If you’re looking to make the best buttermilk biscuits from scratch of your life, the kind with flaky layers upon layers, in a simple, easy to follow recipe, then this biscuit recipe is for you! This is THE biscuit recipe of Taylor Carroll, the Pastry Chef and Outdoor Cook, that went viral on Tiktok and she is sharing it with you so you can replicate these biscuits at home with success!
Buttermilk biscuits are a Southern staple that have gained popularity across the country. Made with simple ingredients like all-purpose flour, baking powder, baking soda, butter, and buttermilk, these biscuits are easy to make, tender, and flaky. To make this recipe even better and more personalized, you can even try adding cheddar cheese, herbs, or crumbled crispy bacon into the dough.
The secret in this recipe to achieve the best texture, you will learn, is freezing the butter prior to grating it to avoid overworking the dough.
Serve these biscuits warm with butter, honey or gravy for a delicious breakfast or brunch option. These flaky buttermilk biscuits are a crowd-pleaser every time.
Follow this recipe and you’ll have flaky, buttery, mile high buttermilk biscuits!
Why You’ll Love This Recipe for Flaky Buttermilk Biscuits from Scratch
There are countless reasons to fall in love with this recipe. First and foremost, its charm lies in its delightful simplicity and the cherished trade secrets it unveils, allowing you to create mile-high, picture-perfect, and irresistibly flaky layers. But that’s just the beginning.
What truly makes this recipe a treasure is its remarkable versatility. You see, it’s not just about making incredible biscuits. With the very same ingredients, you can whip up an array of delectable creations. When time is of the essence, transform the dough into delectable drop biscuits. Craving a cozy comfort dish? Place these biscuits atop a sumptuous gravy or your favorite pie filling to craft mouthwatering dumplings. Feeling a bit adventurous? Scoop the dough and fry it to perfection, resulting in a savory, donut-like delicacy. And of course, should you choose to follow the original instructions, you’ll be rewarded with the finest biscuit you’ve ever had, making this recipe an all-around winner.
Ingredients to Make Flaky Buttermilk Biscuits from Scratch
- Whole fat buttermilk
- Salted butter
- Baking powder
- Baking soda
- Kosher salt
- All-purpose flour
- Optional- egg and water
Look at all those flaky layers! These are the buttermilk biscuits dreams are made of!
How to Make Flaky Buttermilk Biscuits from Scratch
The Process to Make Buttermilk Biscuits from Scratch is Easier than You Think!
- To begin making these delicious buttermilk biscuits, it’s important to preheat your oven (or even your grill!) to the optimal temperature of 450 F. (If baking on the grill make sure to bake on the indirect side). This will ensure that your biscuits cook evenly and to perfection.
- In a large bowl, combine all the dry ingredients necessary for the recipe. This includes flour, baking powder, salt, and baking soda.
- One important step in making these biscuits is to place your butter in the freezer for at least 10 minutes. This will allow it to harden slightly, making it easier to grate into your dry ingredients. It will also keep the butter cold while you are working your dough, this will keep it from being over worked.
- Once your butter is frozen, grate one stick at a time and gently mix it into your flour mixture to prevent clumping.
- After you have mixed in your butter, it’s time to slowly add in your buttermilk. Depending on your preference, you can mix this in with your hands or use a dough whisk.
- After you have mixed your dough, be sure to lightly flour the surface that you will use to roll it out. This will help prevent sticking and make it easier to handle.
- For added flavor and texture, use a spray bottle filled with buttermilk to mist your dough as you roll it out. This will help it stay moist and tender.
- Roll out the dough into a rectangle shape and fold the left and right sides over the center. Be sure to dust with flour between each fold to prevent sticking. Then spray with buttermilk to help it stick together and stay tender.
- To continue building the layers of your biscuit dough, repeat the folding process two more times before rolling it out one final time.
- At this point, you can choose to cut your biscuits into squares or use a traditional round cutter to create circular biscuits. Roll the dough out to a 1-inch thickness to get the desired shape.
- Arrange your biscuits in a greased cast iron skillet so that they are touching. This will help them rise straight and prevent them from falling over during baking.
- Finally, beat an egg with water and baste the tops of your biscuits before lightly sprinkling with coarse salt for added flavor.
- Bake your biscuits in the preheated oven (or grill- pellet grill is easiest for baking) for 15 minutes, or until they are a beautiful golden-brown color.
- Once your biscuits are finished baking, it’s time to sit back, relax, and enjoy the delicious taste of your homemade buttermilk biscuits!
