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Tall, Flaky Buttermilk Biscuits for Weekend Brunch

Three tall, golden-brown buttermilk biscuits from scratch stacked on a white plate, glistening with butter.
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Make southern style buttermilk biscuits with tall, flaky layers using this easy biscuit recipe, perfect for your next weekend brunch planning.

Ingredients

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

Instructions

  1. Combine the flour, baking powder, baking soda, and salt in a large bowl. Whisk them together well.
  2. Add the cold butter cubes to the dry ingredients. Use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This is key for flaky layers.
  3. Pour in the cold buttermilk all at once. Use a fork to mix until just combined. Do not overmix; the dough will look shaggy.
  4. Turn the dough out onto a lightly floured surface. Gently pat the dough into a 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 thick. Repeat this folding and patting process two more times. This layering technique creates the tall rise.
  6. Use a 2-inch biscuit cutter to cut straight down through the dough. Do not twist the cutter, as twisting seals the edges and prevents a good rise.
  7. Place the cut biscuits close together on an ungreased baking sheet for softer sides, or slightly apart for crispier sides.
  8. Bake in a preheated oven at 425 degrees Fahrenheit for 12 to 15 minutes, or until the tops are golden brown.
  9. Remove from the oven and immediately brush the tops with melted butter. Serve warm.

Notes

  • Keep all your ingredients, especially the butter and buttermilk, very cold before mixing. Cold fat creates steam in the oven, which separates the layers.
  • For the best rise, place the cut biscuits close together on the baking sheet. This forces them to rise upward instead of outward.
  • If you do not have a biscuit cutter, you can use a sharp knife to cut the dough into squares.

Nutrition

Find it online: https://purecookingjoy.com/buttermilk-biscuits-from-scratch/

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