Super-flaky buttermilk biscuits from The Food Lab: Better Home Cooking Through Science (page 163) by J. Kenji López-Alt

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ishie1013 on October 28, 2024

    Finally! I've struggled with biscuits for over ten years, always having them come out crumbly or usually just hard and leathery. These biscuits were *perfect*, far better than the Pillsbury variant that's been mocking me all these years. Absolutely delicious.

  • damazinah on September 22, 2021

    Very flaky and tasty. I patted mine into a 12"x8" rectangle as directed but cut into 8 rectangular biscuits with a knife rather than using a biscuit cutter. They were a bit too big, so I'll probably pat into a square next time (10"x10"?) & cut 9 biscuits.

  • Foodo on June 26, 2018

    Oh my! So perfect, my new go-to biscuit recipe.

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