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Flaky Buttermilk Biscuits From Scratch

A stack of golden brown, flaky homemade buttermilk biscuits piled on a white plate.
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Learn the simple technique for making traditional, layered southern biscuits that are light and fluffy every time.

Ingredients

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  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • 3/4 cup cold buttermilk

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit. Lightly grease a baking sheet or line it with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, salt, and sugar.
  3. Add the cold butter cubes 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. Make a well in the center of the flour mixture and pour in the cold buttermilk all at once.
  5. Use a fork to mix the ingredients until just combined. Do not overmix; the dough will look shaggy.
  6. Turn the dough out onto a lightly floured surface. Gently pat the dough into a rectangle about 1 inch thick.
  7. Fold the dough into thirds, like a business letter. Turn the dough a quarter turn and gently pat it back into a 1-inch thick rectangle. This folding creates your flaky layers. Repeat this fold-and-pat process two more times.
  8. Pat or roll the dough to a final thickness of about 3/4 inch.
  9. Use a 2-inch biscuit cutter to cut out the biscuits. Press the cutter straight down without twisting to keep the layers separated. Rework the scraps once, cutting carefully.
  10. Place the biscuits on the prepared baking sheet, touching slightly for softer sides or spaced apart for crispier sides.
  11. Bake for 12 to 15 minutes, or until the tops are golden brown. Serve warm.

Notes

  • Keep your butter and buttermilk as cold as possible. Cold fat creates steam in the oven, which results in flaky layers.
  • Do not twist the biscuit cutter when cutting the dough; this seals the edges and prevents the biscuits from rising high.
  • For extra richness, brush the tops of the baked biscuits with melted butter.

Nutrition

Find it online: https://cookingbycarla.com/homemade-buttermilk-biscuits-recipe-flaky/