Who can resist a warm, flaky buttermilk biscuit? I, for one, cannot.
I’ll admit it, I like my carbs. Especially in bread form. I don’t think there is a bread I’ve met that I didn’t like. Biscuits are especially a favorite of mine.
Warm, right out of the oven with a nice drizzle of honey… Heaven right there.
The recipe calls for buttermilk but if you don’t have any, you can substitute whole milk with great results. I try to always have some powdered buttermilk on hand. Some day when I get my family cow **dreaming** I’ll have oodles of the real stuff.
Flaky buttermilk biscuits are really perfect for any time you need a good old fashioned biscuit recipe. We love them with a nice bowl of stew, slathered with some homemade jam, or even in a breakfast sandwich.
Of course, these are perfect for a hearty plate of biscuits and gravy.
You just can’t go wrong with a fresh buttermilk biscuit.
The key to flaky layers is in how you roll out the dough. Using a good amount of flour, roll your dough out, lightly sprinkle with flour, fold in half, in half again. Repeat this process at least 4 more times. The folding creates the yummy layers.
Now that you know the secret to flaky layers, here’s the secret to tall, nicely risen buttermilk biscuits:
- Keep them close on the pan. Giving them less space helps them “climb” to greater heights!
Tell me, what is your favorite thing to eat with biscuits?
Thank you for stopping by the homestead!
Until next time,
Melissa
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Flaky Buttermilk Biscuits
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp salt
- 1 tbsp sugar
- 1 tbsp baking powder
- 2/3 cups buttermilk (whole milk can be substituted)
- 1/3 cup shortening/lard/butter
Instructions
- Preheat oven to 425F
- Sift together flour, salt, sugar, and baking powder. Make well in the middle of the dry ingredients and pour in the milk.
- Add shortening and cut in until shortening is evenly distributed and mixture comes together.
- (Dough will be sticky). Generously flour a flat surface. Turn dough out and dust top with more flour. Roll to about 3/4" thickness. Lightly dust with flour. Fold in half. Lightly dust and fold again. Roll out and repeat. This will allow layers to form.
- Roll out to 1/2" thickness and use desired biscuit cutter (or drinking glass, canning lid, etc) to cut your biscuits. Re-use scraps and cut out until all dough has been used.
- Bake for 10-13 minutes or until golden brown.
