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!

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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

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

Pour in cold buttermilk: Drizzle the 800g of buttermilk over the flour-butter mixture. 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. Turn out onto a work surface: Dump the dough onto a clean surface.

Step 3: Create the Flaky Layers (Lamination)

Form a loose rectangle: Gently press the dough together into a rectangular shape using your hands. First fold: Using a bench scraper, fold the dough in half like a book. 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). Repeat one more time: Roll the dough out again and fold it once more to create extra layers. Final roll-out: Roll the dough to a 9x12-inch rectangle, about 1-inch thick.

Step 4: Cut & Prepare for Baking

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. Place on a baking sheet: Line a sheet pan with parchment paper or a Silpat. Arrange biscuits with a little space in between. 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

Preheat oven to 375°F (190°C). Bake for 12–15 minutes, or until biscuits are golden brown and reach an internal temp of 190°F (88°C). 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.