Best Flaky Buttermilk Biscuits
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These tall flaky buttermilk biscuits have buttery layers, a soft interior, and golden tops. They bake up fast and are perfect for breakfast and brunch.
Ingredients
Instructions
Line a large baking sheet with parchment paper.
Whisk flour, baking powder, baking soda, sugar, and salt in a mixing bowl.
Add cold butter, cubed or grated, and cut it in until the mixture has flat and crumbly pieces of butter.
Make a well and pour in the buttermilk. Mix gently until a shaggy dough forms.
Turn dough onto a lightly floured surface. Press into a square.
Cut the square into four pieces, stack them, and press into a square again. Repeat twice more.
Pat into a rectangle ½ to ¾ inch thick. Cut biscuits into rounds or squares. Freeze shaped biscuits for 10 to 15 minutes while you preheat your oven to 450°F
Brush the tops with egg wash. Bake 15 to 18 minutes or until golden brown. Cool at least 10 minutes before serving.
Nutrition
- Calories
- 161 kcal
- Carbohydrate Content
- 18 g
- Protein Content
- 3 g
- Fat Content
- 9 g
- Saturated Fat Content
- 5 g
- Trans Fat Content
- 0.3 g
- Cholesterol Content
- 37 mg
- Sodium Content
- 346 mg
- Fiber Content
- 1 g
- Sugar Content
- 1 g
- Unsaturated Fat Content
- 2.5 g
- Serving Size
- 1 serving
