Homemade Buttermilk Biscuits: Flaky Layers of Deliciousness These biscuits are a Southern staple, known for their tender interiors and golden, flaky layers. Cold butter and a simple folding technique are the secrets to biscuit perfection—ideal for breakfast spreads, hearty dinners, or a smear of jam. Ingredients IngredientQuantityAll-purpose flour2 cupsBaking powder2 teaspoonsSalt1 teaspoonBaking soda¼ teaspoonUnsalted butter (cold, sliced)7 tablespoonsCold buttermilk¾ cupExtra buttermilk (for brushing)2 tablespoons Instructions Step 1: Preheat the Oven (10 minutes) Set your oven to 425°F (220°C). Line a baking sheet with parchment or a silicone mat to prevent sticking. Step 2: Combine the Dry Ingredients (2 minutes) In…
These biscuits are a Southern staple, known for their tender interiors and golden, flaky layers. Cold butter and a simple folding technique are the secrets to biscuit perfection—ideal for breakfast spreads, hearty dinners, or a smear of jam.
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Baking powder | 2 teaspoons |
| Salt | 1 teaspoon |
| Baking soda | ¼ teaspoon |
| Unsalted butter (cold, sliced) | 7 tablespoons |
| Cold buttermilk | ¾ cup |
| Extra buttermilk (for brushing) | 2 tablespoons |
Instructions
Step 1: Preheat the Oven (10 minutes)
Set your oven to 425°F (220°C). Line a baking sheet with parchment or a silicone mat to prevent sticking.
Step 2: Combine the Dry Ingredients (2 minutes)
In a large mixing bowl, whisk together the flour, baking powder, salt, and baking soda until well blended.
Step 3: Cut in the Butter (5 minutes)
Add the chilled, sliced butter to the flour mixture. Use a pastry cutter or your fingertips to work the butter in until the texture resembles coarse crumbs—pea-sized bits of butter are perfect.
Step 4: Add the Buttermilk (2 minutes)
Form a well in the center of the mixture. Pour in the ¾ cup cold buttermilk and gently stir with a fork or spatula until the dough just comes together. Don’t overmix—it’s okay if it’s a little shaggy.
Step 5: Light Kneading (5 minutes)
Turn the dough onto a floured surface. Knead it lightly just a few times until it holds together. Flatten into a rectangle about 1 inch thick.
Step 6: Fold for Flakiness (5 minutes)
Fold the dough into thirds like a letter (one short side over the center, then the other side over that). Pat it back out into a rectangle and repeat the fold two more times—this creates layers.
Step 7: Cut Out Biscuits (5 minutes)
Using a floured biscuit cutter or round glass, press straight down to cut out biscuits—don’t twist! This helps them rise evenly. Re-roll scraps gently to cut more biscuits.
Step 8: Bake Until Golden (12–15 minutes)
Place the biscuits close together on your baking sheet, slightly touching. Brush the tops with the remaining buttermilk. Bake for 12–15 minutes, until they’re puffed and golden brown.
Step 9: Serve Warm and Enjoy!
Let them cool slightly on a wire rack before serving. Enjoy them warm with butter, honey, gravy, or your favorite jam.