Here’s a detailed article on making the best flaky buttermilk biscuits:

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The Best Way to Make Flaky Buttermilk Biscuits

Flaky buttermilk biscuits are a staple in Southern cooking, known for their buttery layers and soft, pillowy texture. Whether enjoyed with jam, honey, or gravy, mastering the art of biscuit-making can elevate your baking skills. Here’s the ultimate guide to making perfect, flaky buttermilk biscuits every time.

Why Buttermilk?

Buttermilk is the secret ingredient that gives biscuits their tangy flavor and tender crumb. The acidity in buttermilk reacts with the baking soda, helping the biscuits rise while also softening the gluten for a delicate texture.

Essential Ingredients for Flaky Biscuits

To make traditional buttermilk biscuits, you only need a few simple ingredients:

• 2 ½ cups all-purpose flour (plus extra for dusting)
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon sugar (optional, for a slight sweetness)
• ½ cup (1 stick) unsalted butter (very cold, cut into small cubes)
• 1 cup cold buttermilk
• 2 tablespoons melted butter (for brushing)

Key Techniques for Flakiness

1. Use Cold Ingredients

For the best texture, make sure your butter and buttermilk are very cold. Cold butter creates steam when it bakes, forming layers in the biscuits. Some bakers even freeze their butter before using it.

2. Don’t Overwork the Dough

Overmixing leads to dense biscuits. Stir just until the ingredients come together. The dough should be shaggy and slightly sticky.

3. Layering for Maximum Flakiness

To create extra layers, use a folding technique:

• Roll out the dough into a rectangle.
• Fold it in thirds (like folding a letter).
• Roll it out again and repeat this process 2-3 times.

This method is similar to laminating pastry dough and enhances the flakiness of the biscuits.

4. Cutting the Biscuits Properly

• Use a sharp round cutter and press straight down—don’t twist! Twisting seals the edges and prevents the biscuits from rising properly.
• Dip the cutter in flour between cuts to prevent sticking.

5. Baking at High Heat

Biscuits need a hot oven to rise quickly. Bake them at 425°F (220°C) for 12-15 minutes, or until golden brown on top.

6. Keep Them Close Together

Arrange biscuits touching each other on the baking sheet. This helps them rise taller instead of spreading out.

Step-by-Step Instructions

Step 1: Preheat & Prepare

• Preheat the oven to 425°F (220°C).
• Line a baking sheet with parchment paper.

Step 2: Mix Dry Ingredients

• In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.

Step 3: Cut in the Butter

• Add cold butter cubes to the flour mixture.
• Use a pastry cutter, fork, or your fingertips to blend the butter into pea-sized pieces.

Step 4: Add Buttermilk

• Make a well in the center of the flour mixture.
• Pour in cold buttermilk and gently stir until the dough starts to come together.

Step 5: Shape the Dough

• Turn the dough onto a floured surface and pat it into a rectangular shape.
• Follow the folding technique mentioned earlier to create layers.

Step 6: Cut Out the Biscuits

• Roll the dough to about ¾-inch thickness.
• Use a 2½-inch biscuit cutter to cut out biscuits.
• Gather scraps and repeat until all dough is used.

Step 7: Bake to Perfection

• Place biscuits on the prepared baking sheet, touching each other.
• Bake for 12-15 minutes or until golden brown.
• Brush with melted butter immediately after baking.

Serving Suggestions

• Enjoy warm with butter, jam, or honey.
• Pair with sausage gravy for a classic Southern breakfast.
• Use them as a base for strawberry shortcakes.

Troubleshooting Tips

Final Thoughts

Making flaky buttermilk biscuits is all about cold ingredients, minimal handling, and layering the dough. Follow these steps, and you’ll be baking bakery-quality biscuits in no time!