Sometimes when I’m flipping through magazines or scanning my email and social media feeds, I’ll see a recipe I want to recreate ASAP. Such was the case with these flaky buttermilk biscuits. As soon as I spotted this photo on Instagram, I was compelled to get in the kitchen and bake. So I did – and was delighted by the finished product.
Flaky buttermilk biscuits are light and lofty yet rich and decadent, and pair well with jam, honey or a frittata with beet greens. While they’re best enjoyed warm from the oven, leftovers reheat easily in a toaster (split them in half if they’re too thick).
Recipe adapted from Martha Stewart.
- 3 cups all-purpose flour
- 1 tablespoon sugar
- 2¼ teaspoons baking powder
- ¾ teaspoon baking soda
- 1 teaspoon sea salt
- 10 tablespoons unsalted butter, cold, cut into small pieces
- 1 cup buttermilk (see notes)
- melted butter (for finish, optional)
- Preheat oven to 425 degrees and line a baking sheet with parchment paper.
- In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Add the butter and rub it into the flour mixture with your fingertips until it resembles coarse meal.
- Add the buttermilk and stir until just combined.
- Turn out dough onto a lightly floured work surface and roll out to a 1"-thick square. Cut the dough into 4 smaller squares. Stack the squares on top of one another and roll out to a 1"-thick square.
- Using a sharp knife or bench scraper, trim the border to create clean edges. Cut the dough into 9 smaller squares and transfer to the prepared baking sheet. Freeze biscuits for 10 minutes.
- Remove biscuits from the freezer and brush tops with melted butter, if using.
- Reduce oven temperature to 400 degrees and bake biscuits for 20-25 minutes or until golden brown. Serve warm or at room temperature.