Southern USA · North America
Buttermilk Biscuits
Ice-cold butter straight from the fridge is the entire secret to flaky Southern biscuits.
Southern buttermilk biscuitsflaky biscuits
The Chemistry in This Bake
Keeping the butter ice-cold before cutting it into the flour — like keeping a reagent on ice so it doesn't degrade before use.
Learn the full technique →Ingredients
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Very cold unsalted butter
- Cold buttermilk
Method
Chill the butter in the freezer for 15 minutes before starting.
Whisk flour, baking powder, baking soda, and salt in a large bowl.
Cut the ice-cold butter into the flour until pea-sized pieces remain.
Add cold buttermilk and stir just until a shaggy dough forms.
Fold the dough over itself a few times, pat to 2 cm thick, and cut rounds.
Bake at 220 °C for 12-15 minutes until tall and golden.