Yes, biscuits can still be flaky without buttermilk, but buttermilk does play a helpful role in enhancing texture and flavor. Buttermilk’s acidity reacts with baking soda or baking powder to create a tender crumb and slight tang, contributing to a soft yet flaky biscuit.Without buttermilk, you can use regular milk, cream, or a milk-and-lemon juice/vinegar mixture as a substitute. The key to flaky biscuits lies in:[custom_list][custom_list_item name="Cold Fat" description="Using cold butter or shortening and cutting it into the flour creates flaky layers."][custom_list_item name="Minimal Mixing" description="Overworking the dough develops gluten, making biscuits tough instead of flaky."][custom_list_item name="Proper Baking" description="Baking at the right temperature ensures the fat melts and creates steam, lifting the layers."][/custom_list]While buttermilk adds flavor and tenderness, careful technique can produce flaky biscuits without it.