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The Best Flaky Southern Buttermilk Biscuits

Close-up of three tall, flaky buttermilk biscuits stacked on a white plate, showing golden-brown tops.
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Make tall, soft, and buttery buttermilk biscuits from scratch. This recipe focuses on simple techniques to achieve classic, layered Southern style results.

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
  • 2 tablespoons melted butter, for brushing

Instructions

  1. Preheat your oven to 425 degrees F (220 degrees 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, cubed butter 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. Keeping the butter cold is key for flaky biscuits.
  4. Pour in the cold buttermilk all at once. Use a fork to gently mix until just combined. Do not overmix; the dough will look shaggy.
  5. Turn the dough out onto a lightly floured surface. Gently bring the dough together into a rough mass.
  6. Pat or lightly roll the dough into a rectangle about 3/4 inch thick.
  7. Fold the dough into thirds, like a letter. Turn the dough 90 degrees and repeat the patting and folding process one more time. This folding creates layers.
  8. Pat the dough out to a final thickness of about 1 inch.
  9. 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 the biscuits from rising tall.
  10. Place the cut biscuits close together on the prepared baking sheet for softer sides, or further apart for crispier sides.
  11. Brush the tops lightly with the reserved melted butter.
  12. Bake for 12 to 15 minutes, or until the biscuits are golden brown and cooked through.
  13. Remove from the oven and brush the tops again with any remaining melted butter for extra flavor. Serve warm with butter and honey.

Notes

  • For the tallest, flakiest biscuits, make sure your butter and buttermilk are very cold before mixing.
  • Do not twist the biscuit cutter when cutting the dough; press straight down and lift up.
  • If you want to make these ahead, you can cut the dough, place the raw biscuits on a baking sheet, cover, and chill for up to 24 hours before baking.

Nutrition

Find it online: https://rosatasty.com/buttermilk-biscuits-tall-flaky-southern-recipe/