Description
Fluffy and tender Easy Buttermilk Biscuits made with self-rising flour and cold butter, perfect for breakfast or as a side for any meal. These biscuits are flaky due to the tri-fold layering technique and have a golden, buttery crust.
Ingredients
Scale
Dry Ingredients
- 2 cups White Lily Self-Rising Flour
Wet Ingredients
- 3/4 cup cultured nonfat buttermilk, cold
Fat
- 1/2 cup cold unsalted butter
- 2 tablespoons unsalted butter, melted (for brushing)
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 450°F (232°C) and line a baking pan with a silicone baking mat or parchment paper to prevent sticking and ensure even baking.
- Measure Flour: Spoon the self-rising flour into a dry measuring cup, leveling it off for accuracy to avoid dense biscuits.
- Cut in the Butter: Use a pastry blender to cut the cold butter into the flour until the pieces are the size of small peas. Alternatively, freeze the butter and grate it, then mix the grated butter with the flour to create a crumbly texture essential for flakiness.
- Add Buttermilk: Pour in the cold cultured nonfat buttermilk and stir just until the dough forms a thick, mashed potato-like consistency. It should not be sticky; adjust with a little more flour if too sticky or more buttermilk if too dry.
- Knead and Fold the Dough: Turn the dough onto a floured surface and knead gently a few times to bring it together. Roll it out into a rectangle, then fold it into thirds (tri-fold). Repeat this rolling and folding process about three times to build layers for flaky biscuits, keeping everything well-dusted with flour to prevent sticking.
- Cut the Biscuits: Flatten the dough to about 3/4 to 1 inch thick. Using a floured, sharp biscuit cutter 2 to 2 1/2 inches wide, cut straight down without twisting to keep layers intact. Place the biscuits close together on the prepared pan for softer edges or spread them apart for crispy edges.
- Re-roll Dough: Gather and flatten the remaining dough to cut additional biscuits, yielding between 10 to 12 biscuits total.
- Brush and Bake: Brush the tops of the biscuits with the melted unsalted butter for a rich golden crust. Bake in the preheated oven for about 15 minutes until golden brown and fluffy.
Notes
- Use self-rising flour for the ideal rising and texture; if unavailable, make your own by combining 2 cups all-purpose flour with 1 tablespoon baking powder and 1/2 teaspoon salt.
- Keep the butter and buttermilk cold to ensure flakiness.
- Do not twist the biscuit cutter to avoid sealing the edges and reducing flakiness.
- For crispier biscuits, space them farther apart on the baking sheet.
- Can be stored in an airtight container for up to 2 days or frozen for up to 1 month.
