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Flaky Buttermilk Biscuit Recipe

Biscuits, Breakfast, Quick and Easy, Thanksgiving

This Southern Flaky Buttermilk Biscuit recipe yields perfection. They’re buttery, flaky, tall and deliciously savory biscuits. Pair them with softened butter and apricot jam or use them for your favorite breakfast biscuit sandwich.

Flaky Buttermilk Biscuits

Even though I was born in the South (hi, Fulton county), my love for biscuits didn’t begin until I went to high school and would leave my four hour tennis practices depleted and hungry. Luckily there was a Popeyes right by the courts, but I never wanted to ruin my dinner completely so instead of getting chicken and a whole plate, I’d just order two biscuits with a side of butter and honey. Oh man, they were SO good. I couldn’t be more excited to share these Flaky Buttermilk Biscuits!

I Love Biscuits

That experience turned me into a hardcore biscuit-loving human. I love biscuits of all kinds but to be honest, ones made with shortening are it! And guess what, I’ve never baked them. I’ve always opted for full butter. And yes, they’re good, delicious even, but they’re not like this. I’m here to say that if you’re shy to bake with shortening, so was I but we’re here together, let’s do it!!

Last week I had the pleasure of going to lunch with Carla Hall and she was so amazing. We talked for a few hours about all sorts of things. She’s such a beautiful person, even better in person than what you see and know from TV.

I’m so happy to be sharing this biscuit recipe from her latest cookbook, Carla Hall’s Soul Food: Everyday and Celebration. I love how the book traces soul food’s history from Africa and the Caribbean to the American South, giving me context in ways that warm my heart and teach me a whole lot.

How To Make Buttermilk Biscuits

  1. A food processor makes this easy!
  2. Add the dry ingredients. We have all-purpose flour, sugar, baking soda, baking powder and salt. And then mix it up.
  3. Use the grating attachment. It eliminates the need to cut the butter into cubes.
  4. And then, add the shortening and butter. The food processor cuts these two things up in the mixture so easily. It easily mixes the shortening and cold butter into the flour. I can’t recommend it enough. If you don’t own one, you can use a big box cheese grater. Alternatively you could also use a pastry blender.
  5. Transfer to a bowl, and then pour in the buttermilk. 
  6. Mix it using a spatula. Until it forms a ball. And then dump it out onto a lightly floured surface.
  7. Pat it gently. This recipe doesn’t require a rolling pin; you can simply use your hands and pat the dough gently into a 1/2-inch square.
  8. Fold it over like a letter. This creates those amazing layers. And it’s an important step. So fold it over itself. And then form it into a 3/4-inch thick square.
  9. Stamp out biscuits using a lightly floured 2-inch cutter. No need to twist and turn the cutter. Simply push down.
  10. Transfer them to the prepared baking sheet, super close together. No need to put them on a sheet of parchment paper. But you can if you want to!
  11. Refrigerate the biscuits from 15 to 30 minutes. You want them nice and cold.
  12. Bake ’em! They bake at a super high temperature (450 degrees F) for 15 minutes. As a result, they’ll explode to tall, flaky biscuits. And they’ll be beautifully light brown color.
  13. Serve warm along with softened butter and jam. 

 

Flaky Buttermilk Biscuits

 

Tips and Tricks for this Flaky Buttermilk Biscuit Recipe

  • Everything needs to be cold. This means cold butter and cold shortening and cold buttermilk. This ensures a flaky buttery biscuit.
  • Be gentle with the dough. No need to over knead this biscuit dough. Just mix it until everything is incorporated.
  • A food processor makes things easy. This dough is SO simple to make in the food processor but you can do it in a big bowl with a cheese box grater.
  • Don’t twist and turn the biscuit cutter. That seals the edges together which prohibits proper rising. Just be sure to press straight down.
  • Use part shortening and butter. I know that shortening can be annoying to buy. As a result, it gives these biscuits their signature texture and fluffiness.
  • Trans-free Shortening is the move! I found mine at Whole Foods by the brand Spectrum. It’s trade-free, too!
  • Can you make buttermilk biscuits ahead of time? Yes, absolutely. These freeze well. Make them until they’re formed biscuits. Stick in the freezer for 1 hour. And then transfer to a freezer-safe container/bag. Bake from frozen and add a few minutes onto the baking time.

