Print

Tallest Rise Fluffy Buttermilk Biscuits

A stack of golden brown, flaky Fluffy Buttermilk Biscuits piled on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Follow these steps for artisan mastery in making tall, flaky Southern biscuits using cold butter and specific folding techniques.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 6 tablespoons unsalted butter, very cold and cut into small cubes
  • 3/4 cup cold buttermilk

Instructions

  1. Combine the flour, baking powder, baking soda, and salt in a large bowl. Whisk them together well.
  2. Add the cold butter cubes to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  3. Make a well in the center of the dry ingredients and pour in the cold buttermilk. Mix gently with a fork until just combined. Do not overmix; the dough will look shaggy.
  4. Turn the dough out onto a lightly floured surface. Gently pat the dough into a rough rectangle about 1 inch thick.
  5. Perform the first fold: Fold the dough into thirds, like a business letter. Turn the dough 90 degrees and gently pat it back into a rectangle about 1 inch thick.
  6. Repeat the folding process one more time. This folding creates the flaky layers.
  7. Pat or lightly roll the dough to a final thickness of about 3/4 inch.
  8. Use a biscuit cutter (do not twist the cutter) to cut out the biscuits. Press straight down to keep the sides straight for a high rise.
  9. Place the cut biscuits close together on an ungreased baking sheet. For maximum height, place them touching.
  10. Brush the tops lightly with a little extra buttermilk, if desired.
  11. Bake in a preheated oven at 425 degrees Fahrenheit for 12 to 15 minutes, or until the biscuits are golden brown and tall.

Notes

  • Keep all ingredients, especially the butter and buttermilk, very cold for the best rise.
  • Do not twist the biscuit cutter; this seals the edges and prevents the biscuits from rising high.
  • For extra flakiness, chill the cut biscuits in the freezer for 10 minutes before baking.

Nutrition

Find it online: https://hearthbite.com/fluffy-buttermilk-biscuits-tall-rise-recipe/