Print

Classic Flaky Buttermilk Biscuits

Three tall, flaky Buttermilk Biscuits stacked on a rustic plate, showing golden tops and airy interior.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A recipe for making tall, tender, and flaky buttermilk biscuits from scratch using cold butter.

Ingredients

Scale
  • 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
  • 1 tablespoon melted butter for brushing (optional)

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit. 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.
  4. Pour the cold buttermilk into the flour and butter mixture. Stir gently with a fork until just combined. Do not overmix; the dough will be shaggy.
  5. Turn the dough out onto a lightly floured surface. Gently pat the dough into a rectangle about 3/4 inch thick.
  6. Fold the dough into thirds, like a letter. Turn the dough 90 degrees and pat it down again to about 3/4 inch thickness. Repeat this folding and turning process one more time for extra layers.
  7. Pat or roll the dough to a final thickness of about 3/4 inch. Use a biscuit cutter (about 2 inches) to cut out the biscuits. Press straight down without twisting the cutter to keep the biscuits tall.
  8. Place the cut biscuits close together on the prepared baking sheet for softer sides, or farther apart for crispier sides.
  9. Bake for 12 to 15 minutes, or until the tops are golden brown.
  10. If desired, brush the tops with melted butter immediately after removing them from the oven. Serve warm.

Notes

  • Keep all ingredients, especially the butter and buttermilk, very cold for the best flaky results.
  • Do not twist the biscuit cutter when cutting; this seals the edges and prevents the biscuits from rising high.
  • For extra tenderness, use the folding technique described in step 6 to create layers.

Nutrition

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