.
How do I fix biscuits that spread too much?
Over-spreading usually happens when the butter melts too quickly or the oven isn't hot enough. First, make sure your oven is preheated to 425°F for at least 15 minutes before baking. Also, chill the dough for the full 30 minutes before rolling—this helps maintain structure. If they still spread, reduce your oven temp to 400°F and bake for 15-18 minutes instead.
What's the best way to reheat leftover biscuits?
Wrap biscuits in a damp paper towel and reheat in a 350°F oven for 5-7 minutes until warm and crisp. For microwave reheating, wrap in a damp towel and heat for 10-15 seconds—this prevents them from drying out. The steam from the damp towel helps restore that fresh-from-the-oven texture. Store leftovers in an airtight container for up to 3 days.
Can I add cheese or herbs to these biscuuts?
Yes! For extra flavor, try adding ½ cup shredded cheddar or 1 tablespoon chopped fresh chives to the dough. The Parmesan already adds depth, but sharp cheeses like cheddar or Gouda create delicious variations. Just be aware that adding cheese may make the dough slightly wetter—adjust with 1-2 tablespoons extra flour if needed. Herbs like rosemary or thyme also pair beautifully with savory toppings.