Southern Baking
Tall Buttermilk Biscuits with Buttered Tops
Tall buttermilk biscuits get folded for visible layers, then bake with tender centers and shiny buttered tops.
Gluten-FreeDairy-FreeHigh CarbBaking ProjectComfort Food
At a Glance
- Time
- 45 mins
- Serves
- Makes 10 to 12 biscuits
- Cost
- Low
- Cuisine
- Southern Baking
- Dietary fit
- Gluten-Free, Dairy-Free, Vegetarian
Instructions
- Whisk the flour, baking powder, baking soda, kosher salt, and sugar together in a large bowl. Cut or rub the cold butter into the flour until you have pea-size pieces throughout.
- Pour in the buttermilk and stir just until the dough comes together. Turn it onto a floured surface, pat it into a rough rectangle, and fold it over itself a few times to build layers.
- Pat the dough to about 1-inch thick and cut straight down with a biscuit cutter. Place the biscuits close together on a parchment-lined pan and brush the tops lightly with buttermilk.
- Bake at 425 degrees F until the biscuits are tall and richly golden, about 15 to 18 minutes. Brush the tops with the melted butter as soon as they come out.
- Serve warm. The centers should pull apart in soft layers while the tops stay shiny and lightly crisp.
Adaptations
Easy Swap- Gluten-Free: Easy Swap Easy swap; see the adaptation note below.
- Dairy-Free: Easy Swap Easy swap; see the adaptation note below.
- Vegetarian: Vegetarian Vegetarian as written.
How to adapt: Gluten-free biscuit blends can work here, but the texture will be different from a classic laminated biscuit — expect less visible layering and a somewhat denser crumb. For dairy-free, substitute vegan butter and use plant-based milk with a teaspoon of vinegar in place of buttermilk.