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Ultra-Flaky Southern Buttermilk Biscuits From Scratch

Three tall, flaky buttermilk biscuits stacked on a white plate, showing their layered texture and golden-brown tops.
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Make tall, fluffy, and buttery Southern-style buttermilk biscuits that consistently rise high and separate into tender layers. This reliable recipe uses simple technique for success.

Ingredients

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  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
  • 3/4 cup cold buttermilk, plus more for brushing

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper or lightly grease it.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. Add the cold, cubed butter to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  4. Pour in the cold buttermilk all at once. Use a fork to gently mix until the dough just comes together. Do not overmix.
  5. Turn the dough out onto a lightly floured surface. Gently pat the dough into a rough rectangle about 3/4 inch thick.
  6. Fold the dough into thirds, like a letter. Turn the dough 90 degrees and gently pat it back into a 3/4-inch thick rectangle. This folding creates the flaky layers. Repeat this fold and pat process one more time.
  7. Pat or roll the dough to a final thickness of about 1 inch.
  8. Use a biscuit cutter (about 2.5 inches) to cut straight down without twisting. Place the cut biscuits onto the prepared baking sheet, setting them close together for softer sides or further apart for crispier sides.
  9. Brush the tops lightly with extra buttermilk.
  10. Bake for 12 to 15 minutes, or until the biscuits are tall and golden brown on top.
  11. Serve warm.

Notes

  • Keep all your ingredients, especially the butter and buttermilk, very cold. Cold fat creates steam pockets, resulting in flaky layers.
  • Do not twist the biscuit cutter when cutting; press straight down to keep the layers sealed for maximum rise.
  • For extra tender biscuits, you can chill the cut biscuits in the freezer for 10 minutes before baking.

Nutrition

Find it online: https://cookerycommand.com/flaky-southern-buttermilk-biscuits-from-scratch/