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flaky buttermilk biscuits, breakfast recipe

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 1/2 cups - all-purpose white flour
  • 2 1/2 teaspoons - baking powder
  • 1 1/2 teaspoons - kosher salt
  • 1 sticks - chilled unsalted butter, cut into 1-inch cubes
  • 3/4 cups - chilled whole-fat buttermilk
  • 1 tablespoons - melted butter
  • Directions:

    1. Preheat oven to 500 degrees F. Sift together flour with baking powder in a large bowl. Stir in salt. Use fingertips to massage cubed butter into flour mixture so it "feathers" or turns flaky, and loosely holds together when pressed. Chill bowl in freezer for 5 minutes.

    2. Make a well in center of flour-butter mixture and pour in buttermilk. Fold dry ingredients into wet until evenly combined and dough looks crumbly.

    3. Turn dough onto a lightly floured surface and pat into a flat oval. Fold in half and pat out again. Repeat about 10 times or until dough holds together and butter is evenly distributed.

    4. Roll dough out into a 1-1/2 to 2-inch thick oval. Use a knife to cut roughly square biscuits about 2-1/2 inches across, and transfer to a baking sheet.

    5. Bake for 9 minutes, rotate pan and brush tops with tablespoon of melted butter. Continue baking until golden brown and well risen, about 6 more minutes.

    Serve warm biscuits with your favorite toppings.

    Brief Description

    Flaky, soft breakfast biscuits perfect for serving with ham and gravy.

    Main Ingredient:


    Category:  Breads

    Cuisine:  American

    Prep Time: 25 min
    Cook Time: 15 min


    Recipe by Chef Joe Kindred, perfected in his restaurant Kindred in North Carolina.


    Wall Street Journal

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    Posted On:

    December 15, 2015

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