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Flaky Buttermilk Biscuits 1

Flaky Buttermilk Biscuits

These golden pillows of buttery goodness aren't just breakfast staples; they're an art form with scientific principles that, once understood, will revolutionize your home baking forever. These Southern-style biscuits feature ethereal layers and perfect flaky texture that will elevate any meal.
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Course: Breakfast, Side Dish
Cuisine: American, Southern
Keyword: Biscuits, Buttermilk Biscuits, Southern Biscuits, Flaky Biscuits
Prep Time: 15 minutes
Cook Time: 15 minutes
Chilling Time: 10 minutes
Total Time: 40 minutes
Servings: 10 biscuits
Calories: 210kcal

Equipment

  • Baking Sheet
  • Parchment Paper
  • Box grater
  • Biscuit Cutter

Ingredients

Dry Ingredients

  • 2½ cups all-purpose flour preferably White Lily for authentic Southern results
  • 2 tablespoons baking powder aluminum-free for best flavor
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • 1 tablespoon granulated sugar optional, for slight sweetness

Wet Ingredients

  • ½ cup unsalted butter frozen
  • 1 cup buttermilk cold, full-fat provides optimal results
  • 2 tablespoons butter melted, for brushing tops

Instructions

  • Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper. Measure all ingredients before starting, ensuring your buttermilk and butter remain ice-cold until needed.
  • In a large bowl, whisk together flour, baking powder, salt, baking soda, and sugar (if using) until well combined.
  • Grate frozen butter directly into dry ingredients using the large holes of a box grater. Toss gently with your fingers until the mixture resembles coarse meal with visible butter flakes.
  • Create a well in the center of your mixture and pour in the cold buttermilk. Stir gently with a fork until just combined—approximately 15 strokes. The dough should look shaggy and slightly moist.
  • Turn the dough onto a lightly floured surface and gently press into a rectangle about 1-inch thick. Fold the dough in thirds, like a letter, then rotate 90 degrees and repeat the folding process. Repeat once more for maximum flakiness.
  • Pat the folded dough to a 1-inch thickness and cut using a sharp-edged 2½-inch round cutter. Press straight down without twisting. Place biscuits on the prepared baking sheet with sides touching for higher rise (or 1 inch apart for crispier sides).
  • Brush tops with melted butter and bake at 450°F for 12-15 minutes until golden brown. Cool on a wire rack for 5 minutes before serving.

Notes

For a lighter version, substitute half the all-purpose flour with white whole wheat flour, use 2 tablespoons less butter and add 2 tablespoons plain Greek yogurt, or brush with olive oil instead of butter.
If you don't have buttermilk, mix 1 cup whole milk with 1 tablespoon lemon juice or white vinegar and let stand for 5 minutes.
Temperature is crucial—keep all ingredients cold until use for the flakiest results.
Freeze unbaked biscuits and bake directly from frozen by adding 5 minutes to the baking time for fresh biscuits anytime.

Nutrition

Calories: 210kcal | Carbohydrates: 23g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 380mg | Fiber: 1g | Sugar: 2g | Calcium: 70mg
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