This recipe literally makes perfect buttermilk cookies every time. These little gems are flaky, buttery and fluffy all at once. My Grandma’s Buttermilk Flaky Cookies are awesome for any occasion. At all times. It will literally impress even your in-laws. I always get the question “how did your grandma get so good at making southern buttermilk cookies?” And really, it comes down to fast food. She wanted to make them at home and not have to travel miles to satisfy her cookie cravings. She has a serious cookie addiction.
°2 1/2 cups all-purpose flour plus more for dusting
°2 tablespoons baking powder
°1 teaspoon of sugar
°1 teaspoon of salt
°8 tablespoons cold unsalted butter
°1 cup buttermilk
°2 tablespoons melted salted butter for brushing the top
Preheat oven to 425. Sift flour, baking powder, sugar and salt into a large mixing bowl. Transfer to a food processor. Cut the frozen butter into cubes and add it to the flour, then pulse 6 or 7 times until it looks like a loose crumble. Return the dough to the bowl, add the buttermilk and stir with a spatula until it forms a rough ball (don’t worry if it’s a little sticky).
Roll out the dough on a floured surface and roll it into a rough rectangle about an inch thick. Fold it up and roll it up again gently. Repeat 6 times.
Gently roll out the dough again, so that it forms a rectangle. Cut the dough into cookies using a floured glass or cookie cutter. Do not bend the knife when cutting; this will crimp the edges of the cookie, preventing it from rising. If you have leftovers, simply reshape into a rectangle and cut out additional cookies.
Place the cookies on a baking sheet and put in the oven. Make sure they are touching. Bake until golden brown, about 10 to 15 minutes. For 6 to 8 people. Brush with melted butter and Enjoy!