Name: Tall & Flaky Buttermilk Biscuits
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 cups all-purpose flour (sifted); 2 tablespoons baking powder; 2 teaspoons granulated sugar; 1 teaspoon salt; ½ cup cold unsalted butter (cut into ½-inch cubes); 1 cup cold buttermilk; ¼ cup unsalted butter (melted, for brushing)

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There’s something undeniably comforting about a warm, flaky biscuit fresh out of the oven. The aroma fills the kitchen, coaxing even the most reluctant breakfast eaters to the table. These Tall & Flaky Buttermilk Biscuits are not just any biscuits; they are a fluffy delight that pairs perfectly with butter, jam, or even savory dishes. Made with simple ingredients and a few special techniques, you’ll soon find yourself reaching for these biscuits again and again.

What Makes This Recipe Special

What sets these Tall & Flaky Buttermilk Biscuits apart from others is their height and texture. The secret lies in the use of cold buttermilk and butter, which creates steam during baking, resulting in layers that are both tall and beautifully flaky. The combination of baking powder and the right mixing technique ensures that each biscuit rises perfectly, making them a standout addition to your breakfast table or as a side for dinner. Plus, they are incredibly versatile—serve them with gravy, as a sandwich base, or simply enjoy them with a pat of butter.

Ingredient List

2 cups (325g) all-purpose flour: The base of your biscuits, providing structure.
2 tablespoons baking powder: This is what gives your biscuits that wonderful rise.
2 teaspoons granulated sugar: A hint of sweetness to balance the flavors.
1 teaspoon salt: Essential for enhancing the overall flavor.
½ cup (113g) cold unsalted butter, cut into ½-inch cubes: Cold butter creates those desirable flaky layers.
1 cup (240ml) cold buttermilk: Adds moisture and a slight tang.
¼ cup (57g) unsalted butter, melted, for brushing: Adds richness and a beautiful golden color.

Appliances & Accessories

Mixing bowl: For combining dry ingredients and mixing with butter.
Pastry cutter or fork: To cut the butter into the flour mixture.
Baking sheet: A sturdy surface for baking your biscuits.
Parchment paper: Optional, but it helps prevent sticking and makes cleanup easier.
Rolling pin: For rolling out the dough to the desired thickness.
Cookie cutter or sharp knife: To cut your biscuits into the perfect shape.

Cooking Tall & Flaky Buttermilk Biscuits: The Process

Step 1: Preheat Your Oven

Begin by preheating your oven to 425°F (220°C). This high temperature is crucial for achieving that perfect rise and flaky texture.

Step 2: Combine Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and salt until well blended. This ensures that the baking powder is evenly distributed, which is key for uniform rising.

Step 3: Cut in the Butter

Add the cold, cubed unsalted butter to the flour mixture. Using a pastry cutter or fork, cut the butter into the flour until the mixture resembles coarse crumbs. Be careful not to overwork the butter; you want small pieces to remain for flakiness.

Step 4: Add the Buttermilk

Make a well in the center of the flour mixture and pour in the cold buttermilk. Gently mix with a spatula or wooden spoon until just combined. The dough should be slightly sticky but not overly wet.

Step 5: Turn Out the Dough

Transfer the dough onto a lightly floured surface. With floured hands, gently knead the dough a couple of times, just until it comes together. Avoid excessive kneading, which can result in tough biscuits.

Step 6: Roll and Cut

Using a rolling pin, roll the dough to about 1-inch thickness. Using a round cookie cutter or a sharp knife, cut out biscuits and place them on a baking sheet lined with parchment paper. Make sure to gather the scraps and reroll them to cut out more biscuits.

Step 7: Bake

Bake the biscuits in the preheated oven for 12-15 minutes, or until they are golden brown on top. The smell will be intoxicating!

Step 8: Brush with Butter

As soon as they come out of the oven, brush the tops of the biscuits with melted unsalted butter for added flavor and a beautiful shine.

Budget & Availability Swaps

All-purpose flour: Can be substituted with whole wheat flour for a heartier biscuit.
Granulated sugar: Brown sugar can be used for a deeper flavor.
Unsalted butter: If you only have salted butter, reduce the salt in the recipe.
Buttermilk: Mix regular milk with a tablespoon of vinegar or lemon juice to create a quick buttermilk substitute.

Troubleshooting Tips

If your biscuits are too dense, it may be due to overworking the dough. Handle it gently and minimally.
For biscuits that are not rising enough, make sure your baking powder is fresh and active.
If your biscuits come out too dry, try adding a bit more buttermilk next time or reduce the baking time.
For overly greasy biscuits, ensure that you’re measuring your butter correctly and not adding excess.

Save for Later: Storage Tips

These Tall & Flaky Buttermilk Biscuits are best enjoyed fresh, but if you have leftovers, store them in an airtight container at room temperature for up to 2 days. For longer storage, freeze the unbaked biscuits on a baking sheet until solid, then transfer to a freezer-safe bag. They can be baked directly from frozen, just add a few extra minutes to the baking time.

Your Top Questions

Can I make the dough ahead of time?

Yes! You can prepare the dough and refrigerate it for up to 24 hours before baking. Just remember to let it sit at room temperature for a few minutes before rolling it out.

What can I serve with these biscuits?

These biscuits are incredibly versatile! They pair well with gravy, can be used for breakfast sandwiches, or simply enjoyed with butter and jam.

How do I ensure my biscuits are flaky?

The key to flaky biscuits is to work with cold ingredients and handle the dough as little as possible. Also, make sure to cut the butter into the flour until you see small pea-sized pieces.

Can I add ingredients like cheese or herbs?

Absolutely! Feel free to fold in shredded cheese, fresh herbs, or even cooked bacon into the dough before cutting out the biscuits for added flavor.

Cook This Next

Cheddar Bay Biscuits: A savory twist on your classic biscuit.
Whipped Honey Butter: A perfect spread for your biscuits.
Southern Sausage Gravy: A classic pairing with biscuits.
Blueberry Scones: For a sweet breakfast option.

Let’s Eat

The moment you take a bite of these Tall & Flaky Buttermilk Biscuits, you’ll understand why they hold a special place in kitchens across the country. With their perfect rise and flaky texture, they are sure to impress anyone who tries them. Whether you serve them at breakfast, brunch, or as a side for dinner, these biscuits will be a hit every time. So, roll up your sleeves, gather your ingredients, and let’s make some magic happen in the kitchen! Enjoy every warm, buttery bite!