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Flaky Buttermilk Biscuits

Flaky buttermilk biscuits get their tender layers from folding the dough into thirds three times before baking. The tops turn golden brown in a hot oven, while cold butter creates a light, flaky texture.
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Prep Time 20 minutes
Cook Time 15 minutes
Cooling 5 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 205
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cup all-purpose flour of the flour, divided
  • 2 tbsp all-purpose flour reserved
  • 1 tbsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp kosher salt
  • 6 tbsp unsalted butter cold, cut into small cubes
  • 0.75 cup buttermilk cold

Equipment

  • 1 baking sheet

Method
 

  1. Heat the oven to 425°F.
  2. Line a baking sheet with parchment paper.
  3. Whisk 2 cups of the flour with the baking powder, baking soda, and salt in a large bowl.
  4. Cut in the cold butter with a pastry cutter or your fingertips until the mixture has pea-size pieces of butter throughout.
  5. Pour in the buttermilk.
  6. Stir just until a shaggy dough forms.
  7. Turn the dough onto a work surface lightly dusted with the reserved 2 tablespoons flour.
  8. Gently pat the dough into a rectangle about 1/2 inch thick.
  9. Fold the dough into thirds like a letter.
  10. Rotate it a quarter turn.
  11. Repeat the patting and folding twice more.
  12. Pat the dough to 3/4 inch thick.
  13. Cut out biscuits with a 2-inch cutter, pressing straight down without twisting.
  14. Place the biscuits on the prepared baking sheet.
  15. Gently gather and pat the scraps once, then cut more biscuits.
  16. Bake for 12 to 15 minutes, until the biscuits have risen and their tops are golden brown.
  17. Cool on the baking sheet for 5 minutes before serving.

Notes

Keep the butter cold for flaky layers. Store in an airtight container in the refrigerator for up to 4 days; freeze for up to 3 months. For a dairy-free variation, use plant-based butter and dairy-free buttermilk.