John Kanell’s buttermilk biscuit recipe from his Preppy Kitchen YouTube channel has become a favorite for busy families everywhere. These aren’t your ordinary biscuits – they’re the kind that turn leftover night into something special and make any dinner feel like a celebration.

What makes this recipe so popular is how simple it really is. There’s no waiting around for dough to chill, and kids actually love helping with the folding and stacking steps.

John walks you through every detail, from keeping that butter cold to getting those perfect flaky layers that make everyone think you’re a baking genius.

Key Takeaways

• Cold butter and gentle mixing create the flaky, tender layers that make these biscuits special
• The folding technique builds height and creates beautiful layers without any complicated steps
• These biscuits freeze beautifully and can be baked straight from the freezer for busy weeknight dinners

Getting Your Ingredients and Tools Ready

Picking Your Flour and Butter

John uses regular all-purpose flour for these biscuits. He measures out 240 grams or 2 cups.

If you’re using measuring cups instead of a kitchen scale, don’t pack the flour down. Give it a gentle fluff in the container first.

Then sprinkle it into your measuring cup and level it off with a knife.

For butter, you’ll need 6 tablespoons of cold, unsalted butter. That’s about 85 grams if you have a scale.

John sets aside 2 tablespoons for later and cubes up the rest.

The butter needs to stay really cold. If you’re getting everything ready ahead of time, cube the butter but pop it right back in the fridge.

Soft butter won’t give you those amazing flaky layers.

Cold Ingredients Make Better Biscuits

Temperature matters a lot when making biscuits. John talks about having “ice cold skeleton hands” which actually helps with pastry making.

Cold butter creates little pockets in the dough that puff up in the oven.

Your buttermilk should be cold too. John uses 3/4 cup of cold buttermilk.

Those cold ingredients work together to make biscuits that are tall and flaky instead of flat and dense.

If your hands run warm, don’t worry. John suggests using a pastry blender instead of your hands to work the butter in.

Understanding Buttermilk

Buttermilk does more than add flavor to these biscuits. It’s the acid that reacts with the baking soda to help them rise up high and fluffy.

John mentions he used to drink buttermilk as a kid because he loved that tangy taste.

You need exactly 3/4 cup of buttermilk for this recipe. John even mentions having a special 3/4 cup measuring cup that he finds super handy for recipes like this.

The buttermilk also gets brushed on top of the biscuits before baking. This gives them a golden color and adds extra tangy flavor right when you take that first bite.

Kitchen Tools That Help

Here are the tools John uses that make biscuit-making easier:

Essential Tools:

• Large mixing bowl
• Kitchen scale (for best results)
• Measuring cups and spoons
• Whisk
• Rolling pin
• Bench scraper

Really Helpful Tools:

• 2.5-inch round cookie cutter
• Pastry blender (if you have warm hands)
• 3/4 cup measuring cup
• Pastry brush

John really loves his bench scraper. He uses it to lift the dough and help with folding.

It makes handling the sticky dough much easier than trying to use just your hands.

A kitchen scale gives you the most accurate measurements. But if you’re using cups, John reminds you not to scoop the flour directly from the container.

Getting Your Biscuit Dough Ready

Getting Your Flour Just Right

John starts with the most important step – measuring that flour properly. He swears by using a kitchen scale for the best results, weighing out 240 grams of all-purpose flour.

If you’re sticking with measuring cups like most of us do, don’t just scoop that flour straight from the bag! John shows us the gentle way – fluff up your flour in the container first, then sprinkle it into your measuring cup and level it off with a knife.

This little trick keeps your biscuits from getting dense and heavy.

Getting the Dry Stuff Together

Once your flour is ready, it’s time to add all the dry ingredients. John whisks everything together in a large bowl:

• 1 tablespoon baking powder – for that perfect rise
• 2 teaspoons granulated sugar – just a touch of sweetness that also makes the biscuits tender
• 3/4 teaspoon salt – John loves using sea salt instead of regular table salt since it’s not as harsh
• 1/4 teaspoon baking soda – this works with the buttermilk to give extra lift

He mentions how sugar does more than just sweeten – it actually makes the dough softer and more tender. One quick whisk brings it all together before moving to the next step.

