Description
This Easy Buttermilk Biscuits recipe yields soft, flaky, and tender biscuits perfect for breakfast or as a side for any meal. Made with simple ingredients like self-rising flour, cold butter, and cultured buttermilk, these biscuits are quick to prepare and bake to golden perfection in just 15 minutes.
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)
Wet Ingredients
- 3/4 cup cultured nonfat buttermilk
Instructions
- Preheat and Prepare Baking Surface: Preheat your oven to 450°F (232°C) and line a baking pan with a silicone baking mat or parchment paper to prevent sticking and ensure easy cleanup.
- Measure Flour: Spoon the self-rising flour into a dry measuring cup and level it off with a knife to get an accurate measurement.
- Cut in Cold Butter: Using a pastry blender, cut the cold unsalted butter into the flour until the pieces are about the size of small peas. Alternatively, freeze the butter and grate it using a box grater, then mix into the flour to ensure flaky texture.
- Add Buttermilk: Pour in the cultured nonfat buttermilk and stir gently until the dough just comes together. The dough should resemble thick mashed potatoes, not overly sticky. Adjust with more flour or buttermilk as necessary.
- Knead and Fold Dough: Turn the dough out onto a floured surface and knead gently a few times if it’s not holding together well. Flatten into a rectangle, then fold into thirds like a letter (tri-fold) to create layers. Repeat this tri-fold and flatten process about three times, lightly dusting with flour to prevent sticking.
- Shape and Cut 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 biscuits with a straight up-and-down motion without twisting to maintain tall edges. Place the biscuits close together on the baking pan for tender edges or spaced apart for crispier edges.
- Reuse Dough and Cut More Biscuits: Gather and re-flatten leftover dough to cut out 2 to 3 more biscuits, yielding a total of 10 to 12 biscuits.
- Brush with Butter and Bake: Brush the tops of the biscuits with melted unsalted butter for a golden crust. Bake in the preheated oven for about 15 minutes or until golden brown.
Notes
- Using cold butter is essential for creating flaky layers in your biscuits.
- Do not twist the biscuit cutter when cutting biscuits to prevent sealing edges and inhibit rising.
- You can substitute the cultured nonfat buttermilk with regular buttermilk or make a buttermilk substitute by adding 1 tablespoon lemon juice or vinegar to 3/4 cup milk.
- To get softer biscuit edges, place biscuits close together on the baking sheet; for crunchier edges, space them apart.
- Self-rising flour already contains leavening agents, so no additional baking powder or salt is needed.
- Best served warm with butter, honey, or jam.
