Buttermilk Biscuits Soft Flaky Golden (Printable)

Soft, buttery biscuits with flaky layers that bake up golden and tall in just 30 minutes.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1 teaspoon fine sea salt
05 - 1 tablespoon granulated sugar

→ Fats

06 - 1/2 cup unsalted butter, cold and cubed

→ Liquids

07 - 3/4 cup cold buttermilk, plus extra for brushing

# How To Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar until evenly distributed.
03 - Add cold cubed butter to the dry mixture. Using a pastry cutter or fingertips, work butter into flour until mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Keep butter cold throughout.
04 - Create a well in the center of the mixture. Pour in cold buttermilk and stir gently with a fork just until dough comes together. Do not overmix—some dry patches are acceptable.
05 - Turn dough onto a lightly floured surface. Gently pat into a 1/2-inch thick rectangle. Fold dough in half, then pat out again. Repeat folding and patting process 2 more times to create flaky layers.
06 - Pat dough to final 1-inch thickness. Using a 2 1/2-inch round cutter, press straight down through dough without twisting. Place biscuits close together on prepared baking sheet. Gather and re-roll scraps as needed.
07 - Lightly brush biscuit tops with buttermilk. Bake for 13-15 minutes until tall and golden brown. Cool on baking sheet for a few minutes before serving warm.

# Expert Tips:

01 -
  • These biscuits emerge from the oven with impossibly tall centers and layers that shatter into buttery flakes at the slightest touch
  • The recipe is forgiving enough for weekday mornings but impressive enough for holiday brunches
  • Cold buttermilk creates the most tender crumb while butter delivers those coveted flaky pockets
02 -
  • Twisting the cutter seals the edges and prevents proper rising, always press straight down and lift directly up
  • Warm butter is the enemy of flaky layers, work quickly and keep everything chilled until it hits the oven
  • Overmixing develops gluten and makes biscuits tough, stop mixing as soon as the dough comes together
03 -
  • If your kitchen is particularly warm, chill the flour mixture and bowl before starting to keep everything cold
  • Grate frozen butter on the large holes of a box grater instead of cubing it for even faster incorporation
  • Use a sharp cutter and dip it in flour between each cut to prevent sticking
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