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Ultra Flaky Southern Buttermilk Biscuits From Scratch

A stack of six golden-brown, flaky buttermilk biscuits piled high on a white plate near a window.
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Make tall, tender, and buttery buttermilk biscuits with this simple, step-by-step recipe. Achieve flaky layers every time you bake these classic Southern biscuits.

Ingredients

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  • 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 cubes
  • 3/4 cup cold buttermilk, plus extra for brushing

Instructions

  1. Gather your ingredients. Make sure your butter and buttermilk are very cold for the best flaky results.
  2. In a large bowl, whisk together the flour, baking powder, salt, and sugar.
  3. Add the cold butter cubes to the flour mixture. Use a pastry blender or your fingers 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. Stir 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 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 1 inch thick. Repeat this folding and turning process two more times. This builds layers.
  7. Pat or lightly roll the dough to a final thickness of about 3/4 inch.
  8. Use a 2-inch biscuit cutter to cut out the biscuits. Press the cutter straight down without twisting to keep the edges clean and tall. Rework scraps gently, if necessary.
  9. Place the cut biscuits close together on an ungreased baking sheet for softer sides, or slightly apart for crispier sides.
  10. Brush the tops lightly with extra buttermilk.
  11. Bake in a preheated oven at 425 degrees F (220 degrees C) for 12 to 15 minutes, or until the biscuits are golden brown and puffed.
  12. Serve warm with butter or gravy.

Notes

  • For the flakiest biscuits, keep all your ingredients, including your hands if possible, cold throughout the mixing process.
  • Do not twist the biscuit cutter when cutting the dough; press straight down to prevent sealing the edges, which stops the biscuits from rising tall.
  • If you do not have buttermilk, mix 3/4 cup of whole 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://mdlatdmm.com/buttermilk-biscuits-flaky-southern-recipe/