Description
This classic Easy Buttermilk Biscuits recipe delivers light, flaky biscuits with only three ingredients. Enjoy layers of buttery goodness thanks to special folding techniques. Achieve perfect tenderness using cold unsalted butter, White Lily self-rising flour, and cultured nonfat buttermilk. Freshly baked in just 15 minutes, they make a wonderful side for breakfast or dinner.
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 oven to 450°F and line a baking pan with a silicone baking mat or parchment paper.
- Measure flour by spooning it into a dry measuring cup and leveling it off in a large bowl.
- Cut the cold butter into the flour with a pastry blender until pieces are the size of small peas, or grate frozen butter and mix with flour.
- Add buttermilk and stir just until combined. Dough will be thick, like mashed potatoes, but not too sticky. Adjust consistency with a little more flour or buttermilk if needed.
- Turn dough onto a floured surface. Knead a few times if needed. Flatten dough into a rectangle, fold it in a tri-fold fashion, and repeat this process 3 times, dusting with flour as needed.
- Flatten dough to 3/4 to 1-inch thick. Cut biscuits with a floured 2 to 2 1/2-inch cutter, using a straight up-and-down motion. Place biscuits on the pan nearly touching for soft edges, or spaced out for crunchier edges.
- Rework and flatten dough to cut and shape additional biscuits, yielding 10 to 12 biscuits total.
- Brush tops with melted butter and bake for about 15 minutes, or until golden brown.
Notes
If White Lily flour isn’t available, substitute with cake flour for similar tenderness; or use all-purpose flour and add 1 tablespoon baking powder and 1/2 teaspoon salt. For a richer flavor, use whole milk buttermilk. Biscuits can be made ahead and frozen, either unbaked or baked. Store cooled biscuits in an airtight container for up to 2 days or freeze for up to 2 months. If your biscuits spread too much, the butter may have gotten too warm—ensure it’s very cold. Avoid overmixing the dough to prevent tough biscuits.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 170
- Sugar: 1g
- Sodium: 390mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 3g