flakey buttermilk biscuits

★★★★★ 1 Review
GrannyGrumpsTable avatar
By Cathy Smith
from Cooper now in Columbus Ga., TX

we are from the South, and Southerners love their food and this Southerner loves her biscuits period. I make several different kinds too. None are hard if ya just remember, handle em rough they'll be tough, handle them kindly they'll be tender. I often use half regular flour and half bread making flour when I remember, it helps some. I only buy 2 kinds of flour all purpose and bread flour, then I make my own self rising and cake flours plus I make my own Bisquick to keep on hand. This is more of a flakey layer biscuit for supper.

★★★★★ 1 Review
serves about 14 biscuits
prep time 20 Min
cook time 15 Min
method Bake

Ingredients For flakey buttermilk biscuits

  • 9 oz
    all purpose flour
  • 2 1/2 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/2 tsp
    salt
  • 5 Tbsp
    chilled butter, cut into small pieces
  • 3/4 c
    buttermilk
  • 3 Tbsp
    honey
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How To Make flakey buttermilk biscuits

  • 1
    Preheat oven to 400°. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt in a large bowl; cut in butter with a pastry blender until mixture resembles coarse meal. Chill 10 minutes.
  • 2
    Combine buttermilk and honey, stirring with a whisk until well blended. Add buttermilk mixture to flour mixture; stir just until moist.
  • 3
    Turn dough out onto a lightly floured surface; knead lightly 4 times. Roll dough into a (½ inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope). Re-roll dough into a (½ inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds; gently roll or pat to a ¾ inch thickness. Cut dough with a 1 ¾ inch biscuit cutter to form 14 dough rounds.
  • 4
    Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper. Bake at 400° for 12 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm.
  • 5
    You can omit the multiple folding which will take a lot of the flakiness out. You would simply pat the dough out to 1 inch and cut it out and place on baking sheet. You can also brush each layer with melted butter instead of dusting with flour for buttery layers.

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