The Deane Recipe Box View all recipes
← All recipes

Easy · The Deane Recipe Box

Flaky Bread-Flour Buttermilk Biscuits

Tall, buttery buttermilk biscuits made with bread flour and a gentle folding technique for crisp golden tops, flaky layers, and tender centers.

20 minutesPrep 15–18 minutesCook About 40 minutesTotal 8 biscuitsMakes

Method

  1. Heat the oven

    Heat the oven to 425°F. Line a baking sheet with parchment paper.

  2. Mix the dry ingredients

    Whisk the bread flour, baking powder, baking soda, sugar, and salt together in a large bowl.

  3. Add the butter

    Grate the cold butter on the large holes of a box grater directly into the flour mixture, or cut it into small cubes. Toss gently until every piece is coated and the butter remains visibly chunky.

  4. Make the dough

    Pour in the cold buttermilk and stir gently with a fork just until a shaggy dough forms. If dry flour remains at the bottom, add another splash of buttermilk. Do not knead or overmix.

  5. Create flaky layers

    Turn the dough onto a lightly floured surface and pat it into a rectangle about 1 inch thick. Fold it into thirds like a letter, turn it 90 degrees, and gently pat it out again. Repeat the fold 2 more times.

  6. Cut the biscuits

    Pat the dough to a final thickness of about 1 inch. Cut 8 biscuits with a 2 1/2- to 3-inch cutter, pressing straight down without twisting. Place them on the prepared sheet with their sides just touching for a taller rise.

  7. Bake

    Brush the tops lightly with buttermilk. Bake for 15 to 18 minutes, until tall and deeply golden. Brush with melted butter, if using, and serve warm.