Pine State Biscuits Recipe: Flaky Buttermilk Biscuits

Pine State Biscuits are a beloved Pacific Northwest specialty, known for their towering, flaky layers and rich, buttery flavor. This recipe recreates that signature texture at home using a simple technique of folding and layering the dough, which creates those impressive, craggy layers. The key is using cold butter and handling the dough as little as possible to ensure a light, tender crumb that’s perfect for smothering in gravy or jam.

Ingredients

2 cups (250 g) all-purpose flour, plus more for dusting
1 tablespoon (12 g) baking powder
1 teaspoon (5 g) salt
1 tablespoon (12 g) granulated sugar
1/2 cup (1 stick / 113 g) unsalted butter, very cold, cut into small cubes
3/4 cup (180 ml) buttermilk, cold
2 tablespoons (30 ml) melted butter, for brushing (optional)

Instructions

Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, salt, and sugar. Add the cold butter cubes and toss to coat them in the flour mixture.
Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse meal with some pea-sized butter pieces remaining. It’s okay if a few larger chunks remain—they create the flaky layers.
Pour the cold buttermilk into the flour mixture and stir with a spatula or wooden spoon just until a shaggy dough forms. Do not overmix.
Turn the dough out onto a lightly floured surface. Gently pat it into a rough rectangle about 1 inch thick.
Fold the dough in half like a letter (fold the right third over the middle, then the left third over that). Gently pat it back into a 1-inch-thick rectangle. Repeat this folding process 2 more times. This creates the flaky layers.
After the final fold, pat the dough into a rectangle about 1 inch thick. Use a sharp biscuit cutter or a knife to cut out biscuits. Press straight down without twisting, which would seal the edges and prevent rising.
Place the biscuits on the prepared baking sheet, leaving about 1 inch of space between them. For softer-sided biscuits, place them closer together.
Bake for 12-15 minutes, or until the biscuits are golden brown and have risen tall. The internal temperature should register 200°F (93°C) in the center, but for biscuits, the visual cue of golden brown is key.
Remove from the oven and brush the tops with melted butter, if desired. Serve warm.

Tips

Keep everything cold: The butter and buttermilk must be very cold. If your kitchen is warm, chill the flour mixture and butter in the freezer for 10 minutes before adding the buttermilk. This prevents the butter from melting before baking, which is essential for flaky layers.
Don’t overwork the dough: Overmixing develops gluten, which makes biscuits tough. Mix until just combined, and handle the dough as little as possible during folding and cutting.
Use a sharp cutter: A dull cutter or twisting when cutting seals the edges and hinders rising. Use a sharp, round cutter and press straight down.
Substitution for buttermilk: If you don’t have buttermilk, add 1 tablespoon of lemon juice or white vinegar to 3/4 cup of whole milk and let it sit for 5 minutes. This will curdle slightly and mimic the acidity of buttermilk.

Serving Suggestions

These biscuits are incredibly versatile. Serve them warm with butter and honey or your favorite jam for breakfast. They also make the perfect base for eggs Benedict, or split and filled with fried chicken for a Southern-inspired sandwich. For a classic Southern meal, serve them alongside sausage gravy or with a bowl of chili.

Variations

Cheese Biscuits: Add 1/2 cup (50 g) of shredded sharp cheddar cheese and a pinch of cayenne pepper to the dry ingredients before adding the buttermilk.
Herb Biscuits: Stir in 2 tablespoons of chopped fresh chives, parsley, or rosemary with the buttermilk.
Sweet Biscuits: Increase the sugar to 2 tablespoons and add 1 teaspoon of vanilla extract to the buttermilk. Serve with fresh berries and whipped cream.
Drop Biscuits: For a quicker version, skip the folding and cutting. Simply drop spoonfuls of the dough onto the baking sheet and bake for 12-14 minutes. They won’t be as tall, but they’ll be just as delicious.

Storage and Reheating

Store leftover biscuits in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, place them in a 350°F (175°C) oven for 5-7 minutes until warm and crisp. You can also microwave them for 20-30 seconds, but they will be softer. For longer storage, freeze the baked biscuits in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Reheat frozen biscuits directly in the oven at 350°F (175°C) for 10-12 minutes.

Frequently Asked Questions

Why didn’t my biscuits rise? The most common reason is that the butter wasn’t cold enough, or the dough was overworked. If the butter melts before baking, it won’t create steam to lift the biscuits. Also, ensure your baking powder is fresh—it loses potency over time.

Can I use self-rising flour? Yes, you can substitute self-rising flour for the all-purpose flour, baking powder, and salt. Use 2 cups (250 g) of self-rising flour and omit the baking powder and salt from the recipe.

Why are my biscuits tough? Tough biscuits are usually the result of overmixing the dough, which develops too much gluten. Mix until the dough just comes together, and handle it gently during folding and cutting.

Can I make the dough ahead of time? Yes, you can prepare the dough and cut the biscuits, then place them on a baking sheet and refrigerate for up to 24 hours. You can also freeze the unbaked biscuits for up to 3 months. Bake from frozen, adding a few extra minutes to the baking time.

What can I use if I don’t have a biscuit cutter? You can use a clean, sharp knife to cut the biscuits into squares or rectangles. Alternatively, you can use a drinking glass, but it may be less sharp and could seal the edges.

Can I use salted butter? Yes, but reduce the salt in the recipe to 1/2 teaspoon to avoid overly salty biscuits.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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