A true Southern biscuit isn’t just bread—it’s an engineering marvel of steam and fat. These are tall enough to split by hand and soft enough to melt away with a pat of honey butter.
Ultra Fluffy
Use Cold Butter
12-15 Biscuits
The Pantry Staples
- 2.5 cups All-Purpose Flour
- 1 tbsp Baking Powder
- 1/2 tsp Baking Soda
- 1 tsp Fine Sea Salt
- 1/2 cup Unsalted Butter (Frozen)
- 1 cup Cold Real Buttermilk
- 2 tbsp Melted Butter (for topping)
The “Mile-High” Instructions
- Chill Everything: Preheat oven to 450°F (230°C). Place your flour mixture and your grater in the freezer for 10 minutes before starting.
- Grate the Butter: Use a box grater to shred the frozen butter into the dry ingredients. Gently toss with a fork until it looks like coarse crumbs.
- The Well: Create a well in the center and pour in the cold buttermilk. Stir with a wooden spoon just until a shaggy dough forms. Stop before it’s smooth!
- Laminating Layers: Turn dough onto a floured surface. Pat into a rectangle. Fold it in half, turn it 90 degrees, and pat out again. Repeat this 5-6 times. This creates the flaky layers.
- The Cut: Pat dough to 1-inch thickness. Use a biscuit cutter and press straight down—do not twist! Twisting seals the edges and prevents the rise.
- Bake: Arrange biscuits on a baking sheet so they are touching. This helps them climb higher. Bake for 12–15 minutes until golden brown.
Baker’s Secret: If you don’t have buttermilk, add 1 tbsp of lemon juice to 1 cup of whole milk and let it sit for 5 minutes. However, real buttermilk provides the best “tang” and lift!
