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Ultra Flaky and Tender Southern Buttermilk Biscuits

Three tall, flaky buttermilk biscuits stacked on a white plate, showing golden brown tops and layered interiors.
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Follow these steps to make tall, flaky, and tender buttermilk biscuits from scratch with a rich, buttery flavor.

Ingredients

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

Instructions

  1. Combine the flour, baking powder, baking soda, and salt in a large bowl. Whisk to mix the dry ingredients.
  2. Add the cold butter cubes to the flour mixture. Use a pastry blender or your fingers 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. Stir gently with a fork 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 1 inch thickness. This folding creates layers. Repeat this fold and pat process one more time.
  6. Pat or roll the dough to a final thickness of about 3/4 inch.
  7. Use a biscuit cutter (or a sharp knife) to cut out the biscuits. Press straight down without twisting the cutter to keep the edges clean for maximum rise.
  8. Place the cut biscuits close together on an ungreased baking sheet for softer sides, or slightly apart for crispier sides.
  9. Brush the tops lightly with extra buttermilk.
  10. Bake in a preheated oven at 425 degrees Fahrenheit (220 degrees Celsius) for 12 to 15 minutes, or until the biscuits are golden brown and puffed high.

Notes

  • Keep all ingredients, especially the butter and buttermilk, very cold for the flakiest results.
  • Do not twist the biscuit cutter; press straight down when cutting to help the biscuits rise tall.
  • For extra buttery flavor, brush the tops of the hot biscuits with melted butter immediately after removing them from the oven.

Nutrition

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