These classic butter buttermilk biscuits feature ultra-flaky, buttery layers with a tender, soft interior and a golden, crisp exterior. By grating or cutting cold butter into the flour and folding the dough into layers, you create steam pockets during baking that guarantee a tall rise and impressive flaky texture.
Ingredients
2 cups all-purpose flour (plus extra for dusting)
1 tablespoon baking powder
1 teaspoon fine salt
1/2 cup (1 stick) unsalted butter, ice-cold and cut into small cubes (or coarsely grated)
3/4 cup cold buttermilk (plus 1–2 tablespoons extra for brushing the tops)
Step-by-Step Instructions
1. Chill and Prep
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper. Keep your butter and buttermilk in the refrigerator until the exact moment you need them—temperature control is the key to maximum flakiness.
2. Mix the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until completely uniform.
3. Cut in the Butter
Add the ice-cold, cubed butter to the flour mixture. Using a pastry cutter, two knives, or your fingertips, quickly work the butter into the flour until it resembles coarse crumbs with some pea-sized pieces of butter remaining. Tip: Avoid overworking, as the heat from your hands can warm the butter.
4. Add the Buttermilk
Pour the cold buttermilk into the center of the mixture. Gently stir with a wooden spoon or spatula just until the dough starts to come together. It will look a bit shaggy and dry, which is perfectly fine.
5. Fold and Layer the Dough
Turn the shaggy dough onto a lightly floured surface. Gently pat it into a rough rectangle. Fold the dough in half, turn it 90 degrees, and pat it down again. Repeat this folding process 4 to 5 times. This technique (laminating) creates the distinct, flaky layers. Gently pat the dough down to a 3/4-inch to 1-inch thickness.
6. Cut the Biscuits
Using a floured 2.5-inch round biscuit cutter, press straight down into the dough without twisting. Twisting seals the edges and prevents the biscuits from rising properly. Gather the dough scraps, gently press them together, and cut out the remaining biscuits.
7. Bake to Golden Perfection
Arrange the biscuits on the prepared baking sheet so they are slightly touching for taller sides, or 1 inch apart for crispier edges. Brush the tops lightly with a tablespoon of buttermilk. Bake for 12 to 15 minutes, or until the tops are deep golden-brown and the biscuits have doubled in height.
8. Cool and Serve
Remove from the oven and optional: brush the hot tops with melted butter. Allow them to cool on the baking sheet for 5 minutes before serving warm with butter, honey, or jam.