Description
These Easy Buttermilk Biscuits are flaky, tender, and perfect for breakfast or as a side for any meal. Made with self-rising flour, cold butter, and cultured buttermilk, they come together quickly and bake to a beautiful golden brown with buttery tops. The dough is folded several times to create those desirable flaky layers, delivering a classic biscuit texture that’s both comforting and delicious.
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 and prepare pan: Preheat your oven to 450°F and line a baking pan with a silicone baking mat or parchment paper to prevent sticking.
- Measure flour: Spoon the self-rising flour into a dry measuring cup and level it off with a knife to ensure accuracy, then place it into a large mixing bowl.
- Cut in cold butter: Using a pastry blender, cut the cold unsalted butter into the flour until the mixture resembles small pea-sized pieces. Alternatively, freeze the butter and grate it, then stir it into the flour.
- Add buttermilk and mix: Pour in the cultured buttermilk and stir until just combined. The dough should be thick like mashed potatoes but not sticky; adjust with a little extra flour or buttermilk as needed.
- Knead and fold dough: Turn the dough onto a floured surface and knead gently if it won’t hold together. Flatten into a rectangle, then fold it into thirds (tri-fold) to create flaky layers. Repeat dusting and folding 3 times total.
- Cut biscuits: Flatten the dough into a 3/4 to 1-inch thick rectangle. Use a floured, sharp biscuit cutter (2 to 2 1/2 inches) to cut biscuits with a clean up-and-down motion without twisting. Place biscuits close together on the prepared pan for softer edges or spaced apart for crisper edges.
- Re-roll dough: Gather and flatten any remaining dough to cut additional biscuits, aiming for a total of 10 to 12 biscuits.
- Brush and bake: Brush the biscuit tops with melted unsalted butter for a golden finish. Bake in the preheated oven for about 15 minutes, or until golden brown on top.
Notes
- Ensure the butter is very cold to help create flaky layers.
- Do not twist the biscuit cutter when cutting to ensure even rising.
- For softer biscuit edges, place biscuits touching each other on the baking sheet.
- Use self-rising flour to skip adding baking powder and salt.
- Refrigerate dough if it gets too warm before baking.
- Serve warm with honey, jam, or gravy.