Substitutions for Flaky Buttermilk Biscuits
If you are gluten free, you can substitute all purpose flour with gluten free flour that measures 1:1 with regular all purpose flour. Another option is cassava flour- this is a healthy alternative to flour as it it made from the Yuca plant that measures 1:1 with regular flour but is gluten free and also offers the benefit of “resistant starch” found in Cassava flour is actually beneficial to your gut flora, actually acting as a prebiotic to your gut. You can find Cassava flour here.
Tools Needed to Make Flaky Buttermilk Biscuits from Scratch
- Indirect cooking capability- if you plan on baking on the grill. Pellet Grills perform exactly like an oven. Or, use your oven!
- Basting brush
- Cast iron skillet
- Grater or food processor with grating plate
- Rolling pin
- Spray bottle
- Silicone baking mat to roll out dough on (non-stick)
Tips for Making Flaky Buttermilk Biscuits
Making flaky buttermilk biscuits can be a rewarding, hands-on baking experience. Here are some tips to help you achieve those flaky, tender, and flavorful biscuits:
1. Use Cold Ingredients: Start with cold butter and buttermilk. Keep the butter in the refrigerator until you’re ready to use it, and make sure the buttermilk is cold as well.
2. Grate the Butter: Grating cold butter into the dry ingredients is a great way to evenly distribute it. You can also freeze the butter for a short time before grating to keep it extra cold.
3. Don’t Overmix: Be gentle when combining the wet and dry ingredients. Overmixing can lead to tough biscuits. Mix just until the dough comes together.
4. Pat, Don’t Roll: Instead of using a rolling pin, gently pat the dough into a rectangle. This helps keep the layers intact.
5. Layer the Dough: To create flaky layers, fold the dough in thirds like a letter, then rotate it 90 degrees and fold it again. This process can be repeated a few times.
6. Use a Sharp Cutter: When cutting out biscuits, use a sharp, floured cutter. Avoid twisting the cutter, as this can seal the edges and inhibit rising.
7. Chill the Biscuits: Place the cut biscuits on a baking sheet and chill them in the refrigerator for about 15-20 minutes before baking. This helps the butter solidify, which leads to flakier layers.
8. Bake in a Hot Oven: Preheat your oven to a high temperature, typically around 425-450°F (220-230°C). The initial blast of heat encourages the biscuits to rise and become flaky.
9. Baking Time: Bake the biscuits until they are golden brown. The exact time can vary based on your oven, but it’s typically around 12-15 minutes.
10. Use a Light Touch: Be gentle when handling the dough. Overworking it can make the biscuits tough, so avoid kneading it excessively.
11. Quality Ingredients: Use high-quality buttermilk and butter for the best flavor and texture. Fresh ingredients make a difference.
12. Practice: Biscuit making can take a bit of practice to perfect. Don’t be discouraged if your first batch isn’t perfect; with time, you’ll become a biscuit pro.
Remember that making flaky buttermilk biscuits is a bit of an art, and there’s room for personalization. Feel free to experiment with ingredients and techniques to find your perfect biscuit recipe.
Flaky Buttermilk Biscuit FAQ
Q: What is the key to making flaky buttermilk biscuits?
A: The key to making flaky buttermilk biscuits is using cold ingredients, including cold butter and cold buttermilk. Additionally, avoid overmixing the dough, and use a gentle touch when handling it.
Q: Can I use salted butter in my biscuit recipe?
A: While you can use salted butter, it’s recommended to use unsalted butter. This gives you better control over the salt content in your biscuits. However, if you do use salted butter, adjust the added salt accordingly.
Q: What can I substitute for buttermilk if I don’t have any?
A: You can make a buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5-10 minutes. This will mimic the acidity of buttermilk.
Q: Can I make biscuits without a biscuit cutter?
A: Yes, if you don’t have a biscuit cutter, you can use a round glass or cup with a sharp, floured edge to cut out your biscuits. Just make sure it’s the right size for your desired biscuit shape.
Q: How do I store leftover biscuits?
A: Store leftover biscuits in an airtight container at room temperature for a day or two. If you want them to last longer, freeze them in an airtight bag or container for up to three months. Reheat frozen biscuits in the oven at a low temperature to maintain their texture.
Q: Can I make biscuits in advance and bake them later?
A: Yes, you can prepare the biscuit dough, cut out the biscuits, and freeze them. When you’re ready to bake, place the frozen biscuits on a baking sheet and bake as directed, adding a few extra minutes to the baking time.
Q: My biscuits didn’t rise as much as I wanted. What did I do wrong?
A: Several factors can affect biscuit rise, including using warm ingredients, over-mixing the dough, not using a hot enough oven, or twisting the cutter when cutting out the biscuits. Pay attention to these details to improve the rise of your biscuits.
