Best Flaky Buttermilk Biscuits Recipes

THE BEST FLAKY BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
• Whisk together the flour, baking powder, baking soda, sugar and salt in a medium bowl. Rub 2 tablespoons of the cold butter into the flour with your fingertips until completely absorbed. Work the remaining 8 tablespoons of cold butter into the flour with your fingertips until pea-size bits of butter remain. Use a rubber spatula to stir the buttermilk into the flour until the mixture comes together into a shaggy dough. (Don't overmix the dough.)
• Lightly flour a cutting board or work surface, turn the dough out onto it and pat into a rectangle. Fold the dough in half and pat again into a 1/2-inch-thick rectangle. Then fold the dough in thirds, as if folding a letter, and pat to an even thickness. Cut out biscuits with a 2 1/2-inch round biscuit cutter and put on the prepared baking sheet. Press together the remaining scraps of dough. Pat out and fold the dough into thirds again and cut out more biscuits. Brush the biscuit tops with buttermilk.
• Bake until the tops are lightly browned, about 15 minutes. Cool on the pan at least 5 minutes. Serve warm or at room temperature.

FLAKY BUTTERMILK BISCUITS

Steps:

• Brush softened butter on a sheet pan.
• In a large bowl, whisk together the flour, baking powder, sugar, salt, and baking soda. Set aside.
• In a large glass measuring cup measure the buttermilk. Add the shortening. With an immersion blender on high, blend the shortening into the buttermilk until smooth.
• Using a box grater, grate the cold butter into the flour. Toss until all of the pieces are coated. Lightly pinch the butter pieces into the flour.
• Lightly coat your work surface with nonstick cooking spray, then flour. (The spray keeps the flour in place.) Add the buttermilk/shortening mixture to the flour/butter mixture. Gently mix the dough with a rubber spatula until there are no dry bits of flour left. The dough should be slightly sticky.
• Transfer dough to the prepared work surface. Lightly coat your hands with flour and gently press the dough with the palms of your hands to form it into a smooth flat rectangle, 1/2-inch thick. Sprinkle the dough with flour, then fold it into thirds (like a letter). Pat the dough out again, sprinkle with a little flour, and fold it into thirds again. Turn the dough 90 degrees (this time folding in the open ends first.) Repeat one more time. Dough should no longer be sticky.
• With a floured 2- or 2 1/2- inch biscuit cutter, cut out dough rounds. Flip the rounds over so that the smooth sides that were against the work surface face up and place on the prepared pan, 1-inch apart. Stack the scraps and press and cut again. Refrigerate until cold, about 15 minutes.
• Preheat the oven to 450 degrees F. Bake until the tops are golden brown and crisp, about 16 minutes. Let cool 5 minutes before serving hot.

FLAKY BUTTERMILK BISCUITS

Steps:

• Chill all the ingredients (except for the buttermilk) and all the equipment in the freezer, including the blade and bowl of the food processor. Combine the flour, baking powder, baking soda, kosher salt, and butter in the bowl of the food processor. Pulse the mixture until it is the texture of fine meal.
• Transfer the flour mixture to a large mixing bowl. Make a well in the center, pour the buttermilk into the well, and mix by hand until the dough comes together.
• Turn the dough onto a clean work surface, dust with flour, and roll it into a ½-inch thick rectangle, applying even pressure and squaring off the edges. Laminate the dough by folding it into thirds, like a letter, and dust with flour; then roll the dough into a ½-inch thick rectangle again. Repeat this procedure a total of seven times, dusting with flour as necessary.
• Use the dough scraper to cut the dough into 2x2-inch squares; discard the excess dough. Place the cut biscuits on a baking sheet close together, with about ¼-inch or less between them, so they'll touch gently when they bake. Chill the cut biscuits for an hour.
• Preheat the oven to 425 degrees F. Brush the tops of the biscuits with melted butter and sprinkle them with the sea salt. Bake the biscuits until they are golden brown, about 20 minutes. Remove them from the oven and serve warm.

FLAKY BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
• Whisk flour, baking powder, sugar, baking soda, and salt together in a large bowl. Cut butter in with a pastry blender or 2 knives until it resembles bread crumbs. Gently stir in 1 1/2 cups buttermilk.
• Put biscuit dough onto a floured surface and sprinkle a bit of extra flour on top. Cut out 16 biscuits with a biscuit or cookie cutter and place on the prepared baking sheet. Brush tops with remaining buttermilk.
• Bake in the preheated oven until golden brown on top, about 10 minutes.

