The Flakiest Homemade Buttermilk Biscuits!
Crisp on the outside, with buttery soft layers you can literally peel back like pages in a book and ready to serve in less than 30 minutes!
Ingredients
Equipment
Method
- Preheat oven to 450°F.
- Add the all-purpose flour, brown sugar, baking powder, baking soda & salt to a bowl and mix thoroughly to evenly distribute.300 grams all-purpose flour, 56 grams brown sugar, 1 ½ teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon salt
- Cube 8 tablespoons (½ cup) of the butter and rub it into the dry ingredients from the previous step until the mixture mostly resembles fine sand but still has some chunks of butter.170 grams unsalted butter
- Add the buttermilk and, using your hands, form the mixture into a dough just until combined. Avoid using a full kneading motion and instead, push the dry ingredients into the wet portion of the dough repeating this until there are no more dry spots.180 milliliters cultured buttermilk
- On a floured surface roll the dough out until half-inch thick.
- Spread the remaining 4 tablespoons (¼ cup) of butter evenly across the surface of the rolled out dough. If slicing the butter be sure to make cuts as thin as possible.170 grams unsalted butter
- Roll the dough up lengthwise then tuck the ends inward to form a ball.
- Roll the dough out again until a half to three-quarters inch thick and cut into your desired shapes. Whatever your tool of choice, use one downward motion to cut; do not drag or twist.
- Arrange the biscuits on a baking sheet leaving at least an inch of space around each. Alternatively, you can arrange in a pan close together for pull-apart biscuits.
- Bake for 12-15 minutes until golden brown. If the biscuits were arranged closer together the baking time will be about 5 minutes longer.
- Enjoy warm with your favorite toppings and/or alongside your favorite breakfast mains!
Be sure to trim just enough of the folded over edges to expose the layers. This maximizes rising!
Nutrition
Notes
- Skip the parchment paper to maximize browning.
- Use cold butter & buttermilk to keep the butter pockets intact for flaky layers!
- Don't overwork the dough. For the same reason as above, to preserve the butter chunks.