Extra Flaky Southern Buttermilk Biscuits
Get ready to experience the ultimate in comfort food bliss with these Extra Flaky Southern Buttermilk Biscuits! Perfectly tender and buttery, these classic biscuits are crafted with simple pantry staples like all-purpose flour, cold cubed butter, and tangy buttermilk for a melt-in-your-mouth texture. The secret to their sky-high flakiness lies in the unique folding technique, which creates irresistibly rich layers. Whether you enjoy them warm with a drizzle of honey, spread with your favorite jam, or served alongside savory gravy, these golden-brown biscuits are sure to steal the spotlight at breakfast, brunch, or dinner. With just 15 minutes of prep time and a quick bake, they’re as easy as they are delicious—because homemade comfort shouldn’t keep you waiting.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 6 tablespoons unsalted butter (very cold, cubed)
- 0.75 cup buttermilk (cold)
- 2 tablespoons unsalted butter (melted, for brushing)
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until well combined.
Add the cold cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs with small pea-sized pieces of butter remaining.
Make a well in the center of the mixture and pour in the cold buttermilk. Stir gently with a fork or wooden spoon just until the dough comes together; do not overmix.
Turn the dough out onto a lightly floured surface. Gently flatten it into a rectangle about 1-inch thick.
Fold the dough into thirds like a letter (bottom third up, top third down). Rotate the dough 90 degrees and gently flatten again. Repeat this folding process two more times to build the flaky layers.
After the final fold, flatten the dough to about 1-inch thickness. Use a round biscuit cutter (about 2.5 inches in diameter) to cut out biscuits. Press straight down without twisting the cutter to ensure the biscuits rise evenly.
Re-roll the scraps as needed, but try to handle the dough as little as possible to avoid toughening.
Place the biscuits on the prepared baking sheet, making sure they touch slightly for a soft-sided texture or spacing them out for crispier edges.
Bake in the preheated oven for 10-12 minutes or until the tops are golden brown.
Remove the biscuits from the oven and immediately brush the tops with melted butter for extra flavor and shine.
Serve warm with your favorite jam, honey, or gravy!
Nutrition Facts
Calories |
1836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.3 g | 125% | |
| Saturated Fat | 60.6 g | 303% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 259 mg | 86% | |
| Sodium | 2771 mg | 120% | |
| Total Carbohydrate | 211.0 g | 77% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 22.0 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 270 mg | 21% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 559 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