Cutting in the Cold Butter

Here’s where things get fun! John uses 6 tablespoons of cold unsalted butter (that’s 85 grams).

He sets aside 2 tablespoons for later and cubes up the rest into small pieces.

The butter needs to stay cold – if you’re prepping ahead, cube it and pop it right back in the fridge. John sprinkles the butter pieces into the flour instead of dumping them all at once.

This keeps them from clumping together.

Working the Dough Together

Now comes the choice – clean hands or a pastry blender. John goes with his hands since he jokes about having “ice cold skeleton hands” that are perfect for pastry work.

If your hands run warm, that pastry blender will be your best friend.

He works the butter into pea-sized pieces, breaking them apart gently with his fingers. The goal is keeping those little butter nuggets throughout the dough – they’ll puff up in the oven and create those flaky layers we all love.

After washing his hands, John adds 3/4 cup of cold buttermilk while stirring very gently. The key is being super gentle once that liquid hits the flour.

Too much stirring makes tough biscuits, and nobody wants that! He stirs just until everything comes together in a shaggy, messy dough.

Combining and Forming the Biscuit Dough

Pouring in Cold Buttermilk

John reaches for his treasured three-quarter measuring cup to add 180 mils of cold buttermilk to the butter-flour mixture. He drizzles it in slowly while stirring gently with a spoon.

The key here is being super gentle with the dough. Once liquid meets flour, you don’t want to wake up the gluten and end up with tough biscuits.

John stirs just until things start coming together – no more than that.

The mixture looks shaggy and messy at this point. That’s totally normal!

He finds any dry flour pockets and nudges them into the wet parts without trying to force a smooth dough.

Bringing Dough Together Gently

Time to move this messy mixture to a lightly floured work surface. Don’t panic if it looks like a pile of nonsense rather than proper dough – that’s exactly what it should look like!

John pats the shaggy mixture down into a rectangle shape. He aims for about 10 by 8 inches, which is a bit bigger than a regular sheet of paper.

The dough feels soft and smells amazing at this stage. All those butter pieces are waiting to create flaky layers in the oven.

Creating Layers Through Patting and Folding

Now comes the fun part that John’s kids love helping with! He folds the rectangle like a letter into thirds.

The first fold might be a bit dodgy – that’s completely normal.

Using his bench scraper to help lift and fold, he picks up any loose crumbs and places them on top. Then he turns the dough 90 degrees and gets ready for the next step.

Why This Works:

• Creates butter layers for flakiness
• Builds structure without overworking
• Makes biscuits rise tall and beautiful

Rolling and Folding Methods

John rolls the dough back out to an 8 by 10 inch rectangle, about a quarter-inch thick. He keeps his rolling pin lightly floured and relies on his bench scraper to lift the dough instead of adding too much extra flour.

He repeats the folding process – fold in thirds, turn 90 degrees, roll out again. After the third fold and rotate, he rolls the dough one final time.

For the last roll, he aims for three-quarters to half-inch thickness in a 10 by 5 inch rectangle. This gives the biscuits enough height to rise properly in the oven instead of staying paper-thin.

The dough transforms from that original shaggy mess into something smooth and workable through this gentle folding technique.

Shaping and Cutting Your Biscuit Dough

Working with Your Biscuit Cutter

John shows us the secret to perfect biscuit edges – and it’s all about keeping that cutter nice and floured. He dips his 2.5-inch cookie cutter in flour between each cut.

This little trick stops the dough from sticking to the edges.

Why this matters: When dough sticks to your cutter, it seals the edges down. Those sealed edges won’t rise properly in the oven.

Here’s what John does:

• Dip the cutter in flour before each cut
• Press straight down without twisting
• Keep edges free so they can puff up beautifully

The goal is to cut clean circles that will rise tall and create those lovely flaky layers we all love.

Working with Leftover Dough Pieces

Don’t toss those scraps! John calls his extra biscuit “Scrappy” – and honestly, that’s the kind of kitchen humor that makes baking fun.

