Description
These Easy Buttermilk Biscuits are flaky, tender, and perfect for breakfast or any meal. Made with simple ingredients like self-rising flour, cold butter, and cultured buttermilk, these homemade biscuits come together quickly and bake into golden, buttery delights with a beautifully layered texture.
Ingredients
Scale
Biscuit Dough
- 2 cups White Lily Self-Rising Flour
- 1/2 cup cold unsalted butter
- 3/4 cup cultured nonfat buttermilk
Topping
- 2 tablespoons unsalted butter, melted
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: In a large bowl, spoon the self-rising flour into a dry measuring cup and level it off to ensure accurate measurement, which is crucial for biscuit texture.
- Cut in Butter: Cut the cold unsalted butter into the flour using a pastry blender until the butter forms pea-sized pieces. Alternatively, freeze the butter, grate it using a box grater, and then stir it into the flour. This step creates the flaky layers in the biscuits.
- Add Buttermilk: Pour in the cultured nonfat buttermilk and stir just until combined. The dough should feel like thick mashed potatoes—not sticky but holding together well. Adjust with a bit more flour if too sticky or more buttermilk if too dry.
- Knead and Layer Dough: Turn the dough onto a floured surface and gently knead a few times if it’s not cohesive. Flatten the dough into a rectangle, then fold it into thirds like a letter (tri-fold). Repeat this layering process about three times, dusting with flour as needed to prevent sticking. This layering develops the biscuits’ flaky texture.
- Cut Biscuits: Flatten the dough into a rectangle about 3/4 to 1 inch thick. Use a floured, sharp biscuit cutter (2 to 2 1/2 inches) and press straight down without twisting to cut out biscuits. Transfer them to the prepared pan, placing almost touching for soft edges or spaced apart for crunchier edges.
- Reuse Dough: Gather scraps, gently re-flatten, and cut additional biscuits. You should yield between 10 and 12 biscuits total.
- Brush with Butter and Bake: Brush the tops of the biscuits with melted butter for extra richness and golden color. Bake in the preheated oven for about 15 minutes or until the tops are golden brown and the biscuits are cooked through.
Notes
- Using cold butter is essential for flaky biscuits; warm butter won’t create the layered texture.
- For a richer flavor, you can substitute whole buttermilk instead of nonfat.
- Do not twist the biscuit cutter when cutting dough to help biscuits rise evenly.
- Baking biscuits close together creates softer edges; spacing them out results in crispier edges.
- Leftover biscuits can be reheated in the oven or toaster oven for best texture.
