Almost Southern buttermilk biscuits from Once Upon a Chef: The Cookbook: 100 Tested, Perfected, and Family-Approved Recipes (page 228) by Jennifer Segal

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Notes about this recipe

  • jody_jf1utl on March 12, 2026

    Very good and flaky. I bake until the interior temperature hits 200F

  • fultre on August 28, 2024

    We loved these biscuits. Agree with averything cooks, they have a great texture. I pushed too hard and sealed some of my edges, but they were hugely tall and flaky elsewhere. I enjoyed the ease of using food processor to cut in butter, but this was offset by dirtying an extra bowl for adding buttermilk; can’t decide whether I prefer easier prep or easier cleanup. One batch was handily finished in one meal by B & I and 1 kid. Will try a double batch next time.

  • averythingcooks on April 21, 2022

    These are very tasty biscuits with the promised flaky layers. Two things set these apart from others I've made: adding cornstarch to the flour (to mimic a lower protein flour) and the technique of cutting the patted rectangle into 3rds, then stacking and re-patting (done 2'ce before cutting biscuits) as opposed to the "letter folding" technique I've used. I cut 8 squares (as opposed to the 12 suggested) and they have a crispness coupled with lightness that we really liked. A repeat for sure.

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