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The Best Tall and Flaky Southern Buttermilk Biscuits

Close-up of a stack of four golden, flaky buttermilk biscuits on a white plate, highlighted by sunlight.
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Make tender, buttery buttermilk biscuits from scratch that rise tall and have distinct flaky layers. This simple method guarantees success for a classic Southern comfort food.

Ingredients

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  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 6 tablespoons cold unsalted butter, cut into small pieces
  • 3/4 cup cold buttermilk
  • 2 tablespoons melted butter, for brushing

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper or lightly grease it.
  2. In a large bowl, whisk together the flour, baking powder, salt, and sugar. These dry ingredients must be fully combined for even rising.
  3. Add the cold butter pieces to the flour mixture. 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. These butter pieces create the flaky layers.
  4. Make a well in the center of the dry ingredients and pour in the cold buttermilk all at once. Use a fork to gently mix until just combined. Do not overmix the dough; a shaggy mass is what you want.
  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 process builds the layers for tall, flaky biscuits. Repeat this fold and pat process one more time.
  7. Pat or roll the dough to a final thickness of about 1 inch. Use a sharp biscuit cutter (about 2.5 inches) to cut straight down without twisting the cutter. Twisting seals the edges and prevents the biscuits from rising tall.
  8. Place the cut biscuits close together on the prepared baking sheet for softer sides, or slightly apart for crispier sides.
  9. Bake for 12 to 15 minutes, or until the tops are golden brown.
  10. Immediately brush the tops of the hot biscuits with the melted butter. Serve warm.

Notes

  • Keep your butter and buttermilk as cold as possible. Cold fat hitting the hot oven creates steam, which separates the layers and makes the biscuits flaky.
  • Do not twist the biscuit cutter when cutting the dough. Press straight down to keep the edges clean so the biscuits can climb upward while baking.
  • For extra height, you can stack the dough pieces on top of each other before the final cut, rather than placing them side by side on the sheet.

Nutrition

Find it online: https://tastethisplate.com/flaky-buttermilk-biscuits-recipe/