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Tall and Flaky Southern Style Buttermilk Biscuits From Scratch

Close-up of four flaky buttermilk biscuits stacked on a white plate with a light glaze.
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Learn the simple method to make tall, flaky, and buttery buttermilk biscuits from scratch. These tender homemade biscuits are perfect for breakfast or as a side for any meal.

Ingredients

Scale
  • 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
  • 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, baking soda, and salt. This mixes your dry ingredients well.
  3. 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. These pieces create the flaky layers.
  4. Pour in the cold buttermilk all at once. Use a fork to mix until the dough just comes together. Do not overmix; a shaggy dough is what you want for perfect biscuit texture.
  5. Turn the dough out onto a lightly floured surface. Gently pat or roll the dough to about 3/4-inch thickness.
  6. Fold the dough over itself (a simple letter fold) two times. This builds layers for tall and flaky biscuits.
  7. Pat or roll the dough again to about 1-inch thickness. Use a 2.5-inch biscuit cutter to cut out rounds. Press the cutter straight down without twisting to keep the edges clean and promote rising.
  8. Place the biscuit cutouts onto the prepared baking sheet. For taller biscuits, place them close together; for crispier sides, space them slightly apart.
  9. Brush the tops lightly with melted butter.
  10. Bake for 12 to 15 minutes, or until the tops are golden brown and the biscuits have risen well.
  11. Remove from the oven and brush the tops again with any remaining melted butter immediately after baking. Serve warm.

Notes

  • Keep all your ingredients, especially the butter and buttermilk, very cold. Cold fat creates steam in the oven, resulting in flaky layers.
  • Do not twist the biscuit cutter when cutting the dough; press straight down. Twisting seals the edges and prevents the biscuits from rising high.
  • If you prefer a richer flavor, you can use melted butter instead of cold butter cubes, but you must chill the mixture thoroughly before proceeding.
  • You can make these ahead; assemble the cut biscuits on the pan, cover, and refrigerate for up to 12 hours. Add a few extra minutes to the baking time if baking directly from the refrigerator.

Nutrition

Find it online: https://kitchenuser.net/buttermilk-biscuits-from-scratch-flaky-tall/