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Ultra Flaky and Tender Southern Buttermilk Biscuits

Three tall, square buttermilk biscuits stacked on a white plate, showing flaky layers.
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A step-by-step recipe for making tall, flaky, and buttery buttermilk biscuits using simple techniques for a tender result every time.

Ingredients

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  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • 3/4 cup cold buttermilk

Instructions

  1. Combine the flour, baking powder, baking soda, and salt in a large bowl. Whisk them together well.
  2. Add the cold butter cubes 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.
  3. Pour in the cold buttermilk all at once. Use a fork to mix until just combined. Do not overmix; the dough will look shaggy.
  4. Turn the dough out onto a lightly floured surface. Gently pat the dough into a rough rectangle about 1 inch thick.
  5. Fold the dough into thirds, like a letter. Turn the dough 90 degrees and gently pat it down again to about 3/4 inch thickness. This folding creates the layers.
  6. Pat or roll the dough to a uniform thickness of about 3/4 inch. Use a biscuit cutter (do not twist the cutter) to cut out rounds. Place the cut biscuits close together on an ungreased baking sheet for softer sides, or slightly apart for crispier sides.
  7. Place the baking sheet in the refrigerator for 15 minutes before baking.
  8. Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).
  9. Bake for 12 to 15 minutes, or until the biscuits are tall and golden brown on top.
  10. Remove from the oven and brush the tops immediately with melted butter, if desired. Serve warm.

Notes

  • Keep all ingredients, especially the butter and buttermilk, very cold. Cold fat creates steam pockets, resulting in flaky layers.
  • Handle the dough as little as possible. Overworking develops gluten, leading to tough biscuits.
  • Do not twist the biscuit cutter when cutting; press straight down to keep the edges sealed, which helps the biscuits rise tall.

Nutrition

Find it online: https://magazinemeal.com/fluffy-buttermilk-biscuits-secrets-for-height/