Buttermilk Biscuits Soft Flaky Golden

My grandmother's kitchen always smelled like flour and patience, but it was the biscuit ritual that stuck with me most. She'd pull these golden mounds from the oven with the kind of quiet pride that comes from thousands of Sunday mornings perfecting the same recipe. I've burned through countless batches trying to recreate that particular alchemy where cold butter meets warm hands. Some mornings, when the kitchen is still dark and the house is sleeping, I'll mix up a batch just to watch them rise.

Last Thanksgiving, I made three batches back to back because my brother kept eating them straight from the cooling rack, burning his fingers on steaming biscuits and declaring each one better than the last. There's something about the ritual of cutting straight down through pillowy dough that makes you feel connected to generations of home cooks who understood that simple food, made with care, is often what we remember most.

Ingredients

• All-purpose flour: The backbone of any good biscuit, providing structure without being too heavy or dense
• Baking powder and baking soda: This double leavening combination ensures impressive rise and a golden brown crown
• Fine sea salt: Enhances all the flavors and balances the sweetness, use coarse salt and the texture will feel sandy
• Unsalted butter: Must be cold enough to leave visible flecks throughout the dough, these butter pockets become flaky layers in the oven
• Cold buttermilk: The acidity activates the baking soda while creating the most tender interior imaginable

Instructions

Preheat and prepare:

Heat your oven to 220°C and line a baking sheet with parchment paper, positioning the rack in the center position.

Combine dry ingredients:

Whisk flour, baking powder, baking soda, salt, and sugar in a large bowl until thoroughly incorporated.

Cut in the butter:

Work cold cubed butter into the flour mixture using a pastry cutter until coarse crumbs form with visible pea-sized butter pieces remaining.

Add buttermilk:

Pour cold buttermilk into a well in the center and stir gently with a fork just until combined, leaving some flour streaks.

Create layers:

Turn dough onto a floured surface, pat into a rectangle, fold in half, and repeat the folding process twice more.

Shape and cut:

Pat dough to 2.5 cm thickness and cut straight down with a round cutter, pressing firmly without twisting.

Prepare for baking:

Arrange biscuits close together on the baking sheet and brush tops lightly with additional buttermilk.

Bake until golden:

Bake for 13-15 minutes until tall and deeply golden brown, rotating the pan halfway through for even browning.

Serve warm:

Let biscuits cool for just a few minutes on the baking sheet before serving warm with butter.

Save

These became our snow day tradition during that winter we got stuck inside for three days straight. Something about watching them rise through the oven window made everything feel like it would be okay.

Getting the Perfect Rise

Position your oven rack in the center position for the most even heat circulation. The biscuits should be placed close together on the baking sheet so they support each other as they rise, creating taller, straighter sides. If you prefer biscuits with crispier edges all around, space them further apart, though they may spread more than rise upward.

Storage and Freezing

Baked biscuits keep at room temperature for up to two days, though they're best served fresh and warm. To freeze unbaked biscuits, cut them out and place on a baking sheet until firm, then transfer to a freezer bag for up to three months. Bake frozen biscuits directly from the freezer, adding a few extra minutes to the baking time.

Serving Suggestions and Variations

These biscuits are incredibly versatile and welcome additions to almost any meal. Split them open and fill with scrambled eggs and cheese for breakfast sandwiches, or serve alongside braised short ribs for a comforting dinner.

• Brush with melted garlic butter immediately after baking for savory dinner rolls
• Add shredded sharp cheddar and fresh chives to the dough for a savory twist
• Serve with honey butter or strawberry jam for the ultimate breakfast experience

Save

There's nothing quite like pulling a tray of steaming, golden biscuits from the oven and watching people's faces light up. Some recipes are just worth keeping.

Recipe FAQs

→ What makes biscuits flaky?

Cold butter creates flaky layers. When the butter melts during baking, it releases steam that separates the dough into delicate, flaky layers. Working quickly and keeping everything cold is essential.

→ Can I substitute regular milk for buttermilk?

Yes. Combine ¾ cup milk with 2 teaspoons lemon juice or vinegar. Let it sit for 5 minutes until slightly thickened and curdled. This acid activates the baking soda for proper rising.

→ Why do my biscuits turn out dense?

Overmixing the dough or using warm ingredients often causes dense biscuits. Stir until just combined, and ensure your butter and buttermilk are cold. Also, avoid twisting the cutter when cutting.

→ How do I get tall biscuits?

Place biscuits close together on the baking sheet so they support each other while rising. Also, pat the dough to the full 2.5 cm thickness and cut with a sharp motion straight down.

→ Can I freeze unbaked biscuits?

Absolutely. Cut the biscuits and arrange them on a baking sheet. Freeze until solid, then transfer to a freezer bag. Bake from frozen, adding 2-3 minutes to the baking time.

→ What should I serve with buttermilk biscuits?

These are perfect with honey butter, strawberry jam, or sausage gravy. They also pair beautifully with fried chicken, pot roast, or as a base for breakfast sandwiches with eggs and cheese.