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Tall, Flaky, and Ultra-Fluffy Southern Buttermilk Biscuits

A stack of six golden-brown, flaky buttermilk biscuits topped with a light glaze, resting on a white plate.
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Follow these steps to make tall, flaky, and tender buttermilk biscuits from scratch. This recipe focuses on cold ingredients and proper folding for maximum lift.

Ingredients

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  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • 3/4 cup cold buttermilk

Instructions

  1. Preheat your oven to 425°F (220°C). Lightly grease a baking sheet or line it with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, salt, and sugar.
  3. Add the cold butter cubes to the flour mixture. 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.
  4. Make a well in the center of the dry ingredients and pour in the cold buttermilk all at once.
  5. Mix gently with a fork just until the dough comes together. Do not overmix.
  6. Turn the dough out onto a lightly floured surface. Gently pat the dough into a rough rectangle about 1 inch thick.
  7. Fold the dough into thirds, like a letter (bringing one end over the center, then the other end over that). Turn the dough 90 degrees and gently pat it back down to about 3/4 inch thickness. This folding creates layers.
  8. Use a 2-inch biscuit cutter to cut straight down through the dough. Do not twist the cutter.
  9. Place the cut biscuits close together on the prepared baking sheet for softer sides, or further apart for crispier sides.
  10. Bake for 12 to 15 minutes, or until the tops are golden brown.
  11. For extra buttery flavor, brush the tops with melted butter immediately after removing them from the oven.

Notes

  • Keep all your ingredients, especially the butter and buttermilk, very cold. Cold fat creates steam pockets, resulting in flaky layers.
  • Do not twist the biscuit cutter. Press straight down and lift up to keep the edges clean, which helps the biscuits rise straight up.
  • For the tallest biscuits, place them touching on the baking sheet.

Nutrition

Find it online: https://recipesfleet.com/buttermilk-biscuits-fluffy-flaky-recipe/