Extra-Flaky Southern Buttermilk Biscuits

Recipe by SharleneW
READY IN: 35mins




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