Cletus's Flaky Buttermilk Biscuits
The recipe that started it all in the holler
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When I first started this channel, it was because I finally got my buttermilk biscuits right again — tall, flaky, golden, and tender. I had been messing them up for years, but one day it all clicked. These biscuits are the reason Cletus Cook House exists. They’re the kind of biscuits that make people stop and say “Lord have mercy.”
Nothing says Southern comfort like a pan of hot, flaky buttermilk biscuits fresh from the oven — or straight off the campfire. Tall, buttery layers with a golden crust on the outside and soft, tender inside. These are the real deal, partner. You can just drop them on the pan and cook them drop style or you can use biscuit cutters
Ingredients (makes 8–10 biscuits)
- 2 cups all-purpose flour
- 1 Tbsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 6 Tbsp cold unsalted butter
- 1 cup cold buttermilk
- Extra flour for dusting
- 2–3 Tbsp melted butter for brushing
How to Make Cletus's Flaky Buttermilk Biscuits
- 1. Preheat oven to 425°F. Keep everything cold — that’s the secret to tall, flaky layers.
- 2. In a large bowl, mix the flour, baking powder, baking soda, and salt.
- 3. Cut in the cold butter using a pastry cutter or your fingers until you have pea-sized crumbs.
- 4. Make a well in the center and pour in the cold buttermilk. Stir gently just until combined — the dough will be shaggy. Do not overmix.
- 5. Turn the dough out onto a lightly floured surface. Fold it over itself 3–4 times to create layers (this is what gives you those beautiful flaky biscuits).
- 6. Pat the dough out to about 1-inch thick. Cut with a biscuit cutter or sharp knife. Do not twist the cutter — that seals the edges and stops them from rising tall.
- 7. Place biscuits on a baking sheet or in a cast-iron skillet. Brush the tops with melted butter. Bake 12–15 minutes until golden brown on top.
- 8. Brush with more melted butter as soon as they come out of the oven. Serve hot!
Holler Tips from Cletus
- Keep everything ice-cold for maximum flakiness — even put your bowl and cutter in the fridge for a few minutes if it’s warm in the kitchen.
- Don’t overwork the dough. Gentle handling is key.
- For extra tall biscuits, place them close together in the pan so they help each other rise.
- These freeze great. Bake from frozen at 425°F for a few extra minutes when you need fresh biscuits fast.
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These biscuits started it all for me. Got a tweak or your own family biscuit secret? Drop it in the comments or holler at me! I read every one.
