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Ultra Flaky and Tender Southern Buttermilk Biscuits

A stack of golden brown, flaky buttermilk biscuits, with one split open showing the soft interior.
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Make tall, flaky, and tender buttermilk biscuits from scratch using this simple technique for classic Southern flavor.

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 extra for brushing

Instructions

  1. Preheat your oven to 425°F (220°C). 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 all at once. Use a fork to mix until just combined. Do not overmix; the dough will look shaggy.
  5. Turn the dough out onto a lightly floured surface. Gently pat the dough into a rough rectangle about 1 inch thick.
  6. Fold the dough into thirds, like a letter. Turn the dough 90 degrees and gently pat it down again to about 3/4 inch thick. This folding creates layers.
  7. Use a 2-inch biscuit cutter to cut straight down through the dough. Do not twist the cutter, as twisting seals the edges and prevents rising.
  8. 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 tall and golden brown on top.
  11. Serve warm, optionally brushed with melted butter.

Notes

  • Keep all ingredients, especially the butter and buttermilk, very cold for the best rise and flakiness.
  • For extra tall biscuits, chill the cut dough pieces in the freezer for 10 minutes before baking.
  • Do not twist the biscuit cutter; press straight down to maintain the layers you created.

Nutrition

Find it online: https://tasteportfolio.com/buttermilk-biscuits-flaky-tender-southern-recipe/