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Flaky Buttermilk Biscuits Recipe Easy Foolproof Homemade Layers

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This flaky buttermilk biscuits recipe is quick, easy, and foolproof, delivering tender, buttery layers perfect for any occasion. Made with simple pantry staples and a special folding technique, these biscuits rise golden and flaky every time.

Ingredients

Scale
  • 2 ½ cups (320 grams) all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • ½ cup (115 grams) unsalted butter, very cold and cubed
  • 1 cup (240 ml) cold buttermilk
  • Optional: 1 teaspoon honey or sugar

Instructions

  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. Add the cold, cubed butter to the flour mixture. Use a pastry cutter or two forks to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining.
  4. Make a well in the center and pour in the cold buttermilk. Add honey or sugar if using. Stir gently until the dough just comes together; it will be slightly sticky. Do not overmix.
  5. Lightly flour a clean surface and turn out the dough. Gently pat it into a rectangle about ½-inch (1.25 cm) thick, avoiding pressing too hard.
  6. Fold the dough into thirds like a letter, then gently press it down into a rectangle again. Repeat this folding 2-3 times to create layers.
  7. Roll the dough out to about ¾-inch (2 cm) thick. Use a floured biscuit cutter (about 2 ½ inches / 6 cm diameter) to cut rounds. Press straight down without twisting.
  8. Place the biscuits close but not touching on the prepared baking sheet.
  9. Bake for 12-15 minutes until biscuits are puffed and golden on top.
  10. Let the biscuits cool on a rack for 5 minutes before serving. Best served warm with butter or honey.

Notes

Keep butter and buttermilk cold throughout the process to ensure flaky layers. Do not overmix the dough to avoid tough biscuits. Press biscuit cutter straight down without twisting to help biscuits rise properly. Folding the dough 2-3 times creates flaky layers. Let biscuits rest 5-10 minutes before baking for improved rise (optional). Use parchment paper to prevent sticking and ensure even baking.

Nutrition

Keywords: buttermilk biscuits, flaky biscuits, homemade biscuits, easy biscuit recipe, southern biscuits, breakfast biscuits, layered biscuits

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