Ingredients You’ll Need
Ingredients (makes ~8 large biscuits):
- 2½ cups White Lily all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ cup (113g) cold unsalted butter (cubed or grated, then frozen)
- 1 cup cold buttermilk (plus more for brushing tops)
How to Make the Best Buttermilk Biscuits
- Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, combine the flour, baking powder, baking soda, and salt.
- Add in the frozen butter cubes or grated butter and use a pastry cutter or food processor to cut it into the flour until the texture resembles coarse crumbs.
- Pour in the cold buttermilk and stir gently with a fork just until the dough is shaggy and loosely combined. Do not overmix!
- Turn the dough out onto a lightly floured surface. Pat it into a 10×8 inch rectangle. Fold into thirds like a letter. Rotate and repeat the folding process two more times for extra layers.
- Roll the dough to about ½-inch thickness. Cut into biscuits using a 2½-inch round cutter. Avoid twisting the cutter to ensure even rising.
- Place biscuits close together on the baking sheet so they rise higher and stay moist on the sides.
- Brush tops with a bit of extra buttermilk.
- Bake for 15–18 minutes, or until biscuits are golden brown and beautifully puffed.
Expert Tips for Fluffy Buttermilk Biscuits
- Use very cold butter and buttermilk. Keeping the fat cold is key to flakiness.
- Don’t overwork the dough. Stir until just combined and avoid kneading.
- Folding the dough creates those gorgeous flaky layers!
- Use a sharp biscuit cutter and don’t twist — this helps the biscuits rise evenly.
Final Thoughts
These flaky buttermilk biscuits are a must-try if you love homemade baking. Whether you’re making biscuits for Sunday brunch, a cozy dinner, or a special holiday, this classic biscuit recipe delivers every time — especially when made with White Lily flour.
Craving more Southern baking? Be sure to check out our recipes.
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