Flaky Buttermilk Biscuits

Flaky Buttermilk Biscuits (Southern-Style with Layered Butter)

These incredible flaky buttermilk biscuits are made with a blend of organic bread flour and white Sonora flour, creating a rich, flavorful dough with ultra-buttery layers. The technique borrows from croissant-making, using a cheater lamination to build layers of dough and butter for the flakiest biscuits you’ll ever bake!

Ingredients

Dry Ingredients:

  • 24g salt

  • 72g baking powder

  • 600g Central Milling Artisan Baker’s Craft Flour (organic bread flour)

  • 600g White Sonora Flour (stone-milled, whole wheat)

  • 50g sugar

Butter & Wet Ingredients:

  • 454g (1 lb) cold unsalted butter, cut into small cubes

  • 800g cold buttermilk

  • 2 whole eggs (for egg wash)

 

 

Instructions

Step 1: Prepare the Dough Base

  1. Mix dry ingredients: In a large bowl, combine salt, sugar, baking powder, and both flours. Stir together evenly.

  2. Cut in the butter:

    • Keep butter very cold before incorporating.

    • Cut the butter into thin strips, then into cubes.

    • Add the butter to the flour and toss gently to coat.

    • Using your hands, flatten each cube into small discs—this will help create the flaky layers.

    • Continue working until most of the butter is in small flat discs rather than big chunks.

 

 

Step 2: Add Buttermilk & Form Dough

  1. Pour in cold buttermilk: Drizzle the 800g of buttermilk over the flour-butter mixture.

  2. Gently mix:

    • Use your hands to fold the flour over the buttermilk, gradually bringing the dough together.

    • The dough should be shaggy and slightly sticky but not over-mixed—we don’t want gluten development.

  3. Turn out onto a work surface: Dump the dough onto a clean surface.

 

 

Step 3: Create the Flaky Layers (Lamination)

  1. Form a loose rectangle: Gently press the dough together into a rectangular shape using your hands.

  2. First fold: Using a bench scraper, fold the dough in half like a book.

  3. Roll and fold again:

    • Lightly flour the top of the dough.

    • Roll it out to about 18 inches wide and 12 inches tall.

    • Fold it into thirds like a letter (this is called a letter fold).

  4. Repeat one more time: Roll the dough out again and fold it once more to create extra layers.

  5. Final roll-out: Roll the dough to a 9x12-inch rectangle, about 1-inch thick.

 

 

Step 4: Cut & Prepare for Baking

  1. Cut into squares:

    • Use a sharp knife or bench scraper to divide into twelve 3x3-inch squares.

    • Avoid twisting when cutting—this helps preserve the layers.

  2. Place on a baking sheet:

    • Line a sheet pan with parchment paper or a Silpat.

    • Arrange biscuits with a little space in between.

  3. Egg wash:

    • Beat 2 eggs and lightly brush the tops of the biscuits for a golden crust.

    • Alternatively, you can brush with extra buttermilk for a more rustic look.

 

 

Step 5: Bake

  1. Preheat oven to 375°F (190°C).

  2. Bake for 12–15 minutes, or until biscuits are golden brown and reach an internal temp of 190°F (88°C).

  3. Cool slightly before serving.

 

 

Step 6: Enjoy!

These flaky, buttery biscuits are perfect on their own, but even better with honey, butter, or as the base for a crispy chicken biscuit sandwich. Thanks to the white Sonora flour, they have a nutty, slightly sweet flavor that makes them unique.

 

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