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If you’re craving a warm, flaky, and utterly comforting treat that feels like a hug from the South, you’ve come to the right place. This Easy Buttermilk Biscuits Recipe delivers tender, buttery layers with just the right hint of tang from the buttermilk that makes every bite simply irresistible. Perfect for breakfasts, brunches, or anytime you need a little homemade goodness, these biscuits come together quickly with straightforward ingredients and techniques that anyone can master.
Ingredients You’ll Need
The beauty of this Easy Buttermilk Biscuits Recipe lies in its simplicity. Each ingredient plays a crucial role, from creating flaky layers to adding richness and that signature tangy flavor that buttermilk is famous for. Here’s what you’ll need to get these biscuits on your table:
- White Lily Self-Rising Flour: Its finely milled texture ensures the biscuits rise beautifully with a tender crumb.
- Cold Unsalted Butter: Chilled butter is the secret to those flaky, melt-in-your-mouth layers.
- Cultured Nonfat Buttermilk: Adds moisture and a subtle tang that brightens the flavor.
- Unsalted Butter, melted: For brushing the tops, creating that golden, glossy finish.
How to Make Easy Buttermilk Biscuits Recipe
Step 1: Prepare your baking space
Start by preheating your oven to a hot 450°F and lining your baking pan with a silicone mat or parchment paper. This simple step helps ensure your biscuits bake evenly and come off the pan with ease.
Step 2: Measure your flour carefully
Use a spoon to fluff and scoop the White Lily flour into your measuring cup, then level it off with a straight edge. This method prevents packing and keeps the flour light, which contributes to a tender biscuit rather than a dense one.
Step 3: Cut the butter into the flour
Next, incorporate chilled unsalted butter into the flour by cutting it with a pastry blender until the mixture resembles small peas. Alternatively, freezing the butter and grating it directly into the flour is a clever shortcut that keeps the butter cold and easy to work with.
Step 4: Add the buttermilk
Pour in the cultured buttermilk and gently stir until the dough just comes together. It should feel like thick mashed potatoes—moist but not sticky. If it’s too wet, add a touch more flour, and if too dry, splash in a little more buttermilk to achieve that perfect texture.
Step 5: Create flaky layers with folding
Turn the dough out onto a floured surface and knead it a few times to help it hold together. Roll it into a rectangle, then fold it into thirds like a letter—this tri-folding develops those signature flaky layers. Dust your counter and dough with flour to avoid sticking and repeat the fold and flatten process about three times for maximum flakiness.
Step 6: Cut and arrange the biscuits
Roll the dough out to about three-quarters to one inch thick, then use a floured, sharp biscuit cutter (2 to 2 1/2 inches) to cut straight down without twisting. Place biscuits close together for soft sides or spaced apart if you prefer crispier edges. Don’t forget to rework scraps to cut more biscuits until you have 10 to 12 in total.
Step 7: Bake to golden perfection
Brush the tops generously with melted butter, then bake your biscuits for around 15 minutes, or until they turn a rich golden brown. The aroma alone will have you counting down the minutes!
How to Serve Easy Buttermilk Biscuits Recipe
Garnishes
While these biscuits shine on their own, you can elevate them with a dab of butter or a drizzle of honey or jam. For a savory twist, a sprinkle of flaky sea salt or fresh herbs like chives can add a delightful contrast that excites your taste buds.
Side Dishes
These biscuits are the ultimate sidekick to so many dishes! Serve alongside classic Southern staples like creamy gravy, crispy fried chicken, or a fresh garden salad. They also pair wonderfully with eggs and bacon for a hearty breakfast or with soups and stews to soak up every last drop.
Creative Ways to Present
Turn your Easy Buttermilk Biscuits Recipe into a special occasion centerpiece by slicing them open and stuffing with fried chicken, ham and cheese, or even a decadent egg salad. Stack them in a basket with a variety of jams and flavored butters for a brunch spread that will impress your guests.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover biscuits, don’t worry—store them in an airtight container at room temperature for up to two days to keep them fresh and soft. Avoid refrigeration as it tends to dry them out.
Freezing
For longer storage, freeze your baked biscuits after they’ve cooled completely. Wrap them tightly in plastic wrap and place in a freezer bag for up to three months. This way, you have homemade biscuits ready anytime you want a quick treat.
