These are the biscuits your family and friends will be begging you to prepare on weekends or any occasion that calls for the most incredible biscuits. These flaky buttermilk biscuits are delectable with butter and jam or used as the base for a bomb breakfast sandwich. But I’ve also used these for pulled pork sandwiches and the happy food coma that followed was absolute bliss.
What Makes The Perfect Biscuit
The perfect biscuit should be sturdy yet tender. The crumb should be soft and fluffy with a gentle bounce to it. The outer biscuit needs color, crunch, and girth that gives way to many layers of inner happiness. Biscuits should have barely a hint of sugar, the tang of buttermilk, and salt to round it all out.
The perfect biscuit should leave an impression that leads to cravings and the ultimate desire to have that biscuit forever and always.
This is the perfect, drool worthy, best of them all, flaky buttermilk biscuit recipe. Now get your jaw off the floor, Pat that rumbling tummy, and make these biscuits!
How to Make Layered Biscuits
Of all the biscuits out there layered and cut biscuits are my favorite. While there’s more work that goes into them, there’s nothing like these.
To achieve the height and multiple layers for biscuits you have to go through a lamination process similar to rough puff pastry. However, you do all the folds, turns, and rolling in one quick session. Then you chill the cut biscuits briefly before baking. A light egg wash and sprinkle of flaky sea salt gives the shiny golden tops.
When you start the dough make sure to use all cold dairy. This biscuit recipe uses two kinds of butter, cold and diced butter along with frozen and grated butter.
Buttermilk is a must for making flavorful and amazing biscuits. If you don’t have it on hand just use 1 cup of whole milk mixed with 1.5 tablespoons of white vinegar or lemon juice. Allow that to sit for 10 minutes and you have a homemade buttermilk mixture.
You can use any all purpose flour for these biscuits. But my go-to is White Lily. That is a lighter flour that yields an incredibly delicate texture to bakes.
These flaky buttermilk biscuits make an ideal base for breakfast sandwiches. And let me tell you, your Instagram pics will be out of this world!
Preheat your oven to 425 degrees F and line a baking sheet with nonstick foil. Then place thick applewood bacon slices in a single layer. Bake for approximately 14-17 minutes, or until they are to your desired crispness. Set on paper towels to remove excess grease.
Then bake your biscuits as the recipe states.
While the flaky buttermilk biscuits are cooling, make some eggs by setting a pan just above medium heat. Once heated, throw in some butter. Twirl pan once to coat. Then crack eggs. Add a sprinkling of salt and pepper. Cook to desired yolk consistency. I like to give them a flip, remove them from heat and put on thinly sliced cheese to melt while I assemble the breakfast sandwich.
Assemble the breakfast sandwich. Just split open the biscuits. It’s all layered and will peel open perfectly. Set on an egg or two followed by bacon slices. Close it and devour like no one is watching. But first snap a pic and share with me on Instagram!
Thanks for making the best Flaky Buttermilk Biscuits. Follow me on Instagram for food pics that will drive you wild! And share this recipe with all biscuit lovers in your life.
Fluffy Buttermilk Biscuits
Buttery, tender, and truly the best and most flaky buttermilk biscuits ever. These biscuits have layers for days.
- 1 egg beaten
- 1 teaspoon water
- 1 teaspoon flaky sea salt for topping
In a large bowl, mix together the flour, salt, baking powder, sugar, and baking soda.
Add the cold and diced butter. Use a pastry blender to cut in the cubed butter until the mixture is blended to resemble sand with tiny pebbles.
Pour over the buttermilk. Use your hands on a wooden spoon to create a shaggy dough.
Turn that dough onto a lightly floured surface. Knead it to bring it together into a cohesive, smooth dough.
Roll into a rectangle of 12 x 9 inches.
Sprinkle the grated butter all over that rectangle. Then fold the dough into a letter by bringing the bottom 3rd up to the middle and the top part over that. Then roll that into a rectangle to secure the butter. (*Approximately 9 x 12 inches in size)
Dust lightly with flour. Give the dough a 90 degree turn. Repeat this folding and rolling process 4 more times.
Then roll into a final rectangle, approx. 8 x 12 in size.
Cut biscuits by cutting out 9 equal rectangles. OR dip a biscuit cutter in flour and stamp out biscuits. If using a biscuit cutter, do not turn the cutter while cutting the biscuits. Stamp down hard and pull up. Repeat with remaining dough.
Place onto parchment lined baking sheet. Chill in freezer for 15 minutes.
Then beat water with egg for egg wash. Brush biscuits with egg wash and sprinkle with flaky sea salt. Bake 15-20 minutes, or until biscuits are golden brown and well risen.
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