Nani's Flaky Buttermilk Biscuits
These light and fluffy homemade biscuits are so simple to make that you will never reach for the store bought mix again.
recipesbynani.comThere is something so comforting about the smell of warm biscuits coming out of the oven. This is my favorite go to recipe because it is incredibly reliable and the biscuits turn out perfectly flaky every single time.
My top tip for success is to keep your butter and buttermilk as cold as possible before you start mixing. This simple trick is what creates those lovely layers we all love in a good biscuit.
🧺 Ingredients
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup cold buttermilk
👩🍳Instructions
- 1
Preheat your oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
- 2
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- 3
Add the cold butter cubes to the flour mixture and use a pastry cutter or your fingers to press the butter into the flour until the mixture looks like coarse crumbs.
- 4
Pour the cold buttermilk into the bowl and stir gently with a spatula just until the dough starts to come together.
- 5
Turn the dough out onto a lightly floured surface and pat it into a rectangle about one inch thick.
- 6
Fold the dough over itself three or four times to create layers, then pat it down again.
- 7
Use a biscuit cutter to press straight down into the dough without twisting to cut out your biscuits.
- 8
Place the biscuits on your prepared baking sheet so they are just touching each other.
- 9
Bake for 12 to 15 minutes or until the tops are golden brown.
- 10
Serve warm with butter and your favorite jam.
💡 Tips
Store your leftovers in an airtight container at room temperature for two days or freeze them for up to one month. You can reheat them in the oven for a few minutes to get them nice and crisp again before serving.
Made this recipe? Let us know how it went.
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