These biscuits are SO good. Their texture is dreamy. Like little fluffy clouds. I’m making them for Thanksgiving for sure, and so should you.

Flaky Buttermilk Biscuits

Here’s a link to Carla’s cookbook + Instagram.

And if you make these Flaky Buttermilk Biscuits let me know on Instagram! 

Flaky Buttermilk Biscuits Recipe

Prep Time: 15 minutes
Cook Time: 16 minutes
Total Time: 31 minutes
Serving Size: 16 (2-inch) biscuits or 9 (3-inch) biscuits
Calories: 123kcal
These Southern flaky buttermilk biscuits are perfection. They're buttery, flaky, tall and deliciously savory biscuits. Pair them with softened butter and apricot jam or use them for your favorite breakfast biscuit sandwich.

Ingredients

  • 2 1/2 cups all-purpose flour, plus more for shaping the dough
  • 1 tablespoon baking powder
  • 1 teaspoon granulated sugar
  • 1 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 8 tablespoons unsalted butter, frozen, plus more; for pan
  • 2 tablespoons trans fat-free vegetable shortening
  • 1 1/2 cups cold buttermilk, shaken

Directions

To Make the Dough with a Food Processor:

  • Combine the flour, baking powder, sugar, salt, and baking soda in a food processor fitted with the blade attachment. Pulse a few times, until well mixed. Add the shortening and pulse until fine crumbs form. Switch to the grating disk attachment. With the machine running, push the frozen butter through the feed tube.
  • Transfer the mixture to a large bowl and toss to make sure all the butter shreds are coated with the floury crumbs. Add the buttermilk and fold in using a rubber spatula, running the flat of it through the center of the mixture and then around the edge while you rotate the bowl. Keep at it, being as gentle as possible, until the dry ingredients are evenly hoisted.

To Make the Dough by Hand:

  • Mix the flour, baking powder, sugar, salt, and baking soda in a large bowl with an open hand, using your fingers as a whisk. Add the shortening and use your fingertips to pinch it completely into the flour until the mixture resembles coarse crumbs.
  • Using a box grater, grate the frozen butter on the large holes into the flour. Toss until all the pieces are coated. Add the buttermilk to the flour mixture. Using your hand as a spatula, gently mix until there are no dry bits of flour left. The dough will be sticky.
  • Lightly coat your work surface with nonstick cooking spray, then flour. (The spray keeps the flour in place.)
  • Turn the dough out onto the prepared surface and gently pat into a 1/2-inch thick rectangle. Sprinkle the dough with flour, then fold it in thirds like a letter. Repeat the patting, sprinkling, and folding twice, rotating the dough 90 degrees each time. Pat the dough to 3/4-inch thickness. It should no longer be sticky.
  • Flour a 2-inch-round biscuit cutter and press it straight down into the dough. Transfer the round to the prepared pan, placing the bottom side up. Repeat, cutting the rounds as close together as possible and spacing them 1-inch apart on the pan. Stack the scraps, pat to 3/4-inch thickness, and cut again. Refrigerate the rounds until cold, at least 15 minutes.
  • Preheat the oven to 450 degrees F. Butter a baking sheet. Or line a sheet pan with parchment.
  • Bake until the tops are golden brown and crisp, about 16 minutes. Let cool for 5 minutes on the pan before serving hot.

Notes

To These Biscuits Make Ahead:
You can let the biscuits cool completely, then freeze them for up to 2 months. To serve, thaw them and then bake in a 350 degrees F oven until toasted and warm.
Equipment:
Half Baking Sheet | Round Biscuit Cutter | Mixing Bowls | Liquid Measure
CourseBreakfast, Side Dish
CuisineAmerican, Southern
Keywordbest buttermilk recipe, biscuits using buttermilk, buttermilk biscuit recipe, buttermilk biscuits, homemade buttermilk biscuit
Nutrition Facts
Flaky Buttermilk Biscuits Recipe
Amount Per Serving (6 g)
Calories 123 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 4g25%
Cholesterol 15mg5%
Sodium 254mg11%
Potassium 97mg3%
Carbohydrates 16g5%
Fiber 1g4%
Sugar 1g1%
Protein 2g4%
Vitamin A 175IU4%
Calcium 37mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Tag @acozykitchen on Instagram and hashtag it #acozykitchen

Looking for more breakfast recipes? Here are some favorites: 

Flaky Buttermilk Biscuits

Classic Crispy Waffles

Breakfast, Quick and Easy, Vegetarian

These Classic Crispy Waffles are what you want from a perfect waffle: their crispy exteriors complement their soft and sweet interior. They have a lovely tang thanks to the buttermilk, hints of butter and the perfect shatter-in-your-mouth texture.

