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Amazing 12 Buttermilk Biscuits That Flake Perfectly

Buttermilk Biscuits That Flake Perfectly
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Learn to bake tender Southern buttermilk biscuits that flake perfectly, achieving tall layers and 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 tablespoon granulated sugar
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
  • 3/4 cup cold buttermilk, plus more for brushing

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
  3. Cut the cold butter into the dry ingredients using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  4. Pour in the cold buttermilk all at once. Stir gently with a fork until just combined. Do not overmix. The dough will be shaggy.
  5. Turn the dough out onto a lightly floured surface. Gently fold the dough over itself 3 or 4 times to create layers.
  6. Pat or lightly roll the dough to about 3/4-inch thickness.
  7. Use a biscuit cutter (about 2 inches) to cut straight down without twisting. Place the cut biscuits onto the prepared baking sheet, touching slightly for softer sides or spaced apart for crispier sides.
  8. Brush the tops lightly with extra buttermilk.
  9. Bake for 12 to 15 minutes, or until the biscuits are golden brown and puffed high.
  10. Serve warm immediately.

Notes

  • Keep your butter and buttermilk very cold for the best flakiness. Cold fat creates steam pockets that lift the layers.
  • Do not twist the biscuit cutter; press straight down to maintain the layers you created during folding.
  • For extra flavor, you can brush the tops with melted butter right after they come out of the oven.

Nutrition

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