Ultra-flaky and oh-so buttery, these classic buttermilk biscuits are sure to become your go-to biscuit recipe. Step-by-step photos and ALL the secrets to perfect biscuits included!
Okaaaaay, so I got a little too excited and decided to post these biscuits TODAY, instead of Monday which was when I was originally planning to shove biscuits in your face.
It hit me though: It’s NEVER to early to shove a biscuit in somebody’s face. And Friday just seems like the day to do it.
So, guys. Consider the world’s most perfect biscuit NAILED as of last Tuesday. Consider Sarah’s jeans very tight from all the recipe testing the past few weeks.
Worth it. Oh-so worth it when you end up with the extra-flaky, so-buttery-you’ll-swoon biscuit of your DREAMS.
Yes, I dream about biscuits. I have problems, I know…
Because I love you guys and I know YOU guys love seeing the whole process in ‘zee pictures, I put on my big girl pants and snapped step-by-step photos of the whole best-biscuits-ever-baking experience.
WARNING: LOTS of photos in this post. I think I went a little overboard?! If you just want to get to the recipe, feel free to just scroll past all the text and photos.
Let us begin by grabbing our white whole wheat flour. I use WWW flour in nearly all my baking and I LOVE the texture it gives these biscuits. It keeps them healthier, but the texture is still a dead-ringer for those all-purpose flour biscuits.
There’s a whopping 1 tablespoon of baking powder in these biscuits and this is the leading factor in their sky-high height. Combined with a mere 1/2 teaspoon baking soda and we’ve got biscuits so high they could touch the sky.
A little bit of salt and sugar for flavor, and that’s it for the dry ingredients.
Next comes….(avert your eyes) …the butter. 8 tablespoons cold butter. Yep, the flakiest-ever biscuits cannot be flaky without zee butter, so this part is required.
What a beautiful sight. ♥
Make sure that your butter is completely cold before adding it to the dry ingredients. The colder your butter = The flakier your biscuit will be. You’ll also want to chop it up into little pieces to make it easier to incorporate into the dry ingredients.
Roll up ‘yer sleeves and work that cold butter into the flour mixture until crumbly and butter is in pea-sized clumps.
Like so —>
Then dump in 1-1/4 cups of glorious, GLORIOUS buttermilk.
Stir ‘er up until “just” combined and then turn onto a lightly floured surface and VERY gently knead 1 or two times until dough comes together. Then roll the dough out to 1-in thickness and carefully cut out your biscuits….
…and place them upside-down on parchment paper-lined baking sheets. This is a little trick I learned from Cooks Illustrated for getting even higher-still biscuits. It really really works!
Last but not least, the biscuits are going to go into a VERY hot oven to ensure that they will bake up super-high and perfectly golden. (450F degrees) The longest 14-15 minutes of your life later….
And ta-da!! We are in the biscuit business, baby!
Tall. Flaky. Buttery….I think I just died and went to biscuit heaven. ♥
And to be completely honest, I really just want to eat these biscuits with ALL THE THINGS! The classic way with butter and jam. On the side of my plateful of rainbow scrambled eggs. Sitting atop a huge bowlful of this soup…
….straight off the baking sheet…!!
Flaky buttermilk biscuits? I freakin’ heart you. You know that right?
Oh, and you kinda beat the PANTS off those shameful from-a-tube buttermilk biscuits.
I recommend serving these biscuits piping-hot from the oven with LOTS of butter and gobs of jam.—it’s the only way to go in the biscuit department, folks.
And, well. FRIDAY, you guys! Did I already mention that?
Have a biscuit. You deserve it for making it all the way to FRIDAY!
Flakiest Buttermilk Biscuits
- 2-1/2 cups white whole wheat flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon coconut sugar or brown sugar
- 1 teaspoon salt
- 8 tablespoons cold butter cut into 1/2-in pieces
- 1-1/4 cups buttermilk
Preheat oven to 450F. Line a baking sheet with parchment paper. Set aside.
In a large bowl, whisk flour, baking powder, baking soda, sugar, and salt. Using fingers OR a pastry cutter, cut butter into flour mixture until mixture forms pea-sized clumps. Pour buttermilk over top and gently stir until dough just comes together.
Turn dough onto a floured surface and gently knead 1 to 2 times until dough is smooth. Roll dough out to 1-in thickness and cut out biscuits using a 3-in biscuit cutter.
Place biscuits 2-in apart on prepared baking sheet. Bake biscuits at 450F 14-15 minutes or until golden. Cool biscuits on a wire cooling rack.
Store biscuits in an airtight container at room temperature up to 5 days. Biscuits may also be frozen up to 1 month.