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Fluffy and Flaky Southern Buttermilk Biscuits

Close-up of fluffy buttermilk biscuits stacked on a marble surface, showing their flaky layers and golden tops.
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A classic recipe for tender, buttery buttermilk biscuits with distinct flaky layers, perfect for beginners.

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) very cold unsalted butter, cut into small cubes
  • 3/4 cup cold buttermilk, plus extra for brushing

Instructions

  1. Preheat your oven to 425 degrees F. 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 butter cubes to the flour mixture. 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. Stir gently with a fork until the dough just comes together. Do not overmix.
  5. Turn the dough out onto a lightly floured surface. Gently knead the dough 3 or 4 times until it forms a shaggy mass.
  6. Pat or roll the dough into a rectangle about 3/4 inch thick. Fold the dough into thirds, like a letter. Turn the dough 90 degrees and repeat the rolling and folding process one more time to create layers.
  7. Pat or roll the dough again to a thickness of about 3/4 inch.
  8. Use a 2-inch biscuit cutter to cut straight down through the dough. Do not twist the cutter, as this seals the edges and prevents rising. Place the cut biscuits close together on the prepared baking sheet for softer sides, or slightly apart for crispier sides.
  9. Brush the tops lightly with extra buttermilk.
  10. Bake for 12 to 15 minutes, or until the biscuits are golden brown on top and cooked through.
  11. Serve warm with butter, jam, or gravy.

Notes

  • Keep your butter and buttermilk as cold as possible for the flakiest results.
  • For extra height, place the cut biscuits in the freezer for 10 minutes before baking.
  • If you do not have buttermilk, mix 3/4 cup of regular milk with 3/4 teaspoon of white vinegar or lemon juice and let it sit for 5 minutes before using.

Nutrition

Find it online: https://savorsensations.com/fluffy-buttermilk-biscuits-amazing-trick/