Description
These Easy Buttermilk Biscuits are flaky, tender, and golden brown with a crispy top, perfect for breakfast or as a side. Made with simple ingredients like self-rising flour, cold butter, and cultured buttermilk, they come together quickly and bake in just 15 minutes, offering a comforting homemade touch without any fuss.
Ingredients
Scale
Dry Ingredients
- 2 cups White Lily Self-Rising Flour
Butter
- 1/2 cup cold unsalted butter
- 2 tablespoons unsalted butter, melted (for brushing)
Wet Ingredients
- 3/4 cup cultured nonfat buttermilk
Instructions
- Preheat Oven: Preheat the oven to 450°F and line a baking pan with a silicone baking mat or parchment paper. This ensures your biscuits bake evenly and don’t stick.
- Measure Flour: In a large bowl, spoon the self-rising flour into a dry measuring cup and level it off for accuracy.
- Cut in Butter: Cut the cold butter into the flour using a pastry blender until pieces are pea-sized. Alternatively, freeze the butter, grate it, then stir it into the flour for an even flaky texture.
- Add Buttermilk: Pour in the cultured buttermilk and stir just until the dough comes together. The dough should resemble thick mashed potatoes, neither too sticky nor too dry. Adjust by adding a bit more flour or buttermilk as needed.
- Knead and Fold: Turn dough onto a floured surface and knead a few times if it feels loose. Flatten the dough into a rectangle, then fold it into thirds like a letter (tri-fold). Repeat this rolling and folding process about three times to develop flaky layers.
- Cut Biscuits: Roll out the dough to about 3/4 to 1-inch thickness. Use a floured, sharp biscuit cutter (2 to 2 1/2 inches diameter) to cut biscuits with a straight up-and-down motion, avoiding twisting to keep layers intact. Place biscuits close together on the prepared pan for soft edges or spaced apart for crispier edges.
- Re-roll Dough: Gather scraps, gently press together, and roll out again to cut additional biscuits. You should yield 10 to 12 biscuits in total.
- Brush with Butter and Bake: Brush the tops of the biscuits with melted butter for a golden, flavorful crust. Bake in the preheated oven for about 15 minutes, or until the tops are golden brown.
Notes
- Use cold butter to create flaky layers in the biscuits.
- Do not twist the biscuit cutter when cutting to preserve the rise and flakiness.
- Adjust buttermilk or flour slightly if the dough is too sticky or too dry.
- Placing biscuits close together results in softer edges; spacing them apart yields crunchier edges.
- Use self-rising flour for convenience; if unavailable, combine all-purpose flour with baking powder and salt accordingly.
