Description
This recipe uses simple pantry staples to create magic. Using cold ingredients and a special folding technique is the absolute key to success! These biscuits are tall, tender, and possess incredible flaky layers. They are quick to assemble, making them perfect for a weekend morning breakfast or a last-minute dinner side.
Ingredients
Units
Scale
- 2 cups All-Purpose Flour, spooned and leveled
- 1 tablespoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1 teaspoon Salt
- 6 tablespoons Unsalted Butter, cold and cubed
- 3/4 cup Buttermilk, cold
Instructions
- Preheat and Whisk Dry Ingredients: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
- Cut in the Cold Butter: Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Add Buttermilk and Mix: Pour the cold buttermilk into the bowl. Stir gently with a fork just until the dough comes together. It should look shaggy and a bit messy. Do not overmix.
- Fold for Layers: Turn the shaggy dough out onto a lightly floured surface. Gently pat it together. Fold the dough over onto itself, turn it 90 degrees, and pat it down again. Repeat this folding process 4-5 times.
- Cut and Bake: Gently pat the dough out to about 1-inch thickness. Using a biscuit cutter dipped in flour, press straight down into the dough to cut your biscuits. Place the biscuits on the prepared baking sheet with their sides touching. Bake for 12-15 minutes, or until the tops are golden brown.
Notes
- Cold is Key: Keep your butter and buttermilk cold until the very last second. The melting cold butter creates steam pockets that result in flaky layers.
- Don’t Twist: When cutting the biscuits, press straight down and pull up. Twisting the cutter seals the edges and prevents the biscuits from rising fully.
- Touching Sides: Placing the biscuits on the baking sheet so they are just touching helps them climb higher and rise evenly.
- Folding Technique: The folding step mimics puff pastry and is essential for creating distinct, flaky layers. Be gentle and don’t knead the dough like bread.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Bread, Breakfast, Side Dish
- Method: Baking
- Cuisine: American, Southern
Nutrition
- Serving Size: 1 biscuit
- Calories: 200 kcal
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 25 mg
