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Ultra Flaky & Fluffy Southern Buttermilk Biscuits

A stack of three tall, fluffy buttermilk biscuits with golden tops resting on a small white plate.
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Follow this simple recipe to make tender, buttery buttermilk biscuits from scratch. This method yields tall, flaky layers perfect for any meal.

Ingredients

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  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
  • 3/4 cup cold buttermilk
  • 1 tablespoon melted butter for brushing (optional)

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper or lightly grease it.
  2. In a large bowl, whisk together the flour, baking powder, salt, and baking soda.
  3. Add the cold butter cubes to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  4. Pour in the cold buttermilk all at once. Stir gently with a fork until the dough just comes together. Do not overmix.
  5. Turn the dough out onto a lightly floured surface. Gently pat the dough into a rectangle about 3/4 inch thick.
  6. Fold the dough into thirds, like a letter. Turn the dough 90 degrees and gently pat it down again to about 3/4 inch thick. This folding creates the layers. Repeat this fold and pat process one more time.
  7. Use a 2-inch biscuit cutter to cut straight down through the dough. Do not twist the cutter. Place the cut biscuits close together on the prepared baking sheet for softer sides, or further apart for crispier sides.
  8. Bake for 12 to 15 minutes, or until the tops are golden brown.
  9. If desired, brush the tops immediately with melted butter when they come out of the oven. Serve warm.

Notes

  • Keep your butter and buttermilk very cold. This is key to achieving flaky layers.
  • For the tallest biscuits, dip your biscuit cutter in flour before each cut and press straight down without twisting.
  • If you do not have buttermilk, mix 3/4 cup of regular milk with 3/4 teaspoon of white vinegar or lemon juice and let it sit for 5 minutes before using.

Nutrition

Find it online: https://cutcooktaste.com/buttermilk-biscuits-fluffy-tender-recipe/