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Flaky Buttermilk Biscuits
The secret to these towering buttermilk biscuits is grating frozen butter straight into the flour. It creates tiny, ice-cold pockets of fat that burst into steam in the oven, giving you impossibly flaky layers. A quick series of folds builds that classic pull-apart texture you're looking for. They're rich, tender, and ready to soak up sausage gravy or a generous smear of jam. You won't believe how simple it is to pull off bakery-quality results at home.
Equipment
- Oven
- Rolling Pin
- Baking sheet
- Parchment paper
Ingredients
- ½ cup butter (1 stick), frozen
- 2½ cups self-rising flour
- 1 cup chilled buttermilk
- 2 Tbsp. butter, melted
Instructions
- 1Warm the oven to 475°F. Use the large holes of a box grater to shred the frozen butter. Combine the shredded butter and self-rising flour in a medium bowl, tossing to coat the fat evenly. Place the bowl in the refrigerator to chill for 10 minutes. Keeping the butter cold is essential for flaky layers.
- 2Create a well in the center of the chilled flour mixture. Pour in the cold buttermilk and stir exactly 15 times to combine. The dough will feel quite sticky, but don't overmix it.
- 3Transfer the sticky dough onto a floured work surface and sprinkle a little more flour over the top. Roll the dough into a 9-by-5-inch rectangle about 3/4 inch thick. Fold the dough in half by bringing the short ends together.
- 4Roll the folded dough out again and repeat the folding process four more times. This stacking technique builds the tall, flaky layers.
- 5Roll the layered dough to a final thickness of 1/2 inch. Press a floured 2 1/2-inch round cutter straight down into the dough without twisting. Twisting seals the edges and stops the biscuits from rising. Gather any scraps, gently reshape them, and cut out the remaining biscuits.
- 6Arrange the dough rounds on a parchment-lined baking pan. Bake at 475°F for 15 minutes until the tops turn a light golden brown. Remove from the oven and immediately brush the tops with the melted butter.
Notes
- Prep: Keep the butter as cold as possible. If your kitchen is warm, pop the bowl back in the fridge for a few minutes between rolling and cutting.
- Storage: Keep leftover biscuits in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months.
- Reheat: Warm leftover biscuits in a 350°F oven for 5 to 7 minutes to restore their slightly crisp exterior.
- Pairing: Serve these alongside fried chicken thighs or smother them in sausage gravy for a classic comfort meal.