Imagine biting into a biscuit so light, so delicately crisp, that it practically melts in your mouth with layers of buttery perfection. These Outrageously Flaky Buttermilk Biscuits are not just another bread recipe—they're a culinary revelation that will transform your breakfast, brunch, or dinner side dish game forever. With a foolproof technique that guarantees sky-high, golden-brown biscuits every single time, you'll become the baking hero in your kitchen that everyone will be talking about.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 biscuits
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup cold unsalted butter
- 3/4 cup buttermilk
Instructions
- Preheat your oven to 450°F (232°C). This high temperature is crucial for achieving those outrageously flaky layers in your biscuits.
- In a large mixing bowl, combine 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, and 1 teaspoon of salt. Whisk the dry ingredients together until well blended.
- Take 1/2 cup of cold unsalted butter and cut it into small cubes. Add the butter to the flour mixture. Using a pastry cutter, fork, or your fingers, work the butter into the flour until the mixture resembles coarse crumbs. Be careful not to overwork it; you want to see small pieces of butter throughout the mixture.
- Make a well in the center of the flour mixture and pour in 3/4 cup of cold buttermilk. Stir gently with a spatula or wooden spoon until just combined. The dough will be slightly sticky, which is perfect for flaky biscuits.
- Turn the dough out onto a lightly floured surface. With floured hands, gently knead the dough just a few times to bring it together. Avoid over-kneading, as this can make the biscuits tough.
- Pat the dough into a rectangle about 1 inch thick. Fold the dough in half, then pat it down again to 1 inch thick. Repeat this folding and patting process 2-3 times. This folding technique helps create those flaky layers.
- Using a floured biscuit cutter or a glass, cut out biscuits from the dough. Press straight down without twisting to ensure they rise properly. Place the cut biscuits onto a baking sheet lined with parchment paper, making sure they are touching for softer sides.
- Gather any leftover dough, gently knead it together, and cut out additional biscuits until all the dough is used.
- Brush the tops of the biscuits with a little extra buttermilk for a golden finish, if desired.
- Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown on top and have risen beautifully.
- Remove the biscuits from the oven and let them cool slightly on the baking sheet. Serve warm with butter, jam, or your favorite toppings.
Tips
- Temperature is Key: Always use COLD butter and buttermilk. Cold ingredients are crucial for creating those signature flaky layers.
- Don't Overwork the Dough: Treat your biscuit dough gently. The less you handle it, the more tender your biscuits will be.
- Folding Technique Matters: The multiple fold-and-pat method is your secret weapon for creating beautiful, layered biscuits.
- Use Fresh Baking Powder: Ensure your leavening agents are fresh to get maximum rise and texture.
- Bake Close Together: Placing biscuits touching each other helps them rise higher and stay soft on the sides.
- Serve Immediately: Biscuits are best enjoyed warm, straight from the oven when they're at their flakiest and most delicious.
Nutrition Facts
Calories: 185kcal
Carbohydrates: 19g
Protein: 3g
Fat: 11g
Saturated Fat: 7g
Cholesterol: 30mg
