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Quick Flaky Buttermilk Biscuits in 30 Minutes

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These quick flaky buttermilk biscuits come together in under 30 minutes with just six simple ingredients. They’re golden, tender, and impossibly flaky—perfect for breakfast, brunch, or dinner.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 stick (113g) cold unsalted butter, cut into small cubes
  • 3/4 cup (180ml) cold buttermilk
  • 1 tablespoon (14g) baking powder
  • 1 tablespoon (12g) granulated sugar
  • 1 teaspoon (6g) fine sea salt

Instructions

  1. Preheat your oven to 450°F (230°C). Place the oven rack in the middle position. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together 2 cups (250g) all-purpose flour, 1 tablespoon (14g) baking powder, 1 tablespoon (12g) sugar, and 1 teaspoon (6g) salt.
  3. Cut the cold butter into small cubes (about 1/2 inch each) and drop them into the flour mixture. Using a pastry cutter or two forks, cut the butter into the flour until the mixture looks like coarse meal with some pea-sized butter pieces remaining. Do not overwork.
  4. Make a well in the center of the flour-butter mixture. Pour in 3/4 cup (180ml) cold buttermilk all at once. Stir with a fork or spatula until the dough just comes together. It will look shaggy—do not overmix.
  5. Turn the dough out onto a lightly floured surface. Sprinkle a little flour on top. Gently pat it into a rectangle about 1/2 inch thick. Fold the dough in half like closing a book. Pat down to 1/2 inch again. Repeat folding and patting 4 to 5 times total.
  6. After the last fold, pat the dough into a circle or rectangle about 3/4 inch thick (or 1 inch for taller biscuits).
  7. Dip a 2.5-inch biscuit cutter in flour. Press straight down without twisting to cut biscuits. Place them on the prepared baking sheet about 1 inch apart. Gather scraps, gently pat together, and cut more biscuits.
  8. Bake immediately for 12 to 15 minutes, until golden brown on top and risen. If browning too fast, tent loosely with foil.
  9. Optional: Brush tops with melted butter as soon as they come out of the oven. Let cool on the baking sheet for 5 minutes before serving.

Notes

Keep all ingredients cold for best flakiness. Do not overmix the dough. Use fresh baking powder. For taller biscuits, place them close together on the baking sheet. Let cut biscuits rest in the fridge for 10 minutes before baking for an even better rise.

Nutrition

Keywords: buttermilk biscuits, quick biscuits, flaky biscuits, homemade biscuits, easy biscuit recipe, 30-minute biscuits

Find it online: https://sparklechew.com/quick-flaky-buttermilk-biscuits-in-30-minutes/