These super-flaky buttermilk biscuits are one of my favorite things to make. The recipe calls for humble ingredients and an easy technique that yields hundreds of layers. The result is a crispy, tender, and buttery biscuit that is perfect for little breakfast sandwiches.
There’s nothing like a recipe that comes from simple ingredients: a little bit of flour, a tad of baking powder, a pinch of salt, and a lot of butter.
That’s the beauty of biscuits: they’re rustic and unfussy, and it would be hard to mess the dough up. The goal here was to make biscuits that were full of layers, deliciously crispy on the outside and tender on the inside.
And that’s exactly what you get. The technique is very simple, and you only need to look out for a couple of things.
Secrets to Flaky Biscuits
Two things are imperative when making biscuits: the butter must be cold, and you must work quickly.
Cold butter is key to flaky biscuits because it stays solid while you work the dough. Then, as the biscuits bake, the butter melts and releases steam, creating little pockets between the layers of dough.
And that’s what gives biscuits their flaky, tender layers.
Because the butter must be cold, it’s important that you work fast so it doesn’t melt. As you cut the butter into the flour, breaking the pieces down into pea-sized pieces, pay attention to the temperature. If your kitchen is warm or if you feel the butter getting warm, pop the bowl in the fridge for a couple of minutes before continuing.
Fold and Roll
Now that you have your dough cold and ready to go, it’s time to create those layers.
This process couldn’t be simpler. Pat your dough together just enough to shape a rectangle – you don’t want to overwork the gluten.
So roll out your dough into a rough rectangle, cut it in half, stack the two halves together, smush it down, and repeat. Easy!
The more you repeat this process, the more layers are created, but I find that 4 to 6 times is the sweet spot.
After that, pop your biscuits in the freezer while your oven heats up so the butter gets firm again.
Then all that’s left to do is brush your biscuit tops with heavy cream or buttermilk and sprinkle with flaky salt.
While your biscuits are in the oven, you can quickly make some jam to go with them! I also like to serve mine with slices of prosciutto and cheese.
FAQ
Why does the butter need to be cold?
Cold butter stays solid as you work the dough, and as the biscuits bake, it melts and releases steam, creating little pockets between the layers and giving you that flaky, tender texture.
How many times should I fold and roll the dough?
I find that 4 to 6 folds is the sweet spot. You’ll create more layers with each fold, but you don’t want to overwork the dough.
What if my butter starts to get warm?
If the butter starts to soften or your kitchen is warm, pop the bowl in the fridge for a couple of minutes before continuing. Keeping the dough cold is key to flaky biscuits.
Can I make these biscuits ahead of time?
Yes! Once the biscuits are shaped, you can keep them in the freezer until you’re ready to bake them. This also helps firm up the butter before they go into the oven.
What should I serve with these biscuits?
They’re great with homemade jam and crème fraîche, or served as little breakfast sandwiches with prosciutto and cheese.
More Breakfast Recipes
Prosciutto and Goat Cheese Croissant Sandwich: This super easy sandwich combines flaky croissant with salty, tangy, sweet, and spicy flavors. Perfect breakfast or a quick snack.Â
Cream Drop Biscuits: These rustic biscuits are perfect for breakfast or afternoon tea. The dough comes together in a matter of minutes, and from there, it’s simply dropped onto a baking sheet. All in the time it takes for the oven to heat up.
Ham and Cheese Croissants: Buttery, flaky croissants stuffed with melty cheese and slices of ham, then topped with creamy bechamel. These luxurious sandwiches are perfect for breakfast or brunch.
Egg Salad Toast: This egg salad is bright, tangy, full of healthy fats and protein. Easy to put together, it can be a quick breakfast, an easy snack, or something to bring to a picnic.
Super Flaky Buttermilk Biscuits
Ingredients
- 250g all purpose flour
- 2 tsp baking powder
- ¼ tsp baking soda
- ¾ tsp sea salt
- 175g unsalted butter, cold
- 150g buttermilk, cold
- heavy cream, for brushing (or buttermilk)
- flaky sea salt, for sprinkling
Instructions
- Cut the butter into thin slices and keep in the fridge while you prepare the other ingredients.
- In a large mixing bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
- Add the cold butter to the dry ingredients, rubbing it between your fingertips until most of the pieces are pea-sized. Work quickly so the butter doesn't melt.
- Drizzle in the buttermilk over the mixture, using a fork until it comes together into a shaggy dough. Don't worry if there are dry patches of flour at this stage.
- Transfer the dough onto a work surface and pat into a 1-inch thick rectangle.
- Cut the rectangle in half crosswise, and stack the two halves. Smash them down until you have another 1-inch thick rectangle.Â
- Repeat this process for another 4-6 times. The dough will come together as you work it. For your last rectangle, shape it so it's about 2-inches thick.
- Wrap it tightly in plastic wrap and place in the freezer for 15 minutes.
- Meanwhile, line a baking sheet with parchment paper and set aside. Preheat the oven to 425°F.
- Remove your dough from the freezer and onto your work surface. Using a rolling pin, roll the dough into a 1.5-inch thick rectangle, gently shaping and squaring off the edges.
- Cut the dough into 4 equal pieces and place on prepared baking sheet keeping about an inch of space between them. Loosely cover with plastic wrap and place back in the freezer for another 15 minutes.
- Remove the biscuits from the freezer and brush the tops with heavy cream or buttermilk. Sprinkle with flaky salt and transfer to the oven.Â
- Bake for 25-30 minutes, rotating your sheet halfway through, until deeply golden brown. Serve.Â
Video
@heythereannao Buttermilk Biscuits 💛 250g flour 10g baking powder 1/4 tsp baking soda 3/4 tsp sea salt 175g cold butter 150g buttermilk #bakingtok #biscuits
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