Description
These Easy Buttermilk Biscuits are flaky, tender, and buttery, perfect for breakfast or as a side to any meal. With minimal ingredients and simple steps, you can make classic homemade biscuits that bake up golden brown and delicious in just 35 minutes.
Ingredients
Scale
Dry Ingredients
- 2 cups White Lily Self-Rising Flour
Fats
- 1/2 cup cold unsalted butter
- 2 tablespoons unsalted butter, melted (for brushing)
Liquids
- 3/4 cup cultured nonfat buttermilk
Instructions
- Preheat Oven: Preheat your oven to 450°F and line a baking pan with a silicone baking mat or parchment paper to prevent the biscuits from sticking.
- Measure Flour: Spoon the self-rising flour into a dry measuring cup and level it off carefully, then place it in a large mixing bowl.
- Cut in Butter: Cut the cold unsalted butter into the flour using a pastry blender until pieces are about the size of small peas. Alternatively, freeze the butter and grate it with a box grater, then stir together with the flour to distribute evenly.
- Add Buttermilk: Pour in the buttermilk and stir gently until just combined. The dough should resemble thick mashed potatoes — if it’s too sticky, add a little more flour; if too dry, add a splash more buttermilk.
- Knead and Fold: Turn the dough onto a floured surface and knead lightly a few times if the dough isn’t coming together well. Flatten into a rectangle, then fold it into thirds (tri-fold). Repeat this process two more times, dusting with flour as needed to prevent sticking. This builds flaky layers in the biscuits.
- Cut Biscuits: Roll or press the dough into a rectangle about 3/4 to 1 inch thick. Using a floured biscuit cutter (2 to 2 1/2 inches), cut out biscuits with a straight up-and-down motion, avoiding twisting. Place them close together on the prepared baking sheet for soft edges or spaced apart for crunchier edges.
- Re-roll Dough: Gather leftover dough, flatten it again, and cut more biscuits until you have 10 to 12 in total.
- Brush and Bake: Brush the tops of the biscuits with the melted butter for a golden crust. Bake in the preheated oven for about 15 minutes, or until golden brown and cooked through.
Notes
- Using self-rising flour eliminates the need for additional leavening agents like baking powder or baking soda.
- To get flaky layers, be sure to handle the dough lightly and perform the tri-fold technique carefully without overworking.
- For softer biscuit edges, place the biscuits close together on the baking sheet; for crisper edges, space them further apart.
- Cold butter is key for flaky texture—don’t let it soften before incorporating into the flour.
- If you don’t have cultured nonfat buttermilk, you can substitute with regular buttermilk or make a DIY version by adding 1 tablespoon vinegar or lemon juice to 3/4 cup milk and let it sit for 5 minutes.
