Flaky Buttermilk Biscuits Recipe

honey being drizzled on flaky buttermilk biscuits

4.93 from 14 votes

Flaky Buttermilk Biscuits Recipe

Mile-high, light and flaky buttermilk biscuits are a Southern classic. With buttery, tender insides and golden, crispy tops, they’re a family favorite every time. Made with just a few pantry staples and ready in 30 minutes, these easy biscuits are perfect for breakfast sandwiches, alongside soups, or simply with butter and jam.

Prep Time7

Cook Time13

Chill Time10

Total Time30

Course: Breads

Cuisine: Southern

Servings: biscuits

Calories: 205kcal

Author: Eden Westbrook

Ingredients

2 cups all purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
6 tablespoon unsalted butter cold and cubed or grated
¾ cups whole buttermilk cold; low-fat works too
1 tablespoon buttermilk for biscuit tops
melted salted butter for brushing

US Customary - Metric

Instructions

Preheat the oven to 425ºF (220ºC). Set an ungreased half-sheet baking sheet in the oven while it's preheating.
Whisk together the flour, baking powder, baking soda, and salt in a large mixing bowl. Using a pastry blender, cut the butter into the flour mixture until the pieces of butter are about the size of peas. You can also grate frozen butter into the dry mixture using a box grater.
2 cups all purpose flour, 1 tablespoon baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt, 6 tablespoon unsalted butter
Stir in the ¾ cup of buttermilk until the dry ingredients are just combined and the dough is shaggy and dry-looking.
¾ cups whole buttermilk
Transfer your biscuit dough onto a clean work surface, flatten and fold the dough with your hands into a rectangle. It's alright if the dough seems like it's too shaggy, as you work the dough it'll come together.
Fold the dough by thirds onto itself, then flatten into a rectangle again using your hands. Turn the rectangle 90º, then fold again. Repeat this at least 3 more times, flattening the dough into a ½-inch thick rectangle, and folding by thirds to build the flaky layers in your biscuits.
Optional step: wrap the folded dough with plastic wrap and set in the fridge or freezer to chill for 5 to 10 minutes. This will ensure you have cold butter that'll keep your biscuit layers flaky, like when making croissants.
Unwrap the biscuit dough if you chilled it, and flatten the dough to around 1 inch thick. Dip a 2-inch diameter biscuit cutter into a little excess flour and cut biscuits using an up and down motion. Never twist, that will seal the edges.
Brush the 1 tablespoon of buttermilk onto the tops of the biscuits to help them brown.
1 tablespoon buttermilk
Carefully place the biscuits onto the hot baking sheet, then return it to the oven. Bake for 13 minutes or until the tops are golden.
Remove from the oven to cool and brush the melted butter on top of each biscuit. Serve with honey butter, jam, gravy, chicken, etc.
melted salted butter

Notes

Make Ahead Instructions

Freeze the cut-out biscuits on a single layer, then keep in a freezer-safe zip top bag.

Keep the cut-out biscuit dough frozen for up to 3 months, then arrange the frozen biscuits onto your ungreased baking sheet, brush with buttermilk, and bake for 15-18 minutes until they're tall and golden brown on top.

Pro Tips for Flaky Buttermilk Biscuits

Use fresh baking powder and baking soda. These ingredients lose potency as they get older, meaning they won't help your biscuits lift and rise to their full potential. I wouldn't use baking soda and powder older than 3-6 months for biscuits.

If you want seriously flaky, tall biscuits keep everything cold. Keep your butter and buttermilk nice and cold so the butter doesn't melt while the dough is being manhandled.

Nutrition