Description
Deliciously flaky and tender Easy Buttermilk Biscuits made from scratch with self-rising flour, cold butter, and cultured buttermilk. Perfectly golden and buttery, these biscuits are great for breakfast, brunch, or as a side to any meal.
Ingredients
Scale
Dry Ingredients
- 2 cups White Lily Self-Rising Flour
Wet Ingredients
- 3/4 cup cultured nonfat buttermilk
- 1/2 cup cold unsalted butter
- 2 tablespoons unsalted butter, melted (for brushing)
Instructions
- Preheat Oven: Preheat your oven to 450°F (232°C) and prepare a baking pan by lining it with a silicone baking mat or parchment paper.
- Measure Flour: In a large bowl, spoon the self-rising flour into a dry measuring cup and level it off carefully for accuracy.
- Cut in Butter: Cut the cold butter into the flour using a pastry blender until the butter pieces are pea-sized. Alternatively, freeze the butter and grate it over the flour, then mix together.
- Add Buttermilk: Pour in the cultured nonfat buttermilk and stir gently until the dough just comes together and is similar in texture to thick mashed potatoes. If too sticky, add a bit more flour; if too dry, add a bit more buttermilk.
- Knead and Fold Dough: Turn the dough out onto a floured surface. Knead lightly a few times if it isn’t fully cohesive. Flatten the dough into a rectangle and fold it into thirds (tri-fold). Dust with flour as needed to prevent sticking and repeat this tri-fold process about three times to create flaky layers.
- Cut Biscuits: Flatten the dough to about 3/4 to 1 inch thickness and use a floured 2 to 2 1/2 inch sharp biscuit cutter to cut out biscuits. Avoid twisting the cutter to ensure clean edges. Place biscuits on the prepared baking sheet close together for soft sides or spaced apart for crispier edges.
- Re-roll Dough: Gather leftover dough, flatten, and cut additional biscuits until you have 10 to 12 total biscuits.
- Brush and Bake: Brush the tops of the biscuits with melted butter. Bake in the preheated oven for around 15 minutes or until golden brown on top.
Notes
- Using cold butter is key to achieving flaky biscuits.
- Do not twist the biscuit cutter when cutting to ensure proper rising.
- For softer edges, place biscuits touching on the baking sheet; for crunchier edges, space them apart.
- You can freeze extra biscuits before baking for fresh results later.
- Self-rising flour contains salt and leavening, so no additional salt or baking powder is needed.
