Fluffy & Flaky Buttermilk Biscuits - Baking Sense®

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Flaky Buttermilk Biscuits

By: Eileen Gray Buttermilk biscuits that are both fluffy and flaky. It's all about how you handle the dough! Prep Time: 20 minutes Bake Time: 12 minutes Total Time: 32 minutes 12 biscuits Start Cooking

Ingredients US Customary – Metric

  • 10 oz all purpose flour (2 cups, see note)
  • 9 oz cake flour (2 cups)
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 8 oz unsalted butter (cold and cut into 16 pieces)
  • 16 oz buttermilk (2 cups)

Instructions

  • Preheat the oven to 400 °F. Line a half sheet pan with parchment paper.
  • Combine 10 oz all purpose flour, 9 oz cake flour, 4 teaspoons baking powder, 1 teaspoon baking soda, 2 teaspoons sugar and 1 teaspoon salt and salt in a mixing bowl. Whisk the dry ingredients to combine.
  • Mix 8 oz unsalted butter into the flour with your fingers until it's broken down into bits slightly larger than a pea. Add 16 oz buttermilk all at once and mix until about ⅔ of the dry ingredients are absorbed.
  • Turn the dough onto a lightly floured surface and gently knead together just to incorporate the remaining dry flour (this should only take about 6-8 kneads).
  • Gently pat dough to a ½" thick, brush off excess flour and fold the dough in half. Pat gently to stick the dough together and and fold again. Pat to ¾ " thick disc and cut with a 3" biscuit cutter. Gather the scraps together, pat to ¾" thick and continue cutting until all the dough is used up.
  • Set the biscuits onto the prepared baking sheet and brush the tops with buttermilk. Bake until golden brown, about 10-12 minutes.
  • If the bottoms of the biscuits are browning too fast set another sheet pan under the biscuits after 5 minutes of baking.

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