Craving the perfect Southern-style biscuit? Buttermilk biscuits are a classic favorite that delivers a golden, flaky texture with a rich, buttery flavor in every bite.
Enjoying them with jam, honey, or as the perfect side for your favorite meal, these biscuits are a versatile and delicious treat.
Their tender, airy layers are perfect for breakfast, brunch, or any occasion where comfort food is needed.
Ingredients List
Creating the perfect buttermilk biscuits requires a few key components to achieve that melt-in-your-mouth texture. Let’s break down the ingredients you’ll need to make this delicious batch of biscuits.
Biscuit Ingredients
- 2 cups White Lily Self-Rising Flour
- 1/2 cup cold unsalted butter
- 3/4 cup cultured nonfat buttermilk
- 2 tablespoons unsalted butter, melted
Required Kitchen Tools
When preparing buttermilk biscuits, having the right kitchen tools can make the process easier and more efficient. Here are the essential tools you’ll need:
- Pastry Blender or Box Grater: A pastry blender will help you cut the butter into the flour, creating that desired flakiness. Alternatively, you can freeze the butter and grate it with a box grater to incorporate it into the flour.
- Biscuit Cutter: A sharp, floured 2 to 2 1/2-inch biscuit cutter is crucial to ensuring the biscuits have a clean, uniform shape without twisting the cutter during use.
- Baking Sheet or Pan: A baking sheet lined with parchment paper or a silicone baking mat will ensure the biscuits bake evenly and don’t stick.
- Measuring Cups and Spoons: For precise measurements, use dry measuring cups and a spoon to measure the flour, ensuring an accurate ratio for the perfect biscuit dough.
These tools will help make your biscuit-making experience a smooth and enjoyable one.
Biscuit Preparation
Making the dough for these buttermilk biscuits is all about creating light, flaky layers. Follow these steps to mix, knead, and fold the dough to get that perfect texture and flavor.
Mixing the Ingredients
Start by measuring the flour into a large mixing bowl. Be sure to spoon it into your measuring cup and level it off for the most accurate measurement. Add the cold unsalted butter to the flour, using a pastry blender to cut it into small pea-sized pieces. Alternatively, you can freeze the butter, then grate it directly into the flour mixture. This step is crucial for achieving that signature flakiness in your biscuits.
Once the butter is properly incorporated, pour in the buttermilk and stir until just combined. The dough should resemble thick mashed potatoes. If the dough feels too sticky, sprinkle in a little extra flour. If it’s not coming together, add a little more buttermilk. Keep mixing until you have a soft but firm dough that can hold its shape.
Kneading and Folding the Dough
Turn the dough out onto a lightly floured surface and knead it gently just a few times. Be careful not to overwork the dough, as this can cause the biscuits to be tough instead of tender. Once the dough is slightly together, flatten it into a rectangle shape. Fold the dough over itself in a tri-fold fashion, which helps create those flaky layers when baking.
Sprinkle a little more flour onto your work surface if the dough becomes sticky. After the first fold, flatten the dough into a rectangle again and fold it over itself once more. You’ll want to repeat this process about 3 times for maximum flakiness and texture.
Shaping and Baking the Biscuits
Shaping your biscuits properly ensures they bake up with the right texture and appearance. Follow these steps to cut and bake your biscuits to golden perfection.
Shaping the Biscuits
After folding the dough several times, flatten it out into a rectangle about 3/4 to 1 inch thick. Using a sharp biscuit cutter, cut out the biscuits with a quick up-and-down motion—do not twist the cutter, as this can prevent the biscuits from rising properly. The cutter should be about 2 to 2 1/2 inches in diameter.
For soft, tender edges, place the biscuits so that they are nearly touching each other on the prepared baking sheet. If you prefer crunchier edges, space them farther apart. Rework any leftover dough by gently kneading it back together and rolling it out to cut more biscuits. You should be able to cut between 10 and 12 biscuits, depending on the size of your cutter.
Baking the Biscuits
Once the biscuits are cut, brush the tops with the melted butter to give them a glossy finish and extra flavor. Then, place the baking sheet in the preheated oven at 450°F and bake for about 15 minutes. Keep an eye on them, and bake until the biscuits are golden brown on top. The high baking temperature helps the biscuits rise quickly, creating that fluffy interior and golden, crisp exterior.
Once baked, remove the biscuits from the oven and allow them to cool slightly on a wire rack before serving.
Serving and Decoration
Buttermilk biscuits are a versatile treat that can be served in various ways. Whether you’re having them as a breakfast side or pairing them with dinner, they can be dressed up or served simply. Here are some ideas to elevate your biscuit experience:
Suggested Toppings and Coatings
- Butter: The classic choice! A pat of butter melted on top of your warm biscuit is simple but incredibly satisfying.
- Honey or Jam: For a touch of sweetness, drizzle your biscuit with honey or spread a layer of your favorite jam or preserves. Strawberry, blueberry, and raspberry jams pair wonderfully.
- Gravy: For a heartier meal, serve these biscuits with a generous helping of sausage gravy for a true Southern experience.
- Cheese: A sprinkle of grated cheddar or your favorite cheese on top before baking will give your biscuits a savory twist.
These simple additions will transform your buttermilk biscuits into a memorable meal or snack.
Storage Instructions
Buttermilk biscuits are best enjoyed fresh out of the oven, but you can store them for later if needed.
How to Keep Biscuits Fresh
Store leftover biscuits in an airtight container at room temperature for up to 2 days. To keep them fresh and prevent them from becoming dry, place a slice of bread in the container with the biscuits.
Freezing Biscuits
If you want to keep your biscuits for a longer period, freeze them after baking. Allow them to cool completely, then place them in a freezer-safe bag. To reheat, simply pop them in the oven at 350°F for about 10 minutes or until warm and crispy.
Buttermilk Biscuits
Ingredients
- 2 cups White Lily Self-Rising Flour
- 1/2 cup cold unsalted butter
- 3/4 cup cultured nonfat buttermilk
- 2 tablespoons unsalted butter, melted
Instructions
- Preheat the oven to 450°F and line a baking pan with a silicone baking mat or a piece of parchment paper.
- Measure the flour by spooning it into a dry measuring cup and leveling it off.
- Using a pastry blender or grater, cut the cold butter into the flour until the mixture resembles small pea-sized crumbs.
- Stir in the buttermilk until just combined. The dough should resemble thick mashed potatoes. If too sticky, add more flour; if too dry, add more buttermilk.
- Turn the dough out onto a floured surface. Gently knead it a few times until it holds together. Flatten the dough into a rectangle.
- Tri-fold the dough, dusting with flour as needed. Repeat this folding process 2 more times.
- Flatten the dough to about 3/4 to 1-inch thick. Use a sharp biscuit cutter to cut the dough into rounds. Place the biscuits on the prepared baking pan.
- Brush the tops of the biscuits with melted butter.
- Bake the biscuits for about 15 minutes or until golden brown.
- Remove from the oven and let cool slightly on a wire rack before serving.
Conclusion
Buttermilk biscuits are the perfect combination of flaky layers, buttery richness, and golden perfection. Enjoying them on their own, with toppings, or as part of a larger meal, they are a comforting and versatile baked good that never goes out of style.
By following these steps, you’ll be able to recreate the perfect buttermilk biscuits right in your own kitchen. With proper storage techniques, you can enjoy them fresh for days to come.
So gather your ingredients, roll up your sleeves, and get ready to enjoy these delicious biscuits at any time!