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The Best Flaky Buttermilk Biscuits for High Layers

Four golden-brown, tall, and flaky buttermilk biscuits stacked on a white plate, showing their layered interior.
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Learn how to make bakery-style, flaky buttermilk biscuits from scratch. This recipe delivers high, airy layers perfect for any meal.

Ingredients

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  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
  • 3/4 cup cold buttermilk, plus extra for brushing

Instructions

  1. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  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.
  3. Make a well in the center of the dry ingredients and pour in the cold buttermilk. Mix gently with a fork until just combined. Do not overmix; the dough will look shaggy.
  4. Turn the dough out onto a lightly floured surface. Gently pat the dough into a rough rectangle about 1 inch thick.
  5. Fold the dough into thirds, like a letter. Turn the dough 90 degrees and gently pat it back into a rectangle about 1 inch thick. Repeat this folding and turning process two more times. This creates your flaky layers.
  6. Pat or roll the dough to a final thickness of about 3/4 inch. Use a 2-inch biscuit cutter to cut straight down without twisting to keep the layers separate.
  7. Place the cut biscuits close together on an ungreased baking sheet for softer sides, or farther apart for crispier sides.
  8. Brush the tops lightly with extra buttermilk.
  9. Bake in a preheated oven at 425 degrees Fahrenheit for 12 to 15 minutes, or until the biscuits are golden brown and have risen high.
  10. Serve warm with honey butter for biscuits.

Notes

  • Keep your butter and buttermilk as cold as possible for the best rise and flakiness.
  • Do not twist the biscuit cutter when cutting; press straight down to prevent sealing the edges, which stops the layers from separating during baking.
  • For extra height, you can chill the cut biscuits in the freezer for 10 minutes before baking.

Nutrition

Find it online: https://carlacooking.com/flaky-buttermilk-biscuits-recipe-high-layers/