Super Flaky Buttermilk Biscuits
These biscuits use a stacking technique that creates crazy flaky layers - you literally stack pieces of dough on top of each other before rolling. They're buttery, salty-sweet, and way better than anything from a can.
Ingredients
Ingredients (~18 biscuits)
- 5 1/4 cups all-purpose flour
- 3 Tbsp white sugar
- 1 Tbsp + 3/4 tsp baking powder
- 1 Tbsp salt
- 1/2 tsp baking soda
- 1 1/2 cups cold unsalted butter cut into cubes
- 1 1/2 cups cold buttermilk
- 3 Tbsp melted unsalted butter for brushing
- Salt for sprinkling
Instructions
- Line a baking sheet with parchment paper.
- Whisk together 5 1/4 cups all-purpose flour, 3 Tbsp white sugar, 1 Tbsp plus 3/4 tsp baking powder, 1 Tbsp salt, and 1/2 tsp baking soda in a large bowl.
- Add 1 1/2 cups cold unsalted butter cubes and work into flour with hands or pastry cutter until crumbly and pea-sized.
- Drizzle in 1 1/2 cups cold buttermilk while tossing with a fork, then knead a few times until shaggy dough forms.
- Turn dough onto floured surface and pat into a 1-inch thick square.
- Cut square into 4 equal pieces and stack them on top of each other.
- Press down to flatten, then roll into a 1-inch thick rectangle.
- Cut biscuits with a cookie cutter, pressing straight down without twisting.
- Transfer biscuits to prepared baking sheet and refrigerate for 30 minutes.
- Preheat oven to 425F.
- Brush biscuit tops with 3 Tbsp melted unsalted butter and sprinkle with salt.
- Bake at 425F, immediately reducing temperature to 400F, for 20-25 minutes until golden brown.
Notes
Don't overwork the dough. Some larger butter chunks help create flakiness. Stacking the dough creates the layers.
Did you make this recipe?Let me know how you liked it below!