Breakfast · Side
Flaky Buttermilk Biscuits
Tall, tender Southern-style biscuits from flour, cold butter and buttermilk. Fold the dough a few times for flaky layers.
⏱ 30 min (15 min prep, 15 min cooking)
🍽 Serves 10 · 1 biscuit
budgetfreezer friendlyquick
vegetarian
ContainsMilk, Wheat. Check the labels on what you buy; brands differ.
Ingredients
Biscuits
- 2½ cup All-purpose flour, plus more for the counter
- 1 tbsp Baking powder
- ½ tsp Baking soda
- 1 tsp Table salt
- 1 tbsp Granulated sugar
- 8 tbsp Butter, salted, very cold, cut in pieces
- 1 cup Buttermilk, cold
- 1 tbsp Butter, salted, melted, for brushing
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: large bowl, pastry blender or 2 forks, baking sheet, 2 1/2-inch biscuit cutter.
- Heat the oven to 450°F. Whisk the flour, baking powder, baking soda, salt and sugar in a large bowl.
- Cut in the cold butter until it is the size of peas. Stir in the buttermilk with a fork just until the dough comes together.
- Turn out onto a floured counter and pat into a rectangle. Fold it in thirds like a letter, pat it out again and repeat twice. Pat to 3/4 inch thick.
- Cut biscuits straight down without twisting and set them touching on the baking sheet. Re-pat the scraps once. Bake 12 to 15 minutes, until golden. Brush with melted butter.
Make aheadCut the biscuits and freeze them unbaked.
❄️ FreezerFreeze unbaked biscuits on a tray, then bag, for up to 2 months. Bake from frozen at 425°F for 18 to 22 minutes.
↺ LeftoversSplit a leftover biscuit, toast it and top with an egg and cheese.
🧒 With kidsKids can cut the biscuits. Press straight down for tall ones.
Gluten-free swapUse a gluten-free flour blend made for biscuits.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.