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Ultra Flaky and Tender Southern Buttermilk Biscuits From Scratch

Close-up of several tall, flaky buttermilk biscuits stacked on a white plate, golden brown and perfectly risen.
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Make perfectly tender, tall, and flaky buttermilk biscuits every time. This recipe uses simple ingredients and clear steps to achieve classic Southern style results for your breakfast or dinner table.

Ingredients

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  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
  • 3/4 cup cold buttermilk (plus extra for brushing)

Instructions

  1. Combine the flour, baking powder, baking soda, and salt in a large bowl. Whisk to mix the dry ingredients well.
  2. Add the cold, cubed butter 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.
  3. Make a well in the center and pour in the cold buttermilk all at once. Stir gently with a fork just until the dough comes together. Do not overmix.
  4. Turn the dough out onto a lightly floured surface. Gently pat the dough into a rectangle about 3/4 inch thick.
  5. 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 creates the flaky layers.
  6. Use a biscuit cutter (about 2.5 inches) to cut out the biscuits. Press straight down without twisting the cutter to keep the sides straight for maximum height.
  7. Place the cut biscuits close together on an ungreased baking sheet for softer sides, or slightly apart for crispier sides.
  8. Brush the tops lightly with extra cold buttermilk.
  9. Bake in a preheated oven at 425 degrees Fahrenheit (220 degrees Celsius) for 12 to 15 minutes, or until the tops are golden brown.
  10. Serve the warm buttermilk biscuits immediately with butter or gravy.

Notes

  • Keep all your ingredients, especially the butter and buttermilk, very cold for the flakiest results.
  • Do not twist the biscuit cutter; pushing straight down helps the biscuits rise tall.
  • For extra buttery flavor, brush the tops with melted butter immediately after they come out of the oven.

Nutrition

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