Go Back
+ servings
Square side shot of hands serving a tray of homemade buttermilk biscuits with flaky layers.
Print Pin
5 from 11 votes

Flaky Biscuits

With a few simple tips and tricks, you can make the best Southern-style light and flaky biscuits from scratch!
Course Breakfast, Brunch, Side Dish, Sides
Cuisine American, Southern
Keyword buttermilk biscuits, flaky biscuit recipe, flaky biscuits, homemade biscuits
Prep Time 15 minutes
Cook Time 15 minutes
Chilling Time 15 minutes
Total Time 45 minutes
Servings 16 biscuits
Calories 247kcal
Author Blair Lonergan

Ingredients

Instructions

  • Line a baking sheet with parchment paper.
  • In a large bowl, whisk together flour, sugar, baking powder, salt and baking soda. Add cold butter, toss to coat in the flour. Use a pastry cutter or two forks to cut the butter into the flour mixture until the butter is the size of peas. Add the buttermilk and stir with a fork just until a shaggy dough comes together. Gradually add a little bit more buttermilk if the dough is too crumbly (it will be fairly dry – not wet and sticky – but it should hold together).
    Process shot showing how to make angel biscuits.
  • Turn the dough onto a lightly floured surface. Gently pat into an 8-inch square (about 1-inch thick). Use a bench scraper or large knife to cut the dough into 4 equal squares. Stack the squares on top of each other. Pat or roll into an 8-inch square again. Repeat the procedure two more times, cutting into 4 squares and stacking them on top of each other before rolling into another 8-inch square.
  • Use a large knife or bench scraper coated with flour to cut the dough into 12-16 squares. Arrange about ½-inch apart on the prepared baking sheet. Freeze for 15 minutes while you preheat the oven.
    Process shot showing how to make flaky biscuits from scratch
  • Preheat oven to 425° F.
  • Brush the tops of the biscuits with half of the melted butter.
  • Bake until golden brown, about 15-18 minutes. Brush the hot biscuits with the remaining melted butter. Serve warm.
    Square side shot of hands serving a tray of homemade buttermilk biscuits with flaky layers.

Video

Notes

  • Properly measure the flour. Always spoon and level the flour or weigh it on a kitchen scale -- do not scoop it out of the package. Incorrectly measuring the flour packs it too tightly into the measuring cup and results in dense, dry biscuits.
  • Keep the dough cold. I'll say it again -- the key to tall, fluffy and flaky biscuits is cold ingredients. Don't forget to chill the dough in the freezer for 15 minutes before baking.
  • Don't over-mix the dough. Use a fork to gently combine the ingredients...and stop. Otherwise you'll end up with tough, dry biscuits.
  • If using a round cutter instead of a knife or bench scraper, be careful that you don't twist the round cutter. Firmly press the cutter down into the dough, but don't actually twist. Twisting the biscuit cutter seals off the edges of the biscuits and they therefore will not rise as high.
  • Brush with melted butter. A quick swipe of melted butter before baking helps the tops brown, while additional melted butter adds a ton of rich flavor to the warm biscuits.

Nutrition

Serving: 1biscuit | Calories: 247kcal | Carbohydrates: 27g | Protein: 4g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 298mg | Potassium: 176mg | Fiber: 1g | Sugar: 3g | Vitamin A: 429IU | Calcium: 79mg | Iron: 2mg