TENDER, FLAKY, BUTTERMILK BISCUITS

Steps:

• 1. Preheat oven to 485 degree F. Sift the dry ingredients in a medium bowl.
• 2. Slice the butter into pats and with fingers, rub the butter into the flour, until you have pieces the size of large and small peas.
• 3. Stir the buttermilk into the flour with a fork, just until the dough starts to come together. Using your hands, start kneading the dough to incorporate all of the flour. If the dough is not sticky, add more milk.
• 4. Turn the dough out onto a floured surface and fold over itself 2 or 3 times ( this is what makes the layers.) Just fold and push 3 times. With your hands, pat out dough to 3/4 inch thickness. Cut out dough using a 3 inch biscuit cutter - DO NOT TWIST THE CUTTER! Twisting will seal sides, and keep biscuits from rising correctly.
• 5. Place biscuits on a greased baking sheet or cake pan, so they almost touch. Brush tops with buttermilk or melted butter.
• 6. Bake for 10 - 12 minutes or until desired brownness occurs. I turn the pan half way through baking time.
• 7. Brush the biscuits when taken from the oven and serve them hot. Enjoy with honey, butter, jam or gravy!

ULTIMATE FLAKY BUTTERMILK BISCUITS RECIPE - (3.7/5)

Steps:

• We prefer King Arthur all-purpose flour for this recipe, but other brands will work. Use sticks of butter. In hot or humid environments, chill the flour mixture, grater, and work bowls before use. The dough will start out very crumbly and dry in pockets but will be smooth by the end of the folding process; do not be tempted to add extra buttermilk. Flour the counter and the top of the dough as needed to prevent sticking, but be careful not to incorporate large pockets of flour into the dough when folding. 1. Line rimmed baking sheet with parchment paper and set aside. Whisk flour, sugar, baking powder, baking soda, and salt together in large bowl. Coat sticks of butter in flour mixture, then grate 7 tablespoons from each stick on large holes of box grater directly into flour mixture. Toss gently to combine. Set aside remaining 2 tablespoons butter. 2. Add buttermilk to flour mixture and fold with spatula until just combined (dough will look dry). Transfer dough to liberally floured counter. Dust surface of dough with flour; using your floured hands, press dough into rough 7-inch square. 3. Roll dough into 12 by 9-inch rectangle with short side parallel to edge of counter. Starting at bottom of dough, fold into thirds like business letter, using bench scraper or metal spatula to release dough from counter. Press top of dough firmly to seal folds. Turn dough 90 degrees clockwise. Repeat rolling into 12 by 9-inch rectangle, folding into thirds, and turning clockwise 4 more times, for total of 5 sets of folds. After last set of folds, roll dough into 8 1/2-inch square about 1 inch thick. Transfer dough to prepared sheet, cover with plastic wrap, and refrigerate for 30 minutes. Adjust oven rack to upper-middle position and heat oven to 400 degrees. 4. Transfer dough to lightly floured cutting board. Using sharp, floured chef's knife, trim 1/4 inch of dough from each side of square and discard. Cut remaining dough into 9 squares, flouring knife after each cut. Arrange biscuits at least 1 inch apart on sheet. Melt reserved butter; brush tops of biscuits with melted butter. 5. Bake until tops are golden brown, 22 to 25 minutes, rotating sheet halfway through baking. Transfer biscuits to wire rack and let cool for 15 minutes before serving.

FLAKY BUTTERMILK BISCUITS

Steps:

• Heat the oven to 425 degrees. Line a rimmed baking sheet with parchment.
• In a bowl, whisk together flours, baking powder, sugar and salt. Using a pastry cutter or fork, quickly cut in 8 tablespoons butter until it forms pea-size crumbs and is uniformly mixed it (for flaky biscuits you want the butter to remain cold). Make a well in the center of the flour mixture and pour in buttermilk. Stir together until it just forms a moist, slightly tacky dough.
• Turn dough out onto a lightly floured surface. Knead 2 or 3 times, then pat out into a 3/4-inch-thick round. Using a 2-inch round cutter, cut the biscuits. Twisting the cutter prevents proper rising; to prevent sticking, dip the cutter lightly in flour between biscuits. Do not re-roll the scraps, but pat them together and cut into rounds. Transfer biscuits to the baking sheet.
• Melt remaining 1 tablespoon butter. Brush butter lightly over the tops of biscuits. Bake until puffed and golden, about 15 to 20 minutes. Cool 5 minutes before serving.

