Soft Buttermilk Flaky Biscuits

The kitchen was still dark when I started mixing these biscuits, just the blue glow of dawn creeping through the window. I'd promised fresh biscuits for a family brunch, and honestly, I was nervous about getting them right. That first batch came out somewhat dense, but by the third attempt, I finally understood what 'cold butter' really means for the texture. Now these are the biscuits that disappear first from the basket, tall and flaky with that irresistible buttery smell filling the whole house.

Last Sunday, my niece watched me make these with wide eyes, asking why I was being so careful about keeping everything cold. When they came out of the oven towering over the baking sheet, she grabbed the first one and split it open to watch the steam rise. That's when I knew this recipe had become something special in our family.

Ingredients

• All purpose flour: The foundation that gives structure without making biscuits tough or heavy
• Baking powder and baking soda: Both work together to create impressive lift and that golden brown color
• Fine sea salt: Essential for balancing sweetness and enhancing all the buttery flavor
• Granulated sugar: Just enough to help browning and add subtle sweetness without making them sweet
• Cold unsalted butter: The absolute star ingredient keeping everything cold creates those magical flaky layers
• Cold buttermilk: Adds tang and tenderness while activating the baking soda for extra rise

Instructions

Preheat your oven:

Get it to 220°C (425°F) and line a baking sheet with parchment paper before you start mixing anything else.

Whisk dry ingredients:

In a large bowl, combine flour, baking powder, baking soda, salt, and sugar until everything is evenly distributed.

Cut in cold butter:

Work the cubed butter into the flour with a pastry cutter until you see coarse crumbs with pea sized butter pieces still visible.

Add buttermilk:

Pour the cold buttermilk into the center well and stir with a fork just until the dough comes together.

Create layers:

Pat the dough into a rectangle, fold it in half, then pat and fold two more times to build those flaky layers.

Cut and bake:

Press straight down with a cutter, place biscuits close together on the sheet, brush with buttermilk, and bake for 13 to 15 minutes until golden.

Save

These biscuits have become my go to when someone needs comfort food. There's something about pulling them apart while they're still steaming that turns a regular Tuesday dinner into something worth remembering.

Making Ahead And Storing

You can cut the biscuits and freeze them unbaked on a baking sheet, then transfer to a bag and bake straight from frozen, adding a few minutes to the time. Baked biscuits keep well for two days in an airtight container and reheat beautifully in a 180°C (350°F) oven for about 5 minutes.

Serving Ideas

Split them open and layer with fried chicken for a classic sandwich, or serve alongside hearty soups and stews. They're incredible with honey butter, strawberry jam, or savory gravy, and can even be split and used as the base for shortcake desserts.

Customizing Your Biscuits

The basic dough is incredibly forgiving and welcomes all sorts of additions. Mix in sharp cheddar and black pepper before adding the buttermilk, or fold in fresh herbs like chives and rosemary for a savory twist.

• Brush the tops with melted butter mixed with garlic powder right after baking
• Add a pinch of cayenne pepper to the dry ingredients for subtle warmth
• Swap some cheddar for parmesan and serve with herb butter

Save

There's nothing quite like the sound of someone splitting open a warm biscuit and that first sigh of contentment. That's the magic right there.

Recipe FAQs

→ What makes the biscuits soft and flaky?

Cold butter folded gently into the dough creates layers that melt during baking, resulting in a tender, flaky texture.

→ Can I substitute buttermilk?

Yes, combine milk with lemon juice or vinegar and let sit for 5 minutes to create a suitable buttermilk substitute.

→ How do I achieve a tall rise in the biscuits?

Folding the dough multiple times and handling it gently helps build layers that contribute to a tall, airy rise.

→ What are suggested flavor additions?

Try adding grated cheddar, fresh herbs, or a pinch of black pepper to the dough for extra flavor variations.

→ How should I store leftover biscuits?

Store cooled biscuits in an airtight container at room temperature for up to two days or freeze for longer preservation.