These flakey buttery biscuits are so easy to make you'll want them all the time.

My granny taught me how to make her southern-style buttermilk biscuits when I was just 7 years old. I loved those biscuits, and every time she came to visit or I would go and visit her, I always requested them for breakfast. I remember when she gifted me my first cookbook at age 9, and she wrote on the back cover her biscuit recipe.

Of course, some adjustments were made over time, like butter being substituted for the Crisco, but these biscuits have remained a staple in the family. At least once a month, I am requested to make out a biscuit breakfast, biscuits, scrambled eggs, and bacon (for the meat-eaters). I love making these biscuits because I still can feel that connection my Granny and I had in the kitchen all those humid, southern summers when I would make them with her, especially since I don’t get to see my Granny much anymore.

Try them just one, and you will never, ever go back to make the canned stuff again. I guarantee it!

Biscuit Ingredients

• – Flour: All-purpose flour works best for a light, tender biscuit. You can substitute Self-rising flour, but if you do, don’t add the salt or baking soda, as this is already mixed into the flour in the factory.
• – Salt & Baking Soda: Essential for flavor and leavening.
• – Butter: Use cold butter for the flakiest layers. Cutting it into the flour creates pockets of steam when baked.
• – Buttermilk: The acidity helps activate the baking soda and gives the biscuits their signature tangy flavor.

Buttermilk Substitutes

No buttermilk, no problem! Here are some easy substitutes you can use in place of buttermilk that will still give you that lovely, fluffy, flavorful biscuit.

• – Whole Milk and White Vinegar/Lemon Juice: Mix 1 cup of whole milk with 1 tablespoon of either white vinegar or lemon juice and let it stand for 5-10 minutes. It will not get as thick as buttermilk, but it will still give you the fat, tanginess, and acidity that buttermilk will provide
• – Milk and Greek Yogurt/Sour Cream: Combine ½ cup of yogurt or sour cream with ½ cup of milk (whole, or 2% is fine, but do not use fat-free or skim milk.) This will be closer to the thickness of traditional buttermilk but will not be as tangy.
• – Whole Milk: You can substitute ¾ cup of whole milk for the buttermilk. If you choose to go this route, add ½ teaspoon of baking powder to help with leavening.

Biscuit Recipe Tips

• Keep everything cold: Cold butter and buttermilk are key to achieving flaky layers. If the butter melts too soon, the biscuits won’t rise properly.
• Don’t overmix: Overworking the dough can make the biscuits tough instead of light and fluffy. Mix just until combined.
• Stack and fold: This technique creates those beautiful, tall layers. Be careful not to overdo it, as this can make the biscuits tough.
• DO NOT twist when cutting: Press the cutter straight down and lift it back up. Twisting seals the edges and prevents the biscuits from rising properly.
• Chill before baking: Letting the biscuits rest in the fridge for 30 minutes helps them rise higher in the oven.

Flaky Biscuits

Directions

1. Preheat oven to 425 degrees F.

2. In a large mixing bowl, combine the flour, salt, and baking soda.

3. Using a pastry cutter or a fork or your fingertips, cut the cold butter into the flour mixture until pebble-sized shucks of butter remain.

4. Add the buttermilk and mix until just combined. DO NOT OVERMIX

5. Dump the dough onto a floured counter, parchment paper, or silicone mat.

6. Pat out to a 1 inch rectangle and divide in half.

7. Stack the 2 halves and pat back out to 1 inch.

8. Repeat steps 5 and 6 one more time, remembering to work quickly and not overwork the dough.

9. Pat out to 1 inch and, using a round cookie cutter 2 inches in diameter, cut out biscuits, pressing down and straight back up. DO NOT twist, as this will seal the layers and prevent the biscuits from rising properly.

10. Press any scraps together and cut the remaining biscuits.

11. Place biscuits on an ungreased cookie sheet. For a higher rise, allow the biscuits to chill in the fridge for 30 minutes prior to baking.

12. Brush the tops of the biscuits with buttermilk and bake in a preheated oven for 10-15 minutes or until puffed up and golden brown on the tops