Description

These Easy Buttermilk Biscuits are tender, flaky, and perfect for breakfast or any meal. Made with just a few simple ingredients like self-rising flour, cold butter, and cultured buttermilk, this recipe is straightforward and yields soft biscuits with golden, buttery tops. The tri-fold layering technique helps create those classic flaky layers, while baking at a high temperature ensures a golden crust with a fluffy interior.

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)

Cook Mode Prevent your screen from going dark

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.
Measure the flour: Spoon the self-rising flour into a dry measuring cup and level it off for accuracy to avoid dense biscuits.
Cut butter into flour: Using a pastry blender, cut the cold butter into the flour until the pieces resemble small peas. Alternatively, freeze the butter and grate it with a box grater, then mix with the flour.
Add buttermilk and mix dough: Pour in the cultured nonfat buttermilk and stir until just combined. The dough should feel like thick mashed potatoes — not overly sticky. Adjust with more flour or buttermilk as needed to reach the correct consistency.
Knead and create layers: Turn the dough onto a floured surface. Knead gently a few times if necessary to bring it together. Flatten into a rectangle, then fold it into thirds like a letter (tri-fold). Repeat this folding and flattening process about three times, dusting with flour to prevent sticking. This technique helps create flaky layers.
Cut biscuits: Flatten the final dough into a rectangle roughly 3/4 to 1 inch thick. Using a sharp, floured biscuit cutter (2 to 2.5 inches in diameter), cut out biscuits with a straight up-and-down motion, avoiding twisting. Place biscuits close together on the prepared baking pan for softer edges, or spaced apart for crunchier ones.
Re-roll and cut more biscuits: Gather the scraps, gently re-flatten, and cut additional biscuits. Expect to get 10 to 12 biscuits in total.
Brush and bake: Brush the biscuit tops with melted unsalted butter. Bake in the preheated oven for about 15 minutes, or until the tops turn golden brown and the biscuits are cooked through.

Notes

Use cold butter to ensure flaky layers in the biscuits.
Do not twist the biscuit cutter when cutting; this can seal the edges and inhibit rising.
Adjust flour and buttermilk quantities slightly to get the right dough consistency, depending on humidity and flour brand.
Placing biscuits close together while baking results in softer sides, while spacing them apart will yield crispier edges.
Leftover biscuits can be reheated in a low oven or toaster oven to restore freshness.