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4.8 from 63 votes

Amish Biscuits

This Amish Biscuit recipe comes together in less than 30 minutes. I'll teach you how to make flaky layers in biscuits. I have three secrets for fluffy biscuits with flaky layers: buttermilk, lots of cold butter, and the "folding technique". This recipe really does make the best biscuits!

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 14
Calories: 315 kcal
Course: Bread
Cuisine: American

Ingredients

  • 2 1/4 cups all-purpose flour
  • 2 1/4 cups cake flour
  • 1 1/2 teaspoons salt
  • 1 1/2 tablespoons baking powder
  • 1 teaspoon baking soda
  • 1 cup unsalted butter (very cold)
  • 2 cups buttermilk
  • 1/2 cup all-purpose flour (for dusting the pastry mat & dusting while rolling)
  • 2 tablespoons unsalted butter (melted)

Instructions

    Cup of Yum
  1. Preheat the oven to 475º Fahrenheit.
  2. Stir together the dry ingredients together in a large bowl. Cut in the butter until the mixture is crumbly. If you feel the flour with your hands, you should feel the butter chunks in it. That's the texture you want so don't over mix it at this point.  2 1/4 cups all-purpose flour, 2 1/4 cups cake flour, 1 1/2 teaspoons salt, 1 1/2 tablespoons baking powder, 1 teaspoon baking soda, 1 cup unsalted butter
  3. Add the buttermilk and mix just until combined. The dough will be slightly sticky. 2 cups buttermilk
  4. Turn the dough out onto a floured pastry mat and pat it into a horizontal rectangle that is about 1 1/2 inches thick. Fold the left side of the rectangle over the right side and pat it out into a vertical rectangle. Fold the bottom half up to the top and press it out into a horizontal rectangle again. Repeat the steps above 3 times for a total of 6 folds. Be careful not to overwork the dough while you are doing this. The folding is what creates the pretty layers. Sprinkle a little flour on the layers if the dough starts getting sticky, but just pat gently and handle the dough lightly. 1/2 cup all-purpose flour
  5. After 6 folds, gently pat the dough into a rectangle that is about 1 inch thick. Use a sharp circle biscuit cutter and press down through the dough, then lift up. Alternatively, you can cut squares with a sharp knife. Do not twist the cookie cutter (or knife) or shuffle it around. Just push down, then pull straight up. 
  6. Place biscuits on a silicone baking mat. Brush the tops of the biscuits with melted butter. 2 tablespoons unsalted butter
  7. Bake for 5 minutes, then reduce the heat to 425º Fahrenheit (without opening the oven) and bake for an additional 8-10 minutes.
  8. Allow the biscuits to sit for 2-3 minutes before serving. Serve warm.

Notes

  • The calories shown are based on the recipe making 14 biscuits with 1 serving being 1 biscuit. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.
  • I recommend store-bought buttermilk for best results. In a pinch, make your own: mix 1 tablespoon vinegar with enough milk to make 1 cup. Let sit for 5 minutes. Using half & half or whole milk makes a thick, rich homemade buttermilk—closer to store-bought.
  • Store biscuits in an airtight container at room temperature. Biscuits will last for 1-2 days at room temperature.

Nutrition Information

Calories 315kcal (16%) Carbohydrates 36g (12%) Protein 6g (12%) Fat 16g (25%) Saturated Fat 10g (50%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 1g Cholesterol 43mg (14%) Sodium 367mg (15%) Potassium 227mg (6%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 512IU (10%) Calcium 106mg (11%) Iron 1mg (6%)

Nutrition Facts

Serving: 14Serving

Amount Per Serving

Calories 315

% Daily Value*

Calories 315kcal 16%
Carbohydrates 36g 12%
Protein 6g 12%
Fat 16g 25%
Saturated Fat 10g 50%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Trans Fat 1g 50%
Cholesterol 43mg 14%
Sodium 367mg 15%
Potassium 227mg 5%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 512IU 10%
Calcium 106mg 11%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.