Q: Can I make sweet biscuits using the same recipe?
A: Absolutely! You can make sweet biscuits by adding sugar and perhaps some vanilla extract or other flavorings to the dough. These can be served with jam, honey, or as a dessert.
Q: What are some common variations or add-ins for buttermilk biscuits?
A: Some popular variations include adding grated cheese, herbs, cooked bacon, or diced jalapeños to the dough for added flavor. Be creative and experiment with your favorite ingredients.
Q: Can I make gluten-free buttermilk biscuits?
A: Yes, you can make gluten-free buttermilk biscuits by using a gluten-free flour blend. Ensure that the blend contains a binder like xanthan gum to help with texture. The dough may be a bit different to work with, but it’s entirely possible to achieve delicious gluten-free biscuits.
Remember that practice makes perfect when it comes to biscuit-making. Don’t be discouraged if your first attempts aren’t flawless, and feel free to adapt recipes to suit your preferences. Leave a comment below on how your biscuits turned out! Or better yet, send a pic to [email protected]
Flaky Buttermilk Biscuits from Scratch
- Total Time: 45 minutes
- Yield: 6-8 servings 1x
Description
- Preheat the oven to 450 F, if using a grill, set it for indirect heat.
- In a large bowl, combine all the dry ingredients
- Place the butter in the freezer for at least 10 minutes, then grate one stick at a time, gently mixing it into the flour to prevent it from clumping back together
- Stream in the buttermilk while mixing with your hands, or use a dough whisk until firm enough to use your hands
- Lightly flour the surface you will roll out the dough
- Fill a spray bottle with buttermilk
- Roll the dough out into a rectangle, lightly mist with buttermilk, then fold the left side over the center, followed by the right side.
- Dust again with flour, then repeat this process twice
- Roll out the dough a final time until it is a 1 in rectangle is you want to cut them into squares, or circle if you want to use a traditional round cutter
- Place the biscuits into your greased cast iron skillet so they are touching, this will help them rise straight instead of falling over
- Mix the egg and water then baste the tops of the biscuit and lightly sprinkle coarse salt if desired
- Bake for 15 minutes or until golden brown
- Enjoy!
Ingredients
Buttermilk biscuits
Makes 6 giant biscuits
4 cups all-purpose flour
2 tbsp baking powder
1 tsp baking soda
1 tsp kosher salt
1 cup salted butter, frozen and grated
2–2.5 cups whole buttermilk
1 large egg
2 tbsp water
Coarse or flaky salt for finishing
Instructions
- To begin making these delicious buttermilk biscuits, it's important to preheat your grill to the optimal temperature of 450 F and to set up for indirect cooking. This will ensure that your biscuits cook evenly and to perfection.
- In a large bowl, combine all the dry ingredients necessary for the recipe. This includes flour, baking powder, salt, and baking soda.
- One important step in making these biscuits is to place your butter in the freezer for at least 10 minutes. This will allow it to harden slightly, making it easier to grate into your dry ingredients. It will also keep the butter cold while you are working your dough, this will keep it from being over worked.
- Once your butter is frozen, grate one stick at a time and gently mix it into your flour mixture to prevent clumping.
- After you have mixed in your butter, it's time to slowly add in your buttermilk. Depending on your preference, you can mix this in with your hands or use a dough whisk.
- After you have mixed your dough, be sure to lightly flour the surface that you will use to roll it out. This will help prevent sticking and make it easier to handle.
- For added flavor and texture, use a spray bottle filled with buttermilk to mist your dough as you roll it out. This will help it stay moist and tender.
- Roll out the dough into a rectangle shape and fold the left and right sides over the center. Be sure to dust with flour between each fold to prevent sticking. Then spray with buttermilk to help it stick together and stay tender.
- To continue building the layers of your biscuit dough, repeat the folding process two more times before rolling it out one final time.
- At this point, you can choose to cut your biscuits into squares or use a traditional round cutter to create circular biscuits. Roll the dough out to a 1-inch thickness to get the desired shape.
- Arrange your biscuits in a greased cast iron skillet so that they are touching. This will help them rise straight and prevent them from falling over during baking.
- Finally, beat an egg with water and baste the tops of your biscuits before lightly sprinkling with coarse salt for added flavor.
- Bake your biscuits in the preheated grill for 15 minutes, or until they are a beautiful golden-brown color.
- Once your biscuits are finished baking, it's time to sit back, relax, and enjoy the delicious taste of your homemade buttermilk biscuits!
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: biscuits, baking
- Method: bake
- Cuisine: American
