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flakey buttermilk biscuits

(1 rating)
Recipe by
Cathy Smith
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 rating)
yield serving(s)
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
  • 5 Tbsp
    chilled butter, cut into small pieces
  • 3/4 c
  • 3 Tbsp

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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