These buttermilk biscuits are soft & buttery and have lots of flaky layers. They take no time to make and they’ll become your favorite biscuit recipe.
- 2 cups all-purpose flour, spoon and leveled
- 4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick very cold unsalted butter
- 1 cup plus 2 tablespoons full-fat buttermilk, divided
- Very soft or melted butter for brushing baked biscuits
Preheat oven to 425 degrees.
- Grease a 9-inch iron skillet and set aside. If you don’t have an iron skillet lightly grease a round cake pan or small cookie sheet. I don’t recommend buttering your skillet or pan. Butter causes biscuits to brown too much on the bottom before the tops get brown enough. I always use solid Crisco shortening to grease my pan, but liquid shortening should work too.
- Add the flour, baking powder, baking soda and salt to a large bowl. Use a fork or whisk to thoroughly combine the dry ingredients.
- Cut the stick of butter into 3 long pieces. Flip the butter over one turn and repeat. (see picture above). Now slice the butter off into small chunks and transfer them to the bowl of flour. Using a pastry cutter, cut the butter into the flour until the butter is about the size of peas.
- Make a well in the center of the flour and pour 1 cup plus 1 tablespoon of the buttermilk into the well. Using a wooden spoon or spatula, gently fold the flour into the buttermilk and mix just slightly until all of the flour is wet. It’s important to not overwork the dough. Overworking the dough will result in tough biscuits.
- Transfer the dough to a floured work surface. Using floured hands, pat the dough into a rectangle, about 8 x 10 inches or so. It doesn’t have to be a specific size, just big enough to fold. Gently fold one side of the dough into the center, then fold the other side into the center. Turn the dough so that it’s horizontally in front of you. Lightly press the dough out into a rectangle again. Turn one side of the dough into the center, then the other. Repeat this process one more time, a total of 3 times.
- Using your hands, pat the dough into a rectangle, about 1/2″ in thickness. You can use a rolling pin if you prefer. Using a sharp biscuit cutter, cut the biscuits by cutting down through the dough and straight up. It’s important to not twist the cutter. Cut them as close together as possible. Gather up any scraps and rework the dough as little as possible and cut out with the cutter. Try to use a cutter that is at least 2.25 inches in diameter if you want pretty good sized biscuits. I used a 3-inch cutter.
- Transfer the biscuit rounds to the greased skillet or pan, making sure they are close together with sides touching. Brush the tops with the remaining 1 tablespoon of buttermilk.
- Bake for approximately 17-18 minutes until biscuits are golden brown on top.
- Brush the tops with very soft or melted butter.
- Serve hot with your favorite jam or with gravy.
- Biscuits will stay fresh for up to 2 days or 4 days if refrigerated.
- I used a 3-inch cookie cutter for these biscuits and they made 9 large biscuits. If you use a smaller cookie cutter, you’ll get more biscuits.
- I usually place my butter in the freezer for about 10 minutes prior to making my biscuits. It should be very cold but not frozen.
- Category: Bread
- Method: Bake
- Cuisine: American
Keywords: buttermilk biscuits, biscuits, flaky biscuits, national biscuit day,