Buttermilk Biscuits
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.
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.