Flaky Southern Buttermilk Biscuits
- Anthology of Crumbs
- Oct 26
- 1 min read
1
Butter Tip:
For maximum tenderness and flaky layers, ensure your butter is as cold as possible. Using a pastry cutter or your fingertips quickly prevents the butter from melting into the flour.
2
Flaky Layers:
The folding technique in the instructions is key to creating those signature flaky layers. Do not knead the dough, only gently fold and press it together.
3
Buttermilk Substitute:
If you do not have buttermilk, you can use the stated substitution: combine 235 ml of milk (dairy or nondairy) with 1 tablespoon of white vinegar, stir, and let it sit for 5 minutes before using.
4
Serving:
Serve immediately for the best texture. They pair perfectly with sausage gravy, chicken stew, or warm jam and honey. The buttermilk gives them a subtle tangy flavour.
Notes
1
Preheat oven to 450° F.
2
In a large bowl, mix together the flour, sugar, salt, baking powder, and baking soda. Add cold squares of butter into flour mixture and use a pastry cutter to break up the butter and combine dry ingredients until you reach a pebble like mixture.
3
Gently pour buttermilk over the mixture and stir with a wooden spoon until just combined. You want it to still be crumbly. Turn on to a lightly floured surface and gather the dough to press together in to about a ½ inch thick rectangle. Fold dough in half, turn once, and fold again.
4
Shape dough into a 1 inch thick square. Use a serrated knife to carefully cut into 8 equal biscuits. (Likewise you can use a cookie cutter if you prefer a more uniform look).
5
Place on a parchment lined baking sheet, making sure there are a few inches in between each biscuit. Lightly brush tops with buttermilk.
6
Bake until biscuits have risen and golden in colour. They should sound slightly hollow when you tap on the top of them to know when they are done, about 16 to 20 minutes.
7
Cool on a rack or serve them straight for the oven with butter.
Instructions
3 cups (450 g) all purpose flour
4 tsp sugar
1 teaspoon salt
1 tablespoon baking powder
½ teaspoon baking soda
180 ml (¾ cup) unsalted butter (chilled and cut into pieces)
1 cup (250 ml) buttermilk (plus more for brushing or 235 ml milk plus 1 tbsp white vinegar)
Flaky Southern Buttermilk Biscuits
Anthology of Crumbs
The perfect biscuit is less a recipe and more a feeling, a simple, tender, buttery hug made quickly from the heart. If you have ever been intimidated by scratch made biscuits, let this be your guide. These are supremely flaky, delightfully tender, and come together without a fuss. They are the essential canvas for any rich gravy, savory stew, or generous slathering of jam and butter.
Servings :
8
Calories:
Prep Time
15 min
Cooking Time
16 min
Rest Time
0
Total Time
31 min
Comments