Gordon Ramsay Biscuits Recipe – Flaky, Buttery, Foolproof

The Gordon Ramsay Biscuits Recipe was one of those “wait… Gordon makes biscuits?” moments for me. I grew up thinking biscuits were purely Southern comfort food — something my aunt made from scratch with Crisco and zero measurements. Then I saw Gordon make his version: tall, golden, buttery biscuits that flake like puff pastry but without the stress. Game. Changer.

The first time I made them, I totally overmixed. They came out tough and more like hockey pucks than flaky pillows. But after watching Gordon’s technique — gentle folding, cold butter, and that all-important “don’t twist the cutter” tip — I got it. The biscuits rose high, the layers separated beautifully, and the flavor was rich without being heavy.

I’ve made these for breakfast sandwiches, Thanksgiving sides, and even with fried chicken. They’re versatile, they reheat like a dream, and they smell like a bakery explosion in the best way.

Why Gordon Ramsay Biscuits Recipe Works & Where Most Go Wrong

• Overmixing the dough. This toughens the biscuits. Mix until just combined.
• Warm butter = no layers. Keep everything cold — butter, milk, even the flour if you’re fancy.
• Twisting the cutter. Don’t. It seals the edges and stops them from rising.
• Baking too low. Ramsay uses high heat (425–450°F) for tall, golden tops.
• Skipping the butter brush. A little melted butter on top adds shine and deep flavor.

What Gordon Ramsay Says About Biscuits

Gordon’s all about technique over shortcuts. He treats biscuit dough like a laminated pastry — folds it gently, chills it before baking, and always bakes in a hot oven. His version often uses buttermilk, a little grated cheese, or herbs for extra character, and he never forgets the finishing butter brush.

How I Make Gordon Ramsay Biscuits Recipe My Way

Gordon keeps it precise and rustic — cold butter, strong flour, hot oven. And honestly? It works every time. But I’ve added my own touches after a few (very humbling) trial runs. First, I freeze the butter for 10 minutes before grating it. Yes, grating. It makes the lamination effortless and keeps the dough airy.

I also fold the dough like a letter once or twice before cutting — Ramsay-style — which gives you those beautiful layers. And if I’m feeling extra, I mix a little cheddar and chives right into the dough. Absolute magic with eggs or fried chicken.

If you love these, pair them with my Gordon Ramsay Sausage Gravy Recipe — that combo is pure Southern luxury.

Ingredients For Gordon Ramsay Biscuits Recipe (with my notes)

Dry Ingredients:

• 2 cups all-purpose flour (plus more for dusting)
• 1 tbsp baking powder
• ½ tsp baking soda
• 1 tsp kosher salt
• 1 tsp sugar (optional, for subtle sweetness)

Wet Ingredients:

• 6 tbsp unsalted butter, very cold or frozen (grated)
• ¾ cup buttermilk, very cold (plus extra for brushing)
• Optional: ½ cup sharp cheddar cheese, grated
• Optional: 2 tbsp fresh chives or parsley, chopped

To finish:

• 1 tbsp melted butter, for brushing

How To Make Gordon Ramsay Biscuits Recipe Step By Step

1. Preheat your oven to 450°F. Line a baking sheet with parchment.
2. Mix the dry ingredients in a large bowl: flour, baking powder, baking soda, salt, and sugar.
3. Grate the frozen butter directly into the flour mix. Toss lightly with fingers or a fork to coat.
4. Add buttermilk. Stir gently with a spatula or wooden spoon until just combined. If using cheese and herbs, fold them in now.
5. Turn dough out onto a floured surface. Pat into a rectangle about 1-inch thick. Fold like a letter (top third down, bottom third up), then rotate and repeat once more. This creates layers.
6. Pat to ¾–1 inch thick. Use a floured round biscuit cutter (2.5 inches is perfect). Press straight down — don’t twist!
7. Place on baking sheet. Biscuits should be close but not touching. Brush tops with extra buttermilk for shine.
8. Bake for 12–15 minutes, until golden brown and tall. Brush immediately with melted butter.
9. Cool for 5 minutes (if you can wait), then dig in.

What I Got Wrong (And How I Fixed It)

• I overworked the dough. Result: flat, dense biscuits. Now I stop mixing when there’s still a few dry bits — they work themselves out during folding.
• Twisted the cutter. Big mistake. It sealed the edges. I now press straight down like Gordon always says.
• Skipped the chill. Once, I worked too slow and the butter softened. I chill the cut biscuits in the fridge for 10 minutes before baking when needed.
• Used warm milk. Nope. Only cold buttermilk = maximum rise and flake.

Pro Tips That Change The Game For Gordon Ramsay Biscuits Recipe

• Freeze your butter before grating. This keeps layers distinct and dough cold.
• Use buttermilk, not regular milk. The acidity activates the baking soda for better rise.
• Don’t overwork the dough. The less you knead, the fluffier the biscuits.
• Layer and fold the dough. This gives them that beautiful flake Gordon is known for.
• Cut into squares if you’re short on time. Ramsay does this in his hot honey version — faster, no re-rolling.

Variations That Actually Hold Up For Gordon Ramsay Biscuits Recipe

• Sausage & Cheddar (Gordon’s version): Fold in cooked breakfast sausage, sharp cheddar, and chives. Finish with a drizzle of hot honey.
• Herb & Garlic: Add 1 tsp garlic powder and 1 tbsp fresh thyme or rosemary.
• Sweet Maple Biscuit: Add 1 tbsp maple syrup and a touch of cinnamon to the dough — dreamy with butter.
• Cheddar-Jalapeño: Add shredded cheddar and finely diced fresh jalapeño for a spicy-savoury kick.

How To Store & Use Leftover Gordon Ramsay Biscuits

• Room temp: Store in an airtight container for up to 2 days.
• Fridge: Lasts up to 5 days. Reheat in oven at 350°F for 5–7 minutes.
• Freezer: Freeze raw or baked. If raw, freeze cut biscuits, then bake from frozen +3 extra mins.
• Leftover ideas: Biscuit breakfast sandwich, chicken biscuit sliders, or biscuit “croutons” in soup.

FAQs

What makes Gordon Ramsay’s biscuits different?

He uses frozen butter grated in, folds the dough like puff pastry, and bakes at a high temp for maximum flake — plus he often adds sausage and cheddar.

Can I use regular milk instead of buttermilk?

You can, but for best rise and tenderness, use buttermilk or make your own: ¾ cup milk + 1 tbsp vinegar or lemon juice, rest 10 mins.

Why do my biscuits not rise?

Usually from overmixing, warm butter, or low oven temp. Also — don’t twist the cutter!

What’s the hot honey glaze Gordon uses?

Just honey warmed with chili flakes or hot sauce. Drizzle over savory biscuits for a sweet-spicy finish.

Can I make these ahead of time?

Yes! You can cut the raw dough, freeze the biscuits, then bake straight from frozen. Gordon even recommends this in his own version.

From My Kitchen To Yours

These biscuits became my go-to every time I want to impress someone at brunch — no fuss, all flavor. I hope they flake up perfectly for you too.