COOKING LIGHT'S FLAKY BUTTERMILK BISCUITS

Steps:

• Preheat oven to 400°.
• Combine flour, baking powder, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Chill 10 minutes.
• Combine buttermilk and honey, stirring with a whisk until well blended. Add buttermilk mixture to flour mixture; stir just until moist.
• Turn dough out onto a lightly floured surface; knead lightly 4 times.
• Roll dough into a (1/2-inch-thick) 9 x 5-inch rectangle; dust top of dough with flour.
• Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope).
• Reroll dough into a (1/2-inch-thick) 9 x 5-inch rectangle; dust top of dough with flour.
• Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness.
• Cut dough with a 1 3/4-inch biscuit cutter to form 14 dough rounds.
• Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper.
• Bake at 400° for 12 minutes or until golden.
• Remove from pan; cool 2 minutes on wire racks. Serve warm.

SOUTHERN FLAKY BUTTERMILK BISCUITS

Steps:

• 1. Preheat oven to 450.
• 2. Combine the dry ingredients and mix to distribute everything.
• 3. Add butter and shortening (all cubed) and quickly break up the fats with your fingers until there are no large pieces.
• 4. Add in butter milk and stir just enough to combine.
• 5. Turn out dough until floured surface and fold 5-6 times.
• 6. Press out so dough is about 1" thick.
• 7. Use a 2-inch cutter to cut out the biscuits. Place them on a cookie sheet just touching each other.
• 8. Reform dough and continue to cut out biscuits.
• 9. Bake for 10-12 minutes until lightly golden.

SHARON'S FLAKY BUTTERMILK BISCUITS

Steps:

• Preheat oven to 450 degrees. Melt 4 tbl butter in a 8 or 9-inch square baking pan. Set aside.
• Mix together flour, baking powder, baking soda and salt. Cut in remaining butter until mixture resembles coarse cornmeal.
• Make a hole in the dry ingredients and add buttermilk all at once. Stir only to moisten and until dough is free from sides of the bowl.
• Knead gently 10 to 12 times. Do not overknead or biscuits will be tough.
• Roll out to be about 1 inch thick. Cut with a 2-3 inch round "cookie" cutter that has been dipped in flour. Place biscuits in pan over melted butter, and turn so both sides are coated. Bake 12-15 minutes, serve immediately.

EXTRA-FLAKY SOUTHERN BUTTERMILK BISCUITS

Steps:

• Preheat oven to 450° (500° if using a convection oven).
• Line a large baking sheet with parchment paper.
• In bowl, combine flour, cream of tartar, baking soda and salt.
• Cut cold butter or shortening into dry ingredients with a pastry blender.
• (Mixture will resemble coarse crumbs, with no large chunks of butter.) If butter gets very soft at this point, refrigerate mixture for 20 minutes.
• Add 1 3/4 cups buttermilk, stirring just to moisten all ingredients.
• Dough should be soft and moist; add remaining 1/4 cup as needed.
• Turn dough out onto lightly floured work surface and knead gently about 10 times, or just untl dough holds together.
• Roll or pat dough into a 14-by-10-inch rectangle.
• With short side nearest you, spread top two-thirds of dough with 3 tablespoons soft butter, leaving bottom third, closest to you, unbuttered.
• Fold dough into thirds (like you would fold a letter) by pulling bottom third up over center and then pulling top third over middle.
• Turn dough so short side faces you.
• Pat into a 9-by-12-inch rectangle.
• In same manner, spread again with 3 tablespoons soft butter and fold letter style.
• Turn once more in the same manner.
• Pat into a 9-by-12-inch rectangle; spread with remaining 3 tablespoons soft butter and fold up.
• Work quickly and gently so as not to overwork dough.
• Pat dough into rectangle 3/4-inch thick on floured surface.
• Cut into squares with a sharp chef's knife.
• Place on pan, 1 inch apart.
• Lightly brush tops with melted butter.
• Bake in center of hot oven about 20 minutes (about 12 minutes in convection), until golden brown and firm.
• Serve hot, warm or room temperature.

