Go Back

Flaky Buttermilk Biscuits

Flaky buttermilk biscuits bake at 450°F until tall and golden brown, with buttery layers made by folding the dough. Serve them warm after a 5-minute rest on the baking sheet.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Resting 5 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 205
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 0.5 tsp baking soda
  • 0.75 tsp kosher salt
  • 6 tbsp unsalted butter cold, cut into 1/2-inch cubes
  • 0.75 cup buttermilk cold

Equipment

  • 1 baking sheet
  • 1 2 1/2-inch biscuit cutter

Method
 

  1. Heat the oven to 450°F.
  2. Line a baking sheet with parchment paper.
  3. Whisk the flour, baking powder, baking soda, and salt together in a large bowl.
  4. Cut the cold butter into the flour mixture with a pastry cutter or your fingertips until the largest pieces are about pea-size.
  5. Pour in the buttermilk.
  6. Stir just until a shaggy dough forms; do not overmix.
  7. Turn the dough onto the prepared baking sheet.
  8. Gently pat the dough into a 3/4-inch-thick rectangle.
  9. Fold the dough in half and repeat the fold twice.
  10. Pat the dough back to 3/4 inch thick.
  11. Cut out 8 biscuits with a 2 1/2-inch cutter, pressing straight down without twisting.
  12. Space the biscuits about 1 inch apart on the baking sheet.
  13. Bake for 12 to 15 minutes, until the biscuits are tall and golden brown on top.
  14. Let the biscuits rest on the baking sheet for 5 minutes before serving.

Notes

For the tallest layers, keep the butter and buttermilk cold and avoid overmixing. Store in the refrigerator for up to 3 days or freeze for up to 3 months. For a dairy-free swap, use cold vegan butter and unsweetened dairy-free buttermilk.