Flaky Buttermilk Biscuits
My Flaky Buttermilk Biscuit recipe is the BEST Biscuit recipe you’ll ever try! These easy, homemade biscuits are soft, flaky, and they are made entirely from scratch.
The secret is in the brand of flour used and frozen butter. I use King Arthur Flour because of the high protein levels, and the frozen butter creates the layers that make these biscuits so amazing.
Almost every weekend, I whip up a batch of these easy homemade biscuits. It’s my favorite biscuit recipe by far, and since it’s so easy, we make them all the time.
There is nothing like a hot, buttery, flaky biscuit right from the oven. I love these biscuits slathered with butter and jelly or with sausage gravy.
I used to buy canned biscuits, but these are so much better. So, remember my tricks, use King Arthur Flour and frozen butter, and you will be slathering jelly on these guys in no-time. Enjoy!
Flaky Butter Milk Biscuits
You just found the ultimate flaky biscuits! Grating the butter ensures that it’s evenly distributed in the flour, which is important for flakiness. Freezing the butter before grating ensures that it stays in individual pieces while mixing and shaping the biscuits.
Ingredients
- 3 cups King Arthur all-purpose flour
- 2 tablespoons sugar
- 4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons salt
- 16 tablespoons unsalted butter, frozen for 30 minutes
- 1 1/4 cups buttermilk, chilled
Instructions
-
Line rimmed baking sheet with parchment paper and set aside. Whisk flour, sugar, baking powder, baking soda, and salt together in a large bowl. Coat sticks of butter in flour mixture, then grate 7 tablespoons from each stick on large holes of a box grater directly into the flour mixture. Toss gently to combine. Set aside the remaining 2 tablespoons of butter.
-
Add buttermilk to flour mixture and fold with a spatula until just combined (dough will look dry). Transfer dough to liberally floured counter. Dust surface of dough with flour; use your floured hands and press dough into a rough 7-inch square.
-
Roll dough into 12 by 9-inch rectangle with the short side parallel to the edge of the counter. Starting at the bottom of the dough, fold into thirds like a business letter, using a bench scraper or metal spatula to release the dough from the counter. Press top of dough firmly to seal folds. Turn dough 90 degrees clockwise. Repeat rolling into 12 by 9-inch rectangle, folding into thirds, and turning clockwise 4 more times, for a total of 5 sets of folds. After the last set of folds, roll dough into 8 1/2-inch square about 1 inch thick. Transfer dough to prepared sheet, cover with plastic wrap and refrigerate for 30 minutes. Adjust oven rack to upper-middle position and heat oven to 400 degrees.
-
Transfer dough to a lightly floured cutting board. Using a sharp, floured chef’s knife, trim 1/4 inch of dough from each side of the square and discard. Cut remaining dough into 9 squares, flouring knife after each cut. Arrange biscuits at least 1 inch apart on sheet. Melt reserved butter; brush tops of biscuits with melted butter.
-
Bake until tops are golden brown, 22 to 25 minutes, rotating sheet halfway through baking—transfer biscuits to wire rack and let cool for 15 minutes before serving.