How to Make Savory Tomato Buttermilk Biscuits #shorts

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Издатель Aug 13, 2026

Flaky biscuit layers are NOT reserved for experienced bakers.

These homemade buttermilk biscuits use a straightforward folding technique that helps create tender layers while keeping the process completely approachable.

The key is paying attention to two little details: keep that grated butter COLD, and handle the dough gently.

Minoo's Pro Tip: add the buttermilk in three stages and mix only until the dough comes together. Overworking it can make your biscuits denser instead of tender.

And yes, those little pieces of seeded, finely diced tomato give this version a savory touch that makes the finished biscuits stand out in the best way.

Save this for your next brunch, soup night, or comforting dinner side, and share it with someone who loves baking from scratch.

Here’s the full recipe:

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 8 Biscuits

Ingredients

-¾ Cup Cold Butter
-3 ½ Cups Self Rising Flour (Or Sub 3 ½ Cup All Purpose Flour, 1 Tbsp Baking Powder, 2 Tsp Salt)
-1 ¼ Cup Buttermilk (Or Sub 1 ¼ Cup Regular Milk and 1 Tbsp Vinegar)
-1 Cup Tomatoes seeded and finely diced
-1 Egg beaten (for egg wash)

Instructions

1. Prepare the butter: Grate the ¾ cup cold butter using a box grater and place in the freezer for 10 minutes. This keeps the butter cold for maximum flakiness.
2. Prepare the tomatoes: Rinse and cut the 1 cup tomatoes in half, remove all seeds completely (this prevents soggy biscuits), then dice into very small pieces. Pat thoroughly dry with paper towels.
3. Combine dry ingredients: In a large bowl, combine the 3½ cups self-rising flour, prepared diced tomatoes, and frozen grated butter. Toss gently to distribute.
4. Add liquid: Pour in the 1¼ cups buttermilk in three additions, stirring gently between each addition until just combined. The dough will look shaggy.
5. Create layers: Turn the dough onto a lightly floured surface and gently bring together. Using a rolling pin, flatten to about ¾ inch thick, then fold the dough in half. Turn 90 degrees and repeat this flatten-and-fold process 5 more times. This creates the flaky layers.
6. Shape and cut: After the final fold, roll the dough to 1½ inches thick. Cut into 8 even squares or rounds using a sharp knife or biscuit cutter. Place on a buttered and floured baking sheet, spacing 2 inches apart.
7. Bake: Brush tops with the beaten egg. Bake at 375°F for 28-30 minutes, until golden brown on top. Serve immediately while warm.

#HomeBaker #HomemadeGoodness #SavoryButtermilkBiscuits #fblifestyle