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
Scale
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
