Flaky Buttermilk Biscuits

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4.40 from 28 reviews

Eileen Gray

Buttermilk biscuits that are both fluffy and flaky. It's all about how you handle the dough!

Prep Time20

Bake Time12

Total Time32

Servings:12 biscuits

Ingredients

10 oz all purpose flour (2 cups, see note)
9 oz cake flour (2 cups)
4 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons sugar
1 teaspoon salt
8 oz unsalted butter (cold and cut into 16 pieces)
16 oz buttermilk (2 cups)

Instructions

Preheat the oven to 400 °F. Line a half sheet pan with parchment paper.
Combine 10 oz all purpose flour, 9 oz cake flour, 4 teaspoons baking powder, 1 teaspoon baking soda, 2 teaspoons sugar and 1 teaspoon salt and salt in a mixing bowl. Whisk the dry ingredients to combine.
Mix 8 oz unsalted butter into the flour with your fingers until it's broken down into bits slightly larger than a pea. Add 16 oz buttermilk all at once and mix until about ⅔ of the dry ingredients are absorbed.
Turn the dough onto a lightly floured surface and gently knead together just to incorporate the remaining dry flour (this should only take about 6-8 kneads).
Gently pat dough to a ½" thick, brush off excess flour and fold the dough in half. Pat gently to stick the dough together and and fold again. Pat to ¾ " thick disc and cut with a 3" biscuit cutter. Gather the scraps together, pat to ¾" thick and continue cutting until all the dough is used up.
Set the biscuits onto the prepared baking sheet and brush the tops with buttermilk. Bake until golden brown, about 10-12 minutes.
If the bottoms of the biscuits are browning too fast set another sheet pan under the biscuits after 5 minutes of baking.

Notes

If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.

Nutrition