Light and flaky buttermilk biscuits are the kind of biscuits everyone dreams of. They’re the kind of biscuits that can be pulled apart in layers, flaking away as each layer pulls apart from another. They’re best when eaten warm with a pat of butter placed on top and given a chance to melt into the biscuits. You’ll want to eat more than one!
How to make Flaky Buttermilk Biscuits:
The biscuit dough can be either made in the food processor or by hand (I give instructions for both methods in the recipe below). Butter is cut into the dry ingredients and then mixed with buttermilk to create the dough. I’ve made flaky pastry many times by using the dough-folding method so I thought it might be a good idea to try this for the biscuits. The dough is rolled out and then folded into thirds like you’d fold paper to put into an envelope.
Then it’s rolled out again and you repeat the folding.
Roll it out one last time.
Then you’ll punch out your biscuits with a biscuit cutter (or the top of a glass).
Place the biscuits on a baking sheet, and bake them until they have risen nicely and are golden brown.
If you eat your Flaky Buttermilk Biscuits right away, you can take advantage of the ease of melting butter and the soft, tender, flaky insides.
A little dollop of jam or a drizzle of honey completes these perfect little biscuits. And they will turn out light and flaky, just as the name suggests. Enjoy!
Here are a few more recipes using buttermilk you might like to try:
Buttermilk Cornbread Buttermilk Blueberry Cake Easy Buttermilk Pie Buttermilk Pie Buttermilk Sugar Cookies Creamy Buttermilk Cole Slaw Buttermilk Banana Bread Strawberry Lemon Buttermilk Pie
