Print

Ultra Fluffy & Tender Southern Buttermilk Biscuits

A tall stack of golden-brown, flaky buttermilk biscuits piled high on a white plate.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make tall, flaky, and buttery buttermilk biscuits from scratch. This recipe yields soft biscuits perfect for breakfast or serving with gravy.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
  • 3/4 cup cold buttermilk, plus extra for brushing

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
  2. In a large bowl, whisk together the flour, baking powder, salt, and baking soda.
  3. Add the cold butter cubes to the dry ingredients. 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. Pour in the cold buttermilk all at once. Stir gently with a fork just until the dough comes together. Do not overmix.
  5. Turn the dough out onto a lightly floured surface. Gently pat the dough into a rough rectangle about 3/4 inch thick.
  6. Fold the dough into thirds, like a letter. Turn the dough 90 degrees and gently pat it down again to about 3/4 inch thickness. This folding creates layers.
  7. Use a 2-inch biscuit cutter to cut straight down through the dough. Do not twist the cutter, as twisting seals the edges and prevents rising.
  8. Place the cut biscuits close together on the prepared baking sheet for softer sides, or farther apart for crispier sides.
  9. Brush the tops lightly with extra buttermilk.
  10. Bake for 12 to 15 minutes, or until the biscuits are tall and golden brown on top.
  11. Serve warm with butter, honey, or your favorite gravy.

Notes

  • Keep your butter and buttermilk very cold. Cold fat creates steam pockets, which results in flaky layers.
  • For extra tall biscuits, chill the cut dough pieces in the freezer for 5 minutes before baking.
  • If you do not have a biscuit cutter, you can cut squares with a sharp knife.

Nutrition

Find it online: https://delishdreams.com/buttermilk-biscuits-ultra-fluffy-tender-southern-recipe/