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Ultra Flaky Southern Buttermilk Biscuits: The Perfect Make-Ahead Comfort Recipe

A close-up stack of four tall, flaky buttermilk biscuits with golden-brown tops resting on a wooden cutting board.
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Make tender, flaky Southern buttermilk biscuits that rise tall and melt in your mouth. This recipe uses simple ingredients to create classic comfort food perfect for breakfast or dinner.

Ingredients

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  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • 3/4 cup cold buttermilk
  • 2 tablespoons melted butter, for brushing

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, salt, and sugar.
  3. Cut the cold butter into the dry ingredients using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  4. Pour in the cold buttermilk all at once. Stir gently with a fork until just combined. Do not overmix; the dough will be shaggy.
  5. Turn the dough out onto a lightly floured surface. Gently pat the dough into a rectangle about 3/4 inch thick.
  6. Fold the dough into thirds, like a letter. Turn the dough 90 degrees and gently pat it down again to about 3/4 inch thickness. Repeat this folding and turning process two more times to create layers.
  7. Pat or roll the dough to a final thickness of about 1 inch. Use a 2-inch biscuit cutter to cut out rounds. Press the cutter straight down without twisting to keep the biscuits tall.
  8. Place the biscuit rounds close together on the prepared baking sheet for softer sides, or further apart for crispier sides.
  9. Brush the tops lightly with the melted butter.
  10. Bake for 12 to 15 minutes, or until the biscuits are golden brown on top.
  11. Remove from the oven and brush the tops again with any remaining melted butter immediately after baking. Serve warm.

Notes

  • Keep your butter and buttermilk very cold. This is key for achieving flaky layers.
  • For the tallest biscuits, do not twist the biscuit cutter when cutting the dough.
  • You can prepare the dough ahead of time, cut the biscuits, place them on the sheet, cover, and chill for up to 4 hours before baking.

Nutrition

Find it online: https://delishcraze.com/flaky-southern-buttermilk-biscuits-recipe/