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Fluffy Buttermilk Biscuits: Secrets to Southern Flaky Layers

A stack of four golden-brown, flaky fluffy buttermilk biscuits showing excellent layers on a white plate.
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Learn the foundational technique for making tender, flaky, Southern-style buttermilk biscuits using cold butter and a no-knead method for bakery-quality results at home.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • 3/4 cup cold buttermilk

Instructions

  1. Combine the flour, baking powder, baking soda, and salt in a large bowl. Whisk these dry ingredients together well.
  2. Add the cold butter cubes 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. This step is key for flaky layers.
  3. Make a well in the center of the flour mixture and pour in the cold buttermilk all at once.
  4. Use a fork to gently mix the ingredients until just combined. Do not overmix; the dough will look shaggy.
  5. Turn the shaggy dough out onto a lightly floured surface. Gently pat the dough into a rough rectangle about 1 inch thick.
  6. 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. Repeat this folding and patting process two more times. This builds the layers.
  7. Pat or lightly roll the dough to a final thickness of about 1/2 to 3/4 inch.
  8. Use a sharp biscuit cutter (do not twist the cutter) to cut out the biscuits. Place the cut biscuits close together on an ungreased baking sheet for softer sides, or slightly apart for crispier sides.
  9. Place the baking sheet in the refrigerator for 15 minutes before baking. This keeps the butter cold.
  10. Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).
  11. Bake for 12 to 15 minutes, or until the biscuits are puffed and golden brown on top.

Notes

  • For the best results and tender crumb, use buttermilk that is very cold, straight from the refrigerator.
  • Do not twist the biscuit cutter when cutting shapes; pressing straight down seals the edges, preventing the layers from rising properly.
  • If you do not have a pastry blender, chilling your hands before cutting in the butter helps prevent the butter from melting.

Nutrition

Find it online: https://pureplatepath.com/fluffy-buttermilk-biscuits-secrets-flaky-layers/