Very Crispy Waffles

I put this recipe for Very Crispy Waffles in The Cozy Coloring Cookbook a few years ago (I can’t believe it came out two whole years ago) and realized I have never ever shared it! This recipe was developed by Billy, while I was developing another recipe.

Sometimes we work that way. I’ll give him an idea, a jumping off platform, he’ll do the research and begin. And then I’ll work on something else and by the end of our trials we usually have things for the other person to try. And then we tweak and adjust from there.

These were inspired by the waffles at Dinette in Los Angeles. Maybe the best waffle I’ve ever had. It’s super crispy and VERY sweet (not my favorite aspect of them, tbh) and then they’re topped with sea salt and some maple syrup. THEY ARE SO GOOD.

In the name of research, we headed to Dinette in Echo Park to eat them. These waffles have actually been something I’ve really missed about not living in Echo Park. I think of them constantly lol. So I figured I’d better learn how to make something similar.

Why is It Called a Waffle?

I love discussing food history and word etymology. How interesting! How fascinating! The word waffel derives from the Dutch word wafele. “Wafele” means woven, so makes sense!

What to Add to a Waffle To Make It Better

Let’s discuss the art of making dope waffles. We found that the fastest and quickest way to crispy waffle world was separating the egg yolks from the egg whites and whipping the egg whites with some sugar. Basically creating a loose meringue. And then folding that into the batter. When they come out of the waffle iron, they’re not that crispy, but give them 30 seconds and BOOM! So much crispness.

We tested a few versions where we didn’t add sugar to the whipped egg white and it was less crispy. That sugar addition really helps in aiding to the crispiest waffles you can make at home.

The only thing with these is that they must, and I mean MUST be eaten warm. If they cool down they’ll get soft. If you transfer them right to the oven to stay warm, they’ll be ok. But honestly, they taste best eaten straight from the waffle maker onto the plate.

Very Crispy Waffles

How Do You Make Waffles Crispy

  1. Whisk together the dry ingredients. We have all-purpose flour, corn starch, baking powder, baking soda and kosher salt.
  2. In a medium bowl OR you can use a large measuring cup (my go-to), measure out the buttermilk, whisk in the egg yolks, melted butter and vanilla extract.
  3. Pour the wet ingredients into the dry ingredients and mix.
  4. Using an electric mixer, beat the egg whites until foamy. And then pour in the sugar. It should take about 3 to 4 minutes to get to the point where the egg white is super stiff. They should be glossy and fairly thick! As a result, we’ll have super crispy waffles!
  5. Fold the egg white into the rest of the batter. You don’t have to be too gentle with it. Mix it in until you no longer see any egg white flecks.
  6. Add about 1/4 cup of batter to each side of the waffle maker. This may depend on your waffle maker so adjust accordingly.
  7. Cook according to your maker’s instructions.

Serve with maple syrup or honey butter!

Very Crispy Waffles

What to Serve Classic Crispy Waffles With

I made some salted honey butter because honey butter is my favorite memory from playing high school tennis. I hated playing tennis (and I played for a solid 15 years) but loved the snacks lol. A mom would always bring a bag of bagels and salted honey butter to practice and I’ve never forgotten that butter.

So, now I try and put it on everything…including these very crispy waffles.

Very Crispy Waffles

Crispy Waffles Recipe

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5 from 4 votes
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Serving Size: 8
Calories: 239kcal
Very Crispy Waffles! This recipe will lead you to incredibly crispy waffles that are soft on the inside. Whipped egg white with sugar leads to the crispy waffles.

