Flaky Buttermilk Biscuit Recipe

There’s something undeniably comforting about a warm, flaky biscuit straight from the oven. Whenever I think of cozy mornings, I’m transported to my grandmother’s kitchen, where the smell of freshly baked Flaky Buttermilk Biscuit Recipe wafted through the air, wrapping us in warmth. These biscuits weren’t just a meal; they were a hug on a plate, fluffy and buttery, perfect for slathering with jam or dipping into gravy. It’s funny how a simple recipe can carry so much love and nostalgia. I remember eagerly waiting to help, my tiny hands trying to replicate her gentle folding technique, hoping to master the art of biscuit making. Even now, every time I make these biscuits, I can’t help but smile, imagining my grandmother’s approval as I pull them from the oven, golden-brown and ready to share. Whether it’s a weekend brunch or a holiday feast, these biscuits have a way of stealing the show. Let’s dive into how you can create this delightful treat in your own kitchen!

Shopping List for Flaky Buttermilk Biscuit Recipe

Gathering the right ingredients is the foundation of creating beautiful biscuits. Each component plays a crucial role in achieving that perfect texture and flavor. The harmony between the all-purpose flour and buttermilk sets the stage for success, while the butter and shortening ensure richness. Let’s look at what you’ll need to get started.

• 2 1/2 cups all-purpose flour, plus more for shaping the dough: This is the backbone of the biscuit, providing structure and texture.
• 1 tablespoon baking powder: This leavening agent helps the biscuits rise and become fluffy.
• 1 teaspoon granulated sugar: A touch of sweetness that balances the flavors.
• 1 1/2 teaspoons kosher salt: Enhances the overall taste and brings out the flavors.
• 1/2 teaspoon baking soda: Works alongside baking powder to provide additional lift.
• 8 tablespoons unsalted butter, frozen, plus more for the pan: The star ingredient, contributing to the richness and flakiness.
• 2 tablespoons trans fat-free vegetable shortening: Adds tenderness and helps create flaky layers.
• 1 1/2 cups cold buttermilk, shaken: This adds moisture and richness, vital for the biscuit’s soft crumb.

Preparation Steps for Flaky Buttermilk Biscuit Recipe

Now that you have your ingredients ready, let’s go through the steps to make these irresistible biscuits! It’s a simple process, but every detail counts to ensure your biscuits turn out perfectly flaky and delicious. Let’s get started!

1. Begin by combining the flour, baking powder, sugar, kosher salt, and baking soda in a food processor fitted with the blade attachment. Pulse a few times until everything is well mixed.
2. Add the shortening and pulse again until the mixture resembles fine crumbs. This step is crucial as it helps create those lovely flaky layers.
3. Switch to the grating disk attachment and with the machine running, push the frozen butter through the feed tube. This will give you the perfectly shredded butter that coats the flour well.
4. Transfer the mixture into a large bowl and toss it to make sure all the shreds of butter are coated with the floury crumbs. This ensures even distribution throughout the dough.
5. Pour in the buttermilk and gently fold it in using a rubber spatula. Be mindful to be as gentle as possible to avoid overworking the dough.
6. Mix the flour, baking powder, sugar, salt, and baking soda in a large bowl, using your fingers as a whisk to aerate the mixture.
7. Incorporate the shortening, pinching it into the flour until the mixture resembles coarse crumbs. This adds to the flaky texture we’re aiming for.
8. Using a box grater, grate the remaining frozen butter into the flour mixture and toss until all the pieces are coated.
9. Once everything is mixed, use your hand as a spatula to gently mix until no dry bits remain. The dough will feel sticky at this point.
10. Lightly coat your work surface with nonstick cooking spray, then sprinkle flour over it. This will keep the dough from sticking.
11. Turn the dough out onto the prepared surface and pat it gently into a half-inch thick rectangle. Remember to sprinkle some flour on top to help with sticking.
12. Fold the dough in thirds like a letter, sprinkle flour again, and repeat the process twice, rotating the dough 90 degrees each time. This ensures multiple flaky layers are created.
13. Pat the dough again to a thickness of three-quarters of an inch. The dough should no longer be sticky at this point.
14. Flour a two-inch round biscuit cutter and press it straight down into the dough. Avoid twisting the cutter to ensure clean edges.
15. Transfer the cut rounds to the prepared pan, placing them bottom side up and leaving around one inch of space between each.
16. Stack any scraps, pat them to three-quarters of an inch thickness, and cut again. Refrigerate the rounds until they are cold, at least fifteen minutes.
17. Preheat your oven to four hundred fifty degrees Fahrenheit. Butter a baking sheet or line it with parchment paper for easy cleanup.
18. Finally, bake the biscuits until the tops are golden brown and crisp, about sixteen minutes. Allow them to cool for five minutes on the pan before serving them hot.

