Print

Tall and Flaky Southern Buttermilk Biscuits

A stack of golden brown, flaky buttermilk biscuits piled high on a light-colored plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make tender, flaky Southern buttermilk biscuits that rise high. This recipe uses cold ingredients and simple folding techniques to achieve maximum layers and a buttery flavor perfect for breakfast or dinner.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 6 tablespoons cold unsalted butter, cut into small pieces
  • 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.
  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. 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 pat the dough into a rectangle about 1 inch thick.
  6. Fold the dough into thirds, like a letter. Turn the dough 90 degrees and repeat the folding process one more time. This creates layers.
  7. Pat the dough out to a thickness of about 3/4 inch. Use a 2-inch biscuit cutter to cut out rounds. Press the cutter straight down without twisting to keep the biscuits tall.
  8. Place the cut biscuits close together on the prepared baking sheet. For softer sides, place them touching; for crispier sides, space them apart.
  9. Brush the tops lightly with a little extra buttermilk.
  10. Bake for 12 to 15 minutes, or until the biscuits are golden brown on top and cooked through.
  11. Serve warm, perhaps with jam or gravy.

Notes

  • Keep your butter and buttermilk as cold as possible. This is key for flaky layers.
  • Do not twist the biscuit cutter when cutting the dough; press straight down for a clean edge that allows the biscuit to rise evenly.
  • For extra richness, brush the tops of the baked biscuits with melted butter immediately after removing them from the oven.

Nutrition

Find it online: https://cookingbycarla.com/buttermilk-biscuits-fluffy-southern-recipe/