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Ultra Flaky Southern Style Buttermilk Biscuits

A stack of tall, flaky, golden-brown buttermilk biscuits piled high on a white plate.
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Make tall, tender, and buttery Southern style buttermilk biscuits from scratch. This recipe focuses on simple techniques to achieve a flaky texture perfect for breakfast or as a side dish.

Ingredients

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  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
  • 3/4 cup cold buttermilk
  • 1 tablespoon melted butter, for brushing

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper or lightly grease it.
  2. In a large bowl, whisk together the flour, baking powder, salt, and baking soda.
  3. Add the cold butter cubes to the dry ingredients. 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. This step creates the flakiness.
  4. Pour the cold buttermilk into the flour and butter mixture. Stir gently with a fork until just combined. Do not overmix; the dough will look shaggy.
  5. Turn the dough out onto a lightly floured surface. Gently pat the dough into a rectangle about 3/4 inch thick.
  6. 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. Repeat this folding and turning process one more time for extra layers.
  7. Use a 2-inch biscuit cutter to cut out the biscuits. Press the cutter straight down without twisting to keep the edges clean for a high rise. Gather the scraps, gently press them together, and cut out any remaining biscuits.
  8. Place the cut biscuits close together on the prepared baking sheet for softer sides, or further apart for crispier edges.
  9. Brush the tops of the biscuits lightly with the melted butter.
  10. Bake for 12 to 15 minutes, or until the biscuits are tall, golden brown on top, and cooked through.
  11. Remove from the oven and brush the tops again with any remaining melted butter immediately after baking. Serve warm with gravy or jam.

Notes

  • Keep your butter and buttermilk as cold as possible; this is key for tall, flaky biscuits.
  • Avoid twisting the biscuit cutter; press straight down to prevent sealing the edges, which restricts the rise.
  • For extra rich flavor, use high-quality unsalted butter.

Nutrition

Find it online: https://cookingzenith.com/buttermilk-biscuits-ultra-flaky-southern-style/