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Master 3 Buttermilk Biscuits That Flake Perfectly

Buttermilk Biscuits That Flake Perfectly
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Follow these simple steps to create buttermilk biscuits that flake perfectly every time. You will achieve tender, tall layers with rich buttery flavor, mastering this Southern breakfast staple.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 3/4 cup cold buttermilk

Instructions

  1. Preheat your oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, salt, and sugar.
  3. Cut the cold butter into the dry ingredients using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  4. Pour in the cold buttermilk all at once. Mix gently with a fork just until the dough comes together. Do not overmix.
  5. Turn the dough out onto a lightly floured surface. Gently pat the dough into a rectangle about 3/4 inch thick.
  6. Fold the dough in half, then turn it a quarter turn and fold it in half again. This creates layers. Pat the dough back to 3/4 inch thickness.
  7. Use a 2-inch biscuit cutter to cut out biscuits. Press straight down; do not twist the cutter.
  8. Place the biscuits on the prepared baking sheet close together for softer sides, or farther apart for crispier sides.
  9. Bake for 12 to 15 minutes, or until the tops are golden brown.
  10. Serve warm immediately.

Notes

  • Keep your butter and buttermilk very cold. This is key for flakiness.
  • Do not twist the biscuit cutter. Press straight down to keep the layers intact.
  • For extra height, stack the biscuit cutouts on top of each other before baking (but only stack them once).

Nutrition

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