Description
These Easy Buttermilk Biscuits are flaky, tender, and golden brown, 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 come together quickly and bake to buttery perfection with soft or crunchy edges depending on how you space them on the pan.
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 (232°C) and line a baking pan with a silicone baking mat or parchment paper to prevent sticking and ensure even baking.
- Measure Flour: Spoon the self-rising flour into a dry measuring cup and level it off for accuracy, then place it in a large mixing bowl.
- Cut Butter into Flour: Cut the cold unsalted butter into the flour using a pastry blender until butter pieces are pea-sized. Alternatively, freeze the butter, grate it, and stir into the flour until evenly combined. This creates the flaky texture.
- Add Buttermilk: Pour the cultured nonfat buttermilk into the flour mixture and stir gently until just combined. The dough will resemble thick mashed potatoes but should not be overly sticky. Adjust with a little more flour or buttermilk if necessary.
- Knead and Fold Dough: Turn the dough onto a floured surface and knead a few times if needed. Flatten into a rectangle, then fold it into thirds (tri-fold) to develop flaky layers. Repeat dusting with flour and tri-folding about three times total.
- Cut Biscuits: Flatten the dough to about 3/4 to 1 inch thickness. Using a floured 2 to 2 1/2-inch sharp biscuit cutter, cut biscuits with a straight up-and-down motion without twisting. Place biscuits on the prepared pan close together for soft edges or spaced apart for crispier edges.
- Rework Dough: Gather the scraps, re-flatten and cut out additional biscuits, expecting about 10 to 12 total biscuits from the dough.
- Brush with Butter and Bake: Brush the tops of the biscuits with melted unsalted butter to enhance browning and flavor. Bake in the preheated oven for approximately 15 minutes or until golden brown on top.
Notes
- Using White Lily Self-Rising Flour is preferred for the lightest texture due to its lower protein content.
- Keeping the butter cold and cutting it into small pieces ensures flaky layers in the biscuits.
- Do not twist the biscuit cutter when cutting to help the biscuits rise evenly.
- Brushing melted butter on top before baking results in a golden, flavorful crust.
- For crunchier edges, space biscuits further apart on the baking pan.
- Biscuits are best enjoyed fresh but can be stored in an airtight container for up to 2 days or frozen for longer storage.
