4.9 from 46 votes
Flaky Biscuits
This flaky biscuit recipe yields layers of tender, fluffy goodness that any Southerner would be proud of!
Prep Time
15 mins
Cook Time
15 mins
Additional Time
15 mins
Total Time
45 mins
Servings:
16
biscuits
Calories:
247 kcal
Course:
Side Dish, Breakfast, Brunch
Cuisine:
American
Ingredients
- 4 cups all-purpose flour I prefer White Lily brand, 500 g
- 2 tablespoons granulated sugar
- 1 ½ tablespoons baking powder
- 1 teaspoon kosher salt
- ¼ teaspoon baking soda
- 1 cup salted butter cubed, very cold, 2 sticks
- 1 ¼ cups buttermilk plus more as needed, very cold, whole
- 2 tablespoons butter divided, melted, salted
Instructions
- Line a baking sheet with parchment paper. In a large bowl, whisk together flour, sugar, baking powder, salt and baking soda. Add cold butter, toss to coat in the flour. Use a pastry cutter or two forks to cut the butter into the flour mixture until the butter is the size of peas. Add the buttermilk and stir with a fork just until a shaggy dough comes together. Gradually add a little bit more buttermilk if the dough is too crumbly (it will be fairly dry – not wet and sticky – but it should hold together).
- Turn the dough onto a lightly floured surface. Gently pat into an 8-inch square (about 1-inch thick). Use a bench scraper or large knife to cut the dough into 4 equal squares. Stack the squares on top of each other. Pat or roll into an 8-inch square again. Repeat the procedure two more times, cutting into 4 squares and stacking them on top of each other before rolling into another 8-inch square. Use a large knife or bench scraper coated with flour to cut the dough into 12-16 squares. Arrange about ½-inch apart on the prepared baking sheet. Freeze for 15 minutes while you preheat the oven.
- Preheat oven to 425°F. Brush the tops of the biscuits with half of the melted butter. Bake until golden brown, about 15-18 minutes. Brush the hot biscuits with the remaining melted butter. Serve warm.
Cup of Yum
Notes
- How to Make Buttermilk at Home: You can make 1 ¼ cups of homemade buttermilk by using regular milk + either lemon juice or white vinegar. To do so, pour 1 tablespoon of freshly squeezed lemon juice or 1 tablespoon of white vinegar into a measuring cup. Add enough milk to equal 1 ¼ cups. Give it a stir, let it sit for about 5 minutes, and then use it in the recipe as directed.
- ¼
- ¼
Nutrition Information
Serving
1biscuit
Calories
247kcal
(12%)
Carbohydrates
27g
(9%)
Protein
4g
(8%)
Fat
14g
(22%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Trans Fat
1g
(50%)
Cholesterol
36mg
(12%)
Sodium
298mg
(12%)
Potassium
176mg
(4%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
429IU
(9%)
Calcium
79mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16 biscuits
Amount Per Serving
Calories 247
% Daily Value*
| Serving | 1biscuit | |
| Calories | 247kcal | 12% |
| Carbohydrates | 27g | 9% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 36mg | 12% |
| Sodium | 298mg | 12% |
| Potassium | 176mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 429IU | 9% |
| Calcium | 79mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.