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Ultra Flaky and Tender Southern Buttermilk Biscuits

A stack of three tall, flaky buttermilk biscuits with golden brown tops sitting on a white plate.
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Follow these steps to make tall, flaky, and tender buttermilk biscuits from scratch with a rich, buttery flavor.

Ingredients

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  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
  • 3/4 cup cold buttermilk, plus extra for brushing

Instructions

  1. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  2. Add the cold butter cubes to the flour mixture. Use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
  3. Make a well in the center of the dry ingredients and pour in the cold buttermilk. Mix gently with a fork until just combined. Do not overmix; the dough will be shaggy.
  4. Turn the dough out onto a lightly floured surface. Gently pat the dough into a rough rectangle about 1 inch thick.
  5. Fold the dough into thirds, like a letter. Turn the dough 90 degrees and gently pat it down again to about 3/4 inch thickness. This folding creates layers.
  6. Use a biscuit cutter (do not twist the cutter) to cut out rounds. Place the rounds close together on an ungreased baking sheet for softer sides, or farther apart for crispier sides.
  7. Brush the tops lightly with extra buttermilk.
  8. Bake in a preheated oven at 425 degrees Fahrenheit for 12 to 15 minutes, or until the biscuits are golden brown and have risen tall.
  9. Serve warm.

Notes

  • Keep all ingredients, especially the butter and buttermilk, very cold for the flakiest results.
  • Do not twist the biscuit cutter when cutting; pressing straight down helps the biscuits rise evenly.
  • For extra height, stack the cut dough rounds on top of each other before baking.

Nutrition

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