🧈 Buttermilk Biscuits (Flaky & Tender)
Classic Southern-style biscuits — buttery layers, crisp outside, soft inside.
🧂 Ingredients (Makes 8–10)
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- ½ cup (1 stick) cold unsalted butter, cubed
- ¾–1 cup cold buttermilk
Optional:
- 1 tsp sugar (slight sweetness)
- 2 tbsp melted butter for brushing tops
🔥 Instructions
1️⃣ Preheat
425°F (220°C). Line a baking sheet with parchment.
2️⃣ Mix Dry Ingredients
Whisk flour, baking powder, baking soda, salt (and sugar if using).
3️⃣ Cut in Butter
Add cold cubed butter.
Use a pastry cutter or fingertips until mixture looks like coarse crumbs with pea-sized bits of butter.
👉 Cold butter = flaky layers.
4️⃣ Add Buttermilk
Pour in ¾ cup buttermilk.
Gently stir just until dough comes together.
Add a splash more if too dry.
⚠️ Do not overmix.
5️⃣ Shape
Turn dough onto floured surface.
Pat (don’t roll) into 1-inch thick rectangle.
Fold in half, gently pat again (2–3 folds create layers).
Cut with biscuit cutter (don’t twist).
6️⃣ Bake
Place biscuits close together (for soft sides) or spaced apart (for crisp edges).
Bake 12–15 minutes until golden.
Brush tops with melted butter if desired.
🧠 Pro Tips for Extra Flaky Biscuits
- Keep everything cold
- Don’t overwork dough
- Press cutter straight down (no twisting)
- Bake in a hot oven
🥣 No Buttermilk?
Make a substitute:
- 1 cup milk + 1 tbsp lemon juice or vinegar
Let sit 5 minutes.
🍽 Serve With
- Sausage gravy
- Honey or jam
- Fried chicken
- Breakfast sandwiches
- Butter and syrup
If you’d like, I can also give:
- 3-ingredient version
- Drop biscuits (no rolling)
- Cheddar garlic version
- Air fryer method
- Ultra-flaky bakery-style technique
What kind are you looking for?
