FLAKIEST Buttermilk Biscuits

Flakiest Buttermilk Biscuits

I'm back from vacation! And if you have been following my blog for a while, can only mean one thing: re-baking everything I ate on vacation! Starting with buttermilk biscuits.

The Butcher, The Baker, The Cappuccino Maker, LA

I went 1,5 weeks to the States, to visit my family. In West-Hollywood, LA, we had brunch at this cute and very popular place called 'The Butcher, The Baker, The Cappuccino Maker'. I ordered buttermilk biscuits, which came in a hot skillet. They were delicious!

The Butcher, The Baker, The Cappuccino Maker, LA

My mother always made biscuits using Bisquick, but I prefer to bake them from scratch. And I learned some really helpful techniques with this recipe. Did you know you have to place the dough right next to each other so they will rise better? Me neither.

Flakiest Buttermilk Biscuits


Buttermilk Biscuits: Sally's Baking Addiction

Makes 8-10 biscuits


  • 2 and 1/2 cups (313gall-purpose flour, plus extra for hands and work surface
  • 2 Tablespoons aluminum free baking powder (yes, Tablespoons)
  • 1 teaspoon salt
  • 1/2 cup (1 stick; 115gunsalted butter, cubed and very cold (see note)
  • 1 cup + 2 Tablespoons (270ml) cold buttermilk, divided
  • 2 teaspoons honey
  • optional honey butter topping: 2 Tablespoons melted butter mixed with 1 Tablespoon honey

  1. Instructions: Preheat oven to 425°F (218°C).
  2. Make the biscuits: Place the flour, baking powder, and salt together in a large bowl or in a large food processor. Whisk or pulse until combined. Add the cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor. Cut/pulse until coarse crumbs form. See photo above for a visual. If you used a food processor, pour the mixture into a large bowl.
  3. Make a well in the center of the mixture. Pour 1 cup (240ml) buttermilk and drizzle honey on top. Fold everything together with a large spoon or rubber spatula until it begins to come together. Do not overwork the dough. The dough will be shaggy and crumbly with some wet spots. See photo above for a visual.
  4. Pour the dough and any dough crumbles onto a floured work surface and gently bring together with generously floured hands. The dough will become sticky as you bring it together. Have extra flour nearby and use it often to flour your hands and work surface in this step. Using floured hands or a floured rolling pin, flatten into a 3/4 inch thick rectangle as best you can. Fold one side into the center, then the other side. Turn the dough horizontally. Gently flatten into a 3/4 inch thick rectangle again. Repeat the folding again. Turn the dough horizontally one more time. Gently flatten into a 3/4 inch thick rectangle. Repeat the folding one last time. Flatten into the final 3/4 inch thick rectangle.
  5. Cut into 2.75 or 3-inch circles with a biscuit cutter. (Tip: Do not twist the biscuit cutter when pressing down into the dough– this seals off the edges of the biscuit which prevents them from fully rising.) Re-roll scraps until all the dough is used. You should have about 8-10 biscuits. Arrange in a 10-inch cast iron skillet (see note) or close together on a parchment paper-lined baking sheet. Make sure the biscuits are touching.
  6. Brush the tops with remaining buttermilk. Bake for 15-20 minutes or until tops are golden brown. Remove from the oven, brush warm tops with optional honey butter, and enjoy warm. Cover leftovers tightly and store at room temperature or in the refrigerator for up to 5 days.

Flakiest Buttermilk Biscuits


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