flaky buttermilk biscuits

These simple homemade Southern Buttermilk Biscuits are flaky and tender. They&#x27;re easy to make at home from scratch. Slather them in butter and see just how deliciously light and tender these biscuits are.

Southern Buttermilk Biscuits

all-purpose flour

baking powder

salt

butter (thinly sliced)

buttermilk

Preheat oven to 425°F.

In a large mixing bowl, whisk together flour, baking powder, and salt.

Add butter and cut in with a pastry blender until pea-size clumps form.

Create a well in the center of the mixture by pushing the mixture toward the sides of the bowl. Pour buttermilk into the well. Mix gently with a fork until JUST combined. (Over mixing will make tough biscuits!)

Turn the dough out onto a floured surface and create a rectangle using your hands.

Fold the dough into thirds (like folding a letter).  (Fold left side over center, then right side, so it&#x27;s still in a rectangular shape.)  Then roll back out to 1-inch thick. Repeat the folding and rolling process twice more, Rolling the dough out to 1/2&quot; thick on the final time.

Cut out about 12 biscuits with a 2 1/2&quot;-3&quot; cutter. Re-roll any scraps until there&#x27;s about 10-12 biscuits.

Transfer biscuits to a baking sheet so that the biscuits are touching each other and the edge.

Bake at 425° for about 13-15 minutes until cooked through and golden brown on top.

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These simple homemade Southern Buttermilk Biscuits are flaky and tender. Slather them in butter and see just how deliciously light and tender these biscuits are.

These Southern buttermilk biscuits are easy as heck to toss together from just three ingredients—self-rising flour, buttermilk, and butter—and turn out flaky and fluffy and just like grandma&#039;s. Maybe even better. Here&#039;s how to make them.

(4 oz) unsalted butter

store-bought self-rising flour

buttermilk (either low-fat or full-fat)

(1 oz) unsalted butter (melted)

Blend

Slice the cold butter into 1/4-inch-thick (6-mm) slices. Dump the flour in a large bowl and toss in the butter slices. Using a pastry blender or a couple knives, cut the butter into the flour until the mixture is pretty crumbly and resembles small peas. Cover and refrigerate for 10 minutes.

Preheat

Preheat the oven to 450°F (230°C). Lightly butter a baking sheet or line it with parchment paper.

Knead

Add the buttermilk to the flour mixture, gently stirring with a fork just until the flour is moistened. The dough will be very sticky. Turn the dough out onto a lightly floured surface and gently knead it 3 or 4 times, gradually adding additional flour as needed. Using floured hands, press or pat the dough into a 3/4-inch-thick (18-mm) rectangle (it should measure about 9-by 5-inches or 23-by 13-cm). Sprinkle the dough with a little additional flour.

Fold

Starting at a short end, fold the dough over onto itself in 3 sections as if folding a letter-size piece of paper. You should end up with a rectangle shape. Press the dough into a 3/4-inch-thick (18-mm) rectangle (yes, again) and repeat the entire process 2 more times, adding additional flour as needed.

Press or pat the dough to a 1/2 inch (12-mm) thickness on a lightly floured surface. Cut the dough with a floured 2-inch (5-cm) cutter. Place the biscuits side by side on the prepared baking sheet. The biscuits should touch. Quickly and gently press together the dough scraps while the dough is still cold and cut out as many more biscuits as you can.

Bake

Bake the biscuits for 13 to 15 minutes, or until lightly browned. Brush the tops with the melted butter and let them cool ever so slightly. The biscuits are best warm from the oven. Don’t dally.

Everyone should know how to make Cheddar biscuits. With cheese baked inside, these are perfect for serving alongside soups and stews or for splitting and stuffing with pulled pork. The recipe is easily doubled to serve an even larger crowd.

Cheddar Biscuits

sea salt

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

Combine

In a large bowl or the bowl of a food processor, combine the flour, baking powder, and salt. Add the butter and mix with a fork, a pastry cutter, or your fingertips or pulse in the food processor until well combined and crumbly. If using a food processor, dump the mixture into a bowl.

Add the cheese and toss to combine, using more cheese if you're into an intense Cheddar biscuit experience. Add the milk (or buttermilk) and stir just until the dough comes together. It may be necessary to add a little more milk (or buttermilk), 1 tablespoon at a time, just until the mixture comes together in a shaggy dough.

Shape

For wedge-shaped biscuits, pat the dough into a circle about 1 inch (2 1/2 centimeters) thick on the parchment-lined baking sheet. Cut the circle into 8 wedges and separate them so that they are at least an inch apart. For round biscuits, pat the dough into a circle or square about 1 inch (2 1/2 centimeters) thick on your work surface and cut it into rounds with a biscuit or cookie cutter, rim of a glass, or end of an empty can. Move the biscuits to the parchment-lined baking sheet. Gently reshape any dough scraps and cut more biscuits.

Bake the biscuits for 18 to 20 minutes, until golden. Let cool slightly. Best when served warm.

These French Toast Biscuits With Whipped Salted Maple Butter are soft, fluffy, and incredibly flaky with rich, buttery layers and a perfectly golden exterior. Swirled with pockets of cinnamon sugar and served warm with a whipped salted maple butter, these cozy breakfast biscuits pair perfectly with a hot cup of coffee.

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Top 4 flaky buttermilk biscuits recipes from across the web

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Southern Buttermilk Biscuits

Southern Buttermilk Biscuits

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