Homemade Buttermilk Biscuits
Homemade Buttermilk Biscuits
Ingredients
For the Biscuits
- 2 cups White Lily self-rising flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1/2 cup unsalted butter, cold, shredded
- 1 cup buttermilk, cold
For Finishing and Serving
- 2 tablespoons unsalted butter, melted, for brushing
- 1/4 cup apple butter, for serving (optional)
Instructions
- 1
Preheat your oven to 425°F. Prepare a baking sheet by lightly greasing it or lining it with parchment paper.
⏱️ 5 min•🌡️ 425
- 2
In a large mixing bowl, combine the White Lily self-rising flour, granulated sugar, and salt. Whisk these dry ingredients together thoroughly to ensure even distribution.
⏱️ 2 min
- 3
Using a grater, shred the cold unsalted butter directly into the flour mixture. Once all the butter is shredded, use your hands to quickly work it into the flour until the mixture resembles coarse crumbs. Be careful not to overwork the butter, as it should remain cold.
⏱️ 5 min
- 4
Create a well in the center of the flour and butter mixture. Pour in the cold buttermilk. Gently mix the buttermilk into the dry ingredients with your hands until a shaggy dough forms. Do not overmix; it's okay if there are still some dry spots.
⏱️ 3 min
- 5
Dust a clean silicone mat or work surface generously with flour. Transfer the dough from the bowl onto the floured surface. Gently press and knead the dough a few times, then repeatedly fold it over on itself (from the sides, then top and bottom) to create multiple layers. This folding and pressing action is crucial for developing the flaky texture of the biscuits. Repeat this process several times (about 4-6 folds).
⏱️ 5 min
- 6
Once the dough has been worked and layered, flatten it to your desired thickness (about 1/2 to 3/4 inch thick). Take a round biscuit cutter and dip it in flour to prevent sticking. Press the cutter straight down into the dough to cut out individual biscuits, being careful not to twist the cutter, as this can seal the edges and prevent proper rising. Reform scraps gently and cut additional biscuits.
⏱️ 5 min
- 7
Place the cut biscuits onto the prepared baking sheet. They should be placed close together, touching slightly, to encourage them to rise taller. Bake in the preheated oven for 12-18 minutes, or until they are golden brown on top and cooked through.
⏱️ 15 min•🌡️ 425
- 8
Immediately after removing the hot biscuits from the oven, brush their tops generously with the melted unsalted butter.
⏱️ 1 min
- 9
The warm, fluffy biscuits are then ready to be served. Serve plain, or with optional apple butter.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Buttermilk Biscuits
Ingredients
For the Biscuits
- 2 cups White Lily self-rising flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1/2 cup unsalted butter, cold, shredded
- 1 cup buttermilk, cold
For Finishing and Serving
- 2 tablespoons unsalted butter, melted, for brushing
- 1/4 cup apple butter, for serving (optional)
Instructions
- 1
Preheat your oven to 425°F. Prepare a baking sheet by lightly greasing it or lining it with parchment paper.
⏱️ 5 min•🌡️ 425 - 2
In a large mixing bowl, combine the White Lily self-rising flour, granulated sugar, and salt. Whisk these dry ingredients together thoroughly to ensure even distribution.
⏱️ 2 min - 3
Using a grater, shred the cold unsalted butter directly into the flour mixture. Once all the butter is shredded, use your hands to quickly work it into the flour until the mixture resembles coarse crumbs. Be careful not to overwork the butter, as it should remain cold.
⏱️ 5 min - 4
Create a well in the center of the flour and butter mixture. Pour in the cold buttermilk. Gently mix the buttermilk into the dry ingredients with your hands until a shaggy dough forms. Do not overmix; it's okay if there are still some dry spots.
⏱️ 3 min - 5
Dust a clean silicone mat or work surface generously with flour. Transfer the dough from the bowl onto the floured surface. Gently press and knead the dough a few times, then repeatedly fold it over on itself (from the sides, then top and bottom) to create multiple layers. This folding and pressing action is crucial for developing the flaky texture of the biscuits. Repeat this process several times (about 4-6 folds).
⏱️ 5 min - 6
Once the dough has been worked and layered, flatten it to your desired thickness (about 1/2 to 3/4 inch thick). Take a round biscuit cutter and dip it in flour to prevent sticking. Press the cutter straight down into the dough to cut out individual biscuits, being careful not to twist the cutter, as this can seal the edges and prevent proper rising. Reform scraps gently and cut additional biscuits.
⏱️ 5 min - 7
Place the cut biscuits onto the prepared baking sheet. They should be placed close together, touching slightly, to encourage them to rise taller. Bake in the preheated oven for 12-18 minutes, or until they are golden brown on top and cooked through.
⏱️ 15 min•🌡️ 425 - 8
Immediately after removing the hot biscuits from the oven, brush their tops generously with the melted unsalted butter.
⏱️ 1 min - 9
The warm, fluffy biscuits are then ready to be served. Serve plain, or with optional apple butter.
⏱️ 1 min