Description
This easy buttermilk biscuits recipe yields flaky, tender biscuits with a golden crust, perfect for breakfast or as a side. Made with self-rising flour, cold butter, and cultured buttermilk, these biscuits are simple to prepare and bake to perfection in just 35 minutes.
Ingredients
Scale
Dry Ingredients
- 2 cups White Lily Self-Rising Flour
Wet Ingredients
- 3/4 cup cultured nonfat buttermilk
- 2 tablespoons unsalted butter, melted (for brushing)
Fat
- 1/2 cup cold unsalted butter (cut into small pieces or grated)
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 to prevent sticking.
- Measure Flour: In a large bowl, spoon the White Lily self-rising flour into a dry measuring cup and level it off to get an accurate measurement.
- Cut in Butter: Incorporate the cold unsalted butter into the flour using a pastry blender until the mixture resembles small peas. Alternatively, you can freeze the butter, grate it, and then mix with the flour to keep the butter cold and achieve flakiness.
- Add Buttermilk: Pour in the cultured nonfat buttermilk and stir gently just until combined. The dough should resemble thick mashed potatoes and be slightly sticky. If it’s too sticky, add a little more flour; if not holding together, add more buttermilk.
- Knead and Fold: Turn the dough onto a floured surface and knead it a few times if necessary. Flatten into a rectangle and fold it in a tri-fold manner to create flaky layers. Repeat this folding and flattening about three times, dusting with flour as needed to prevent sticking.
- Cut Biscuits: Roll the dough to about 3/4 to 1 inch thick. Use a floured sharp biscuit cutter (2 to 2 1/2 inches diameter) and cut the biscuits with a quick up-and-down motion without twisting to ensure rise. Place biscuits close together on the pan for soft edges or spaced apart for crispier edges.
- Rework Dough: Gather and flatten any leftover dough to cut additional biscuits, aiming for 10 to 12 total.
- Brush with Butter and Bake: Brush the tops of the biscuits with melted butter before baking. Bake in the preheated oven for about 15 minutes or until golden brown on top.
Notes
- Using self-rising flour means no need to add additional baking powder or salt.
- Work quickly to keep the butter cold to ensure flaky biscuits.
- Do not twist the biscuit cutter when cutting, as twisting can seal the edges and hinder rising.
- Brushing with melted butter after baking enhances flavor and moisture.
- If you prefer crispier edges, space biscuits farther apart on the baking sheet.
