Buttermilk Biscuits Soft Flaky (Printable Version)

Soft, buttery biscuits with flaky layers, perfect for breakfast or as a comforting side dish.

# What You Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - ½ teaspoon baking soda
04 - 1 teaspoon fine sea salt
05 - 1 tablespoon granulated sugar

→ Fats

06 - ½ cup unsalted butter, cold and cubed

→ Liquids

07 - ¾ cup cold buttermilk, plus extra for brushing

# Step-by-Step Guide:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together all-purpose flour, baking powder, baking soda, sea salt, and granulated sugar.
03 - Add the cold, cubed butter to the dry mixture. Using a pastry cutter or fingertips, quickly work the butter into the flour until the texture resembles coarse crumbs with pea-sized pieces remaining.
04 - Create a well in the center and pour in the cold buttermilk. Stir gently with a fork until just combined, avoiding overmixing.
05 - Turn the dough onto a lightly floured surface and pat into a ½-inch thick rectangle. Fold the dough in half and gently pat it out again. Repeat folding and patting twice more to develop flaky layers.
06 - Pat the dough to a final thickness of 1 inch. Cut biscuits using a 2½-inch round cutter, pressing straight down without twisting. Gather dough scraps and repeat.
07 - Place biscuits close together on the prepared baking sheet. Lightly brush the tops with buttermilk.
08 - Bake for 13 to 15 minutes until the biscuits are tall and golden brown.
09 - Let biscuits cool slightly before serving warm.

# Expert Advice:

01 -
  • They rise tall and golden without any fuss, delivering that perfect crispy exterior and tender crumb that makes carbs worth it.
  • Fifteen minutes of actual work means you can have warm biscuits on the table before anyone finishes their coffee.
  • They're the edible equivalent of a good friend—reliable, comforting, and somehow make everything taste better.
02 -
  • Keep everything cold—your butter, your buttermilk, even your fingertips if you can manage it. Warmth is the enemy of flakiness.
  • Don't twist the cutter; pressing straight down gives you high, proud biscuits, while twisting seals the edges and creates flat disappointment.
03 -
  • Use a biscuit cutter with sharp edges, or even a thin-rimmed glass will work better than trying to cut shapes freehand—clean cuts mean better rise.
  • Placing your biscuits close together on the baking sheet helps them support each other as they rise, creating taller, more impressive biscuits than they would be if spread far apart.
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