Soft Buttery Flaky Biscuits (Print Version)

Flaky, golden biscuits with tender crumb and buttery richness ideal for breakfast or sides.

# Needed Ingredients:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - ½ teaspoon baking soda
04 - 1 teaspoon fine sea salt
05 - 1 tablespoon granulated sugar

→ Fats

06 - ½ cup unsalted butter, cold and cubed

→ Liquids

07 - ¾ cup cold buttermilk, plus extra for brushing

# How-To Steps:

01 - Set the oven to 425°F and line a baking sheet with parchment paper.
02 - In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until evenly mixed.
03 - Add cold cubed butter and cut into the dry mixture using a pastry cutter or fingertips until the texture resembles coarse crumbs with some pea-sized pieces remaining.
04 - Create a well in the center, pour in the cold buttermilk, and gently stir with a fork until just combined to avoid overmixing.
05 - Turn dough onto a lightly floured surface. Pat into a ½-inch thick rectangle, fold in half, then gently pat out again. Repeat this folding and patting process two more times to develop flaky layers.
06 - Pat dough to a final thickness of 1 inch. Using a 2½-inch round cutter, press straight down to cut out biscuits. Gather scraps and repeat shaping as needed.
07 - Place biscuits close together on the prepared baking sheet and lightly brush the tops with buttermilk.
08 - Bake for 13 to 15 minutes until biscuits rise tall and turn golden brown.
09 - Allow biscuits to cool for a few minutes before serving warm.

# Expert Suggestions:

01 -
  • They rise up golden and tall without any fussy techniques or special ingredients.
  • The butter stays butter—you'll actually see the flaky layers, not a dense crumb.
  • Ten minutes of work gives you warm biscuits that taste better than anything you can buy.
02 -
  • Cold ingredients are non-negotiable—if your butter or buttermilk is warm, the biscuits will be dense and flat because you've lost the steam pockets that create height and flakiness.
  • Overmixing is the enemy; the dough should look slightly shaggy when you turn it out, and the folding creates your layers, not aggressive stirring.
03 -
  • If your kitchen is warm, chill your mixing bowl for five minutes before starting—it keeps the butter cold enough to do its job.
  • A biscuit cutter or even a drinking glass works perfectly; what matters is pressing straight down, not twisting, so the biscuit can rise evenly.
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