The Food Lab's Buttermilk Biscuits Recipe

A few simple techniques, and some extra folding, create the flakiest biscuits.

A close up of a freshly baked buttermilk biscuit.

Serious Eats / Liz Voltz

Why It Works

  • Cutting the butter into the flour with a food processor ensures that it is incorporated rapidly before it has time to soften or smear.
  • Using a rubber spatula to bring the dough together builds in extra-flaky layers before you even roll.
  • Laminating the dough by folding it over itself multiple times delivers even more flaky layers.

Here's another recipe excerpted from my book, The Food Lab: Better Home Cooking Through Science! I've been getting requests for my take on buttermilk biscuits for years, so I decided to spend a few weeks perfecting my recipe for the book. My version comes out tender and crisp, with tons of extra-flaky layers. The recipe is also designed so you can add whatever flavoring you like directly into the biscuits, whether it's cheese, scallions, bacon, black pepper, or honey.

A cheddar cheese and scallion version of extra-flaky buttermilk biscuits.

Serious Eats / J. Kenji López-Alt

In the book, you'll also find a few extras, like recipes for variations (cheddar cheese and scallion or bacon-Parmesan, anyone?), a recipe for flaky scones based on my biscuit technique, an easy cream biscuit recipe that requires absolutely zero folding or shaping, and, of course, a recipe for sausage gravy to douse them all in.

I hope you enjoy it.

Super-Flaky Buttermilk Biscuits

If my wife and I ever have identical twins, I'd like to name one Stanley and the other Evil Stanley, for the purposes of scientific inquiry. We'll raise them exactly the same, but over time, Evil Stanley will undoubtedly begin to live up to his name because of a subtle difference in the way the world treats him. There is sure to be a tragic ending or two somewhere in the story. In the never-ending debate between nature versus nurture and their effect on the human mind, it's always fascinating to me to see how radically different the end results of seemingly similar starting cases can be.

So it is with pancakes and biscuits. Take a look at the ingredient lists, and they're nearly identical: flour, butter, baking powder, baking soda, and liquid dairy. But one ends up fluffy, tender, and relatively flat, and the other ends up tall, flaky, and crisp. The difference is all in the details.

First off, biscuits are a dough, not a batter, which means that the ratio of flour to liquid is high enough that it can pull everything together into a cohesive ball that's soft but doesn't flow. Even more important is the way in which the butter is incorporated. With pancakes, the butter is melted and whisked into the batter, resulting in a sort of uniform tenderness. For great flaky biscuits, on the other hand, the butter is added cold and hard, and it's added before the liquid is. As you work the hard butter into the flour, you end up with a mealy mix comprised of small bits of butter coated in flour, some amount of a flour-and-butter paste, and some completely dry flour. Now add your liquid to this mix, and what happens? Well, the dry flour immediately begins to absorb water, forming gluten. Meanwhile, the flour suspended in the flour-butter paste doesn't absorb any water at all, and, of course, you've still got your clumps of 100% pure butter.

Kneading the dough will cause the small pockets of gluten to gradually link together into larger and larger networks. All the while, butter-coated flour and pure butter are suspended within these networks. As you roll the dough out, everything gets flattened and elongated. The gluten networks end up stretched into thin layers separated by butter and butter-coated flour.

Finally, as the biscuits bake, a couple things occur. First, the butter melts, lubricating the spaces between the thin gluten sheets. Next, moisture—from both the butter and the liquid added to the dough—begins to vaporize, forming bubbles that rapidly increase in volume and inflate the interstitial spaces between the gluten layers, causing them to separate. Meanwhile, remember there's also baking powder and baking soda involved. This causes the parts of the dough that are made up of flour and liquid to leaven and inflate, adding tenderness and making the texture of the biscuits lighter.

Folding

One of the keys to ultratender biscuits is not all that different from making light pancakes: don't overmix. You want to knead the ingredients just until they come together. Overmixing can lead to excess gluten formation, which would make the biscuits tough. The other secret is to keep everything cold. If your dough warms up too much, the butter will begin to soften and become more evenly distributed in the dough. You want the butter in distinct pockets to help give the biscuits a varied, fluffy texture.

There are a couple ways to achieve these goals. First is to incorporate the butter using a food processor. A food processor's rapidly spinning blade will make short work of the butter, with little time for it to heat up and begin to melt. The method by which you incorporate the buttermilk is also important. Some folks like to do it by hand, others in the food processor. I find that the absolute best way is with a flexible rubber spatula, gently folding the dough and pressing it onto itself in a large bowl. Not only does the folding motion minimize kneading (and thus gluten), it also causes the dough to form many layers that will separate as they bake, giving you the flakiness you're after.

