Soft Buttery Flaky Biscuits (Printable)

Tender golden biscuits with a flaky texture, ideal for breakfast and savory pairings.

# Required Ingredients:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - ½ teaspoon baking soda
04 - 1 teaspoon fine sea salt
05 - 1 tablespoon granulated sugar

→ Fats

06 - ½ cup unsalted butter, cold and cubed

→ Liquids

07 - ¾ cup cold buttermilk, plus extra for brushing

# Directions:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Whisk together flour, baking powder, baking soda, salt, and sugar in a large bowl.
03 - Add cold, cubed butter and quickly cut it into the dry ingredients until the mixture resembles coarse crumbs with pea-sized bits remaining.
04 - Create a well in the center and gently stir in cold buttermilk with a fork until just combined, avoiding overmixing.
05 - Turn dough onto a lightly floured surface and pat into a ½-inch thick rectangle. Fold in half, pat out again; repeat folding and patting two more times for flaky layers.
06 - Pat dough to 1-inch thickness and cut into 2½-inch rounds with a biscuit cutter, pressing straight down without twisting. Gather scraps and repeat.
07 - Place biscuits close together on the prepared sheet and lightly brush tops with buttermilk.
08 - Bake for 13 to 15 minutes until tall and golden brown.
09 - Allow biscuits to cool briefly before serving warm.

# Expert Suggestions:

01 -
  • They rise tall and golden with barely any effort, making you look like a baking genius.
  • The flaky layers come from a simple folding trick that feels almost like magic when you pull them from the oven.
  • One batch disappears faster than you'd think, and they're forgiving enough that even if something goes slightly wrong, they still taste incredible.
02 -
  • Cold ingredients are non-negotiable; even slightly warm butter won't create those distinct flaky layers you're after.
  • Twisting the biscuit cutter seals the edges and prevents them from rising tall, so press straight down like you mean it.
  • If your dough feels sticky, you've probably overworked it; stop immediately and work with what you have.
03 -
  • Keep everything as cold as possible, including your mixing bowl if you have time to chill it; temperature control is half the battle.
  • Don't rush the folding step; those extra layers of flakiness are worth the two extra minutes it takes to do them right.
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