I searched for the perfect buttermilk biscuit recipe for ages. Ages and ages, I tried a ton of different recipes. And most of them were really good, but I never got the huge, tall, flaky biscuits that you see in pictures. Well, I’m happy to tell you that this is the perfect recipe for buttermilk biscuits. Or at least I think so, but try it and I’m pretty sure you’ll agree!
These biscuits are so light and fluffy and incredibly tall that every time I make them for someone I get asked for the recipe. Not that this recipe is so very different from other buttermilk biscuit recipes, I mean really, how much can you change? But the technique is different then I have seen anywhere else, and I believe that’s what makes the difference.
This recipe uses a folding technique to get all of the flaky layers in the biscuits. Now maybe this is a well known technique, but I have never seen it in a recipe before. What you do is dump the dough out and start forming it into a rectangle, then folding it over on itself while it is still really shaggy with lots of loose flour. It will look more like a pile of floury bits than dough when you start, but after forming it into a rectangle and then folding it over 5-6 times, it will be a more cohesive dough. You definitely need to start the folding technique (described in more detail in the recipe!) while it’s still not looking like dough! Overworking the dough will make for biscuits that are less tender and flaky.
If you’ve been searching for a great biscuit recipe too, you need to try this one, they are incredible! Yield: 8 biscuits Note: This recipe is easily doubled, I generally make a double recipe and then we can enjoy the leftovers with jam for breakfast! I almost always sub whole wheat flour for half of the all-purpose flour, although when I want a real treat I stick with all all-purpose, they are a bit lighter that way. Also, frozen butter IS better as they get flakier when the butter is frozen, but I generally do not plan far enough ahead to stick the butter in the freezer so then I make them with butter that is cold from the fridge. I grate it in quickly and they are still amazing that way so don’t decide not to make them because the butter isn’t frozen! I’ve also made them many times with DIY buttermilk (1 cup of milk mixed with 1 tablespoon vinegar) and that works fine too, although I do use real buttermilk when I have it! Ingredients Directions Notes Source: Adapted from Allrecipes .
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