Tall and Flaky Buttermilk Biscuits-Southern Style

Tall and Flaky Buttermilk Biscuits-Southern Style

These classic buttermilk biscuits are tall, flaky, and buttery with a perfectly crisp golden crust. With just a few simple ingredients and the right technique, you’ll have warm, homemade biscuits that melt in your mouth—perfect for any meal!

Course: bread

Cuisine: American

Servings:

Prep Time: 30

Cook Time: 15

Ingredients

Instructions

Preheat oven to 425º. Line a baking sheet with parchment paper
In a food processor, add flour, baking powder, baking soda, salt and sugar. Process until combined. Add cold butter and process until it resembles coarse meal with chunks of butter the size of peas.
Add buttermilk and mix lightly just until dough comes together. Turn out onto a lightly floured surface and pat into a rectangle. Cut into fourths and stack each fourth on top of each other. Pat into a rectangle and repeat 3 more times.
Use a rolling pin to roll the dough to 1 inch thickness. Using a 2 ½ inch round cutter, cut dough without twisting. Place on prepared pan and freeze for 10 minutes.
Remove from freezer. Beat egg and cream together in a small bowl. Brush with egg wash and sprinkle with pepper.
Bake for 12-15 minutes until golden brown.

Video

Barbara's Notes + Tips

You can use a pastry cutter instead of a food processor.
Use very cold butter and cold buttermilk.
If you don't have buttermilk, add a tablespoon of vinegar or lemon juice to a cup of milk.
Try to handle the dough as little as possible.
You can freeze the dough. Let the biscuits freeze on a cookie sheet then place in a freezer bag until you are ready to bake. Let the dough thaw in the refrigerator before baking.

Nutrition