Buttermilk Biscuits
Few things evoke the warmth of Southern baking quite like a batch of homemade buttermilk biscuits. These flaky, buttery delights boast a golden, crisp exterior with a tender, melt-in-your-mouth center. Whether served with honey, jam, or smothered in sausage gravy, these biscuits are a true comfort food staple.
Ingredients
- 2 cups self-rising flour (White Lily recommended)
- 1/2 cup cold unsalted butter (cubed or grated)
- 3/4 cup cultured nonfat buttermilk
- 2 tablespoons unsalted butter (melted, for brushing)
Instructions
Preheat the Oven
- Set your oven to 450°F (232°C). Line a baking sheet with parchment paper or a silicone baking mat.
Measure the Flour
- Spoon the self-rising flour into a dry measuring cup, then level it off. This ensures you don’t use too much flour, which can make the biscuits dense.
Cut in the Butter
- If using a pastry blender, cut the cold butter into the flour until the pieces are pea-sized.
- If using a box grater, freeze the butter and grate it into the flour, then mix lightly.
- The small butter pieces create steam pockets when baking, leading to flaky layers.
Add Buttermilk
- Gently stir in the buttermilk until just combined. The dough should be soft and slightly sticky, similar to thick mashed potatoes.If too sticky, add a little more flour.
- If too dry, add a small splash of buttermilk.