Homemade Flaky Buttermilk Biscuits

Flaky Buttermilk Biscuits I ApinchAdash

You know those oh so famous flaky biscuits that come in a can that just about everyone loves? You know which ones I mean-where they pull apart into light, buttery layers? Well, for a long time now, I’ve been making my own, from scratch. (That is what this blog is about, after all).

The ones that you buy in a can are great and all, but there is truly nothing better than a freshly made, warm biscuit. Believe it or not, these really don’t take much more time to make than it does to take the others out of the can. Maybe 5 extra minutes to gorgeous, homemade biscuits.

Besides, everyone will be AMAZED that you made these from scratch. They’re perfect with just about any dinner, but my mind goes directly to the holidays. These on a Thanksgiving table will be a WINNER, I promise. 

Want to see the trick to achieving all of those little layers? Keep reading!

Homemade Flaky Buttermilk Biscuits

Makes 12

What You’ll Need:

+ 2 cups all purpose flour

+ 2 1/4 teaspoons baking powder

+ 1/4 teaspoon baking soda

+ 1 teaspoon salt

+ 1 Tablespoon sugar

+ 8 Tablespoons (1 stick) cold unsalted butter

+ 1 cup cold buttermilk

Firstly, Preheat your oven to 450 degrees F. Combine the flour, baking powder, baking soda, salt, and sugar in a large bowl. 

Cut the butter into small cubes. If it got a little soft while cutting, pop it back in the fridge for a few minutes. The key to flaky biscuits is firm, cold butter.

Flaky Buttermilk Biscuits I ApinchAdash

Pour in the chilled buttermilk, and mix until you have a soft dough. 

Now, here’s how you get those layers. Roll out the dough about 1/2 inch thick. Fold the dough into thirds, as shown below.

Flaky Buttermilk Biscuits I ApinchAdashDSCN04202

Roll out the dough that is folded in thirds, and repeat that process 2 more times. Folding into thirds, and rolling it out to 1/2 thick for the final time. 

Cut out the biscuits, and collect all of the scraps and roll out again. If the butter seems to be getting soft again, place in the fridge for a few minutes more. (The more you make these, the quicker you get and you won’t need to refrigerate them as often). 

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Place on a cookie sheet with parchment paper, and place in the oven. Cook for about 8 minutes, and then spin the pan around to cook for an additional 8 minutes. 

And VOILA! Your flaky biscuits are complete.

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