Description
Flaky Buttermilk Biscuits are a classic Southern treat featuring tender, layered crumb and a buttery, flaky texture. Perfect for any meal or snack, these biscuits use simple pantry staples to achieve a deliciously crisp outside and tender inside with minimal prep time. Whether enjoyed plain, with sweet jelly, or savory gravies, they offer versatility and comfort in every bite.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 3/4 cup cold buttermilk
Fat
- 6 tablespoons cold unsalted butter, cut into small pieces
Instructions
- Prepare Your Ingredients: Chill the butter thoroughly and measure out all dry ingredients—flour, baking powder, baking soda, and salt. Keeping the butter cold is essential to achieving flaky layers in the biscuits.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined to ensure uniform rising and flavor distribution.
- Cut in the Butter: Use a pastry cutter or your fingertips to incorporate the cold butter into the dry ingredients until the mixture resembles coarse crumbs with visible pea-sized pieces of butter throughout, which creates the desired flakiness.
- Add Buttermilk: Pour the cold buttermilk into the flour and butter mixture, folding gently with a spatula just until combined. Avoid overmixing to prevent tough biscuits.
- Form the Dough: Turn the dough onto a lightly floured surface and fold it over onto itself several times to develop layers. Then pat the dough into a rectangle about 1 inch thick.
- Cut and Bake: Use a round biscuit cutter to press straight down and cut biscuits from the dough, placing them close together on a baking sheet. Bake in a preheated oven at 450°F (232°C) for 12-15 minutes, until golden brown on top and fluffy inside.
Notes
- Keep all ingredients cold to maximize flakiness.
- Handle the dough gently and do not overmix.
- Do not twist the biscuit cutter when cutting to avoid sealed edges.
- Folding the dough creates distinct layers for a flaky texture.
- Bake immediately in a hot oven for best rise.
- Biscuits can be stored airtight at room temperature for 2 days or frozen for up to 3 months.
- Reheat frozen biscuits in a 350°F (176°C) oven for 5-7 minutes to refresh.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 biscuit
- Calories: 180
- Sugar: 1g
- Sodium: 370mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg