Description
These Easy Buttermilk Biscuits are a classic, flaky Southern favorite made from simple pantry ingredients. With tender layers created by folding and cutting in cold butter, these biscuits bake up golden and buttery, perfect for breakfast or alongside any meal.
Ingredients
Scale
Biscuits
- 2 cups White Lily Self-Rising Flour
- 1/2 cup cold unsalted butter
- 3/4 cup cultured nonfat buttermilk
- 2 tablespoons unsalted butter, melted (for brushing)
Instructions
- Preheat Oven: Preheat your oven to 450°F and line a baking pan with a silicone baking mat or parchment paper to prevent sticking and ensure easy clean-up.
- Measure Flour: Spoon the self-rising flour into a dry measuring cup and level it off for accuracy before adding it to a large mixing bowl.
- Cut in Butter: Cut the cold unsalted butter into the flour using a pastry blender until the butter pieces are about the size of small peas. Alternatively, freeze the butter and grate it with a box grater, then stir it into the flour to distribute evenly.
- Add Buttermilk and Mix: Pour in the cultured nonfat buttermilk and stir gently until just combined. The dough should be thick, resembling mashed potatoes, but not overly sticky. If too sticky, sprinkle a bit more flour; if too dry, add a splash more buttermilk.
- Knead and Fold Dough: Turn the dough onto a floured surface and knead a few times if it feels crumbly. Flatten into a rectangle and fold it into thirds (tri-fold). Repeat this dusting and tri-fold process about 3 times to create layers for flakiness.
- Cut Biscuits: Flatten the dough to about 3/4 to 1 inch thick. Using a floured sharp biscuit cutter (2 to 2 1/2 inches), cut biscuits straight down without twisting to avoid sealing the edges. Place biscuits touching on the pan for soft edges, or spaced apart for crispier edges.
- Re-roll Dough: Gather and flatten leftover dough to cut additional biscuits. You should yield 10 to 12 biscuits in total.
- Brush and Bake: Brush the tops of the biscuits with melted butter for a golden finish. Bake in the preheated oven for about 15 minutes or until they turn golden brown and cooked through.
Notes
- Use cold butter to achieve flaky layers in the biscuits.
- Do not twist the biscuit cutter when cutting to maintain fluffy edges.
- Adjust flour and buttermilk quantities slightly if the dough is too sticky or dry.
- For softer edges, place biscuits touching on the baking sheet; for crunchier edges, space them apart.
- The biscuits are best enjoyed fresh out of the oven but can be stored and reheated briefly.
