Description
These Easy Buttermilk Biscuits are tender, flaky, and buttery with a perfect golden crust. Made from simple ingredients like self-rising flour, cold butter, and cultured buttermilk, these biscuits come together quickly with a simple folding technique that creates beautifully flaky layers. Perfect for breakfast or as a side for any meal.
Ingredients
Scale
Dry Ingredients
- 2 cups White Lily Self-Rising Flour
Wet Ingredients
- 3/4 cup cultured nonfat buttermilk, cold
- 1/2 cup cold unsalted butter
- 2 tablespoons unsalted butter, melted (for brushing)
Instructions
- Preheat and Prepare Baking Surface: Preheat the 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 accurate measurement.
- Cut in Butter: Cut the cold unsalted butter into the flour using a pastry blender until pieces are the size of small peas. Alternatively, freeze the butter and grate it, then stir the grated butter into the flour evenly.
- Add Buttermilk: Pour in the cold cultured buttermilk and gently stir until just combined. The dough should have the consistency of thick mashed potatoes, sticky but manageable. Adjust by adding a bit more flour if too sticky or more buttermilk if too dry.
- Knead and Fold Dough: Turn the dough onto a floured surface and knead a few times only if necessary to bring it together. Flatten the dough into a rectangle and fold it in thirds like a letter (tri-fold) to create flaky layers. Repeat dusting flour to prevent sticking and tri-fold 3 times total.
- Cut Biscuits: Flatten the dough to about 3/4 to 1 inch thick and use a floured sharp biscuit cutter (2 to 2 1/2 inches) to cut out biscuits with an up-and-down motion without twisting. Place biscuits close together for soft edges or spaced apart for crispier edges on the prepared pan.
- Re-roll Scraps: Gather the dough scraps, flatten, and cut additional biscuits to yield between 10 and 12 total.
- Brush and Bake: Brush the tops of biscuits with melted butter for extra flavor and browning. Bake in the preheated oven for about 15 minutes until golden brown and cooked through.
Notes
- Using cold butter is essential for flaky biscuits as it creates steam pockets during baking.
- Do not over-knead the dough to avoid tough biscuits.
- For softer edges, place biscuits close together on the baking sheet; for crispier edges, space them apart.
- You can substitute buttermilk with a mix of milk and lemon juice/vinegar if needed.
- Store leftover biscuits in an airtight container and reheat in the oven for best texture.
