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Flaky Buttermilk Biscuits

Flaky Buttermilk Biscuits
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Flaky Buttermilk Biscuits are tender, buttery, and layered pastries with a melt-in-your-mouth texture. Made from simple pantry staples like all-purpose flour, cold unsalted butter, baking powder, baking soda, salt, and buttermilk, these biscuits are quick and easy to prepare. Perfect for pairing with sweet or savory dishes, they can be customized with cheese, herbs, or made gluten-free. Ready in under 30 minutes, these flaky biscuits bring homemade comfort food to the next level.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt

Cold Fat

  • 6 tablespoons cold unsalted butter, cut into small cubes

Liquids

  • 3/4 cup cold buttermilk

Instructions

  1. Prepare Your Ingredients: Chill the butter and preheat your oven to 425°F (220°C). Measure and thoroughly mix the dry ingredients—flour, baking powder, baking soda, and salt—in a large bowl.
  2. Cut in the Butter: Add the cold unsalted butter cubes to the dry mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
  3. Add the Buttermilk: Pour cold buttermilk into the flour and butter mixture. Stir gently just until the dough comes together, being careful not to overmix to maintain tenderness and flakiness.
  4. Knead and Fold: Turn the dough onto a floured surface and fold it over itself 3 to 4 times to create layers. Then gently pat the dough to about 1 inch thick to develop the flaky texture.
  5. Cut and Bake: Use a round biscuit cutter to cut out biscuit shapes and place them close together on a parchment-lined baking sheet. Bake for 12 to 15 minutes or until golden brown and puffed up.

Notes

  • Keep all ingredients cold to preserve flakiness.
  • Handle dough gently to avoid tough biscuits.
  • Use a sharp cutter and press straight down without twisting to seal edges.
  • Bake biscuits immediately after cutting for best rise.
  • You can prepare the dough and refrigerate cut biscuits up to 24 hours before baking.

Nutrition

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Find it online: https://ninagourmet.com/flaky-buttermilk-biscuits/