Classic Southern Flaky Buttermilk Biscuits
Tall, exceptionally flaky, and tender Southern buttermilk biscuits made with simple pantry staples. The secret to the incredible layers is keeping the butter freezing cold and using a simple folding technique.
Equipment
- Large mixing bowl
- Pastry blender or box grater
- Measuring cups and spoons
- Biscuit cutter (2.5 inch)
- Baking sheet
- Parchment paper
- Pastry brush
Ingredients
Dry Ingredients
- 2.5 cups All-purpose flour — Plus extra for dusting
- 1 tablespoon Baking powder — Ensure it is fresh for maximum rise
- 0.25 teaspoon Baking soda
- 1 teaspoon Kosher salt
- 1 tablespoon Granulated sugar (optional)
Wet Ingredients & Butter
- 0.5 cup Unsalted butter — 1 stick, frozen or very cold
- 1 cup Buttermilk — Very cold, plus 1 tbsp for brushing
- 2 tablespoons Unsalted butter (optional) — Melted, for brushing after baking
Dry Ingredients
| 2.5 cups | All-purpose flour | Plus extra for dusting |
| 1 tablespoon | Baking powder | Ensure it is fresh for maximum rise |
| 0.25 teaspoon | Baking soda | |
| 1 teaspoon | Kosher salt | |
| 1 tablespoon | Granulated sugar (opt.) |
Wet Ingredients & Butter
| 0.5 cup | Unsalted butter | 1 stick, frozen or very cold |
| 1 cup | Buttermilk | Very cold, plus 1 tbsp for brushing |
| 2 tablespoons | Unsalted butter (opt.) | Melted, for brushing after baking |
Instructions
-
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
~5 minMake sure your oven is fully preheated before putting the biscuits in. The initial blast of heat creates the steam needed for tall, flaky layers. -
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar (if using).
~2 min -
Cut the extremely cold or frozen butter into the dry ingredients. You can do this by cutting the butter into small cubes and using a pastry blender, or by grating the frozen butter directly into the flour using the large holes of a box grater. Toss the butter in the flour until the pieces are coated and the mixture resembles coarse crumbs with some pea-sized pieces remaining.
~5 minGrating frozen butter is the easiest way to ensure even distribution while keeping the butter cold enough to create flaky layers. -
Make a well in the center of the flour mixture and pour in the cold buttermilk. Stir gently with a wooden spoon or spatula just until the dough comes together. It will be shaggy and slightly sticky.
~2 minDo not overmix. Overmixing develops gluten, which makes biscuits tough. -
Turn the shaggy dough out onto a lightly floured surface. Gently bring it together with your hands into a rough rectangle. Fold one third of the dough over the center, then fold the other third over that (like folding a business letter). Flatten slightly and repeat this folding process 2 more times.
~4 minThis folding process, called lamination, is what creates the distinct, flaky layers in the baked biscuits. -
Gently pat the dough down to an even 1-inch thickness. Using a 2.5-inch biscuit cutter, press straight down into the dough. Do not twist the cutter. Place the cut biscuits onto the prepared baking sheet, touching each other for soft sides and a taller rise, or spaced apart for crispier edges.
~2 minTwisting the cutter seals the edges of the dough, preventing the biscuits from rising properly. Always press straight down and pull straight up. -
Gather the scraps gently, pat them out to 1-inch thickness, and cut out the remaining biscuits. Brush the tops of the biscuits lightly with a little extra buttermilk.
~2 min -
Bake for 12 to 15 minutes, or until the tops are beautifully golden brown and the biscuits have risen tall.
~15 min -
Remove from the oven and immediately brush the tops with the melted butter, if desired. Serve warm.
~2 min
Tips & Storage
- Temperature is everything: Ensure your butter and buttermilk are as cold as possible. You can even chill your mixing bowl and flour for 15 minutes before starting.
- If your kitchen is very warm and the dough gets soft while folding, place it in the freezer for 5-10 minutes before cutting the biscuits.
- For the tallest biscuits, make sure they are touching each other on the baking sheet. They will support each other as they rise.
- Storage: Store leftover biscuits in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. To freeze, place baked, completely cooled biscuits in a freezer bag for up to 3 months. Reheat in a 350°F oven for 5-7 minutes.