Extra-Flaky Southern Buttermilk Biscuits

Total Time
Prep 15 mins
Cook 20 mins

These biscuits are folded, creating a layered effect. These biscuits are well worth the effort--tender and very flaky. For best results, use White Lily all-purpose flour. It is ground from a special low-gluten soft wheat and is perfect for making biscuits.

Ingredients Nutrition


  1. Preheat oven to 450° (500° if using a convection oven).
  2. Line a large baking sheet with parchment paper.
  3. In bowl, combine flour, cream of tartar, baking soda and salt.
  4. Cut cold butter or shortening into dry ingredients with a pastry blender.
  5. (Mixture will resemble coarse crumbs, with no large chunks of butter.) If butter gets very soft at this point, refrigerate mixture for 20 minutes.
  6. Add 1 3/4 cups buttermilk, stirring just to moisten all ingredients.
  7. Dough should be soft and moist; add remaining 1/4 cup as needed.
  8. Turn dough out onto lightly floured work surface and knead gently about 10 times, or just untl dough holds together.
  9. Roll or pat dough into a 14-by-10-inch rectangle.
  10. With short side nearest you, spread top two-thirds of dough with 3 tablespoons soft butter, leaving bottom third, closest to you, unbuttered.
  11. Fold dough into thirds (like you would fold a letter) by pulling bottom third up over center and then pulling top third over middle.
  12. Turn dough so short side faces you.
  13. Pat into a 9-by-12-inch rectangle.
  14. In same manner, spread again with 3 tablespoons soft butter and fold letter style.
  15. Turn once more in the same manner.
  16. Pat into a 9-by-12-inch rectangle; spread with remaining 3 tablespoons soft butter and fold up.
  17. Work quickly and gently so as not to overwork dough.
  18. Pat dough into rectangle 3/4-inch thick on floured surface.
  19. Cut into squares with a sharp chef's knife.
  20. Place on pan, 1 inch apart.
  21. Lightly brush tops with melted butter.
  22. Bake in center of hot oven about 20 minutes (about 12 minutes in convection), until golden brown and firm.
  23. Serve hot, warm or room temperature.
Most Helpful

5 5

Mine did not look like the picture, but I uploaded one for you to see. They were the best biscuits I ever made. Fluffy, slightly flakey and melted in my mouth. I didn't have White Lily Flour, so I used regular flour and added 8 tsp of baking powder and it turned out great. I had to use more butter than the recipe called for (I eye balled it) and I used my hands to blend butter. I just put flour and butter crumbs in fridge while I soured milk, as I also did not have any buttermilk. I used 1 tbsp of vinergar per cup of milk and let sit until slightly curdled. Also, I used a glass to cut the biscuits, making sure to not twist the cup, Delicious!

5 5

These biscuits are heavenly! I have never attempted baking biscuits in this manner but I am glad I did. What appeared at first glance to be a daunting recipe, turned out to be a delight to make. Mine cooked for 13 minutes at 450 degrees and an additional 4 minutes at 400 degrees. This resulted in biscuits that browned nicely with the perfect amount of crispness on the bottom. I cannot wait to make these again for friends. Thank you for this wonderful recipe!

I am so frustrated since I did everything as the recipe said, but it turned out to be something different. First of all, the biscuits are flat and didn't rise. I didn't use a rolling pin; secondly, the bottom of the biscuits are all burned. Can anyone tell me what I did wrong? Thanks