Southern US · Breads & baking

Flaky buttermilk biscuits

Name: Flaky buttermilk biscuits
Prep time: 20 min
Cook time: 18 min
Total time: 48 min
Yield: 8 biscuits
Cuisine: Southern US
Ingredients: 2 1/2 cups (300 grams) all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon kosher salt; 1 teaspoon sugar; 8 tablespoons unsalted butter, frozen 15 minutes; 1 cup cold whole buttermilk, plus 1 tablespoon for brushing; 2 tablespoons melted butter, for finishing

Tall, tender Southern-style biscuits with crisp golden tops and distinct buttery layers.

About 50 minTotal

About 40 minActive

$Cost

ModerateDifficulty

Makes 8 biscuits

Equipment

Box grater
A similarly sized 13 × 18-inch rimmed pan works; smaller pans make a thicker pizza.
Best starting point
Nordic Ware Naturals Half Sheet · 43100
View at Amazon
Another workable path: A similarly sized 13 × 18-inch rimmed pan works; smaller pans make a thicker pizza.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We compared exact half-sheet geometry, uncoated material, reinforced construction, heat limit, care, stable model identity, and the exact Amazon destination. Manufacturer specifications establish model 43100 and its UPC, while America's Test Kitchen reports comparative cooking and handling results. Kwilt has not baked with this pan.
Nordic Ware Naturals Half Sheet · 43100: Its 13-by-18-inch footprint gives this soft dough the intended thickness, and the uncoated aluminum supports browning on the oiled bottom. Trade-off: Hand washing is recommended, and acidic tomato left on uncoated aluminum can discolor or pit the surface over time.
Another workable path: Use another rimmed half sheet only if its outside dimensions are close to 13 by 18 inches. A smaller pan makes a thicker pizza and needs its own bake adjustment.
Sources
Nordic Ware product details
America's Test Kitchen result
Nordic Ware model and UPC registry
Amazon exact product listing

Ingredients

1× recipe · Makes 8 biscuits

2 1/2 cups (300 grams) all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon sugar
8 tablespoons unsalted butter, frozen 15 minutes
1 cup cold whole buttermilk, plus 1 tablespoon for brushing
2 tablespoons melted butter, for finishing

Instructions

Heat oven to 450°F and line a with parchment. Whisk flour, baking powder, baking soda, salt, and sugar. Grate cold butter on the large holes of a box grater into the flour, tossing often so the shreds stay separate.
Make a well, pour in 1 cup cold buttermilk, and fold just until shaggy with dry patches remaining. Turn onto a lightly floured surface and pat into an 8-inch square; do not knead smooth.
Fold the square in thirds like a letter, rotate 90 degrees, pat out, and repeat twice more. Pat to 1 inch thick and cut into eight squares with a sharp knife, pressing straight down so no scraps require rerolling.
Arrange biscuits about 1 inch apart, brush tops lightly with buttermilk without letting it run down the cut sides, and chill 10 minutes. Bake 15 to 18 minutes until tall and deep golden.
Brush tops with melted butter and serve warm. If the kitchen is hot or butter softens at any point, pause and refrigerate the dough rather than adding flour.

Southern United StatesSouthern United States · American quick-bread tradition

From the table

About this recipe

The American biscuit developed from older hard, durable breads into a tender quick bread as Southern cooks worked with available wheat flour, animal fats, and cultured dairy. Before chemical leaveners were common, beaten biscuits required extended physical work to introduce air; baking soda and baking powder made a softer, faster everyday form practical.

Buttermilk became especially useful because its acidity reacts with baking soda while contributing flavor. Many Southern biscuit traditions favor soft wheat and restrained handling; this recipe uses all-purpose flour but builds height with cold grated butter and repeated folds, a contemporary flaky branch rather than a claim to one universal Southern formula.

Sources

Dinner does not stop at the recipe