search saves

Extra-Flaky Southern Buttermilk Biscuits

Extra-Flaky Southern Buttermilk Biscuits created by Nimz_

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.

Ready In:
35mins
Serves:
Units:

ingredients

directions

  • 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.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@SharleneW
Contributor
@SharleneW
Contributor
"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."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. Stephi Mills
    Prepared these biscuits as recipe directed and they were by far one of the best biscuit batches I’ve made. My husband said that they were the best biscuits he has eaten in a long time. I will definitely save this recipe and make them again.
    Reply
  2. etherine o.
    I half the recipe for 8 biscuits. Instead of baking soda and cream of tarter, I used 1 tablespoon of baking powder and I used a 3 inch biscuit cutter, Very pleased how biscuits came out.
    Reply
  3. Kelleahsworld
    These were really dry and didn't have much flavor. Maybe next time bake for less time. I also froze the dough overnight, so that may have effected it.
    Reply
  4. Linda M.
    This is a wonderful recipe and they turned out great.
    Reply
  5. kwjohnson_12545982
    I don't understand this direction: "1 tablespoon unsalted butter, softened to room temperature,cut into 1 tablespoon portions"
    Replies 2
see 27 more icons / navigate / navigate-down
Advertisement