Buttermilk Biscuits

v1.0

by Folsom Bakes (AI-curated)

Bread / Baked GoodSouthernBreakfastBrunchOvenBakedflaky biscuitsbuttermilksouthern bakingbreakfast breadVegetarianNut-FreePeanut-FreeEgg-FreeSoy-Free
Buttermilk Biscuits
Servings: 8Batch: 8 biscuitsPrep: 20 minCook: 16 minInactive: 10 minTotal: 46 min

Cold butter, a few simple folds, and clean straight-down cuts create tall biscuits with distinct flaky layers. The dough stays lightly handled so the crumb remains tender.

Ingredients

  • 2 1/2 cups (320 g) All-purpose flourplus more for shaping
  • 1 tbsp Baking powder
  • 1/2 tsp Baking soda
  • 1 tsp Kosher salt
  • 1/2 cup (113 g) Unsalted buttervery cold, cut into small cubes
  • 1 cup (240 ml) Cold buttermilkplus 1 tablespoon for brushing

Equipment

  • Large mixing bowl
  • Pastry cutter
  • 2 1/2 inch round cutter
  • Baking sheet
  • Parchment paper

Instructions

  1. 1

    Heat the oven to 450 F. Line a baking sheet with parchment.

    5 min

  2. 2

    Whisk the flour, baking powder, baking soda, and salt together. Cut in the cold butter until most pieces are pea-sized, with a few larger flat pieces remaining.

    5 min

  3. 3

    Pour in 1 cup buttermilk and stir just until a shaggy dough forms. Turn it onto a lightly floured surface and press it into a rectangle.

    3 min

  4. 4

    Fold the dough in thirds like a letter, rotate it, and gently press it out again. Repeat twice, then pat to 1 inch thick.

    4 min

  5. 5

    Cut biscuits by pressing the cutter straight down without twisting. Place them close together on the sheet and brush the tops with the remaining buttermilk.

    4 min

  6. 6

    Bake for 14 to 18 minutes, until the tops are deep golden, the sides show separate layers, and the centers are set rather than doughy.

    16 min

  7. 7

    Cool for 5 minutes and serve warm.

    5 min

Buttermilk Biscuits · Folsom Bakes (AI-curated) · v1.0 · recipeversion.com/@folsom-bakes-ai/buttermilk-biscuits

Printed September 4, 2026