Description
These Easy Buttermilk Biscuits are flaky, tender, and quick to make with simple pantry ingredients. Using self-rising flour and cold butter creates perfect layers, while a touch of buttermilk adds a subtle tanginess. Ideal for breakfast or as a side, these biscuits are golden-baked to perfection in just 35 minutes.
Ingredients
Scale
Dry Ingredients
- 2 cups White Lily Self-Rising Flour
Fat
- 1/2 cup cold unsalted butter
- 2 tablespoons unsalted butter, melted (for brushing)
Wet Ingredients
- 3/4 cup cultured nonfat buttermilk
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 450°F (232°C). Line a baking pan with a silicone baking mat or parchment paper to prevent sticking and ensure even baking.
- Measure Flour: In a large bowl, carefully spoon the self-rising flour into a dry measuring cup and level it with a knife for accuracy.
- Cut in the Butter: Incorporate the cold unsalted butter into the flour. Use a pastry blender to cut the butter into pea-sized pieces or freeze the butter, grate it using a box grater, and then mix it with the flour until the mixture resembles coarse crumbs.
- Add Buttermilk: Pour in the cultured nonfat buttermilk and gently stir until just combined. The dough should feel like thick mashed potatoes—moist but not sticky. Adjust the consistency by adding more flour if too sticky or more buttermilk if too dry.
- Knead and Fold Dough: Transfer the dough to a floured surface. Knead it a few times only if it isn’t holding together well. Flatten the dough into a rectangle, then fold it into thirds (tri-fold). Dust with flour as needed to prevent sticking. Repeat flattening and tri-folding three times to build flaky layers.
- Shape and Cut Biscuits: Flatten the dough into a rectangle about 3/4 to 1 inch thick. Using a floured, sharp biscuit cutter (2 to 2 1/2 inch diameter), cut biscuits by pressing straight down without twisting. Place biscuits on the prepared pan close together for soft edges or spaced apart for crispier edges.
- Re-roll Dough: Gather and knead the scraps lightly, then flatten and cut additional biscuits. Expect to get 10 to 12 biscuits total.
- Brush with Butter and Bake: Brush the tops of the biscuits with melted butter to promote browning. Bake in the preheated oven for about 15 minutes or until golden brown and cooked through.
Notes
- Use cold butter to achieve flaky biscuit layers.
- Do not overwork the dough to keep biscuits tender.
- For extra flavor, try substituting some of the buttermilk with heavy cream.
- Store leftover biscuits in an airtight container; reheat in the oven for best texture.
- If you don’t have self-rising flour, make your own by combining 2 cups all-purpose flour, 3 teaspoons baking powder, and 1/2 teaspoon salt.