TENDER AND FLAKY BUTTERMILK BISCUITS

Steps:

• 1. Adjust oven rack to lower-middle position. Preheat oven to 450 degrees.
• 2. Whisk flour, baking powder, baking soda, and salt in large bowl. Add shortening to flour mixture; break up chunks with fingertips until only small, pea-sized pieces remain. Working in batches, drop butter slices into flour mixture and toss to coat; pick up each slice of butter and press between floured fingertips into flat, nickel-sized pieces. Repeat until all butter is incorporated; toss to combine. Freeze mixture (in bowl) until chilled, about 15 minutes.
• 3. Spray work surface with nonstick cooking spray and spread spray evenly across surface with kitchen towel or paper towel. Sprinkle 1/3 cup of extra flour across sprayed surface and gently spread to form an even coat.
• 4. Add all but 2 tablespoons of buttermilk to flour mixture; stir briskly with fork until ball forms and no dry bits of flour are visible, adding remaining buttermilk as needed (dough will be sticky and shaggy but should clear sides of bowl). With rubber spatula, transfer dough onto center of prepared work surface, dust surface lightly with flour, and, with floured hands, bring dough together into cohesive ball (BUT DO NOT KNEAD).
• 5. Pat dough into approximate 10-inch square; roll into 18 by 14-inch rectangle about 1/4 inch thick, dusting dough and rolling pin with flour as needed. Using a bench scraper or thin metal spatula, fold dough into thirds, brushing any excess flour from surface; lift short end of dough and fold in thirds again to form approximate 6 by 4-inch rectangle. Rotate dough 90 degrees, dusting work surface underneath with flour; roll and fold dough again, dusting with flour as needed.
• 6. Roll dough into 10-inch square about 1/2 inch thick; flip dough and cut nine 3-inch rounds with floured biscuit cutter, dipping cutter back into flour after each cut (DO NOT TWIST CUTTER WHEN MAKING THE ROUNDS). Carefully invert and transfer rounds to ungreased baking sheet, spaced 1 inch apart. Gather dough scraps into ball; roll and fold once or twice until scraps form smooth dough. Roll dough into 1/2-inch-thick round; cut three more 3-inch rounds and transfer to baking sheet. Discard excess dough.
• 7. Brush biscuit tops with melted butter. Bake, without opening oven door, until tops are golden brown and crisp, 15 to 17 minutes. Let cool on baking sheet 5 to 10 minutes before serving.

FLAKY BUTTERMILK BISCUITS

Steps:

• Preheat oven to 400 degrees. Sift together flours, baking powder, baking soda, salt, and sugar. Repeat. Using a pastry cutter, cut in butter and shortening until mixture resembles coarse meal. Make a well in center, and add buttermilk. Stir until dough holds together.
• Turn dough onto a generously floured surface. Fold dough over on itself 3 or 4 times. Pat to 1 inch thick. Cut out rounds with a floured 3-inch biscuit cutter. Place rounds 2 inches apart on a parchment-lined baking sheet. Gather scraps, and repeat. Brush tops with melted butter.
• Bake until golden brown, 15 to 18 minutes. Serve warm, or let cool completely and store in an airtight container at room temperature for up to 3 days.

SUPER FLAKY BUTTERMILK BISCUITS

Steps:

• 1. Using a knife or bench knife, cut your butter into marble-sized pieces. Store the cut butter in the refrigerator until you're ready to combine it with the other ingredients. 2. In a small bowl, whisk together buttermilk, cream, and whole egg. 3. In a large bowl, whisk together flour, baking powder, and salt. 4. Add butter to flour mixture and toss until fully coated. Working quickly and using your fingers, rub butter into flour until butter forms marble-sized pieces. Alternatively, add flour mixture and butter to food processor and pulse 2 to 3 times to form marble-sized pieces; transfer to a large bowl. 5. Add buttermilk mixture and gently mix with a fork until just combined; the dough should look somewhat dry and shaggy. Cover and let rest in the refrigerator for 30 minutes. 6. Turn out the dough onto a lightly floured work surface. Form dough into a rectangle, lightly pressing and folding to bring it together; avoid squeezing or kneading the dough. 7. Fold dough into thirds like a letter. Using rolling pin, roll out dough and repeat folding once more. Roll out dough to about 1/2-inch thickness. Wrap in plastic and transfer to refrigerator for 10 minutes. 8. Return dough to work surface, and, using a 3-inch round cookie-cutter and pressing down without a twisting motion, cut out biscuits as closely together as possible. Gather together scraps, pat down, and cut out more biscuits; discard any remaining scraps. Brush the top of each biscuit with egg-wash. 9. Bake the biscuits in a 400°F oven until risen and golden, about 15 minutes. Let cool slightly, then transfer to wire rack. Serve warm or at room temperature.

