by Diana Rattray
These Southern-style buttermilk biscuits are made with all butter. One secret to making the lightest, flakiest biscuits is in how the dough is handled. Knead as little as possible — just enough to bring the dough together. You don’t want a compact dough. The re-rolled dough will produce tougher biscuits, so note where they are on the baking sheet.
The biscuits freeze well, and they can be frozen and baked later. Just freeze them in a single layer, store them in freezer bags, then bake whenever you want one — or a few — fresh hot biscuits.
PrintFlaky Buttermilk Biscuits
Learn how to make the best buttermilk biscuits. This easy recipe uses all butter and results in perfectly flaky biscuits every time.
- Prep Time: 8 minutes
- Cook Time: 11 minutes
- Total Time: 19 minutes
- Yield: 10 servings 1x
- Category: Bread
- Method: Bake
Ingredients
Scale
- 2 1/4 cups all-purpose flour, 10 ounces
- 2 teaspoons baking powder, preferably aluminum-free
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 6 tablespoons cold butter, unsalted or salted
- 3/4 cup plus 1 tablespoon buttermilk, well shaken
Instructions
- Line a baking sheet with parchment paper. Heat the oven to 450 F.
- In a food processor or large bowl, combine the flour, baking powder, salt, and soda. Cut the butter into small pieces and add to the mixture. Work in with fingers or with the food processor until the mixture looks like coarse crumbs.
- If using the food processor, transfer the mixture to a large bowl and make a well in the center. Add the buttermilk and stir with a wooden spoon until it clumps together.
- Turn out onto a lightly floured surface and knead just a few times to get the dough together. Pat the dough out to a 3/4-inch thick circle and cut out with 2-inch cutters.
- Gently put the scraps together and pat out again, cutting out biscuits until all the dough is used. Work the dough as little as possible.
- Arrange the biscuits on the baking sheet and bake for 10 to 12 minutes, until golden brown on tops and bottoms.
