Print

Tall and Flaky Southern Buttermilk Biscuits From Scratch

A stack of freshly baked, golden-topped buttermilk biscuits showing flaky layers on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Learn the simple method to create tender, buttery, and tall buttermilk biscuits from scratch. This recipe delivers superior texture every time you bake.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • 3/4 cup cold buttermilk

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, salt, and sugar.
  3. Add the cold butter cubes to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  4. Make a well in the center of the mixture and pour in the cold buttermilk all at once.
  5. Mix gently with a fork until just combined. Do not overmix; the dough will be shaggy.
  6. Turn the dough out onto a lightly floured surface. Gently pat the dough into a rectangle about 1 inch thick.
  7. Fold the dough into thirds, like a letter. Turn the dough 90 degrees and gently pat it down again to about 3/4 inch thickness. This folding creates flaky layers.
  8. Use a 2-inch biscuit cutter to cut out rounds. Press the cutter straight down without twisting to keep the biscuits tall. Gather and gently re-roll scraps once, if necessary.
  9. Place the biscuit rounds close together on the prepared baking sheet for softer sides, or spaced apart for crispier sides.
  10. Bake for 12 to 15 minutes, or until the tops are golden brown.
  11. Remove from the oven and brush the tops immediately with melted butter, if desired. Serve warm.

Notes

  • Keep all ingredients, especially the butter and buttermilk, very cold for the best flaky results.
  • For extra tall biscuits, chill the cut dough on the baking sheet for 10 minutes before placing it in the hot oven.
  • If you do not have buttermilk, mix 3/4 cup of regular milk with 3/4 teaspoon of white vinegar or lemon juice and let it sit for 5 minutes before using.

Nutrition

Find it online: https://www.unfoldrecipes.com/buttermilk-biscuits-tall-flaky-southern-recipe/