Flaky Buttermilk Biscuits | Alexandra's Kitchen

17 ratings

· 1hr 25min · Vegetarian · 9 servings

Adapted from Melissa Weller's A Good Bake As always, for best results, use a scale to measure. I have made a few small changes to the recipe: I'm using a teensy bit more salt and baking powder. I'm using all-purpose flour exclusively as opposed to a mix of all-purpose and whole wheat pastry flour. I sprinkle the tops with turbinado sugar, because I love that salty-sweet dynamic. When I use something like Kate's buttermilk, which is on the thin side, I use 1 cup of buttermilk. When I use…

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