Name: Flakey Buttermilk Biscuits
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 18 biscuits
Cuisine: American
Ingredients: 3 cups all-purpose flour; 2 tablespoons white sugar; 0.5 tsp salt; 4 teaspoons baking powder; 0.5 tsp baking soda; 0.75 cup cold salted butter*; 1 cup buttermilk*; 1 egg

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Flakey Buttermilk Biscuits

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Preheat the oven to 425℉. Line 2 baking sheet with parchment paper.

Whisk the flour, sugar, salt, baking powder, and baking soda together in a large bowl. Cut the cold cubed butter into the flour mixture using a pastry cutter until the pieces of butter are the size of peas.

In another bowl, whisk together the buttermilk and egg. Add to the flour/butter mixture and gently fold with a spatula until the dough just starts to come together. Turn the contents of the bowl onto the countertop and gently knead just until the dough comes together. Do not overmix!

Roll the dough out on a lightly floured counter to about ¾-inch thickness. Cut out the biscuits using a lightly floured medium-sized cookie cutter (2 or 2.5-inch diameter). (Try to push the cutter directly down into the dough and avoid spinning the cutter to release the dough.) Place the biscuits on the prepared baking sheets, leaving at least 1 inch between each biscuit.

Bake in the preheated oven for 10-15 minutes or until lightly golden. Serve warm with butter. Enjoy!

Nutrition

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Tips & Tricks (5)

Keep Butter Frozen Until the Last Moment ❄️
Cut cold butter into small cubes and work it into the flour quickly using your fingertips or a pastry cutter—the cold butter creates steam pockets that produce those desirable flaky layers.
Don't Overwork the Dough 🙌
Mix ingredients until just combined; overworking develops gluten and makes biscuits tough instead of tender and light.
Use Buttermilk at Room Temperature 🥛
Slightly warm buttermilk hydrates the flour more evenly and helps create a softer, more cohesive dough that's easier to handle.
Brush with Melted Butter Before Baking 🧈
Lightly brush the tops with melted butter just before baking to enhance browning and add richness to the exterior crust.
Stack Scraps Gently for Extra Biscuits 📚
When re-rolling dough from scraps, stack them loosely rather than kneading—this preserves the laminated layers and maintains flakiness in your second batch.