Southern American
Flaky Buttermilk Biscuits
Tall, golden, pull-apart buttermilk biscuits with dozens of buttery layers, brushed with melted butter straight from the oven.
- Dozens of flaky layers
- Grated frozen butter trick
- Freeze and bake anytime
Great biscuits come down to cold butter and a gentle hand. We grate frozen butter directly into the flour so it stays in thin, even pieces that turn into steam pockets in a hot oven. A few quick letter folds build the flaky layers you can peel apart with your fingers. Cutting straight down without twisting and baking the biscuits snug together sends them soaring upward instead of spreading out.
Instructions
Place the butter in the freezer for 15 minutes. Heat the oven to 450 degrees F and line a baking sheet with parchment.
In a large bowl, whisk together the flour, baking powder, baking soda, salt and sugar.
Grate the frozen butter on the large holes of a box grater directly into the flour, tossing occasionally so the shreds stay coated and separate.
Pour in the cold buttermilk and stir with a fork just until a shaggy dough forms with a few dry bits remaining.
Turn the dough out onto a lightly floured surface and pat it into a rectangle about 1 inch thick.
Fold the dough in thirds like a letter, rotate it 90 degrees and pat it out again to 1 inch thick. Repeat the fold three more times for a total of four folds.
Pat the dough to a 1-inch thickness and cut out biscuits with a floured 2 1/2-inch round cutter, pressing straight down without twisting. Gently press the scraps together once and cut more.
Arrange the biscuits on the baking sheet so their sides just touch, which helps them rise tall. Chill for 10 minutes.
Bake for 13 to 16 minutes, until tall and deep golden brown on top.
Brush the hot biscuits with melted butter and serve warm with honey.
Test kitchen tips
- If the dough gets warm or sticky while folding, slide it onto a floured sheet and refrigerate for 10 minutes before continuing.
- Freeze unbaked cut biscuits on a sheet, then bag them for up to 2 months. Bake from frozen at 425 degrees F for 20 to 24 minutes.
- Add 1 cup shredded sharp cheddar and 2 tbsp chopped chives with the buttermilk for savory cheese biscuits.
Nutrition per serving
- Calories
- 280
- Protein
- 5g
- Carbs
- 32g
- Fat
- 15g
- Fiber
- 1g
- Sugar
- 3g
- Sodium
- 430mg
Nutrition values are estimates calculated per serving. See our disclaimer.
