Classic Flaky Buttermilk Biscuits
These classic buttermilk biscuits are tender, flaky, and buttery. Perfect for breakfast or as a side to any meal, they come together with just a few simple ingredients using the basic biscuit formula.
Equipment
- Mixing Bowl
- Pastry Cutter
- Baking Sheet
Ingredients
Main Ingredients
- 2 cups all-purpose flour plus extra for dusting
- 1 tbsp baking powder
- 1/2 tsp salt
- 6 tbsp cold unsalted butter cubed
- 3/4 cup buttermilk cold
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together flour, baking powder, and salt.
- Cut in the cold butter using a pastry cutter or your hands until the mixture resembles coarse crumbs.
- Slowly add buttermilk, stirring gently until the dough just comes together. Do not overmix.
- Turn the dough onto a floured surface and gently pat it into a rectangle about 1-inch thick.
- Fold the dough over itself 3–4 times to create layers. Pat it back into a rectangle.
- Cut into rounds using a biscuit cutter. Place biscuits on the baking sheet, touching slightly.
- Bake for 12–14 minutes or until golden brown on top.
- Let cool for a few minutes before serving with butter or jam.
Notes
For extra flaky layers, chill the dough for 15 minutes before baking. Leftover biscuits can be stored in an airtight container at room temperature for up to 2 days.