Reheating
To bring your biscuits back to life, pop them in a 350°F oven for 5 to 10 minutes until warmed through. This gentle heat helps restore that flaky texture and buttery richness, far better than a microwave.
FAQs
Can I use regular all-purpose flour instead of White Lily Self-Rising Flour?
Yes, but you’ll want to add baking powder and salt to mimic self-rising flour. White Lily flour is prized for its lightness and softness, which really makes these biscuits stand out, but all-purpose can work in a pinch.
Why is cold butter important in this recipe?
Cold butter creates steam pockets as it melts in the oven, which leads to those beautiful flaky layers. Warm or melted butter won’t produce the same lifting effect, resulting in denser biscuits.
Can I substitute regular milk for buttermilk?
You can, by adding a tablespoon of lemon juice or white vinegar to a cup of milk. Let it sit for 5 to 10 minutes before using to mimic the acidity and texture of buttermilk that’s essential to this recipe’s flavor and rise.
How do I make sure my biscuits come out soft on the sides?
Place your biscuits close together on the baking sheet so their edges touch during baking. This traps moisture between them, resulting in tender, soft sides instead of crisp edges.
What is the best way to cut biscuits without them sticking?
Use a sharp biscuit cutter dipped in flour and press straight down without twisting. Twisting seals the edges shut and prevents the biscuits from rising as high.
Final Thoughts
Nothing beats the joy of pulling warm, golden biscuits out of the oven and sharing them with loved ones. I hope this Easy Buttermilk Biscuits Recipe inspires you to bring a little bit of Southern hospitality and homemade love to your table. It’s a simple recipe with stunning results—give it a try and watch how these tender, flaky biscuits become a favorite in your kitchen too!
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Easy Buttermilk Biscuits Recipe
- Total Time: 35 minutes
- Yield: 10–12 biscuits 1x
Description
These Easy Buttermilk Biscuits are fluffy, tender, and perfect for any meal. Made with self-rising flour and cold butter, these biscuits come out flaky with a golden crust, thanks to their simple folding technique and a quick bake in the oven. Whether served with breakfast, lunch, or dinner, they’re a classic Southern favorite that you can prepare in just 35 minutes.
Ingredients
Dry Ingredients
- 2 cups White Lily Self-Rising Flour
Wet Ingredients
- 3/4 cup cultured nonfat buttermilk
- 1/2 cup cold unsalted butter
- 2 tablespoons unsalted butter, melted (for brushing)
Instructions
- Preheat Oven: 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 allow easy cleanup.
- Measure Flour: Spoon the self-rising flour into a dry measuring cup and level it off to ensure accurate measurement for tender biscuits.
- Cut Butter into Flour: Cut 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, then stir it into the flour to maintain cold butter pieces for flakiness.
- Add Buttermilk: Pour in the cultured nonfat buttermilk and stir just until the dough starts coming together. The dough should be thick like mashed potatoes but not overly sticky. Adjust with more flour or buttermilk as needed for right consistency.
- Knead and Fold Dough: Turn the dough out onto a floured surface. Knead gently a few times only if needed to bring it together. Flatten the dough into a rectangle, then fold it in thirds (tri-fold) to create flaky layers. Repeat this folding and flattening process about three times, keeping the dough dusted with flour to prevent sticking.
- Shape Biscuits: Flatten the dough to about 3/4 to 1 inch thick. Using a floured biscuit cutter (2 to 2 1/2 inches in diameter), cut out biscuits with a quick up-and-down motion—avoid twisting the cutter to keep edges sharp. Place biscuits close together on the prepared pan for soft edges or spaced apart for crispier edges.
- Rework Dough: Gather leftover dough, flatten, and cut out additional biscuits. You should yield between 10 and 12 biscuits total.
- Brush with Butter and Bake: Brush the biscuit tops with melted butter for a shiny, golden crust. Bake in the preheated oven for about 15 minutes or until the biscuits puff up and turn golden brown.
Notes
- Use cold butter to achieve flaky layers in the biscuits.
- Do not overwork the dough to keep biscuits tender instead of tough.
- Placing biscuits close together while baking creates soft edges, while spacing them apart yields crispier sides.
- Self-rising flour already contains leavening, so no baking powder is necessary.
- Brush with melted butter immediately after baking for added flavor and shine.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Baking
- Method: Baking
- Cuisine: Southern American
