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My review
Buttery Buttermilk Biscuits
Land O'Lakes
"Flaky, croissant-like biscuits with delicious buttery layers achieved through the dough laminating process."
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Ingredients
1 h 15 m servings 349 calsOriginal recipe yields 12 servings (12 to 24 biscuits)
- Adjust
- US
- Metric
Directions
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Prep
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Ready In
- Sift flour, salt, baking powder, and baking soda together in a mixing bowl.
- Slice the butter into 1/8-inch to 1/4-inch pieces. Put the butter pieces in the flour and mix with your hands, gently rubbing the flour and butter together between your fingers without directly touching the butter to avoid melting it. Mix until the butter pieces are dime-size and covered by the flour mixture.
- Stir buttermilk into the flour mixture; mix just until ingredients are combined and form into a ball.
- Line a baking sheet with parchment paper.
- Dust work surface and top of dough with flour. Roll out dough into a 3/4-inch-thick rectangle. Fold into thirds (like a letter) using a bench scraper, if needed. Turn dough a half turn, and roll back into a 3/4 inch thick rectangle. Repeat twice more, folding and rolling dough a total of three times.
- Fold the dough into thirds once more and transfer the dough to the prepared pan. Cover with plastic wrap and refrigerate 20 minutes.
- Place the dough on the work surface and roll it out again to 3/4 inch thickness. Use a cookie or biscuit cutter to cut the dough into rounds.
- Place the biscuits about 1 inch apart on parchment-lined sheet pan. Cover biscuits and refrigerate for at least 20 minutes.
- Preheat oven to 500 degrees F (260 degrees C).
- Brush the tops of the biscuits with buttermilk. Place biscuits in preheated oven.
- Immediately reduce oven temperature to 375 degrees F (190 degrees C).
- Bake until biscuits are lightly browned and golden all around (any lighter and they will be doughy inside), 12 to 15 minutes. Allow biscuits to cool for 5 minutes; serve warm.
Footnotes
- Cook's Note:
- You may add cheese or herbs to dough for flavor variations.
Nutrition Facts
Per Serving: 349 calories; 23.6 g fat; 29.5 g carbohydrates; 5 g protein; 62 mg cholesterol; 337 mg sodium. Full nutrition
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Reviews
Read all reviews 1720 Ratings
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Most helpful positive review
6/9/2016
Great recipe and awesome method. The only thing I did different is to freeze the butter and then use a food processor with grater blade to quickly grate it and then immediately into the flour m...
Most helpful critical review
10/2/2016
Mine were heavy, over-worked, and took forever to lightly brown. I will try this again, though. I am determined to get better results.
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Newest
6/9/2016
Great recipe and awesome method. The only thing I did different is to freeze the butter and then use a food processor with grater blade to quickly grate it and then immediately into the flour m...
6/28/2016
These were the best biscuits I've ever made. Delicious, flaky, and yummy. Yes, they are bit time intensive, but the result is worth it!
10/19/2016
Mine were awesome very light and fluffy my family loved them which im a regular baker and i found these to be very easy and quick. Will make again thanks for sharing. ??
8/11/2016
I am a novice baker and these were a little scary to make. I wasn't sure if I was following the instructions perfectly enough. These are forgiving and turned out so flaky and buttery! Best biscu...
6/27/2016
They were good! They didn't rise quite right and seemed like they needed more flour, but I'm wondering if it might have been me getting distracted while baking since no one else seemed to have ...
6/25/2016
I followed the recipe exactly and ended up with the most buttery, flaky biscuits. If you are a butterholic like I am, you will love these biscuits.
10/2/2016
Mine were heavy, over-worked, and took forever to lightly brown. I will try this again, though. I am determined to get better results.
6/17/2018
These biscuits were incredibly flaky. I ran out of buttermilk so I ended up mixing 1/2 cup of whole milk with 1 cup of buttermilk, and coating the tops with heavy cream.