Description
These classic Southern Buttermilk Biscuits are flaky, tender, and golden brown with a perfect buttery flavor. Made with simple ingredients like flour, cold butter, and buttermilk, these biscuits are layered through folding and rolling for a light and fluffy texture. Perfect for breakfast, brunch, or a delicious side to any meal.
Ingredients
Dry Ingredients
- 2½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
Wet Ingredients
- ½ cup cold butter, thinly sliced
- 1 cup cold buttermilk
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) to ensure it is hot enough for the biscuits to rise and bake evenly.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and salt.
- Cut in the Butter: Add the cold, thinly sliced butter into the dry mixture. Use a pastry blender to cut the butter into the flour until pea-sized clumps form, which helps create flaky layers.
- Add Buttermilk: Create a well in the center of the flour mixture by pushing the ingredients to the sides of the bowl. Pour the cold buttermilk into the well and gently mix with a fork just until combined to avoid tough biscuits.
- Shape the Dough: Turn the dough out onto a floured surface. Using your hands, shape it into a rectangle.
- Fold and Roll: Fold the dough into thirds like a letter, folding the left side over the center, then the right side over that, maintaining a rectangular shape. Roll the dough back out to 1-inch thickness. Repeat the folding and rolling process two more times, rolling the final time to ½ inch thickness for perfect layers.
- Cut the Biscuits: Using a 2½ to 3-inch biscuit cutter, cut out about 12 biscuits. Gather and reroll the scraps to form additional biscuits until you have about 10 to 12 total.
- Arrange on Baking Sheet: Place the biscuits onto a baking sheet so they are touching each other and the edges, which helps the biscuits rise upward, creating soft sides.
- Bake: Bake the biscuits in the preheated oven at 425°F for about 13-15 minutes, or until golden brown on top and cooked through.
Notes
- Use very cold butter and buttermilk to ensure flakiness.
- Do not overmix the dough to keep biscuits tender.
- Folding the dough multiple times creates layers for flaky texture.
- Placing biscuits close together helps them rise taller with soft sides.
- Serve warm with butter, honey, or jam for best flavor.