For an extra boost of flakiness, I like to go one step further and make what's called a laminated pastry: pastry that has been folded over and over itself to form many layers. The doughs for classic French laminated pastries, like puff pastry and croissants, are folded until they form hundreds of layers. With my biscuit dough, I'm not quite so ambitious, but I've found that by rolling it out into a square and folding it into thirds in both directions, you create nine distinct layers (3 × 3). Roll the resultant package out into a square again and repeat the process, and you've got yourself a whopping 81 layers (9 × 3 × 3)! How's that for flaky?

And guess what: a modern flaky American scone is really nothing more than a sweetened biscuit cut into a different shape. Master one, and you've mastered the other.

August 2015

Recipe Facts

4.5

(6)

Prep: 10 mins
Cook: 20 mins
Active: 30 mins
Total: 30 mins
Serves: 8 biscuits

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Ingredients

  • 1/2 cup buttermilk

  • 1/2 cup sour cream

  • 10 ounces (2 cups) all-purpose flour, plus additional for dusting

  • 1 tablespoon baking powder

  • 1/4 teaspoon baking soda

  • 1 1/2 teaspoons kosher salt

  • 8 tablespoons (1 stick) cold unsalted butter, cut into 1/4-inch pats, plus 2 tablespoons melted unsalted butter for brushing

Directions

  1. Adjust an oven rack to the middle position and preheat the oven to 425°F (220°C). Whisk together the buttermilk and sour cream in a small bowl.

    Buttermilk and sour cream being whisked together in a bowl.

    Serious Eats / Liz Voltz

  2. In the bowl of a food processor, combine flour, baking powder, baking soda, and salt and process until blended, about 2 seconds. Scatter cold butter evenly over flour and pulse until the mixture resembles coarse meal and the largest butter pieces are about 1/4 inch at their widest. Transfer to a large bowl.

    A collage: squares of butter and a flour mixture before and after pulsing to produce a coarse texture

    Serious Eats / Liz Voltz

  3. Add the buttermilk mixture to the flour mixture and fold with a rubber spatula until just combined. Transfer the dough to a floured work surface and knead until it just comes together, adding extra flour as necessary.

    A collage: butter and flour mixtures combined with liquids; the loose mixture on a work surface; the mixtures kneaded into a cohesive block

    Serious Eats / Liz Voltz

  4. With a rolling pin, roll the dough into a 12- by 8-inch rectangle. Using a bench scraper, fold the right third of the dough over the center, then fold the left third over so you end up with a 12- by 4-inch rectangle. Fold the top third down over the center, then fold the bottom third up so the whole thing is reduced to a 4-inch square. Press the square down and roll it out again into a 12- by 8-inch rectangle. Repeat the folding process once more. (See notes for cheddar cheese and scallion variation.)

    collage: dough has been rolled out into a rectangle with one third folded in; the other third folded in; top third folded down; bottom third folded up to form a small packet

    Serious Eats / Liz Voltz

  5. Roll the dough again into a 12- by 8-inch rectangle. Cut six 4-inch rounds out of the dough with a floured biscuit cutter. Transfer the rounds to a parchment-lined baking sheet, spacing them about 1 inch apart. Form the dough scraps into a ball and knead gently 2 or 3 times, until smooth. Roll the dough out until it’s large enough to cut out 2 more 4-inch rounds, and transfer to the baking sheet.

    A baking sheet with cut out circles of biscuit dough.

    Serious Eats / Liz Voltz

  6. Brush the tops of the biscuits with the melted butter and bake until golden brown and well risen, about 15 minutes, rotating the pan halfway through. Allow to cool for 5 minutes and serve.

    A close up of a baked buttermilk biscuit.

    Serious Eats / Liz Voltz

Special Equipment

Food processor, 4-inch biscuit cutter, rolling pin, bench scraper, baking sheet, rubber or silicon spatula, parchment paper

Notes

To make cheddar cheese and scallion biscuits: In Step 4, sprinkle 6 ounces grated cheddar cheese and 1/4 cup sliced scallions over the 12- by 8-inch dough rectangle before folding it the second time, and continue as directed.

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Nutrition Facts (per serving)
295 Calories
18g Fat
30g Carbs
5g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 295
% Daily Value*
Total Fat 18g 23%
Saturated Fat 11g 53%
Cholesterol 47mg 16%
Sodium 494mg 21%
Total Carbohydrate 30g 11%
Dietary Fiber 1g 4%
Total Sugars 1g
Protein 5g
Vitamin C 0mg 1%
Calcium 143mg 11%
Iron 2mg 11%
Potassium 85mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)