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Fluffy, Tall, and Extra Flaky Southern Buttermilk Biscuits

A stack of four tall, flaky buttermilk biscuits with golden brown tops resting on a white plate.
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Create classic Southern buttermilk biscuits that are tall, fluffy, and layered with flaky texture. This recipe uses cold ingredients and simple folding techniques for bakery-quality results at home.

Ingredients

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  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 6 tablespoons very cold unsalted butter, cut into small pieces
  • 3/4 cup cold buttermilk
  • 1 tablespoon melted butter, for brushing

Instructions

  1. Combine the flour, baking powder, salt, and sugar in a large bowl. Whisk to mix the dry ingredients thoroughly.
  2. Add the very cold butter pieces 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.
  3. Make a well in the center of the dry ingredients and pour in the cold buttermilk. Use a fork to gently mix until just combined. Do not overmix; the dough will be shaggy.
  4. Turn the dough out onto a lightly floured surface. Gently pat the dough into a rough rectangle about 1 inch thick.
  5. Fold the dough into thirds, like a letter. Turn the dough 90 degrees and gently pat it down again to about 3/4 inch thickness. This folding creates the flaky layers. Repeat this fold and pat process one more time.
  6. Use a 2-inch biscuit cutter to cut out the biscuits. Press the cutter straight down without twisting to keep the layers intact for maximum rise. Gather scraps gently and cut any remaining biscuits.
  7. Place the cut biscuits close together on an ungreased baking sheet or in a cast iron skillet. For taller biscuits, place them touching.
  8. Brush the tops lightly with melted butter.
  9. Bake in a preheated oven at 425 degrees Fahrenheit (220 degrees Celsius) for 12 to 15 minutes, or until the biscuits are golden brown on top.
  10. Remove from the oven and brush the tops immediately with any remaining melted butter for extra richness. Serve warm.

Notes

  • Keep all your ingredients, especially the butter and buttermilk, very cold. This is the secret to flaky layers.
  • Do not twist the biscuit cutter when cutting the dough; press straight down to maintain the layers you created during folding.
  • For extra height, place the biscuits touching each other on the baking sheet before baking.
  • If you prefer a richer biscuit, substitute sour cream for 1/4 cup of the buttermilk.

Nutrition

Find it online: https://mayaplate.com/buttermilk-biscuits-fluffy-tall-flaky-recipe/