FLAKY BUTTERMILK BISCUITS

Steps:

• heat oven to 425*F.
• in large bowl combine flour, baking powder and salt. cut in shortening until crumbly.
• stir in buttermilk just until moistened.
• turn dough onto lightly floured surface; knead until smooth.
• roll out dough to 3/4" thickness.
• cut into 8 (2") biscuits, place 1" apart on cookie sheet.
• bake for 10 to 14 minutes or until lightly browned.

BAKING ESSENTIALS: FLAKY BUTTERMILK BISCUITS

Steps:

• PREP/PREPARE
• Buttermilk substitute: Take 1 cup of regular milk, add 1 tablespoon distilled white vinegar, or lemon juice. Stir, and let sit for 15 minutes... There you go. Self-rising flour substitute: For each cup of regular, all-purpose flour, add 1 teaspoon baking powder, and 1/4 teaspoon salt (fine grind)... There you go.
• Gather your ingredients (mise en place).
• Add the stick of butter to the freezer, until solid, about 30 minutes.
• Whisk together the flour and salt in a large bowl, then place in the refrigerator.
• Add the buttermilk to the refrigerator.
• Chef's Note: We want all the ingredients to be cold.
• After 30 minutes, remove the stick of butter from the freezer and grate on the large holes of a box, or plate grater.
• Add the butter to the flour and mix to combine, using your hands. Do not go too far, just gently mix the grated butter with the flour until evenly distributed.
• Put the mixture into the refrigerator for 15 minutes.
• Place a rack in the lower position and preheat the oven to 475f (245c).
• Remove the flour from the fridge, make a well in the middle of the mixture, and pour in the milk.
• Mix with a wooden spoon until all the buttermilk is incorporated into the flour.
• Chef's Tip: I usually scrape around the sides of the bowl, push into the center, and repeat until all the dry ingredients are combined.
• Drop the dough onto a floured surface and use a rolling pin to shape it into a rough rectangle, about 3/4-inch (2cm) thick.
• Dust with a bit of flour, then fold the bottom half over the top half, and roll back out.
• Repeat this process 3 more times. Roll, fold, dust. Roll, fold, dust.
• On the fourth time, roll out to 1/2-inch (1.3cm) thick, and use a biscuit cutter to cut out the biscuits, then place them on a parchment-lined baking sheet, touching each other.
• Place in the preheated oven and bake until golden, about 15 minutes.
• Chef's Tip: After they come out of the oven, you could brush a bit of butter over the tops... but, that is just a yummy option.
• PLATE/PRESENT
• Serve while nice and warm with a hardy breakfast, or whenever you choose. Enjoy.
• Keep the faith, and keep cooking.

SUPER FLAKY BUTTERMILK BISCUITS RECIPE

Steps:

• 1. Using a knife or bench knife, cut your butter into marble-sized pieces. Store the cut butter in the refrigerator until you're ready to combine it with the other ingredients.
• In a small bowl, whisk together buttermilk, cream, and whole egg.
• In a large bowl, whisk together flour, baking powder, and salt.
• Add butter to flour mixture and toss until fully coated. Working quickly and using your fingers, rub butter into flour until butter forms marble-sized pieces. Alternatively, add flour mixture and butter to food processor and pulse 2 to 3 times to form marble-sized pieces; transfer to a large bowl.
• Add buttermilk mixture and gently mix with a fork until just combined; the dough should look somewhat dry and shaggy. Cover and let rest in the refrigerator for 30 minutes.
• Turn out the dough onto a lightly floured work surface. Form dough into a rectangle, lightly pressing and folding to bring it together; avoid squeezing or kneading the dough.
• Fold dough into thirds like a letter. Using rolling pin, roll out dough and repeat folding once more. Roll out dough to about 1/2-inch thickness. Wrap in plastic and transfer to refrigerator for 10 minutes.
• Return dough to work surface, and, using a 3-inch round cookie-cutter and pressing down without a twisting motion, cut out biscuits as closely together as possible. Gather together scraps, pat down, and cut out more biscuits; discard any remaining scraps. Brush the top of each biscuit with egg-wash.
• Bake the biscuits in a 400°&F oven until risen and golden, about 15 minutes. Let cool slightly, then transfer to wire rack. Serve warm or at room temperature.