Flaky Buttermilk Biscuits

Golden, buttery, and impossibly tender, these flaky buttermilk biscuits are a Southern classic that never goes out of style. Whether you’re serving them with jam at breakfast or alongside a hearty dinner, their rich flavor and delicate layers make them irresistible. The key to their perfect texture lies in cold ingredients, gentle handling, and a few clever folds to create those signature layers. Ready to make your kitchen smell like a dream? Let’s get baking!

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• ¼ teaspoon baking soda
• 7 tablespoons unsalted butter, chilled in the freezer and cut into thin slices
• ¾ cup cold buttermilk
• 2 tablespoons buttermilk (for brushing)

Instructions:

1. Prep the oven and baking sheet:
   Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and promote even baking.
2. Combine dry ingredients:
   In a large mixing bowl, whisk together the flour, baking powder, salt, and baking soda until well blended. This ensures the leavening agents are evenly distributed for a good rise.
3. Cut in the butter:
   Add the thin slices of chilled butter to the flour mixture. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with small pea-sized bits of butter still visible. These bits of butter are crucial they’ll melt in the oven and create steam, forming the flaky layers.
4. Add the buttermilk:
   Pour in the cold buttermilk and stir gently with a wooden spoon or spatula until the dough just comes together. Be careful not to overmix it’s okay if the dough looks a little shaggy.
5. Shape and fold the dough:
   Lightly flour your work surface and turn out the dough. Gently pat it into a rough rectangle (about 1-inch thick). Fold the dough into thirds like a letter fold the bottom third up, then the top third down over it. Rotate the dough 90 degrees and repeat the folding process two more times. This step builds the signature layers.
6. Roll and cut:
   After the final fold, roll the dough out gently to about ½ inch thickness. Use a floured biscuit cutter (about 2 to 2.5 inches wide) to cut out biscuits. Press straight down without twisting the cuttertwisting can seal the edges and prevent a proper rise. Gather any scraps and re-roll gently as needed.
7. Prepare for baking:
   Place the biscuits close together on the prepared baking sheet this helps them rise taller as they support each other. Gently press a small thumbprint into the center of each biscuit to help them rise evenly. Brush the tops generously with the extra buttermilk for a golden finish.
8. Bake:
   Transfer the sheet to the preheated oven and bake for about 15 minutes, or until the biscuits are puffed up and golden brown on top. Keep an eye on them near the end to avoid overbaking.
9. Serve:
   Let the biscuits cool for a few minutes on the pan before serving. Enjoy them warm with butter, honey, jam, or your favorite gravy.

Tip: For extra indulgence, brush the tops with melted butter right after baking.