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    Home » Recipes » Recipe

    Outrageously Flaky Buttermilk Biscuits

    Published: Jun 9, 2017 · Modified: Jan 4, 2020 by Fox Valley Foodie · This post may contain affiliate links

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    Outrageously Flaky Buttermilk Biscuits recipe

    Perfecting outrageously flaky buttermilk biscuits has been on my culinary bucket list for years. Finally conquering this southern classic, I want to show you how easy it is to do the same!

    These buttermilk biscuits are flakier than a millennial showing up to work a minimum wage job. OK, nothing is that flaky, but these are still close. Lately, I've been absolutely obsessed with biscuits, making them once a week or so. I'm happy to say I have the recipe nailed, and I am excited to share it with you.

    Buttermilk Biscuits

    I have been trying to perfect the classic southern buttermilk biscuit for years, but no recipe or method I tried gave me the towering, flaky biscuit I desired. Sure, a lot of recipes out there will yield delicious biscuits, but I want them to reach the sky and be a light as air! If you want the same, read on...

    The problem with baking is the method is as important as the recipe. So, to execute the recipe perfectly, let me help you understand the method.

    Flaky Buttermilk Biscuits from scratch
    How to Make Flaky Buttermilk Biscuits

    Butter: Butter is the key to towering flaky biscuits. The most important part of this recipe is to keep the butter as cold as possible so it does not melt in the dough before it goes in the oven. That is why I recommend freezing the butter and working the dough with your hands as little as possible. 

    Ideally, the butter will be in solid little pieces within the dough that melt during baking, creating little air pockets. Adding baking powder and baking soda to the recipe helps make these air pockets larger as they give the biscuits rise.

    It is for this same reason we cut the dough in half and stack it on itself four times in this recipe. Just like making croissants, this technique creates layer upon layer of butter pockets. 

    Finally, cutting the dough is as important as the layering you just created. You need a nice clean cut that doesn't squish the vertical edges of the biscuit. You need these edges to be able to expand and rise without restriction. If the side of your biscuit round is pressed or squished, it is like having an anchor on it.

    Flaky Buttermilk Biscuits
    How to Cut Biscuits

    You can cut your biscuits into rectangles if you wish to maximize your dough, I recommend using a sharp knife for this. However, I like to make mine into classic rounds. For this, I use a thin round cookie cutter.

    The above links are affiliate links. Any Amazon purchases help support FoxValleyFoodie.com at no additional cost to you.

    If you are making flaky buttermilk biscuits it would be an unforgivable sin (seriously, I think it is in the Bible, check Leviticus) not to make a hearty batch of Sawmill Gravy to slather over it. Check out my recipe!

    Buttermilk Biscuits Feature

    Outrageously Flaky Buttermilk Biscuits

    Perfecting outrageously flaky buttermilk biscuits has been on my culinary bucket list for years. Finally conquering this southern classic, I want to show you how easy it is to do the same!
    5 from 4 votes
    Print Pin Rate Save Saved
    Course: Side Dish
    Cuisine: American
    Prep Time: 5 minutes minutes
    Cook Time: 11 minutes minutes
    Total Time: 16 minutes minutes
    Servings: 9
    Calories: 150kcal
    Author: Fox Valley Foodie

    Ingredients

    • 2 cups all-purpose flour
    • 1 tablespoon baking powder
    • ½ teaspoon salt
    • ¼ teaspoon baking soda
    • 6 tablespoon butter , frozen (plus more for greasing baking sheet)
    • 1 cup buttermilk

    Instructions

    • In large bowl combine flour, baking powder, salt, and baking soda. Mix to combine.
    • Using a box grater, shred 6 tablespoon of cold butter (best if frozen, but refrigerated works). Add butter to bowl with flour.
    • Add buttermilk to the flour bowl, and using a wooden spoon, mix to combine. (try not to use your hands so you don't transfer heat which melts the butter)
    • Once the dough is starting to come together into a ball, pour it out onto a floured surface and form it into a ball.
    • Using a dough scraper, cut the ball in half, then place one-half on top of the other, and repeat to do this a total of four times.
    • Roll the dough to be 1" thick, being careful not to overly press the dough.
    • Using a round cookie cutter, press straight down into the dough to cut out biscuit rounds and place them on a greased baking sheet.
    • Remaining dough scraps can also be made into biscuits but they won't rise as much.
    • Preheat oven to 450 degrees.
    • Place baking sheet into the freezer for 10 minutes to allow butter to re-chill.
    • Place in oven for 10-12 minutes, until biscuits rise and cook through.

    Notes

    This recipe was inspired from GirlVersusDough.com, truly one of the best resources I've found for demystifying Buttermilk Biscuits. 
     
    IF YOU ARE GOING TO MAKE Buttermilk Biscuits, you are also going to need to know how to make Sawmill Gravy! It is the ultimate combination! If you are feeling adventurous, check out my Cheesy Chorizo Gravy too!

    Nutritional Information

    Calories: 150kcal
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    If you enjoyed reading my Outrageously Flaky Buttermilk Biscuits recipe then you should probably like me on Facebook and follow me on Pinterest too. That’s what I would do at least, because if you don’t get to know me but you still use my recipe it is kind of like taking candy from a stranger, and your mom taught you not to do that. Don’t disobey your mom, subscribe to Fox Valley Foodie today.

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    Reader Interactions

    Comments

    1. Ray

      September 20, 2019 at 3:56 pm

      5 stars
      Yep, you certainly nailed it! Even the left over dough had a decent rise as well. Taste is over the top. Well done, as usual!

      Reply
    2. Sue

      July 19, 2019 at 12:55 pm

      5 stars
      Will you marry me?
      Does it matter that I'm a guy?

      Reply
    3. Judy

      June 14, 2017 at 11:39 am

      5 stars
      My mom kept a pan of flour just for biscuits and she kept a plate on top so she could keep the sifter out of the flour but close by. I now have the cast iron biscuit skillet used by her mother and her. ~ My granny paid about 10¢ for the skillet around 1925~ I have to admit I've never put cheese in gravy EVER!! It sounds weird but I will try it when we have a cool day!!

      Reply
      • Fox Valley Foodie

        June 14, 2017 at 1:09 pm

        That sounds like a great heirloom!!! I've made my Cheesy Chorizo Gravy with and without cheese, it tastes great either way you want to do it.

        Reply
    4. Kecia

      June 14, 2017 at 11:11 am

      5 stars
      These biscuits were fabulous! My cousin was in ICU at the hospital so I made a batch of them and took them in a goodie basket with homemade jam, and everyone loved them. Thank you for this marvelous recipe (which is pretty much what I say about all your recipes. 🙂 )

      Reply
      • Fox Valley Foodie

        June 14, 2017 at 1:08 pm

        Thanks, that made my day! I'm glad this recipe can make time in the hospital a little cheerier for everyone!

        Reply
    5. cakespy

      June 10, 2017 at 7:16 am

      DANG these biscuits look fine. I love a nice flaky biscuit.

      Reply
    6. Gillian

      June 09, 2017 at 12:32 pm

      Hi there I receive regular recipes from you unfortunately I do not subscribe to Facebook or any other social media, I do like your recipes keep it up.many thanks from Gillian

      Reply
    5 from 4 votes

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