Breads
Flaky Buttermilk Biscuits
Tall, flaky, and buttery with dozens of tender layers — the biscuit every Southern breakfast table is built around.
The secret to a proper Southern biscuit is cold — cold butter, cold buttermilk, even a chilled bowl if your kitchen runs warm.
Ingredients
- 3 cups all-purpose flour, plus more for dusting
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tbsp sugar
- 1 cup unsalted butter, frozen
- 1¼ cups cold buttermilk, plus more for brushing
Instructions
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1
Mix the dry ingredientsPreheat oven to 475°F and line a baking sheet with parchment. Whisk flour, baking powder, baking soda, salt, and sugar.
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2
Grate in the butterGrate the frozen butter into the flour using a box grater.
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3
Add the buttermilkMake a well in the center and pour in the cold buttermilk. Stir gently just until a shaggy dough forms.
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4
LaminateTurn dough onto a floured surface. Pat into a rectangle, fold into thirds, and repeat 3–4 times.
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5
CutPat to 1-inch thickness and cut with a sharp round cutter, pressing straight down without twisting.
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6
BakeBrush tops with buttermilk and bake 15–18 minutes until tall and golden.
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Okra & Oak Tip
Keep everything cold and work quickly — warm butter is the number one reason biscuits come out dense instead of flaky.
Storage
Store at room temperature in an airtight container up to 2 days, or freeze unbaked.
Frequently Asked Questions
Twisting the cutter seals the edges, which prevents the layers from rising evenly.
Nutrition
Per serving. Values are estimates.
260
Calories
4g
Protein
26g
Carbs
16g
Fat
