Description
This Easy Buttermilk Biscuits recipe delivers fluffy, flaky, and tender biscuits with a buttery flavor, perfect for breakfast or any meal. Made with simple ingredients like self-rising flour, cold unsalted butter, and cultured nonfat buttermilk, these biscuits bake quickly to a golden brown and can be enjoyed with your favorite jams, honey, or savory accompaniments.
Ingredients
Scale
Dry Ingredients
- 2 cups White Lily Self-Rising Flour
Butter
- 1/2 cup cold unsalted butter
- 2 tablespoons unsalted butter, melted (for brushing)
Liquids
- 3/4 cup cultured nonfat buttermilk
Instructions
- Preheat the oven: Preheat your oven to 450°F (232°C) and prepare a baking pan by lining it with a silicone baking mat or parchment paper to prevent sticking and ensure even baking.
- Measure the flour: In a large bowl, spoon the White Lily self-rising flour into a dry measuring cup and level it off for accuracy, then pour it into the mixing bowl.
- Cut in the butter: Cut the cold unsalted butter into the flour using a pastry blender until the pieces are about the size of small peas. Alternatively, freeze the butter and grate it with a box grater, then stir it into the flour to combine. This step is essential to create the flaky texture.
- Add the buttermilk: Pour in the cultured nonfat buttermilk and gently stir until just combined. The dough should have the consistency of thick mashed potatoes — sticky but manageable. If it’s too sticky, add a bit more flour; if it’s too dry, add a splash more buttermilk.
- Knead and fold the dough: Turn the dough onto a floured surface. Knead lightly a few times until it holds together well. Then flatten into a rectangle and fold it in a tri-fold manner to create flaky layers. Repeat dusting with flour and folding this way about three times in total.
- Cut out the biscuits: Flatten the dough to about 3/4 to 1 inch thick. Using a floured, sharp biscuit cutter (2 to 2 1/2 inches in diameter), cut the biscuits with a quick straight down motion—do not twist the cutter to preserve layers. Place biscuits on the baking pan close together for soft edges or spaced apart for more crunch.
- Re-roll and cut more biscuits: Gather the remaining dough, flatten, and cut additional biscuits until you have about 10 to 12 in total.
- Brush with melted butter & bake: Brush the tops of each biscuit with melted butter to promote browning and flavor. Bake in the preheated oven for about 15 minutes or until golden brown.
Notes
- Use cold butter and cold buttermilk for the best flaky texture.
- Do not overmix the dough; biscuits should be tender and flaky, not tough.
- Avoid twisting the biscuit cutter to keep the edges from sealing, which helps them rise better.
- For softer biscuits, place them touching on the baking sheet; for crispier edges, space them out.
- Biscuits are best enjoyed warm, fresh from the oven.
