Flaky Buttermilk Biscuits

Flaky Buttermilk Biscuits

These Flaky Buttermilk Biscuits are the best breakfast food! You’ll love them!

Sometimes I just crave biscuits and gravy for breakfast and I have been trying to make them flaky and delicious! These did not disappoint. My mom always loved biscuits and gravy for breakfast and I used to hate it. Then for some reason I grew up and my taste has changed. I think I’m going to make them again this weekend. The colder your ingredients the flakier they will be!

Flaky Buttermilk Biscuits

Ingredients

• 3 cups AP flour
• 2 Tbsp. baking powder
• 1/2 tsp baking soda
• 1 Tbsp. sugar
• 1 1/2 tsp kosher salt
• 6 oz. unsalted butter, frozen (1 1/2 sticks)
• 1 1/4 cups buttermilk (+2 Tbsp. for topping)

Flaky Buttermilk Biscuits

Directions

1. Preheat the oven to 425 degrees.

2. Whisk together the flour, baking powder, baking soda, sugar, and salt in a large bowl.

3. Use a box grater to grate the frozen butter and add immediately to the flour mixture. Mix the butter in with your finger tips just until you have coarse meal.

4. Add the buttermilk and stir in until just combined. The dough will be very shaggy.

5. Turn the dough onto a lightly flour surface and press together to form a 10 inch square. Fold in half, then in half again so you have a square.

6. Lightly roll the dough into a 10 inch square again and repeat the folding, in half, then in half again so you have a square.

7. Lightly roll the dough to 1 inch thickness and cut out the biscuits with a 3 inch cookie cutter (round or square). Just press down and pull up to insure that you get a good rise. Gently gather and reform the scraps to cut the remaining biscuits.

8. Place biscuits in a cast iron skillet or parchment lined baking pan with sides, so the biscuits are touching. Place the pan in the refrigerator or freezer for at least 15 mins.

9. Brush with buttermilk. Bake in the middle or upper rack of your oven until risen and golden, about 20-22 mins. Serve warm or at room temperature.

    

FREQUENTLY ASKED QUESTIONS

What is the secret to a good biscuit?

For flaky layers, use cold butter. When you cut in the butter, you have coarse crumbs of butter coated with flour. As the biscuits bake, the butter melts, releasing steam and creating pockets of air. This makes the biscuits airy and flaky on the inside.

The very dry biscuits were difficult to get mixed, and the very wet biscuits were, well, very wet. Conclusion: 1 cup of milk (or water, or buttermilk) per 2 cups of flour is a pretty good ratio, but it’s really not that important.

What kind of flour makes the best biscuits?

Cake flour will give you a lighter, fluffier biscuit, but the outer crust won’t have as much bite to it. Conversely, all-purpose flour will provide more bite, but it’ll be a drier, less airy biscuit. The solution: Use half cake flour and half all-purpose flour.

Did you try our Flaky Buttermilk Biscuits? What did you think? Did you love them? We would love to hear from you! Please leave a comment below or tag us on Instagram! 

SKILLET RECIPES

You can have a fabulous dish on the table in less than 30 minutes while using one skillet! Perfect for any busy family or for a special occasion.

Skillet Chicken and Tomatoes! Needing a fresh delicious meal?! It’s tomato season and we love the BLT’s and canning tomatoes, but here is a quick and easy healthy dinner idea. Skillet Chicken and Tomatoes. 

Meet my new best friend! This simple recipe includes two of your favorite desserts! S’mores and cookie dough. Let the party begin!

Are you ready to take a delicious buttermilk cornbread recipe to another level? This from scratch recipe beats it’s competition with roasted fresh corn, buttermilk, butter, and cornmeal. The cherry on top is the honey garlic sauce!