Here’s his simple approach to the leftover bits:

1. Press pieces together gently with your hands
2. Don’t roll again – just pat and press
3. Cut more biscuits from the reformed dough

The truth about scraps: These won’t look as pretty as your first batch. They might be a bit more rustic.

But they’ll still taste amazing, and your family won’t complain one bit.

John keeps it real – these re-rolled biscuits won’t have quite the same flaky layers, but they’re still delicious and worth making.

Setting Up Biscuits on Your Baking Sheet

Here’s something that might surprise you – John places his biscuits so they’re almost touching on the pan. This isn’t a mistake!

The spacing trick:

• Line your baking sheet with parchment paper
• Place biscuits close together (nearly touching)
• This helps them rise evenly and supports each other

Before they go in the oven, John adds one final touch:

• Brush tops only with buttermilk
• Leave the sides alone – they need to stay free to rise
• This gives a beautiful golden color and adds tangy flavor

John mentions a great make-ahead tip too. You can freeze these unbaked cut biscuits for up to a month.

When you’re ready to bake them, just add two extra minutes to the baking time – no need to thaw first.

Getting Your Biscuits in the Oven

Adding Buttermilk on Top for Golden Color

John shows us a sweet little finishing touch that makes all the difference. Before those beauties go into the oven, he brushes just the tops with a bit of buttermilk.

Don’t brush the sides – keep those edges free so they can rise up properly. The buttermilk gives the biscuits that gorgeous golden color we all love to see.

Plus, it adds a lovely tangy flavor right when you take that first bite.

Use a pastry brush if you have one, but honestly, even a spoon works in a pinch. Just a light coating is all you need.

Make-Ahead Freezer Storage Tips

Here’s something busy moms will love – these biscuits freeze like a dream! Once you’ve cut your biscuits but before baking, you can pop them right into the freezer.

They’ll keep for about one month frozen. When you’re ready to bake them:

• No thawing needed – bake straight from frozen
• Add just 2 extra minutes to the baking time
• They’ll taste just as fresh and flaky

This trick is perfect for those nights when you want fresh biscuits but don’t have time to make them from scratch.

Oven Temperature and Timing

John sets his oven nice and hot at 425°F. The high heat is what creates those tall, flaky layers we’re after.

Baking time: 12-15 minutes

What to look for: Golden brown tops

He places the biscuits almost touching on the baking sheet. This isn’t an accident – when they’re close together, they rise more evenly and support each other as they bake.

Line your baking sheet with parchment paper or use a silicone mat to prevent sticking.

Serving Suggestions and Finishing Touches

Creating Simple Honey Butter

John shows us how easy it is to make honey butter while the biscuits bake. He grabs a few tablespoons of room temperature butter – you can use as much as your family likes.

The beauty of honey butter is its simplicity. Just mix softened butter with honey until it’s smooth and creamy.

Start with equal parts and adjust to taste.

Tips for perfect honey butter:

• Let butter sit out for 30 minutes before mixing
• Add a pinch of sea salt for extra flavor
• Store covered in the fridge for up to a week

Matching Biscuits with Different Dishes

These buttermilk biscuits work magic with so many meals. John mentions how they can transform even leftover dinners into something special.

They’re perfect when you’re visiting friends and want to bring something homemade but easy. Drop biscuits work just as well for busy nights.

Great pairing ideas:

• Breakfast: Scrambled eggs and bacon
• Lunch: Chicken salad or soup
• Dinner: Fried chicken or beef stew
• Snacks: Just butter and jam

Even second-night leftovers feel fresh when you serve warm biscuits alongside them.

Keeping and Using Extra Biscuits

John shares a fantastic tip about freezing unbaked biscuits. Cut them out and freeze them on a baking sheet.

Once frozen, store them in bags for up to a month.

Baking frozen biscuits is simple. Pop them straight from freezer to oven.

Just add two extra minutes to the regular baking time.

Storage tips:

• Keep baked biscuits covered at room temperature for 2 days
• Reheat in a 350°F oven for 5 minutes
• Split and toast day-old biscuits for breakfast
• Freeze unbaked biscuits for quick future meals

The honey butter keeps well in the fridge. Just let it soften before serving with your fresh or reheated biscuits.