About this recipe

Tall, flaky, and golden-brown, these classic Southern-style buttermilk biscuits are everything a homemade biscuit should be. With just a handful of pantry staples and a few key techniques — cold butter, a gentle hand, and a hot oven — you'll pull out a batch of pillowy, buttery biscuits every single time. Perfect for breakfast with jam, alongside a bowl of soup, or split open and loaded with sausage gravy.

Instructions

1. 1

   Preheat your oven to ![450°F]. Line a baking sheet with parchment paper (or leave it unlined — a bare sheet gives a slightly crispier bottom).

2. 2

   In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and sugar until evenly combined.

3. 3

   Add the cold butter cubes to the all-purpose flour mixture. Using your fingertips, quickly press and smear the butter into the all-purpose flour until the mixture resembles coarse, shaggy crumbs with some pea-sized pieces of butter remaining. Work fast — the butter must stay cold. You can also use a grater to grate frozen butter directly into the all-purpose flour.

4. 4

   Make a well in the center of the all-purpose flour-butter mixture and pour in the cold buttermilk. Using a fork or spatula, stir and fold gently until the dough just comes together into a shaggy mass. Do not overmix — a few dry streaks are okay at this stage.

5. 5

   Turn the dough out onto a lightly floured surface. Gently pat it into a rough rectangle about 3/4-inch thick. Fold it in thirds like a letter (fold one side to the center, then the other side over the top). Rotate 90°, pat out again to 3/4-inch thick, and repeat the fold one more time. This lamination creates the flaky layers.

6. 6

   After the final fold, pat the dough to 1-inch thickness. Using a sharp 2.5-inch round biscuit cutter, press straight down — do not twist — and cut out biscuits as close together as possible. Press the scraps together gently and cut out remaining biscuits (these may be slightly less layered, but still delicious).

7. 7

   Place the biscuits on the prepared baking sheet so they are just barely touching each other (about 1/4-inch apart). This helps them rise tall and straight. Brush the tops lightly with buttermilk.

8. 8

   Bake at ![450°F] for 12–14 minutes, until the tops are deep golden brown and the biscuits have risen tall. Rotate the pan halfway through for even browning.

9. 9

   Remove from the oven and brush immediately with melted butter if desired. Let cool for 2–3 minutes, then serve warm.