Best Buttermilk Biscuits Recipe: Golden, Tender & Extra Flaky
Folding and chilling the dough creates irresistible pockets of tenderness in every bite.
Introduction: The Quest for the Perfect Biscuit
Nothing says “Southern comfort” like a warm, flaky, buttery biscuit. While they may seem deceptively simple, achieving that perfect balance of tenderness and flakiness is an art. This recipe—courtesy of The Pioneer Woman—demystifies the process and promises biscuits that are golden, tender, and wonderfully flaky, proving that even busy home cooks can master the classic buttermilk biscuit.
Ingredient Insights
Great biscuits start with proper ingredients. Here’s what you’ll need for this recipe (yield: 16 biscuits):
- 4 cups all-purpose flour – For structure and texture.
- 1/2 teaspoon baking soda – A little lift beyond baking powder.
- 4 teaspoons baking powder – The main leavening agent.
- 1 1/2 teaspoons kosher salt – Enhances flavor.
- 2 teaspoons granulated sugar – Adds a touch of sweetness.
- 12 tablespoons cold unsalted butter, cubed – The secret to flakiness.
- 4 tablespoons cold shortening – Adds tenderness and extra layers.
- 1 1/2 cups buttermilk – For tang and rise.
- 2 tablespoons salted butter, melted – For brushing on top.
- Honey – Optional, for serving.
Essential Equipment
- Large mixing bowl
- Whisk
- Pastry blender or food processor
- Rolling pin
- Sharp knife or biscuit cutter
- Baking sheet lined with parchment paper
Step-by-Step Instructions
1. Prep Your Workspace
- Preheat your oven to 425°F (220°C).
- Line a baking sheet with parchment paper for easy cleanup.
2. Mix Dry Ingredients
- In a large bowl, whisk together flour, baking soda, baking powder, salt, and sugar.
3. Cut in the Fat
- Add cold butter and shortening to the dry mix.
- Use a pastry blender to cut the fat into the flour until the pieces are about the size of large peas—this step is key for flaky layers.
4. Add Buttermilk
- Make a well in the center and pour in the buttermilk.
- Stir just until the dough comes together; overmixing makes tough biscuits.
5. Shape the Dough
- Turn the dough onto a lightly floured surface.
- Roll or pat the dough into a 1/2-inch thick square.
- Cut into 4 squares, stack them, and roll again to a 1/2-inch thick square. Repeat this process twice more, finishing with a 3/4-inch thick square—this “lamination” technique creates extra flaky layers.
6. Cut and Freeze
- Use a sharp knife to cut the dough into 16 equal squares.
- Place biscuits on the baking sheet about 1/2 inch apart.
- Freeze for 15 minutes before baking—cold dough bakes up higher and flakier.
7. Bake to Perfection
- Bake until golden brown, 15–18 minutes.
- Brush the warm biscuits with melted butter for extra flavor and shine.
Pro Tips for Biscuit Success
Keep Ingredients Cold
Make sure your butter, shortening, and buttermilk are cold—this prevents the fat from melting before baking, resulting in better layers.
Don’t Overmix
Mix the dough just until it comes together. Overworking develops gluten, which makes biscuits tough instead of tender.
Lamination Technique
Folding and stacking the dough creates layers, much like puff pastry. If you want extra flakiness, repeat the folding and stacking process more times—but avoid overdoing it.
Freeze for Extra Flakiness
A brief freeze before baking ensures the fat stays cold, which helps the biscuits rise higher and stay flaky.
What others are reading
Storage and Make-Ahead Tips
- Freezing for Later: You can freeze unbaked biscuits right after cutting. Store in an airtight bag or container; bake from frozen, adding a few extra minutes to the baking time.
- Reheating: Warm leftover biscuits in a low oven for a few minutes to revive their freshness.
Serving Suggestions
- Serve warm with butter, honey, or jam.
- Pair with sausage gravy for a classic Southern breakfast.
- Use as the base for breakfast sandwiches with eggs, cheese, and bacon.
Variations to Try
| Variation | How to Adapt |
|---|---|
| Cheesy Biscuits | Add a cup of shredded sharp cheddar or your favorite cheese to the dough before adding buttermilk. |
| Herbed Biscuits | Mix in chopped fresh herbs like chives, rosemary, or thyme for added flavor. |
| Spicy Biscuits | Add a pinch of cayenne pepper for a little heat. |
Frequently Asked Questions (FAQs)
Q: Can I use just butter or just shortening?
A: This recipe uses both for the best texture—butter for flavor and flakiness, shortening for tenderness. You can use all butter, but biscuits may be slightly less tender; all shortening will yield soft biscuits but less flavor.
Q: What if I don’t have buttermilk?
A: Make a substitute by adding 1 tablespoon white vinegar or lemon juice to 1 cup milk and letting it sit for 5 minutes.
Q: Can I make the dough ahead of time?
A: Yes! Prepare the dough, cut the biscuits, and freeze them on a tray before transferring to a freezer bag. Bake directly from frozen, adding a few extra minutes.
Q: Why do my biscuits turn out tough?
A: Overmixing or over-kneading the dough develops gluten, which makes biscuits chewy. Mix just until combined and handle the dough as little as possible.
Q: How do I get super flaky biscuits?
A: Use cold ingredients, cut the dough into squares and stack them a few times before final rolling, and freeze briefly before baking.
Why This Recipe Works
This buttermilk biscuit recipe delivers on all the hallmarks of a great biscuit: it’s golden, tender, and flaky—thanks to a careful balance of ingredients and smart techniques. The lamination process (folding and stacking) creates those irresistible layers, while freezing the dough just before baking ensures maximum rise and flakiness. Whether you’re hosting brunch, making breakfast sandwiches, or just craving a comforting snack, these biscuits are sure to impress—every time.
The Bottom Line
With the right ingredients, a bit of technique, and a little patience, you really can bake impressive buttermilk biscuits at home. This recipe—meticulously tested and beloved by readers—is your ticket to biscuit heaven. Gather your ingredients, follow the steps, and enjoy the golden, flaky results.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a11845/self-rising-biscuits/
- https://www.thepioneerwoman.com/food-cooking/recipes/a42025274/buttermilk-biscuits-recipe/
- https://www.youtube.com/watch?v=ChcS7mZKK6Y
- https://www.youtube.com/watch?v=h9LZRn-tkWM
- https://pioneerwoman.fandom.com/wiki/Buttermilk_Biscuits
- http://sugarandspice-celeste.blogspot.com/2011/12/pioneer-womans-buttermilk-biscuits-tips.html
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