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Best Flaky Buttermilk Biscuits Recipe

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★★★★★

4.6 from 121 reviews

This Best Flaky Biscuits Recipe delivers tender, buttery, and flaky biscuits perfect for any meal. Using frozen butter grated directly into the flour mixture creates flaky layers, while buttermilk adds a subtle tang. The biscuits are folded multiple times to develop texture, then baked until golden brown. Ideal for breakfast, brunch, or alongside dinner, these biscuits boast a delightful crispy exterior and soft, airy interior.

Ingredients

Scale

Dry Ingredients

  • 3 cups all-purpose flour
  • 2 Tbsp baking powder
  • 1/2 tsp baking soda
  • 1 Tbsp sugar
  • 1 1/2 tsp kosher salt

Wet Ingredients

  • 6 oz unsalted butter, frozen (1 1/2 sticks)
  • 1 1/4 cups buttermilk
  • 2 Tbsp buttermilk (for topping)

Finishing

  • 1 tsp flaky sea salt (such as Maldon)

Instructions

  1. Preheat the oven: Set your oven to 425°F (218°C) to ensure it reaches the proper temperature by the time your biscuits are ready to bake.
  2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, sugar, and kosher salt, evenly distributing all dry components.
  3. Incorporate frozen butter: Using a box grater, grate the frozen unsalted butter directly into the flour mixture. Quickly mix the grated butter with your fingertips until the texture resembles coarse meal with pea-sized pieces.
  4. Add buttermilk: Pour in the 1 1/4 cups of buttermilk and stir gently until just combined. The dough should be shaggy and slightly sticky, so avoid overmixing.
  5. Form dough square: Turn the dough onto a lightly floured surface and press it into a 10-inch square shape. Fold the dough into thirds twice to create layered folds, then press and roll it back into a 10-inch square. Repeat the folding to build flaky layers.
  6. Roll and cut biscuits: Roll the dough out to about 1-inch thickness. Using a 3-inch round or square cookie cutter, press straight down without twisting and lift to cut out biscuits to preserve the rise. Gently gather scraps and reroll to cut additional biscuits.
  7. Chill biscuits: Arrange the cut biscuits in a cast iron skillet or a parchment-lined baking pan so they touch, supporting their sides for even baking. Chill the pan in the refrigerator or freezer for at least 15 minutes to help the butter firm up and improve flakiness.
  8. Prepare for baking: Brush the tops of the chilled biscuits with the reserved 2 tablespoons of buttermilk and sprinkle with flaky sea salt for added texture and flavor.
  9. Bake until golden: Place the baking pan on the middle or upper oven rack and bake at 425°F for 20 to 22 minutes until the biscuits have risen and developed a golden-brown crust.
  10. Serve: Remove the biscuits from the oven and allow them to cool slightly. Serve warm or at room temperature, enjoying their tender, flaky layers.

Notes

  • Use frozen butter and grate it directly into the flour to create distinct flaky layers.
  • Avoid twisting the biscuit cutter when shaping to ensure proper rising.
  • Chilling the shaped biscuits prior to baking helps maintain texture and flakiness.
  • For best results, use a cast iron skillet or baking pan where biscuits can rest touching each other.
  • Buttermilk can be substituted with a mixture of milk and lemon juice or vinegar if unavailable.

Keywords: flaky biscuits, buttermilk biscuits, homemade biscuits, breakfast biscuits, flaky crust biscuits

Find it online: https://mjrecipe.com/best-flaky-buttermilk-biscuits-recipe/