Description
These golden buttermilk biscuits feature flaky, pull-apart layers created through a lamination technique. They have a shattering crust and tender interior, perfect for breakfast or dipping in soup.
Ingredients
Scale
- 3 cups (375g) All-Purpose Flour
- 1 tablespoon Baking Powder
- ½ teaspoon Baking Soda
- 1 teaspoon Salt
- 1 cup (225g) Cold Unsalted Butter, cubed
- 1 ¼ cups (300ml) Cold Buttermilk
- ¼ cup (60g) Melted Butter (for brushing)
- Flaky Sea Salt (optional, for topping)
- Warm Honey or Maple Syrup (optional, for drizzling)
Instructions
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cut the cold butter into pea-sized cubes. Add to the flour mixture and cut in using a pastry blender or forks until the texture resembles coarse meal with some larger butter chunks remaining.
- Make a well in the center and pour in the cold buttermilk. Gently fold the liquid into the flour until the dough just comes together; it should look shaggy. Do not overmix.
- Turn dough onto a lightly floured surface. Pat into a ¾-inch thick rectangle. Fold in thirds like a letter. Turn 90 degrees, pat out, and fold in thirds again. Repeat this process for a total of four folds. Keep dough cold throughout.
- Pat the final dough to ¾-inch to 1-inch thickness. Cut out biscuits with a 2.5-inch round cutter, pressing straight down without twisting. Place biscuits close together on the baking sheet for pull-apart style.
- Brush tops generously with melted butter.
- Bake for 15-18 minutes until deep golden brown and risen significantly.
- Cool on the pan for 5 minutes before serving warm.
Notes
Keep all ingredients cold to ensure flaky layers. Do not twist the biscuit cutter when cutting, as this seals the edges and prevents rising. For pull-apart biscuits, place them touching each other on the baking sheet. Biscuits can be frozen raw or baked and reheated in the oven.
- Prep Time: 20 minutes
- Cook Time: 15-18 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 280
- Sugar: 1
- Sodium: 350
- Fat: 14
- Saturated Fat: 9
- Carbohydrates: 32
- Fiber: 1
- Protein: 5
Keywords: buttermilk biscuits, flaky biscuits, pull apart biscuits, homemade biscuits, southern biscuits, breakfast recipe, comfort food