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Flaky Buttermilk Biscuits

Recipe for tender, flaky biscuits from Kelly Jaggers. Great for preparing ahead and enjoying later! Time-tested recipe.

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
Servings: 18 3-inch biscuits
Calories: 165 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 3 cups all purpose flour
  • 8 teaspoons baking powder
  • 4 teaspoons sugar
  • 1 1/2 teaspoons kosher salt
  • 12 tablespoon butter or vegetable shortening, (1 1/2 sticks) cut into 1/2 inch pieces and chilled
  • 1 cup buttermilk

Instructions

    Cup of Yum
  1. In a large bowl combine the flour, baking powder, sugar, and salt. Whisk until the mixture is well combined.
  2. Add the cubed butter or shortening.
  3. With your fingers, rub the butter into the flour mixture until half the butter has been thoroughly combined and the other half is in small and medium sized pieces – roughly pea to hazelnut sized.
  4. Add the buttermilk and mix with a spatula until the dry ingredients are just moistened. Add additional buttermilk a tablespoon at a time if the mixture seems too dry.
  5. Lightly dust a work surface with flour, then turn the biscuit dough out and press it into a rough rectangle with your hands.
  6. Carefully fold the rectangle in half (it may look rough and crumbly, that is ok), turn the dough 90 degrees and flatten it out again. Repeat this process three more times. The dough should be fairly smooth.
  7. Roll the dough out until it is roughly ¼-inch thick. Using a biscuit cutter cut as many biscuits from the dough as you can. Be sure to cut straight down, making sure not to twist the cutter, then shake the cutter gently to release the biscuits.
  8. Place the biscuits on a parchment lined sheet pan about 1-inch apart. Place the sheet pan into the refrigerator for 30 minutes. The remaining scraps can be re-rolled one time. To re-roll the scraps, form the scraps into a rectangle and fold in half one time, then roll and cut as directed above. These biscuits will not be as pretty, but will taste just as nice!Heat the oven to 350°F. Once the biscuits have chilled transfer them directly to the oven and bake for 18-20 minutes, or until the biscuits are golden brown on the bottom and firm. If the tops are a little pale you can place them under the broiler for roughly 2 minutes, but keep a careful watch as they burn easily. Serve hot.

Notes

  • Note from Tori: Try a fresh batch of these biscuits to enhance your breakfast menu (and you absolutely must try my method for scrambled eggs - so good!). 

Nutrition Information

Calories 165kcal (8%) Carbohydrates 18g (6%) Protein 2g (4%) Fat 9g (14%) Saturated Fat 2g (10%) Cholesterol 1mg (0%) Sodium 210mg (9%) Potassium 264mg (8%) Sugar 1g (2%) Vitamin A 20IU (0%) Calcium 115mg (12%) Iron 1.2mg (7%)

Nutrition Facts

Serving: 183-inch biscuits

Amount Per Serving

Calories 165

% Daily Value*

Calories 165kcal 8%
Carbohydrates 18g 6%
Protein 2g 4%
Fat 9g 14%
Saturated Fat 2g 10%
Cholesterol 1mg 0%
Sodium 210mg 9%
Potassium 264mg 6%
Sugar 1g 2%
Vitamin A 20IU 0%
Calcium 115mg 12%
Iron 1.2mg 7%

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