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a stack of southern buttermilk biscuits

Flaky, Fluffy Southern Buttermilk Biscuits

  • Author: Adapted from Food.com
  • Prep Time: 25 mins
  • Cook Time: 10 mins
  • Total Time: 35 mins
  • Yield: 12 biscuits 1x
  • Category: Bread
  • Method: Bake
  • Cuisine: American

Description

The flakiest, fluffiest, best Southern buttermilk biscuits in all the land. This method is foolproof!


Scale

Ingredients

  • 6 tablespoons unsalted butter, frozen or refrigerated, plus more for greasing baking sheet
  • 2 cups unbleached all-purpose flour (measured out with the scoop and sweep method)
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup cold buttermilk

Instructions

  1. Heat oven to 450°F. Generously grease bottom of a baking sheet with butter or line with parchment paper.
  2. Use a box grater to grate cold butter into a small bowl — or, cut butter with a knife into very small cubes. Place bowl in freezer.
  3. In a large bowl, whisk flour, baking powder, salt and baking soda until well combined. Add grated butter and, using a pastry blender or 2 knives, cut in butter it’s the size of small peas. Pour in cold buttermilk and stir mixture with a wooden spoon just until a dough forms (do not overmix).
  4. Transfer dough to a lightly floured surface; very gently pat into a rough ball. Use a sharp knife or bench scraper to cut dough in half. Place one half on top of other half, and very gently press halves together, shaping into a rough ball again. Repeat 3 times.
  5. Gently shape dough into a rough rectangle about 1-inch thick. Cut dough into 12 equal squares; transfer to prepared baking sheet, spacing biscuits at least 1 inch apart. Place baking sheet in freezer 10 minutes to re-chill dough.
  6. Transfer baking sheet directly from freezer to oven and bake biscuits 10 to 12 minutes until golden and fluffy. Serve immediately.

Keywords: fluffy biscuit recipe, homemade biscuits, buttery biscuits