Ingredients

Salted Honey Butter and Toppings:

  • 1/2 cup unsalted butter, (at room temperature)
  • 2 teaspoons good-quality honey
  • Pinch of flaky sea salt
  • 1 peach, (sliced, as garnish)
  • Pure maple syrup, (as garnish)

Very Crispy Waffles:

  • 1 1/2 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 cups buttermilk, (shaken)
  • 2 large egg yolks, (1 egg white reserved)
  • 12 tbls unsalted butter, (melted and cooled)
  • 2 teaspoon vanilla extract

Egg White:

  • 2 large egg white
  • 6 tablespoons white sugar

Directions

To Make the Salted Honey Butter:

  • To a small bowl, add the softened butter, honey and salt. Mash it together until smooth and combined. Give it a taste and add more salt, if you like. Set aside.

To Make the Crispy Waffles:

  • Preheat the oven to 200 degrees. Place a cooling rack on top of a baking sheet and place it in the oven. In a large bowl, whisk together the dry ingredients: all-purpose flour, corn starch, salt, baking powder and baking soda. 
  • In a large measuring cup, whisk the wet ingredients together. Pour the wet mixture into the dry ingredients and mix until just combined. Set aside.
  • In another bowl, using a hand-mixer, beat the egg whites until foamy. Add the sugar and continue beating until medium, glossy peaks form. Fold the egg whites into the batter until just combined.
  • Every waffle iron is different so you may have to sacrifice a waffle or two to get the hang of it.
  • Cook the batter according to your waffle iron’s instructions. Mine cooked in about 3 minutes.
  • Transfer the waffles to a plate to be eaten immediately, or place in the preheated oven to keep warm while you make the remaining waffles.
  • Top waffles with a dollop of honey butter, a few sliced peaches or other fruit and serve with maple syrup.
CourseBreakfast
CuisineAmerican
Keywordbelgian waffles, crispy waffles, how to make crispy waffles, how to make waffles, very crispy waffles
Nutrition Facts
Crispy Waffles Recipe
Amount Per Serving (6 g)
Calories 239 Calories from Fat 121
% Daily Value*
Fat 13.4g21%
Saturated Fat 7.8g49%
Cholesterol 67mg22%
Sodium 420mg18%
Potassium 146mg4%
Carbohydrates 25.8g9%
Fiber 0.7g3%
Sugar 8.5g9%
Protein 4.1g8%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Tag @acozykitchen on Instagram and hashtag it #acozykitchen

Looking for more breakfast recipes? Here are some of my favorites: 

Enfrijoladas w/Zucchini and Corn

Dinner

Enfrijoladas w/ Zucchini and Corn // www.acozykitchen.com
I’m on an enchilada kick lately and today I’d like to introduce to you my latest obsession: enfrijoladas. It’s like a bean and enchilada sauce got married and no I didn’t make it up, it’s actually a thing. It’s basically enchilada sauce but with mixed black beans it it and cheese because CHEESE! It feels glorious and filling (duh) and super cheesy but surprisingly not like a gut-buster. That’s probably because there’s no meat in these—they’re veggie all the way.

Enfrijoladas w/ Zucchini and Corn // www.acozykitchen.com

This weekend is this football game everyone loves called The Super Bowl. Have you heard of it? I don’t know who is playing BUT I will by Friday and when I do, I’ll proceed to do lots of research so I can root for someone. It’s funny, I don’t really watch or pay attention to sports but I love all of the ESPN’s 30 for 30s and have watched the majority of them. Perhaps because they’re story-driven and they highlight some of the most beautiful stories.

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Red Dal

Dinner

Red Dal // www.acozykitchen.com

Even if I’m on a diet or trying to eat healthy, I’m always trying to find ways to incorporate carbs into my diet. I mean, I have the best intentions but it doesn’t always end well. It’s a daily struggle.

Some days I’m like, I WANNA LOOK CUTE AND BE IN SHAPE – NO BREAD! And then other days I’m like, BUT RICE AND BREAD!

It’s hard.

Red Dal // www.acozykitchen.com

This is somewhat of a happy medium. It’s healthy. I don’t care what anyone says but lentils are not bad for you. These are clean flavors, there is very little fat and all of the foods below are whole foods that I think anyone’s body would feel better having eaten. THIS IS MY STORY! I’m sticking to it!

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