Buttermilk Biscuits Flaky and Golden (Print Version)

Tall, golden biscuits with tender flaky layers and rich buttery flavor. Ready in 30 minutes for breakfast or dinner.

# What You Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1 teaspoon fine sea salt
05 - 1 tablespoon granulated sugar

→ Fats

06 - 1/2 cup unsalted butter, cold and cubed

→ Liquids

07 - 3/4 cup cold buttermilk, plus extra for brushing

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until well combined.
03 - Add cold, cubed butter. Using a pastry cutter or fingertips, work butter into dry ingredients until mixture resembles coarse crumbs with pea-sized pieces remaining.
04 - Create a well in center and pour in cold buttermilk. Stir gently with fork until just combined. Do not overmix.
05 - Turn dough onto lightly floured surface. Pat into 1/2 inch thick rectangle. Fold dough in half and pat out again. Repeat folding 2 more times for flaky layers.
06 - Pat dough to 1 inch thickness. Cut with 2 1/2 inch round cutter, pressing straight down without twisting. Gather scraps and repeat.
07 - Place biscuits close together on prepared baking sheet. Brush tops lightly with buttermilk.
08 - Bake for 13-15 minutes until biscuits are tall and golden brown.
09 - Cool for a few minutes before serving warm.

# Expert Suggestions:

01 -
  • The contrast between a crisp, buttery exterior and tender steam risen layers inside never gets old
  • These biscuits come together in thirty minutes flat, meaning impromptu breakfasts are always possible
  • The folding technique creates professional looking flaky layers that impress everyone at the table
02 -
  • Overworking the dough develops too much gluten, making biscuits tough instead of tender
  • Twisting the cutter seals the edges and prevents proper rising, so press straight down every time
  • Room temperature butter won't create those coveted flaky layers, so keep everything chilled until it hits the oven
03 -
  • Freeze your butter for 15 minutes before starting if your kitchen runs warm
  • Use a light touch when patting the dough, avoiding pressing too hard
  • Let the baked biscuits rest on the pan for just a few minutes to finish setting
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