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Fluffy Buttermilk Biscuits From Scratch: The Secret to High-Rise Flakes

Three tall, flaky, and fluffy buttermilk biscuits from scratch stacked on a white plate near a window.
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Learn how to make foolproof, high-rise, flaky southern buttermilk biscuits using cold butter and minimal handling for perfect homestyle mastery.

Ingredients

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

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 fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This cold butter is the flaky biscuit secret.
  3. Make a well in the center of the mixture and pour in the cold buttermilk all at once.
  4. Use a fork to gently mix until just combined. Do not overmix; the dough will look shaggy.
  5. Turn the dough out onto a lightly floured surface. Gently bring the dough together into a rough rectangle.
  6. Fold the dough in thirds, like a letter. Turn the dough 90 degrees and repeat the folding process one more time. This creates layers.
  7. Pat or lightly roll the dough to about 3/4 inch thickness.
  8. Use a biscuit cutter (do not twist the cutter) to cut out the biscuits. Press straight down. Gather the scraps, stack them gently, and cut more biscuits.
  9. Place the cut biscuits close together on an ungreased baking sheet for softer sides, or slightly apart for crispier sides.
  10. Brush the tops lightly with melted butter.
  11. Bake at 425 degrees Fahrenheit for 12 to 15 minutes, or until the biscuits are golden brown and have risen high.
  12. Brush the tops with a little more melted butter immediately after removing them from the oven. Serve warm.

Notes

  • Keep all your ingredients, especially the butter and buttermilk, very cold. Cold fat creates steam pockets, which results in high-rise biscuits.
  • Handle the dough as little as possible. Overworking the dough develops gluten, leading to tough biscuits instead of tender ones.
  • For extra height, place the biscuits in the refrigerator for 15 minutes before baking.

Nutrition

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

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