Flaky Homemade Buttermilk Biscuits Recipe

Introduction

Flaky homemade buttermilk biscuits are a classic comfort food, perfect for breakfast or as a side with any meal. With tender layers and a golden crust, these biscuits are surprisingly easy to make from scratch.

Ingredients

• 2 cups all-purpose flour
• 4 teaspoons baking powder
• ¼ teaspoon baking soda
• 2 teaspoons granulated sugar
• ½ teaspoon salt
• ⅓ cup cold butter
• 1 cup buttermilk

Instructions

1. Step 1: Preheat your oven to 450°F (230°C).
2. Step 2: In a large bowl, mix together the flour, baking powder, baking soda, sugar, and salt.
3. Step 3: Add the cold butter to the flour mixture. Use two forks or a pastry cutter to cut the butter into the flour until the texture resembles large crumbs about the size of peas.
4. Step 4: Gradually pour in the buttermilk, stirring gently with a spoon just until the dough is moistened. You may need to adjust the amount by about 2 tablespoons more or less.
5. Step 5: Lightly flour a work surface and turn the dough out onto it. Knead gently a few times until it holds together.
6. Step 6: Pat the dough into a square shape and fold it over onto itself 5 to 6 times. This folding process creates the flaky layers.
7. Step 7: Flatten the dough to about 1 inch thickness. Use a sharp biscuit cutter to cut out biscuits, reshaping and re-cutting scraps as needed.
8. Step 8: Place the biscuits on an ungreased baking sheet, spacing them slightly apart. Bake for 10 to 12 minutes or until golden brown on top.

Tips & Variations

• Keep the butter and buttermilk cold to ensure flaky layers.
• Use a bench scraper to fold the dough for easier handling.
• For a cheesy twist, add ½ cup grated sharp cheddar to the dry ingredients.
• Brush biscuit tops with melted butter after baking for extra richness.

Storage

Store cooled biscuits in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month. Reheat frozen biscuits in a warm oven (350°F) for about 10 minutes until heated through and crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute regular milk for buttermilk?

While buttermilk adds tang and aids rising, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit 5 minutes before using.

How do I keep biscuits flaky and tender?

Use cold butter and avoid overworking the dough. Folding the dough creates layers that result in a flaky texture after baking.

Flaky Homemade Buttermilk Biscuits Recipe

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4.7 from 74 reviews

This recipe for flaky homemade buttermilk biscuits yields tender, buttery biscuits with perfectly layered flakiness, achieved by folding the dough multiple times before baking. Ideal for breakfast or as a side for any meal, these biscuits are quick to prepare and baked to a golden perfection in just over 10 minutes.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 8 to 10 biscuits 1x
• Category: Breakfast, Snack, Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 4 teaspoons baking powder
• ¼ teaspoon baking soda
• 2 teaspoons granulated sugar
• ½ teaspoon salt

Wet Ingredients

• ⅓ cup cold butter
• 1 cup buttermilk (plus 2 tablespoons extra if needed)

Instructions

1. Preheat Oven: Preheat your oven to 450°F (232°C) to ensure it reaches the right temperature for fluffy, golden biscuits.
2. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until evenly mixed.
3. Cut in Butter: Add the cold butter to the dry ingredients. Using two forks or a pastry cutter, cut the butter into the flour mixture until the pieces resemble large crumbs about the size of peas, which helps create the flaky texture.
4. Add Buttermilk: Gradually pour in the buttermilk, stirring with a spoon just until the dough is moistened. You may need to adjust the amount of buttermilk by about 2 tablespoons more or less to achieve the right dough consistency.
5. Knead Dough: Turn the dough out onto a lightly floured surface and gently knead it a few times until it holds together without being overworked.
6. Layer the Dough: Pat the dough into a square shape on the work surface. Fold the dough over on itself 5 to 6 times; this layering step creates the flakiness in the biscuits.
7. Shape and Cut: Finally, pat the layered dough to about 1 inch thickness. Use a sharp biscuit cutter to cut out biscuits, reshaping and re-rolling the scraps as needed to minimize waste.
8. Bake Biscuits: Place the cut biscuits on an ungreased baking sheet. Bake in the preheated oven for 10 to 12 minutes until they are puffed up and golden brown on top.

Notes

• Make sure the butter is very cold to ensure maximum flakiness.
• Do not over-knead the dough, as this can make the biscuits tough.
• Use a sharp cutter and avoid twisting when cutting the biscuits to help them rise evenly.
• The baking soda helps react with the acidity in the buttermilk for tender biscuits.
• You can freeze unbaked biscuits on a baking sheet and then transfer them to a bag; bake frozen biscuits by adding a few extra minutes.

Keywords: homemade biscuits, buttermilk biscuits, flaky biscuits, easy biscuit recipe, breakfast biscuits