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Flaky Buttermilk Biscuits: The Secret to Perfect Layers

Close-up of three tall, flaky buttermilk biscuits stacked on a small plate, showing their layered texture.
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Learn the technique for making tall, peel-apart flaky buttermilk biscuits from scratch using cold, frozen butter.

Ingredients

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  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 6 tablespoons unsalted butter, frozen and grated
  • 3/4 cup cold buttermilk

Instructions

  1. Combine the flour, baking powder, salt, and sugar in a large bowl. Whisk them together well.
  2. Grate the frozen butter directly into the dry ingredients using a box grater.
  3. Use your fingers or a pastry blender to quickly cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.
  4. Pour the cold buttermilk into the mixture all at once. Stir gently with a fork until just combined. Do not overmix.
  5. Turn the shaggy dough out onto a lightly floured surface. Gently pat the dough into a rough rectangle about 1 inch thick.
  6. Fold the dough into thirds, like a business letter. Turn the dough 90 degrees and gently pat it down again to about 1 inch thick. This creates the layers.
  7. Repeat the folding and turning process one more time.
  8. Pat or roll the dough to a final thickness of 3/4 inch. Use a 2-inch biscuit cutter to cut straight down without twisting.
  9. Place the cut biscuits close together on an ungreased baking sheet for softer sides, or slightly apart for crispier sides.
  10. Bake in a preheated 425°F (220°C) oven for 12 to 15 minutes, or until the tops are golden brown.

Notes

  • The key to flaky layers is keeping the butter very cold throughout the entire process.
  • Do not twist the biscuit cutter; press straight down to keep the layers sealed.
  • For extra height, place the cut biscuits on the baking sheet frozen for 10 minutes before baking.

Nutrition

Find it online: https://cookerycommand.com/flaky-buttermilk-biscuits-secret-layers/