Flaky Buttermilk Biscuits
These biscuits are characterized by a crispy exterior and tender, flaky interior with a satisfying chew. Made with simple ingredients like flour, cold butter, and buttermilk, they come together with quick folding and baking to produce golden, buttery bites that are perfect for breakfast or snacking.
Equipment
- Mixing bowls
- Pastry cutter or fork
- Measuring cups and spoons
- Baking sheet
- Cooling rack
Ingredients
- 2 cups all-purpose flour slightly heaping cup for structure
- 0.5 cup cold butter cut into small cubes
- 0.75 cup buttermilk chilled, can substitute with Greek yogurt and milk
- 1 tbsp baking powder fresh for best lift
- 0.5 tsp salt sea salt preferred
Instructions
- Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper.
- Whisk together the flour, baking powder, and salt in a large bowl until evenly combined.
- Add the cold butter cubes to the dry ingredients and cut in with a pastry cutter or fork until the mixture looks like coarse crumbs with pea-sized bits of butter.
- Pour in the chilled buttermilk and gently stir with a spatula or spoon just until the dough begins to come together.
- Turn the dough onto a floured surface and fold it over onto itself 3-4 times, gently pressing to create layers that will result in flaky biscuits.
- Pat the folded dough into a 1-inch thick rectangle, handling it gently to keep the layers intact.
- Use a round cutter to cut out biscuits, pressing straight down and lifting straight up to help them rise properly.
- Place the biscuits on the prepared baking sheet about 2 inches apart. Brush the tops with melted butter for extra shine.
- Bake for 12-15 minutes, until the biscuits are golden brown and crackly on top, filling your kitchen with a buttery aroma.
- Remove from the oven and transfer to a cooling rack; let cool for 5 minutes to firm up slightly before serving warm.
- Enjoy these flaky, buttery biscuits plain or with your favorite spreads, savoring their crispy outside and tender, flaky inside.