Grandma's Flaky Buttermilk Biscuits - Cooking Maniac (2024)

September 17, 2015

Breads / Breakfast / Dinner / Recipes / Sides

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These buttermilk biscuits are flaky on the outside and light and fluffy on the inside- which equals perfection in my book. My grandma’s flaky buttermilk biscuits makes the perfect side to any meal.This recipe makes literally theeeeee perfect buttermilk biscuits every single time. These little gemsare flaky, buttery, and fluffy all at the same time. My grandma’s flaky buttermilk biscuits are awesome for any occasion. In any weather. It will literally even impress your in-laws. I always get the question “how did your grandma become so good at making southern buttermilk biscuits?” And really it comes down to fast food. She wanted to make them at home and not have totraveling miles to fix her biscuit cravings. She has aserious biscuit addiction.Can I make a confession? I make these biscuits every month and within minutes they are all gone. I’m not saying I ate them all but…. I ate them all. I have no regrets. Shhhhhhh, I won’t tell if you won’t tell!No one will ever believe you if you explainedto them how easy these biscuitsare to make. I’ll never forget the first time I madehomemade biscuits (not out of a pop up can or from a mix), I did a happy dance…. that’s not weird at all right??The key is to not over mix. I repeat- don’t over mix. Now keep in mind that over-mixing causes the dough yieldtough biscuits. Can I just say that nothing is worse than a flat, tough biscuit?Take special care when stirring the milk into the flour mixture. Otherwise, the result will be the equivalent of a flour brick and not the fluffy, light, and delicious biscuits that we all want to stuff in our mouths. End of Rant. Promise. Thank you for listening.

I made these for my grandmother’s church group. Yup, that is how awesome these are… I served them to the BIGGEST biscuit critics ever (Hi grandma!).I felt like I was finally allowed to sit at the grown-up table.

I love these biscuits so much that I make different recipes JUST to top them with. Ihave served these with :

Grandma’s Flaky Buttermilk Biscuits

This recipe yields the most perfect, flaky, and delicious biscuits every single time you make them.

Servings 6 -8

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Ingredients

2 1/2 cups all-purpose flour plus more for dusting
2 tablespoons baking powder
1 teaspoon sugar
1 teaspoon salt
8 tablespoons cold unsalted butter
1 cup buttermilk
2 tablespoon salted butter melted to brush on top

Instructions

Preheat oven to 425. Sift flour, baking powder, sugar and salt into a large mixing bowl. Transfer to a food processor. Cut frozen butter into cubes and add to flour, then pulse 6 or 7 times until it looks like a loose crumble. Place the dough back in the bowl, add buttermilk and stir with a spatula until it forms a rough ball (don’t worry if it is a little sticky).
Turn the dough out onto a floured surface and roll it into a rough rectangle, about an inch thick. Fold it over and gently roll it down again. Repeat 6 times.
Gently roll out the dough once more, so that it forms a rectangle. Cut dough into biscuits using a floured glass or biscuit cutter. Do not twist cutter when cutting; this will crimp the edges of the biscuit causing it not to rise. If you have scraps just reform a rectangle and cut additional biscuits.
Place biscuits on a baking sheet and place in oven. Make sure they’re touching. Bake until golden brown, approximately 10 to 15 minutes. Serves 6 to 8. Brush on the melted butter and enjoy!
NOTE: If you don’thave a food processor,you can cut butter into flour in the mixing bowl using a grater, fork or a pastry cutter.

Author: Ann Stewart

Cuisine: southern comfort food