Flaky Buttery Biscuits. For firmer biscuits, turn the dough out onto a clean, lightly floured surface and gently knead just to bring the dough together. This easy-to-follow biscuit recipe makes wonderfully flaky and buttery biscuits every time. There is something comforting and homely about freshly baked biscuits. I mean, what's not to love about warm soft biscuits that are filled with layers of tender-buttery. Their texture is tender and more dense and doughy in the center.

If you're expecting flaky biscuits, please tame your expectations! I wish I could take credit for these fluffy, buttery biscuits but I owe all the credit to her. The key to a perfectly flaky biscuit? You can have Flaky Buttery Biscuits using 6 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Flaky Buttery Biscuits

Prepare 2 cups of self raising flour.
Prepare 11/2 tsp of baking powder.
Prepare 1/4 tsp of baking soda.
Prepare 1-2 tbs of sugar.
Prepare 1/3 cup of unsalted butter cut into small pieces.
Prepare 1 cup of buttermilk.

And not just any type of cold. Alex and I experimented with various ways to keep the butter cold. But the easiest was freezing it! If you think of it, you can pop the butter into the freezer the night before.

Flaky Buttery Biscuits instructions

1) In the bowl of a standing mixer fitted with a paddle attachment, add the flour, baking powder, salt, baking soda, sugar and cold butter, mix for just a few seconds to blend everything together..
Add the buttermilk and mix until your dough comes together..
3 ) Pull the dough into a ball and wrap it in plastic wrap, pop it in the fridge for about half an hour..
Line a baking sheet with some parchment paper and set aside..
Roll the dough on a lightly floured surface so it’s about 1/2” thick, lightly dust the surface of the dough with a little flour, fold the dough in thirds and roll it out again to 1/2” thick, repeat the folding one more time and roll it out to about 3/4“ thick..
Using a biscuit cutter (the size is up to you, I use a 3”) cut little rounds out of your dough and place them about an inch or two apart on your prepared baking sheet..
Put them in the fridge for about 10 minutes, in the meantime, preheat your oven to 400 degrees..
Put the biscuits in the oven straight from the fridge and allow them to bake for about 12 to 15 minutes or until lightly golden and brown..
Serve warm..

Remove biscuits from freezer and brush tops with butter. These homemade buttermilk biscuits are soft and buttery with hundreds of flaky layers! Big as in mega flaky, mega fluffy, mega layers, mega golden brown, mega buttery, and mega nerdy as we dive deep into this side dish sensation. My grandma's flaky buttermilk biscuits makes the perfect side to any meal. This recipe makes literally theeeeee perfect buttermilk biscuits every single time.