Sky-High Flaky Buttermilk Biscuits

Recipe updated 5/1/24 – While the original biscuit recipe was fantastic, I now make biscuits differently (and with more butter), which is reflected in the updated recipe below.

Welcome to my unintentional carb-loaded week of recipes!  I accidentally planned all bread-y things for this week’s recipes…sorry, not sorry.  I LOVE CARBS.  These buttermilk biscuits are the best way to imbibe in said carbs…at least for today.  I’m sure I can find a new, equally delicious way to eat them tomorrow.This biscuit recipe comes from Bon Appétit as part of their BA’s Best series, which is a mouth-watering collection of the best versions of classic recipes that everyone needs to know how to make.  I will make every last one of these recipes before I die.These are ultra-flaky, sky-high biscuits with layers upon layers of buttery, tender dough.  They bake up to crispy, golden-brown salty goodness and a perfect for anything from biscuits and gravy to what-will-probably-be-the-best breakfast sandwich of your life.  They’re so flaky that you can literally just pull them apart to open up for buttering or filling with eggs, bacon, sausage or whatever else floats your boat.  I love to make these as big, square biscuits because they’re the perfect size to get your fill, and are a great shape for making into breakfast sandwiches.  You’ll get six big biscuits if you cut them this way, but you can definitely go the more traditional route and cut them into smaller circles; you’ll probably get 10 to 12 smaller biscuits.  These also freeze so well, so you can make a full batch and throw a few in the freezer for whenever the biscuit need strikes you.  Bake straight from the freezer (no need to thaw!) but add a few more minutes to the baking time.This dough is unique because it employs a stacking technique to create tons of layers; bakers use a folding technique similar to this to laminate pastry doughs (think puff pastry).  You’ll layer several sections of dough on top of each other, press down and pat or roll out to create these flaky layers.  I’ve seen more recipes employing either a folding or layering technique as of late, so I think people are finally starting to realize how much better biscuits made this way are versus the old way of yore where dough is made, patted out and cut into biscuits.  I prefer my biscuits to just about reach the sky, so I’ll stick with this new and, in my opinion, improved way. These biscuits are just begging you to make them, bake them, fill them, slather them, smother them…but most of all, just eat them!

[tasty-recipe id=”35947″]