Flaky Southern Buttermilk Drive-Thru Biscuits
Inspired by the iconic fast-food drive-thrus of the South, these buttermilk biscuits are incredibly flaky, buttery, and soft on the inside with a perfectly crisp, golden exterior. The secret to the flaky layers is a simple folding technique and keeping the ingredients ice cold.
Equipment
- Large mixing bowl
- Pastry blender or box grater
- Measuring cups and spoons
- Baking sheet or cast-iron skillet
- Parchment paper
- Biscuit cutter (2.5 or 3-inch)
- Pastry brush
Ingredients
Biscuit Dough
- 3 cups All-purpose flour — Plus extra for dusting
- 1 tablespoon Baking powder — Ensure it is fresh
- 0.5 teaspoon Baking soda
- 1 tablespoon Granulated sugar
- 1.5 teaspoon Kosher salt
- 0.5 cup Unsalted butter — 1 stick, frozen or very cold
- 0.25 cup Vegetable shortening — Frozen or very cold, helps with the drive-thru texture
- 1.25 cups Whole buttermilk — Very cold
Topping
- 3 tablespoons Unsalted butter — Melted
Biscuit Dough
| 3 cups | All-purpose flour | Plus extra for dusting |
| 1 tablespoon | Baking powder | Ensure it is fresh |
| 0.5 teaspoon | Baking soda | |
| 1 tablespoon | Granulated sugar | |
| 1.5 teaspoon | Kosher salt | |
| 0.5 cup | Unsalted butter | 1 stick, frozen or very cold |
| 0.25 cup | Vegetable shortening | Frozen or very cold, helps with the drive-thru texture |
| 1.25 cups | Whole buttermilk | Very cold |
Topping
| 3 tablespoons | Unsalted butter | Melted |
Instructions
-
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease a 10-inch cast-iron skillet.
~5 minA very hot oven is essential for the biscuits to rise quickly and create flaky layers. -
In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and kosher salt.
~2 min -
Using a box grater, grate the frozen butter directly into the dry ingredients. Add the cold vegetable shortening in small dollops. Toss the fat into the flour mixture until evenly coated, then use a pastry blender or your fingers to pinch the fat into pea-sized pieces.
~5 minPlace the bowl in the freezer for 5-10 minutes if the butter starts softening. -
Make a well in the center and pour in the cold buttermilk. Gently stir with a wooden spoon or spatula just until the dough comes together. It should look shaggy and slightly dry in spots.
~3 minDo not overmix! Overmixing develops gluten and makes biscuits tough. -
Turn the dough out onto a lightly floured surface. Gently pat it into a rough rectangle. Fold one side into the center, then the other side over it (like a letter). Turn the dough 90 degrees, pat it out, and repeat this folding process 2 more times.
~5 minThis folding process (lamination) is the secret to drive-thru style flaky layers. -
Pat the dough down to an even 1-inch thickness. Using a floured biscuit cutter, press straight down into the dough. Do not twist the cutter. Pull straight up. Place the biscuits on the prepared pan so their edges are touching.
~3 minTwisting the cutter seals the edges, preventing the biscuits from rising high. -
Gather the dough scraps, gently press them together, and cut out the remaining biscuits.
~2 minScrap biscuits won't be as pretty but will still taste delicious. -
Bake the biscuits for 15-18 minutes, or until the tops are golden brown and they have risen substantially.
~15 min -
Remove from the oven and immediately brush the tops generously with the melted butter.
~2 minFor an authentic drive-thru flavor, you can add a tiny pinch of salt to the melted butter. -
Let the biscuits cool for about 5-10 minutes before serving.
~10 min
Tips & Storage
- Keep everything as cold as possible. Cold fat hitting a hot oven creates steam, which separates the layers of dough.
- If your kitchen is warm, chill the flour bowl in the freezer before starting.
- Baking the biscuits snugged up against each other helps them rise taller because they support each other as they bake.
- 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, cooled biscuits in a freezer bag for up to 3 months. Reheat in a 350°F oven until warmed through.