Flaky Homemade Buttermilk Biscuits
User Reviews
5
Flaky Homemade Buttermilk Biscuits
Description
Flaky Homemade Buttermilk Biscuits start with a simple mix of flour, baking powder, baking soda, sugar, and salt. Cold butter is cut into the dry ingredients until pea-sized crumbs form, which helps create the flaky texture as the butter melts during baking. Adding buttermilk just until the dough comes together ensures tenderness without overworking it. Gently kneading and folding the dough multiple times forms layers that bake into flaky biscuits. They are cut into rounds and baked at a high temperature until golden.
The biscuits develop a crisp exterior and airy, flaky inside, with a slightly tangy and rich taste from the buttermilk and butter combination. The folding steps increase the layers and flakiness, making them stand out from simple drop biscuits.
These biscuits work well served warm alongside savory dishes or enjoyed with sweet toppings like jam or honey. Their texture holds up well for breakfast sandwiches or as a side for soups and stews.
For best results, keep the butter cold and avoid twisting the biscuit cutter when shaping to maintain rising. Using a lightly floured surface prevents adding too much extra flour, which could toughen the biscuits. This recipe provides a reliable technique to produce tender, flaky biscuits with layered texture.
Ingredients
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- ¼ teaspoon baking soda
- 2 teaspoons granulated sugar
- ½ teaspoon salt
- ⅓ cup butter cold
- 1 cup buttermilk
Instructions
- Preheat the oven to 450°F.
- In a large bowl, combine flour, baking powder, baking soda, sugar, & salt.
- Add the cold butter to the bowl and use two forks or a pastry cutter to cut the butter into the flour until the butter resembles large crumbs the size of a pea.
- Gradually add the buttermilk and stir with a spoon just until moistened. (You may need about 2 tablespoons more or less of buttermilk).
- Turn the dough onto a lightly floured work surface and gently knead a few times until the dough holds together.
- Pat the dough into a square and fold it over on itself 5-6 times (this creates the layers in the biscuits).
- Pat the dough to 1-inch thick and cut using a sharp biscuit cutter, reshaping the scraps as needed.
- Place the biscuits on an ungreased baking sheet and bake 10 to 12 minutes or until golden.
Notes
- Use butter straight from the freezer or fridge to ensure coldness during mixing.
- Avoid twisting the biscuit cutter to help the biscuits rise evenly and keep layers intact.
- Fold the dough gently to create layers without overworking, which can make biscuits tough.
- Use a sharp biscuit cutter or a round glass edge to cut the dough cleanly.
- Keep the work surface lightly floured to prevent sticking without adding excess flour to the dough.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10biscuits
Amount Per Serving
Calories 164 kcal
% Daily Value*
| Calories | 164 | 8% |
| Carbohydrates | 21g | 7% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 18mg | 6% |
| Sodium | 224mg | 9% |
| Potassium | 220mg | 5% |
| Sugar | 2g | 4% |
| Vitamin A | 230IU | 5% |
| Calcium | 102mg | 10% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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