Expert Tips about Flaky Buttermilk Biscuit Recipe

Getting the perfect biscuit can be a bit of an art, but with some expert tips, you can elevate your baking game! Here’s what you need to know:

• Storage: Store leftover biscuits in an airtight container at room temperature for up to two days. If you want to keep them longer, consider freezing them.
• Freezing: You can freeze unbaked biscuits. Place them on a baking sheet until firm, then transfer them to a zip-top bag. They can be baked directly from the freezer, adding a few extra minutes to the baking time.
• Pairing: These biscuits are perfect with a side of scrambled eggs or alongside a hearty soup or stew. They also shine at brunch gatherings.
• Variations: Experiment with different herbs or cheese (like cheddar) mixed into the dough for a flavorful twist!
• Don’t Skip the Folding: The folding process is what creates those beautiful layers. Make sure to give it the attention it deserves!

How to Serve Flaky Buttermilk Biscuit Recipe

• Breakfast Delight: Serve warm with butter and homemade jam for a classic breakfast treat.
• Hearty Brunch: Pair these biscuits with eggs, fruit salad, and coffee for a delightful brunch spread.
• Comfort Dinner: These biscuits make a great side for creamy soups or stews, adding a comforting element to your meal.
• Holiday Feasts: Include them in your holiday spread; they’re a crowd favorite that disappears quickly!
• Storage Tips: Store in a sealed container at room temperature for up to two days, or freeze for longer storage.

FAQ

Conclusion

The Flaky Buttermilk Biscuit Recipe is a timeless classic that brings nostalgia and warmth to any meal. With its light, fluffy texture and rich flavor, it’s sure to become a staple in your kitchen. I encourage you to give this recipe a try; your loved ones will appreciate the deliciousness and the memories it creates. Happy baking!

Flaky Buttermilk Biscuit Recipe

The ultimate comfort food, these Flaky Buttermilk Biscuits are perfectly flaky, buttery, and golden brown. Easy to make and delightful to enjoy, they are the perfect addition to any breakfast or brunch table. Treat yourself tonight!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 16 minutes mins

Total Time 31 minutes mins

Servings: 16 biscuits

Course: Breakfast, Side Dishes

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• 2 1/2 cups all-purpose flour plus more for shaping the dough
• 1 tablespoon baking powder
• 1 teaspoon granulated sugar
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon baking soda
• 8 tablespoons unsalted butter frozen, plus more for pan
• 2 tablespoons trans fat-free vegetable shortening
• 1 1/2 cups cold buttermilk shaken

Equipment

• Half Baking Sheet
• Round Biscuit Cutter
• Mixing Bowls
• Liquid Measure

Method

 

1. Combine the flour, baking powder, sugar, salt, and baking soda in a food processor fitted with the blade attachment. Pulse a few times, until well mixed. Add the shortening and pulse until fine crumbs form. Switch to the grating disk attachment. With the machine running, push the frozen butter through the feed tube.
2. Transfer the mixture to a large bowl and toss to make sure all the butter shreds are coated with the floury crumbs. Add the buttermilk and fold in using a rubber spatula, running the flat of it through the center of the mixture and then around the edge while you rotate the bowl. Keep at it, being as gentle as possible, until the dry ingredients are evenly hoisted.
3. Mix the flour, baking powder, sugar, salt, and baking soda in a large bowl with an open hand, using your fingers as a whisk. Add the shortening and use your fingertips to pinch it completely into the flour until the mixture resembles coarse crumbs.
4. Using a box grater, grate the frozen butter on the large holes into the flour. Toss until all the pieces are coated. Add the buttermilk to the flour mixture. Using your hand as a spatula, gently mix until there are no dry bits of flour left. The dough will be sticky.
5. Lightly coat your work surface with nonstick cooking spray, then flour. (The spray keeps the flour in place.)
6. Turn the dough out onto the prepared surface and gently pat into a 1/2-inch thick rectangle. Sprinkle the dough with flour, then fold it in thirds like a letter. Repeat the patting, sprinkling, and folding twice, rotating the dough 90 degrees each time. Pat the dough to 3/4-inch thickness. It should no longer be sticky.
7. Flour a 2-inch-round biscuit cutter and press it straight down into the dough. Transfer the round to the prepared pan, placing the bottom side up. Repeat, cutting the rounds as close together as possible and spacing them 1-inch apart on the pan. Stack the scraps, pat to 3/4-inch thickness, and cut again. Refrigerate the rounds until cold, at least 15 minutes.
8. Preheat the oven to 450 degrees F. Butter a baking sheet. Or line a sheet pan with parchment.
9. Bake until the tops are golden brown and crisp, about 16 minutes. Let cool for 5 minutes on the pan before serving hot.

Notes

• Make Ahead: You can let the biscuits cool completely, then freeze them for up to 2 months. To serve, thaw and bake in a 350 degrees F oven until toasted and warm.

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Meet Tessa Gray

I’m the “Poppy” I bring a touch of brightness and artistry to our kitchen. As our head baker, I specialize in wild-yeast sourdough and delicate pastries that use seasonal fruits and edible flowers. While I love baking, I’m also always helping Chloe and Maya cook our savory dishes. I believe every hearty meal deserves a beautiful, sweet finish!